recipes

Apple Cider Everything: Your Excuse to Eat All of the Doughnuts This Fall

Apple cider isn't just for drinking—start with one of these cider cocktails, then use it in everything from whole grains to doughnuts to roasted pork.

Doughnuts! Cocktails! Roasted pork! This autumn, we're putting apple cider in just about everything.

  • 2 mugs filled with apple cider and a cinnamon stick in each cup
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    1/17

    Spiced Apple Cider

    No one will fault you for using a cinnamon stick to stir this hot drink.

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  • Alex Lau
    2/17

    BA's Best Apple Cider Doughnuts

    These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

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  • Alex Lau
    3/17

    Hard Cider Spritz

    Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

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  • Alex Lau
    4/17

    Apple Caramels

    If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

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  • Matt Duckor
    7/17

    The Retox

    Like the opposite of master cleanse, with a similar kick.

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  • Lennart Weibull
    8/17

    Apple and Peach Compote

    When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

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  • Christina Holmes
    9/17

    Apple Cider–Cooked Farro

    Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

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  • 10/17

    The New England Express

    In a nod to early New England Thanksgivings, use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.

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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand... Read more
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