Apple crumble an ideal way to capture rich pie taste

This Sept. 10, 2017 photo shows a fall apple crumble with rosemary and chia seeds in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

The arrival of apple season is a worthy consolation prize for the departure of summer. Leaves will soon be turning red and golden brown, but for now, I’m celebrating the original fall flavor (before pumpkin spice syrupy things took over the world): apples slow-baked in some form of buttery pastry, filling the house with welcoming aromas that beckon us to light a fire and gather around the dining room table where it’s warm and cozy.

Pimento cheese is more than the sum of its parts

This 2017 photo shows Classic Pimento Cheese from a recipe by Elizabeth Karmel, in Houston, Texas. This comfort food is basically only three simple ingredients, sharp cheddar cheese, jarred pimentos and mayonnaise - but when you combine them, you get a creamy, sharp, piquant spread that is so versatile you can use it for just about any meal part. (Elizabeth Karmel via AP)

I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it. Like most Southerners, I grew up with it and there are as many variations as there are Southerners. The version that I make most is super simple and the recipe that my mother and my Grandmother always made.

Pastry cream and caramel: It’s tart time

This 2017 photo provided by The Culinary Institute of America shows a caramel apple tarts in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

There are two kinds of pastry lovers. The first orders a pastry and savors it in a moment of bliss, oblivious to the world. The second orders a few pastries and enjoys bites of each, acutely attuned to the flavors and textures, as their gears turn and they “figure it out.”

Chicken wings are a crowd-pleasing dinner

This Sept. 4, 2017 photo shows Mexican-style chicken wings in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

At the end of a long fall day — after dealing with all the seasonal demands of work and school — you don’t want making dinner to be a big deal. What’s called for is something that’s idiot-proof and crowd-pleasing.

Try this lightened up meatball recipe

This Sept. 5, 2017 photo shows lightened Italian meatballs in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Spaghetti and meatballs was the classic dish I ate at Grandma’s house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.

Try reverse-sear for delicious, tender, juicy meat

This July 25, 2017 photo shows a beef tenderloin that was given a gentle sous vide cooking before being seared on a grill in Houston, Texas, from a recipe for "The Ultimate Reverse Sear" by Elizabeth Karmel. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside. (Elizabeth Karmel via AP)

If you are a meat geek, then you have read about the reverse sear, which has gained popularity in the grilling and barbecue world in the past few years. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside.

Make egg rolls at home

This August 2017 photo shows "not fried egg rolls" in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Who doesn’t love an egg roll? For generations it’s been Chinese cuisine’s No. 1 hit in America. And why not? They’re ubiquitous, they’re fried, they’re delicious, and you can eat them with your hands. Unfortunately, egg rolls are restaurant food. Making them at home can seem too daunting. First, there’s a ton of prep. Second, you have to deep-fry them in a big pot of hot oil. Here’s a solution in two easy steps; make the filling ahead of time and saute the rolls instead of deep-frying them.

Spicy Braised Radicchio and Red Cabbage

This January 2017 photo shows spicy braised radicchio and red cabbage with citrus in New York. This dish is from a recipe by Katie Workman. (Mia via AP)

We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashana, when I was little. I remember being very skeptical of the sweet and sour jumble, but then really falling for it.

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