Pumpkin spice is going to have to wait a minute; it’s time for apples to shine.
Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best.
We turned to three new cookbooks to find new recipes for the occasion, starting with “The Art of Jacques Pépin.” The author of more than 30 cookbooks, the legendary chef is also an accomplished artist. The latest is a stunning celebration of both of Pépin’s passions ahead of his 90th birthday (Harvest, $35).
“Hungry Happens Mediterranean” from Stella Drivas draws on the popular blogger’s Greek upbringing for Mediterranean-inspired recipes that promote healthy choices and fresh ingredients — even in desserts (Clarkson Potter, $35).
And Minnesota’s own Dan Buettner recently published a third Blue Zones cookbook, this one catering to those of us who need quick but nutritious dinners. “One Pot Meals: 100 Recipes to Live to 100″ offers compelling recipes to get us from breakfast through dinner (National Geographic, $35).
The painting "Pears with Orange Frame," by Jacques Pépin (2018) is among the pieces that are highlighted in the new book "The Art of Jacques Pépin" (Harvest, 2005), which showcases his talents as a chef and artist. (Jacques Pépin/Provided by Harvest)
From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “What we call ‘applesauce’ was known as apple compote when I was a kid in France, and it was always served as a dessert at home. You can certainly use it as an applesauce or try it as a dessert with a garnish of sour cream and pound cake.” (Harvest, 2025).
* 2 large apples, peeled, cored, and cut into 1-in. cubes (about 1 lb.)
* 1 tbsp. butter
* ½ c. apple juice
* 2 tbsp. sugar
* ½ tsp. pure vanilla extract
* Sour cream, for serving
* Strips of orange zest, for serving
* Pound cake, for serving