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That it can be served minutes out of the oven makes this the perfect last-minute sweet.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.
Fennel and Apple Slaw:
Call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven and set a timer.
Ingredients