Apple

Parmesan crisps turn this simple fall salad into something extra-special.

This recipe is a favorite among my mom's circle of friends, and everyone I know who has tried it raves about it. It gets its name from the fact that the cake is very moist and has a crisp top, much like brownies. Plus, it's baked in a brownie pan and gets cut into bars. But the texture is much lighter than that of chocolate brownies, and the flavor is all fruit and cinnamon. This is such an easy recipe to make: a great standby for those days when you want a sweet treat without a lot of fuss, or when you remember at 9 p.m. that you volunteered to make dessert for tomorrow's bake sale.

Nigella seeds can be hard to find; look for them in Indian or Middle Eastern markets, or find them easily online at www.worldspice.com.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most memorable for me was her recipe for sweet-and-sour red cabbage. Though I was a pretty picky eater, I adored the cabbage and loved how it colored the mashed potatoes my mother would always serve with it. Mom never wrote the recipe down for me, but I reached out to German relatives and re-created it. I hope you enjoy it as much as I enjoyed taking the trip down memory lane. Grating the cabbage takes a while, so make sure to have some good tunes on!

This juice is a real energy boost, and it's great when you need a pick-me-up or when you need to fuel a workout. The fruit provides energy, while the beet increases endurance, and the celery and fennel push out toxins.

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

The mint in this juice ties together the sweet pineapple and tart green apple so well that you won't even notice the spinach.

This is a green juice that doesn't taste green. The mango adds antioxidants and sweet flavor, while the nutrients in the kale and apples help detoxify the liver and fight free radicals.

With its creamy, delicate flavor and cleansing ginger, this juice is perfect for after an indulgent holiday or Christmas.

Orange and carrot add depth and color to red apple juice plus another gift: a good dose of vitamin C and beta-carotene.

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.