Crabapples grow abundantly in Appalachia and in other parts of the South. It takes a lot of these small apples to make 6 cups, but for people who love tart apples, this tiny powerhouse of a fruit is unbeatable. Depending on where you live, the season starts in August and sometimes continues into early winter. Whenever crabapple season occurs in your area, make it a point to slip this unusual treat into your yearly pie rituals. To core the crabapples, slice off the blossom end with a paring knife and cut around the core in four cuts. This will leave a squarish core, which is much easier than trying to halve and core the crabapples. If you can’t find crabapples, substitute tart apples, such as Granny Smith, and coat the diced apples with the vanilla, lemon juice, and water right away, instead of sprinkling them on after the pie is filled.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.