Apple cider syrup is the dirty martini of pancake syrups. Pure maple syrup may be the delicate, classic choice, but there’s a certain kind of wayward satisfaction when you make a syrup out of ...

Wash but do not peel or core the fruit. Cut it into quarters. Place all the fruit in a large slow cooker. Cook on low overnight or at least 10 hours. Drain and press the fruit. I did this in batches ...

An apple cider and maple syrup reduction adds sweetness and apple flavor to this cake and frosting for a decidedly autumnal treat. A quick apple cider–maple syrup reduction is folded into both the ...

Boil. Pour 1 gallon of fresh or frozen and thawed apple cider into a heavy stockpot. For a clearer syrup, avoid any sediment that has settled to the bottom of the jug. Add 1-1/2 cups sugar. Then bring ...

There are certain flavors and foods that unequivocally exude the spirit of fall. Obviously pumpkin spice would top the list, but there is also maple, cranberry, chai, and apple. From apple picking to ...

In the holy quartet of “Salt Acid Fat Heat,” I have to give first place to heat. It’s not an easy choice; I love salt so much I’m pretty sure my blood is brine. But it’s heat that’s responsible for my ...