A double dose of caramel—baked in with the fruit and drizzled on top—elevates the humble crisp to new levels of indulgence. Mix two types of apples for the best texture. The tender apples cook down and create a sort of thick sauce, while the firm apples hold their shape. Boiled cider, which you can purchase at specialty stores or online or make using our recipe, adds an extra splash of apple flavor.
Boiled cider preserves the intense sweet-tartness of fresh-picked apples. Make your own or buy it at gourmet food shops or online. Stir a couple of tablespoons into filling for pie, crisp, crumble or turnovers; replace honey or molasses in recipes for gingerbread, apple cake or spice muffins; brush on grilled vegetables; add to your favorite vinaigrette, barbecue sauce or applesauce; drizzle over oatmeal, pancakes, waffles, corn bread, ice cream, frozen yogurt or grilled fruit.
Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to the dish. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.
In this unusual fruit tart, apples are cooked in butter then arranged in a prebaked crust and brushed with jelly. The result is an edible work of art. Boiled cider enhances the distinct apply flavor. You can make your own using our recipe or buy it in specialty food stores or online.
We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices. A generous half-cup of boiled cider adds unmistakably fruity zing, but you can substitute any apple-flavor liquid. You can make boiled cider yourself using the recipe on our site, or purchase it at specialty food stores or online.
We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient Sunday supper choice. Luscious honey-mustard pan gravy adds to the appeal. If you like, serve with Herbed Brown Rice and use the leftover chicken and rice to make Easy Chicken Gumbo later in the week.
In less than half an hour, you be down in the Delta with this super-simple gumbo. Just simmer leftover chicken with pantry and freezer staples, then serve over rice. (Our recipe uses leftover Lemon-Thyme Roast Chicken with Artichokes and Herbed Brown Rice, but you can adapt to whatever chicken and rice you have on hand.) Adjust the spice level by choosing a mild or hot salsa.
Don't be scared off by the fancy-sounding name. This flavorful dish is actually perfect for easy entertaining. No stuffing required! Just roast the hens on top of the cranberry-apple dressing in a baking dish. You can find Cornish game hens in the supermarket freezer case.
Garlic, fennel, fresh herbs and white wine infuse this pork roast with flavor. If you like, set aside half the meat to make Thai-Style Pork Salad later in the week. Pimiento Corn Muffins, mashed potatoes and broccoli make perfect sides.
Bottled Asian dressing makes this light, healthy weeknight supper salad a snap. The recipe calls for leftover Wine-Marinated Pork Roast and croutons made from Pimiento Corn Muffins, but you can substitute 1 pound of any thinly sliced cooked pork and croutons of your choice.
Studded with dried cherries and almonds, this hearty salad pairs well with roast pork or even barbecue. Boiled cider and lemon juice add a touch of pucker that keeps the salad from tasting too sweet. You can make your own boiled cider or buy it online or in specialty stores (or substitute regular apple cider).
This colorful, ginger-spiced fruit salad makes a delightful brunch side or light dessert. Because the mix contains banana, be sure to serve immediately. For an extra treat, use half the compote to make frozen fruit cups that you can enjoy another day.