Approaching your limit for apple pie, apple crisp, and apple cider doughnuts? We know it sounds unthinkable, but we also know about that late-fall apple fatigue. Switch things up by going the savory route with Tyler Kinnett's recipe for braised pork cannelloni with green apples and brie.
To celebrate the 40th anniversary of lauded Cambridge restaurant Harvest, Kinnett served Beard House guests a nostalgic menu featuring New England flavors—and this dish was a fan favorite that night. Fork-tender braised pork shoulder is wrapped in homemade pasta, topped with griddled brie cheese, and finished with a dollop of apple butter. This comforting autumnal meal is just what you need to refresh your palate.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.