Serves 4.

Note: From "The Apple Lover's Cookbook."

• 3/4 c. flour

• 1 tbsp. granulated sugar

• 1/2 tsp. ground cinnamon

• 1 tsp. kosher salt

• 5 eggs

• 1 c. whole or 2 percent milk

• 3 tbsp. unsalted butter

• 11/2 large firm-sweet apples (such as Honeycrisp or SweeTango), peeled, cored and cut into 1/8-in. rings

• Powdered sugar for garnish

• Lemon wedges


Preheat oven to 425 degrees and set rack in middle position. In a medium bowl, sift flour then stir in sugar, cinnamon and salt. In a large bowl, whisk eggs and milk until mixture is frothy and drizzles from the whisk in a thin stream, about 1 minute.

In a 12-inch cast iron or other heavy-bottomed skillet over medium heat, melt butter. Lay apple slices in butter in a single layer and cook, without stirring, for 2 minutes. Gently flip slices and cook until tender, about 2 more minutes.

Working quickly, add flour mixture to egg mixture and whisk just to combine. Pour batter into hot skillet with apples, then transfer skillet to oven. Bake until pancake is puffed and golden, 10 to 14 minutes. Remove from oven, sprinkle with powdered sugar and serve immediately from skillet, with lemon wedges to squirt over the top.

Nutrition information per serving:

Calories 355 Fat 18 g Sodium 500 mg Saturated fat 9 g Carbohydrates 37 g Calcium 114 mg

Protein 13 g Cholesterol 260 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1/2 fruit, 1 bread/starch, 1 other carb, 1 1/2 medium-fat meat, 2 fat.



Makes about 4 cups.

Note: From "The Apple Lover's Cookbook" by Amy Traverso (Norton, $29.95)

• 1 large seedless (English) cucumber, unpeeled

• 1 tbsp. kosher salt

• 2 large firm-sweet, red-skinned apples (such as Honeycrisp or SweeTango), unpeeled and cut in half lengthwise

• 2 medium shallots

• 1 c. rice vinegar

• 1/2 c. water

• 1/2 c. honey

• 1 tbsp. sugar

• 1 cinnamon stick

• 1 sprig fresh tarragon, cut into 4 pieces


Cut off ends of cucumbers and discard, then slice on a mandoline. Transfer cut cucumbers to a colander, toss with salt and let sit for at least 20 minutes.

Meanwhile, trim seeds and core from each apple half, then set, cut side down, on a cutting board. Use a 11/2-inch biscuit cutter to push down into flesh, extracting two little cylinders from each apple half (because the apples are round, the cylinders won't be perfectly level, and that's fine). Thinly slice each cylinder on the mandoline (again, don't worry if some slices are not perfect circles). Slice the shallots on the mandoline as well, then place in a medium bowl with the apples.

In a small bowl, whisk together vinegar, water, honey and sugar until sugar dissolves. Add cinnamon stick and tarragon and pour mixture over apples and shallots. Rinse cucumbers well and, with cucumbers still in colander, lightly blot to dry using paper towels. Add cucumber slices to bowl with apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate in a tightly sealed container for up to two weeks.

Nutrition information per ¼-cup serving:

Calories 24 Fat 0 g Sodium 150 mg Saturated fat 0 g

Carbohydrates 6 g Calcium 6 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.



Serves 6.

Note: "In a pinch, you can substitute 11/4 cups of panko bread crumbs for fresh ones," writes Amy Traverso. "Toss them with 2 tablespoons melted butter, plus nutmeg and garlic, then sprinkle over the apples." From "The Apple Lover's Cookbook."

• 2 tbsp. heavy cream

• 3 tbsp. chicken or vegetable broth

• 1 medium butternut squash, peeled, seeded and cut into 1/4 -in. wide crescents and half moons

• 4 oz. Gruyère cheese, grated

• 11/4 tsp. kosher salt, divided

• 3/4 tsp. freshly ground black pepper, divided

• 4 tbsp. (1/2 stick) salted butter, divided

• 1 medium yellow onion, diced

• 2 tsp. minced fresh rosemary

• 2 medium firm-sweet apples (such as Honeycrisp or SweeTango), peeled, cored and cut into 1/2 -in.-thick wedges

• 11/2 oz. crusty white bread, torn into small pieces

• 1 garlic clove, minced

• 1/2 tsp. freshly grated nutmeg


Preheat oven to 350 degrees and set a rack in the middle position. In a small bowl, whisk together cream and broth. In a large bowl, toss squash with cheese, cream mixture, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour into a gratin or baking dish, cover with foil and bake until squash is tender, 35 to 45 minutes, turning the dish and removing foil halfway through. Remove from oven and transfer baking dish to a wire rack.

Meanwhile, in a medium skillet over medium-high heat, melt 3 tablespoons of the butter. Add onion and cook until it begins to brown, 8 to 10 minutes, stirring occasionally. Add rosemary, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until fragrant, about 1 minute. Add apples and cook until they are tender and beginning to caramelize, 8 to 10 minutes. Spread mixture evenly over baked squash.

Turn broiler to high. In a food processor, pulse bread with remaining 1 tablespoon butter, garlic and nutmeg to create coarse breadcrumbs. Sprinkle over squash and apples. Broil, uncovered, until topping is golden brown, 5 to 7 minutes. Remove from oven and let rest for at least 20 minutes before serving.

Nutrition information per serving:

Calories 270 Fat 16 g Sodium 530 mg Saturated fat 10 g

Carbohydrates 27 g Calcium 270 mg

Protein 8 g Cholesterol 47 mg Dietary fiber 6 g

Diabetic exchanges per serving: 1/2 fruit, 1 1/2 bread/starch, 1/2 high-fat meat, 2 1/2 fat.