Apple
Deep-Dish Apple Pie with Cheddar Crust
While apple pie has an all-American reputation, both the fruit and the dessert are of European origin. However, several centuries of apple cultivation and dessert baking have given us de facto ownership, and the pie has become a must on many Thanksgiving tables. Cheese was produced by many of the German dairies in and around Philadelphia. The pie has no bottom crust and is baked in an oval dish, so it resembles a cobbler.
Apple Tarts
Can be prepared in less than 45 minutes.
Apple and Celery Salad
This recipe can be prepared in 45 minutes or less.
Yukon Gold Potato and Fuji Apple Gratins
This recipe is an accompaniment for Roasted Pork Chops with Serrano Ham Vinaigrette .
Red Cabbage and Apple Slaw with Cider Yogurt Dressing
This recipe can be prepared in 45 minutes or less.
Apple Strudel Turnovers
The pastry chefs at Spago make fresh strudel dough, but we call for packaged phyllo here. For the breadcrumbs, finely grind crustless white sandwich bread in a processor, then toast the crumbs in a 350°F oven until dry, about 10 minutes. You'll need two 14-cube ice-cube trays for the filling.
Belgian Endive and Apple Salad with Cranberry Vinaigrette
A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries.
White Pepper Crème Brûlée with Fig and Prune Compote
Raw sugar melts easily and makes a nice crunchy topping on the custards.
Leeks Vinaigrette with Smoked Whitefish and Apple
Two new ingredients bring smoky flavor and bright crunch to the traditional leek and vinaigrette combo in this elegant composed salad.
Old-Fashioned All-American Apple Pie
This pie needs no introduction. It probably doesn't even need a recipe—everyone has a favorite way to make it. Here is mine.
Chicken Curry with Green Apple and Coconut Chutney
Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.
Beet Soup in Roasted Acorn Squash
The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.