Apple

This tartlet is complex, but well worth the effort. It sprang from the mind of our bakery's apple-obsessed chef, Eric Wolitzky (he is from the apple heartland of upstate New York), who was attempting to wring more flavor from the traditional apple pie. We’re still huge fans of the classic, but this version—with its perfect ratio of caramel to apple to buttery crust and crunchy topping—is now our must have apple dessert. At the bakery, we put the tartlets out at noon, and they are gone by 12:30 p.m., so we feel fairly confident that people share our new obsession.

Korean tables—both in restaurants and at home—are always set with a series of banchan, or little dishes that can be eaten alone, with rice, or as an accompaniment to the main course. To keep things lively, banchan should run the gamut of tastes and textures, and this particular pickle really sparkles: It is sweet, tart, crisp, and fresh. Salting the sliced cucumbers and then squeezing out their excess water allows them to fully soak up the pickling mixture.

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

A bright citrus flavor and crunchy texture make this salad truly refreshing — a delicious balance of savory and sweet with the bonus of a little heat.

Fuji apples add great red color. For a zesty flavor, substitute low-fat plain yogurt for the sour cream.

Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.

Core the fruit from the bottom so that the stems stay intact and the fruit looks whole on the platter.

Apples make this salad appealing even to young children.

This recipe works with most fruit. For extra yum, add mini chocolate chips.

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, it’s also delicious with zucchini latkes .

The best flavors of fruitcake baked into a tart that’s a balance of sweet, tangy, and buttery.

The traditional latke accompaniment is amped up with fragrant rosemary and nutty brown butter.

Trim the tops and tails of the beets to 1 inch.

We had to forgo apple pie for this quick menu, but this deconstructed take is just as satisfying and very sophisticated.

Before the storm of desserts comes the palate-cleansing calm. This playful, snowy mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread. Counterintuitive as it may seem, taking a break before dessert¿to eat a pre-dessert¿will help you enjoy the sweet abundance that awaits.

Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.

Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.