R. W. Apple Jr.
Food writer
Recipes
Alice Waters’s Cranberry Upside-Down Cake
R. W. Apple Jr. · NYT Cooking
This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.
Apple, Pecan And Raisin Pie
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Basil Sauce
R. W. Apple Jr. · NYT Cooking
Bouillabaisse
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Brine-Cured Roast Turkey
R. W. Apple Jr. · NYT Cooking
Celery Root And Apple Puree
R. W. Apple Jr. · NYT Cooking
Classic Bloody Mary
R. W. Apple Jr. · NYT Cooking
This humble Bloody Mary has its roots in a 2000 article by R. W. Apple Jr., who explored the origins of Worcestershire sauce, “perhaps best known as an indispensable ingredient" in the cocktail. Mr. Apple’s version doesn’t stray far from tradition, featuring the sauce prominently. Serve this version with a simple garnish of lime at your next brunch. (Betsey, Mr. Apple's wife, noted in the comments below that she always added horseradish and celery salt to those she served him at home. We think that's a grand idea.) R. W. Apple Jr.
Cope's Creamed Corn
R. W. Apple Jr. · NYT Cooking
Crown Roast Of Pork With Grain-Mustard Jus
R. W. Apple Jr. · NYT Cooking
Fish Stock For Bouillabaisse
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Fried Green Tomato, Crab and Ham Sandwich
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Galatoire’s Sweet Potato Cheesecake
R. W. Apple Jr. · NYT Cooking
This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.
Grain-Mustard Jus
R. W. Apple Jr. · NYT Cooking
Maple Bourbon Sweet Potato Pie
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Morels Rosenthal In Kataifi Nests
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Morels With Ruffled Pasta
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Onion Toasts
R. W. Apple Jr. · NYT Cooking
Pear Upside-Down Cake
R. W. Apple Jr. · NYT Cooking
Pho Bo
R. W. Apple Jr. · NYT Cooking
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach. Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation. R. W. Apple Jr.
Roast Chestnut And Wild Rice Soup With Onion Toasts
R. W. Apple Jr. · NYT Cooking
Roast Herbed Duck
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Roasted Ripe Tomato Salsa
R. W. Apple Jr. · NYT Cooking
With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty. Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French. We like it with grilled fish or chicken. R. W. Apple Jr.
Sauteed Softshell Crabs
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Savoy Cabbage With Cider, Bacon And Carrots
R. W. Apple Jr. · NYT Cooking
Stewed Fennel
R. W. Apple Jr. · NYT Cooking
Strawberry Pots De Creme
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Strawberry Sour Cream Shortcake
R. W. Apple Jr. · NYT Cooking
Sweet Lavender, Maple Syrup And Carrot Ice Milk
R. W. Apple Jr. · NYT Cooking
In 2000, R. W. Apple Jr. called Sooke Harbour House, in British Columbia, "one of Canada's half-dozen best restaurants," praising its kitchen garden and its "more than two acres of herbs, vegetables and edible flowers, many of them rarities, gradually devouring the lawns around the house, tumbling down to the sea, scaling hillsides in every direction, a living tapestry of leaf, shrub and color." It seldom snows at Sooke, which lies in hardiness Zone 8, the same as Charleston, S.C., a beneficiary of benign Pacific breezes and currents. This recipe utilizes some of the herbs that grow year-round on the property. R. W. Apple Jr.
Szekelygulyas (Sauerkraut Goulash)
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Tempura Of Soft-Shell Crabs
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Turkey With Dressing
R. W. Apple Jr. · NYT Cooking
R. W. Apple Jr.
Wild Mushroom Stuffing
R. W. Apple Jr. · NYT Cooking