Apple Cider

Sprinkle caraway seeds into tomato soup to begin the meal. Serve assorted mustards and pumpernickel bread with the choucroute, an Alsatian dish of sauerkraut and sausage. Then enjoy another flavor from Alsace: kirsch (clear cherry brandy), drizzled over cherry ice cream.

The crust and filling can be made ahead.

To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.

Brining the pork makes it especially juicy.

A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.

Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Like the opposite of master cleanse, with a similar kick.