Apple season is in full swing and there is nothing better than a fresh apple, all by itself. There’s always some in Kelly’s Kitchen and right now the apple of choice is Honeycrisp. But do you know the history of a Honeycrisp, a Red Delicious, or a Gala? I didn’t, until I had a chance to chat with Amy Traverso, the lifestyle editor of Yankee Magazine, and the author of one beautiful and informative book - The Apple Lover’s Cookbook. Amy was actually married in an apple orchard, at Arrows Restaurant in Ogunquit, Maine! That love affair led to another with apples and the result is this book with photographs from Squire Fox. This takes it well beyond just another cookbook. You’ll never bake another apple crisp or pie quite the same after walking through this literary orchard filled with facts about the fruit, the how-to’s and how you can make sure you’re using the right apple for that treasured recipe. The book is really a work of art, and would make a nice addition to your foodie friend’s library this year. I especially liked Chapter Eleven, dedicated to what Amy describes as "Beyond Baking: Apple Festivals, Products and Pairing." If you’re not able to find your favorite apple locally, she’ll tell you the best places to have them shipped from, even how to pair that delectable cup of cider with the right cheese. Now there’s a party in the making for a Sunday afternoon with friends. There’s also a list of select Apple Festivals. The Apple Lover’s Cookbook will give you a new sense of appreciation for such a simple fruit. And yes, there is one apple native to Florida!

   Oh, and one of my favorite ways to enjoy an apple at home or at work and make everyone think there’s a freshly baked pie around? I just core an apple and take about 1 ½ tbsp of brown sugar and tuck that down the center along with a sprinkling of cinnamon (yes, I do this at home and just bring it along to work in the morning) and then wrap that in plastic wrap. When I want to enjoy something warm and wonderful, all I do it tuck it in the microwave for around 4-5 minutes. But please be careful when you take it out - it’s going to be hot and steamy. Let it set for a few minutes and the steam will create a very tasty treat. I also have some apple pie spice that’s great to use, and if there are few raisins or cranberries in the pantry...oh yeah!

Here's the complete interview with Amy and don’t forget to check out the fresh markets this weekend and get your fill of apples. 

WORDS OF WISDOM FROM KELLY’S KITCHEN

We are born believing. A man bears beliefs as a tree bears apples - Ralph Waldo Emerson