Cooking with Cider

Inspired by Norman cuisine, we married a hearty pork loin with apples and the classic beverages of the Calvados region of Normandy, France—hard cider and calvados.

Cabbage is prepared in almost every Irish home. In this dish it combines nicely with vinegar to offset salmon’s richness. Get the recipe for Salmon with Cabbage and Cider Vinegar »

The turkey in this recipe, from Lynne Rossetto Kasper, is deeply infused with the aroma of apples. “I’m a great believer in repeating seasoning themes at different stages of cooking to build depth,” she says, “which is why I use several expressions of apple—the fruit itself, cider, and apple brandy—in this recipe.”

A refreshing, seasonal ice cream is a satisfying way to end your Thanksgiving meal. See the recipe for Apple Cider-Cinnamon Ice Cream »

Tender slices of pork loin in a sumptuous cream sauce get tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.

Apple Cider Levain Loaf

This French Canadian classic gets holiday flair from apple cider and warming spices. Get the recipe for Tourtière (Québécois Meat Pie) »

Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece. Get the recipe for Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing »

A mix of baking apples, such as Cortland and Macintosh, and eating apples like Honeycrisp and Golden Delicious, provides a texture of plump, soft apple chunks suspended in a rich, satiny sauce. Try a mix of varieties such as Fuji, Gala, Jonagold, Braeburn or whatever you find.

A simple glaze of boiled-down apple cider, butter, and confectioners’ sugar makes for a great donut dip. Get the recipe for New England Cinnamon Sugar-Cider Donuts »