Gooey. Fried. Apples.

Gooey. Fried. Apples.

My ex loved to cook. Still does, I’m sure, but we don’t talk like that. Me? Not so much. Before him, I never knew the glory that is French Toast made with challah bread or how much tastier scrambled eggs are with a dash of onion powder (or that onion powder is even a thing).

I’d also never heard of a Dutch Baby.

*wipes screen after tongue-kissing this picture from Cookin’ Canuck*

For those of you not in the know, a Dutch Baby (a.k.a. German Pancake) is like a regular pancake, but baked in the oven. Kind of like if a pancake and a popover had a tasty baby–a baby that’s even tastier covered in gooey fried apples.


If you’re looking for the perfect addition to your challah French Toast and onion-y eggs, I highly recommend this recipe from Cookin’ Canuck!


  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg 
  • 1 tsp ground ginger 
  • 2/3 cup half-and-half
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 1 1/4 lb (3 to 4 large) Gala or Granny Smith apples, peeled, cored, and cut into 1/2-inch slices 
  • 3 tbsp packed brown sugar 
  • 1 1/2 tsp fresh lemon juice
  • Powdered sugar

[Quick interruption from yours truly: I’m not a fan of nutmeg, so I replace that and the ginger with cinnamon…LOTS of cinnamon…in both the batter and the apples.

I’m also heavy-handed with the butter and brown sugar. I have a the-more-the-merrier philosophy with those two ingredients in pretty much any recipe.

As for the apples, peeling them is hard. Okay, not hard, per se….but tedious and time consuming. This is where my ex came in handy.]


  1. Place an oven rack in the upper-middle position and preheat the oven to 500 degrees F.
  2. In a large bowl, whisk together flour, granulated sugar, salt, nutmeg, and ground ginger. In a medium bowl, whisk together half-and-half, eggs, and vanilla extract. Pour the half-and-half mixture into the flour mixture and whisk until smooth, without lumps.
  3. In a 10-inch nonstick ovenproof skillet set over medium-high heat, melt the butter. Add the apples and brown sugar. Cook, stirring frequently, until the apples are golden brown, about 10 minutes. Remove the skillet from the heat and stir in lemon juice. Pour the batter around the edges of the pan and then over top of the apples.
  4. Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut it into wedges. Serve immediately.

My very first Dutch Baby–made by me!

Hugs n’ stuff!

Everly Lucas


My Food Musings

Hard to talk about women and food without a floodof emotions, memories and chocolate. It seems like it plays such an important role in our lives, weaving a rich tapestry that ties together the unforgettable moments of our past, shaping who we are as individuals, mothers, partners. What you ate when your young heart was broken may always stay in a quiet corner of your mind. For those of us who have donned a wedding dress, we probably can recall with amusement what our diet consisted of as the big day neared, trying on that lily-white gown every few days in anticipation.


And then there’s cooking. Talk to a handful of women and no two of them have the same story about a childhood favorite dish their mother whipped up to warm them on a rainy day or the same recipe for meatloaf. We have our own tricks up our sleeve, convenient shortcuts, ingredient lists honed by way of picky eaters or allergies or someone’s aversion to mushrooms. Our time in the kitchen can have almost a magical quality to it. Some of our recipes have been passed down through generations, we may pull out cookbooks or index cards so weathered or dog-eared they have the appearance of a rare antique manuscript. Others seem to come out of nowhere. “Where did you learn how to make this?” we may have heard from our partners or dinner party guests, upon tasting a new venture. And the answer could even elicit a laugh. Sick in bed one day, you happened upon a chef on the Food Network espousing the virtues of lamb. Or at the doctor’s office, a years-old issue of Good Houskeeping provided a garlic chicken recipe too mouth-watering not to try. The combination of creativity, skill and sheer luck in the kitchen makes the experience very personal for each of us, and powerful, with successes and failures that mirror life itself.


For me, it’s all about keeping it simple. I actually do love to cook, but I’m not a fan of any activity that’s very time-consuming, nor do I usually have that time to spare. I’m always impressed by the kitchen alchemy some people practice, seemingly bringing to fruition gastronomic delights out of thin air, but in reality applying incredible skill, taking great pains in attention to detail and procuring hard to find ingredients. I’m not ashamed to say that for me, this is all a little extraneous. I like a simple recipe with a short list of good ingredients that comes off as hearty but sophisticated with a minimum amount of toil on my part. I learned to cook from Jamie Oliver, the cheerful and gregarious British chef with boyish charm and recipes spanning from his youth in prep school to his current role as husband, father and healthy-eating advocate. My philosophy when it comes to food doesn’t involve diets or restrictions of any kind, beyond my own preferences, which skew towards savory, unostentatious dishes. Food to me can be of course to an extent a source of comfort, and I do occasionally splurge on a few items that have questionable nutritional value, to say the least. But I very much appreciate the nurturing aspect of a great home-cooked dish. Feeding your loved ones, your physical body and your soul with delicious food that was enjoyable to make is one of life’s purest pleasures. For women especially, cooking and eating adds so much value to our daily lives. Sharing intimate moments with each other over half-priced apps in the afternoon lull of a local restaurant or romantic evenings with our partners or watching children eat our lovingly-prepared meals, those things are unique moments in time, emphasizing what’s important when an otherwise routine existence could be stripping the excitement from each passing day. A gourmet chef may not have been my calling, but my experience with food, like a lot of us, has shaped my relationships and to an extent who I am as a writer. Thinking about it makes memories flutter from the depths of my brain and a rumble gently emerge in my stomach.

My Secret Ingredient

My Secret Ingredient

by Xio Axelrod

How’s your Italian? Try rolling this around in your mouth: Colatura di Alici di Cetara.

Sounds sexy, doesn’t it? Like some exotic locale where you could race your Maserati along a road with curves to rival Sophia Loren.

Far be it from me to dash those sumptuous visions but, the truth is, Colatura di Alici di Cetara is an amber liquid made from…anchovies.

Anchovies. [Read more…]