Merriam-Webster defines "down easter" as "one born or living down east." We take it to mean this lovely apple cider-y cocktail.
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable as the classic.
So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that's a little sweet, a little spicy, and as smooth or as chunky as you please.
These sweetly savory scones take the traditional sweet and savory intermingling of apple pie and Cheddar and make it portable and pastry perfect.
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can instead DIY a slew of slightly sweet and eminently easy snacks?
If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.
Seriously, it's so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that's certain to make you swoon.
We found ourselves swooning to the simpleness and suppleness of this lovely little salmon salad.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
This roast pork loin with apples and onions and its caramelized sweetness and fall-apart tenderness is your new favorite recipe.
What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
Forget bobbing for apples. This endeavor requires far less effort yet yields way more caramel-cloaked gratification.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust."
New York Sour16/18
Not too sweet. Not too sour. Just right. That's what we think of this apple-y little cocktail concoction. But don't take our word for it.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.