7 Ways With Apples

From salads to savory entrées to desserts, apples can add sweet or tart flavor to just about any part of your meal.

  • <p>An Apple a Day</p>
    Story by Maureen Callahan, Photo: Beau Gustafson; Styling: Mindi Shapiro Levine

    An Apple a Day

    Apples come in a variety of colors, from golden yellow to deep red, and a range of textures including crisp, soft, and firm, but we've found through tedious research that all types of apples are, in a word, delicious. Whether you prefer tart or sweet, there's an apple out there made just for you.

  • Watercress-Bibb Salad with Apples and Blue Cheese
    Story by Maureen Callahan, Photo: Karry Hosford

    Watercress-Bibb Salad with Apples and Blue Cheese

    Take a holiday from lettuce and tomato with this easy salad combination of tangy greens, tart Granny Smith apples, and creamy blue cheese. The bright, slightly sour flavor of the apples perfectly complements the savory blue cheese crumbles. If you're short on time, replace the homemade vinaigrette, made with apple juice and Dijon mustard, with a bottled variety.
  • Broiled Apples
    Story by Maureen Callahan, Photo: Michael Paul

    Broiled Apples

    The next time you're craving apple pie with a scoop of vanilla ice cream, try this easy recipe. Sliced apples (any kind will do) are tossed with a squirt of lemon and a dab of butter and sugar and broiled until lightly browned. Serve with ice cream and a drizzle of maple syrup.
  • Rosemary Pork Tenderloin with Harvest Apples
    Story by Maureen Callahan, Charles E. Walton IV

    Rosemary Pork Tenderloin with Harvest Apples

    It takes a small amount of up-front preparation, but then this easy casserole cooks by itself in the oven with little fuss. So put your feet up and enjoy the aroma of roasting apples and pork tenderloin simmering in a mustard cream sauce laced with wine, then get ready to dig in.
  • Leek and Apple Crêpes
    Story by Maureen Callahan, Dan Goldberg

    Leek and Apple Crêpes

    Use vinegar to make a savory filling for crepes that's topped with a dollop of crème fraîche or sour cream. Make the 5-ingredient crêpes in advance and freeze between layers of waxed paper until ready to use.
  • Braised Red Cabbage with Sausage and Apples
    Story by Maureen Callahan, Randy Mayor; Jan Gautro

    Braised Red Cabbage with Sausage and Apples

    Put this easy one-dish meal in your file of fast weeknight suppers. It's as simple as sautéing apples, red cabbage, and Italian sausage links with seasonings and vinegar. Need to save even more time? Sub shredded green cabbage for the red and switch to white wine vinegar.
  • Maple Baked Apples
    Story by Maureen Callahan, Photo: Sang An

    Maple Baked Apples

    These no-fuss baked apples are made with a super simple filling of raisins, walnuts, and maple syrup. Tuck the raisin mixture into cored apples (Gala and Rome varieties hold their shape best during baking), dot with butter, and bake for 40 minutes. Serve hot or cold–they're equally delicious either way.
  • Apple Cobbler
    Story by Maureen Callahan, Randy Mayor; Lydia DeGaris-Pursell

    Apple Cobbler

    Fans of apple pie will go crazy for this cobbler made with Granny Smith apples tossed with apple cider and spices and then topped with a store-bought pie crust. Cobblers pack all the flavor of homemade pies into a simple, layered dessert. The best news about this recipe for cooks? It's super easy to assemble.
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