41. Sesame-Apple Slaw: Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt.
42. Apple Galette: Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter. Lay an 11-inch round of pie dough on a baking sheet. Add the filling, leaving a 2-inch border; fold in the edges. Bake at 350 degrees F until golden, 45 minutes to 1 hour.
43. Apple-Fennel Slaw: Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.
44. Apple-Ginger Galette: Make Apple Galette (No. 42), adding 1 tablespoon finely chopped candied ginger to the filling.
45. Caramel Apple Galette: Make Apple Galette (No. 42), replacing the apricot jam with jarred dulce de leche.
46. Apple-Cheddar Galette: Make Apple Galette (No. 42), pressing 2 tablespoons shredded cheddar into the dough before adding the filling. Halfway through baking, sprinkle the crust with 2 more tablespoons cheddar.
47. Baked Apples: Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.
48. Nutty Baked Apples: Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.
49. Savory Baked Apples: Make Baked Apples (No. 47), reducing the brown sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.
50. Apple-Sausage Patties: Combine 2 tablespoons shredded peeled apple and 1/4 pound uncased fresh breakfast sausage; form into 4 small patties. Cook in an oiled skillet over medium-high heat, turning, until cooked through.
Photographs by Andrew Purcell