Apple

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

You know what most chicken salads are missing? Crunch. Not this one!

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

It’s simple, sweet, and gets better as it sits.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.