Apple Cider

Can be prepared in 45 minutes or less.

An easy homemade barbecue sauce makes anything you grill taste even better! Makes lots since it keeps for weeks in the refrigerator.

Maple syrup and apple brandy lend a delicate flavor to the turkey and gravy. The New England Sausage, Apple and Dried Cranberry Stuffing is an especially nice accompaniment. Watch how to prepare and carve your bird with our streaming video demonstration.

Braising the cabbage in cider gives it a light but distinct apple flavor.

The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Pork, always a favorite in the Midwest and the South, gained popularity early in the century. Immigrants from pork-loving countries such as Germany and Poland were crowding the cities and finding that fresh pork, a luxury back home, was abundant and affordable. Recipes of the time called for pan-frying chops, covering them with apples and baking them for an hour or so. But that would leave today’s pork, which is less fatty, very dry. Here, brining is the trick for making pork chops flavorful and juicy.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

This sweet-and-spicy dish is delicious with tan-skinned sweet potatoes or the sweeter red-skinned ones (also known as yams).

If you don't happen to have any day-old corn bread on hand, just follow our recipe — fresh regular corn bread may be too moist. Active time: 45 min Start to finish: 2 hr (includes making corn bread)

Try the braised escarole with apples and the herbed spaetzle alongside these juicy chops.