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cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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Top this frozen pie with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.
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Chervil’s delicate anise flavor and fleur de sel’s crunch enhance steamed baby potatoes.
Ingredients: potatoes, butter, chervil
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This tasty and flavorful twist on a graham cracker pie crust is great for the holidays, and fabulous with pumpkin cheesecake!
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Any flavor of jam can be used in these festive holiday sandwich cookies.
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
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Lobster tails turn out delicious when cooked sous vide. With only a few ingredients this dish is perfect for a special occasion or Valentine's day.
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Apples and peanut butter are a classic combination. Surprise your friends this fall with this crispy peanut butter cookie coated caramel apple creation.
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Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Ingredients: egg whites, sugar, crisp, coconut, vanilla