Apple

The fragrant spices in this apple crisp are pure Christmas, and the cornmeal in the topping adds a rustic touch.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

Think of it as apples in the buff: Stripped of the usual apple-pie spices, the fruits' natural floral qualities really come through. And free-form as it is, the rustic tart is very easy to make (there's no need for a pie plate)—not to mention refreshingly light.

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake; toasted walnuts, ground with sugar and mixed into the batter, lend moistness, and their flavor is teased out with spices and a nip of almond extract.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.

If you've never cooked with quince before, here's a great intro. It tastes like a cross between an apple and a pear.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.

A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit) and a little sparkle.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

Because they're firm and tart, Pippin or Jonathan apples would also be good here.

Look for a dark honey, such as forest honey, which is available at specialty foods stores and from kalustyans.com. WHAT TO DRINK: Try the 2004 Château Grillon, a delicious Sauternes that won't break the bank (France, $19 for 375 ml).

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.

This rich dough takes a couple of hours to rise—just set it aside and forget about it.

Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.