Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite.

The classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.

A jar of confiture de lait, a French caramel-like sauce made from whole milk and sugar, and fresh Oregon apples inspired this omelet.

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks for this chutney.

This compote’s sweet-tart floral notes transform any cheese plate into something special.

While latkes (potato pancakes pan-fried in oil) are traditional—and we've never met a latke we didn't love—why not end the meal this year with apple fritters that are as tender and delicate as...

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake.

Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.