My favorites are Honeycrisp. Also quite fond of lady-apples.

I prefer Fuji in all applications when I can get them, but if stuck with a Golden Delicious the answer is cooking, especially in otherwise savory or savory-ish menus. Recently had a Golden Delicious left over from a well-meaning guest and roasted it in the oven along with purple carrots and garlic and shallot and tofu, and that turned out very well indeed. But I wouldn't have eaten the damn thing raw.