THINGS COOKS KNOW

1

Caramel apple float

Place 1 scoop VANILLA ICE CREAM in a tall glass. Top with DULCE DE LECHE (found in the baking aisle of most supermarkets) and finely diced GREEN APPLE. Repeat each layer once. Top with SPARKLING APPLE CIDER and serve immediately.

SERVES 1

2

Roasted apples and turnips

Heat oven to 425° F. Cut 2 each TURNIPS and RED APPLES into wedges. Toss the turnip and apple wedges with 3 Tbsp.

OLIVE OIL, ½ tsp. CARAWAY SEEDS, and 2 cloves GARLIC, smashed, on a baking sheet. Roast until caramelized and soft, about 30 minutes. Sprinkle with 2 tsp. OREGANO LEAVES. Serve warm with sliced

seared STEAK. SERVES 4

3

Apple and fennel pickles

Core and thinly slice 2 tart APPLES and 1 bulb FENNEL. Pack in a 1-quart glass jar.

Bring 2 cups WATER, 1 cup RICE VINEGAR, 2 Tbsp. SUGAR, 2 tsp. KOSHER SALT, and 1

tsp. each CORIANDER SEEDS and JUNIPER BERRIES (found in the spice aisle) to a boil in a saucepan. Pour into the jar. Seal the jar and let cool completely, then refrigerate overnight before serving. SERVES 4

4

Apple, sausage, and Cheddar monkey bread

Cook 8 oz. crumbled BREAKFAST SAUSAGE in a 10-inch cast-iron skillet over medium heat until browned. Stir in 2 diced RED APPLES. Cook until the apples are soft; transfer to a bowl. In the bowl, toss in a 16-oz. can of BISCUIT DOUGH, cut into 1-inch pieces. Spread the mixture in the skillet and top with 1½ cups grated CHEDDAR. Bake in a 425° F oven until golden, 22 minutes. SERVES 12

5

Apple and watercress salad

Toss 1 sweet RED APPLE, thinly sliced, with ½ tsp. each KOSHER SALT and BLACK PEPPER in a colander. Let stand for 15 minutes to soften. Gently squeeze to release any excess liquid; transfer the apple to a bowl. Toss with 3 cups WATERCRESS, 2 Tbsp. OLIVE OIL, 1 Tbsp. finely chopped TARRAGON, and the juice of ½ LEMON. Serve with TOAST. SERVES 4

6

Cider-poached apples

Bring 6 cups APPLE CIDER, 4 peeled

APPLES, and 1 CINNAMON STICK to a boil in a saucepan. Reduce heat and simmer until the apples are tender, about 30 minutes; remove the apples and let cool. Boil the cider until reduced to ½ cup, about 40 minutes. Spoon the cider sauce over the apples and top with chopped

toasted HAZELNUTS and YOGURT OR WHIPPED CREAM (optional). SERVES 4

BETTER BREAKFAST

Gluten-free carrot coconut bread

Give English muffins the morning off. This sweet, moist loaf will please the whole gang, gluten-free or not.

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 11⁄2 HOURS

(PLUS COOLING TIME)

SERVES 8

Recipe by Chris Morocco Photograph by Kate Mathis Food Styling by Christine Albano ½cup unsalted butter, melted, plus more for the pan 2cups gluten-free flour, plus more for dusting ½teaspoon baking powder ½teaspoon baking soda ¾teaspoon kosher salt ⅔cup light brown sugar 2large eggs 1teaspoon pure vanilla extract 1cup mashed ripe banana (from 3 medium) ⅔cup sour cream 1cup packed shredded carrot (from 2 large) 1cup finely shredded unsweetened coconut HEAT oven to 375° F. Coat an 8½-by-4½inch loaf pan with butter and dust with the flour; tap out the excess. Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside. IN A SEPARATE BOWL, whisk together the butter and sugar until no lumps remain. Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined. TRANSFER the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 65 to 70 minutes. Cool the bread in the pan for 30 minutes. Turn out the loaf on a wire rack to cool further. Serve warm or at room temperature. Or cool completely, wrap, and freeze for up to 2 weeks.

TREAT YOURSELF Skipping gluten doesn’t mean sacrificing flavor. Try our favorite gluten-free sweets at realsimple. com/glutenfreedesserts.