Apple Cider

The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.

Brine a turkey breast to add flavor and moistness. Pick up some local apple cider to make a flavorful gravy to serve with the turkey.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

Totally elegant, easy, and seasonal, this is just the main to make for your next fall dinner party.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Way to warm up the room—especially if it's spiked.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.

This recipe can be made a day ahead and refrigerated; reheat before serving.