Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin’s Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don’t brown. Get the recipe for Avocado and Apple “Tartare” with Fried Walnut Dumplings and Chive Cream »

We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand. Get the recipe for Apple Crumble with Hot Custard »

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »

Crisp, paper-thin sheets of phyllo dough wrap and crown tender, brandied apples in this classic French tart.

Cider concentrate is great drizzled over pancakes, added to homemade vinaigrettes or used as a ham glaze. For a quick, warming drink, spoon three tablespoons into a large mug and fill with just-boiled water.

My mom, like many women in Poland, made bigos—a stew of pork shoulder, bacon, kielbasa, and sauerkraut—for every celebration. I came to the States when I was 20. During the day I cleaned people’s houses; at night, I went to school. I never had time to cook, much less make bigos. Though it’s easy to prepare, it takes hours for the flavors to develop. Nowadays I’m still too busy to make it, but Kazia, my sister, makes massive quantities, then freezes it. When people come to visit her, she heats it up and tells them, “Look, I made bigos just for you!” —Halina Pinas

It’s autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne.

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.

While we highly recommend trying one out for yourself in the historic confines of Boston’s Durgin-Park restaurant, where squares of buttery crust are pressed into a simmering apple filling part-way through cooking to soak up the spiced sauce, you can make our interpretation of this New England classic right at home.

At the Brooklyn, New York restaurant Emily, Brussels sprouts are fried whole until crispy and then tossed in an umami-rich dressing of fish sauce and lemon juice spiked with chile oil. A shower of salty Pecorino cheese, sweet-tart Granny Smith apple, nutty sesame seeds and fresh minced chives tops off the addictive appetizer.

Massachusetts-based home cook Eric Silvers, a senior astrophysicist at the Harvard-Smithsonian Center for Astrophysics, employs an innovative method for cooking his family’s Thanksgiving turkey each year: The bird is set atop a rack inside a disposable aluminum pan, which is nestled directly into the coals of a grill, and charred at a very high temperature. The result is a crisp-skinned, juicy, smoke-kissed turkey that’s finished in just a fraction of the time it would take to roast it.

Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »

This apple butter contains nothing more than slow-roasted apples and a splash of cider.

Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie »

A generous pour of bourbon is the secret to this juicy pork loin’s sweet fruit stuffing. Get the recipe for Roast Pork with Sinner Stuffing »

Caramel Apple Butter

A combination of apples and sausage lends a nice sweet-savory balance to a simple stuffing enhanced with sage.

This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp accompaniment for pork chops.

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.

This elegant dish marries the light sweetness of scallops with the deep, rich flavors of earthy chicken liver and caramelized apples.

A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey filling.

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 rosemary-laced cornmeal crust gives this lattice-topped apple pie a fragrant, savory kick.

Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish. Get the recipe for Apple and Stilton Welsh Rarebit Bites »

Apple Cider Levain Loaf

Reducing this brandy-rich syrup over low heat helps keep it unclouded—drizzle it over pancakes or waffles for an autumnal breakfast treat.

Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream mayonnaise dressing in this beautiful composed salad.

Cooks in the Alpine village of Oulx in Italy flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio.

Raw Brussels sprouts put a unique spin on the classic Waldorf salad.

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.”