Apple

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.

It's all about the layers and ruffles in this dramatic seasonal pie.

Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.

You will need to start the brining process two days ahead.

This seasonal favorite is sure to please.

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.