Sunny Anderson adds the ultimate crunch to the cookout with a slaw that balances the playful heat of sambal chile paste with sweet hoisin and crisp green apples.
Geoffrey Zakarian uses Dijon mustard, white wine and herbs to flavor his baked salmon, which he serves with a crisp salad of cucumber, apple and dates tossed in a mustard vinaigrette.
Pop quiz: What's the only thing that's better than an apple cider doughbut on a crisp fall day? A pumpkin spice doughnut. Food Network Kitchen contributor Arlyn Osborne shows you how to fry up doughnut holes in just a few minutes (30 to be precise).