When I was growing up, apples seemed so bland and boring—I could never get excited about a mushy Red Delicious the way I could a summer peach. But today, thanks to small farmers around the country like Barbara and Bill Spencer of Windrose Farms, we have a lot more choices where apples are concerned, and a lot more to get excited about. Determined to revive the disappearing heirlooms, the Spencers painstakingly planted more than forty varieties of apple trees on their farm in Paso Robles, California. It took 6 years for the trees to produce, and that glorious fall, when Barbara turned up at the back door of Lucques with boxes and boxes of their impressive crop, I was blown away. The apples looked dazzlingly beautiful and tasted even better. From russeted emerald greens to mottled pinks to deep burgundy-blacks, we sampled our way through them all, picking our favorites and taking note of which were better raw and which were better cooked. Some of our favorites for eating out of hand were Braeburn, Arkansas Black, and Gernes Red Acre. Crisp, sweet, and tart, these revelatory fruits were the inspiration for this fall salad. And if it’s not enough that they’re growing all these beautiful heirloom apples, Barbara and Bill also grow some of the best Asian pears I’ve ever tasted. Juicy and delicately perfumed, they’re a fun surprise, sliced and tossed with the apples, buttermilk, mint, and radicchio in this thirst-quenching salad.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.