The Honeycrisp Story

My tastebuds experienced a mild shock just the other day at my local farmer's market in Park Slope, Brooklyn. One of the local producers had a little tasting of its apples for customers passing by. There were four varieties, including my favorite -- the Gala apple from New Zealand. As I'm not one to generally eat apples out of hand, but much prefer them sauced, baked, broiled, sauteed, baked in a muffin, or in a pie, I would occasionally buy a Gala for myself and eat it on the spot. But it was another apple last Saturday that stole my affection: the Honeycrisp. Am I the last to know about them? My daughter immediately bought six and at $3 a pound, instead of $2 for other varieties, this autumnal offering was not inexpensive (as apples go), but we have thoroughly enjoyed every bite. Cutting each carefully and arranging them on a pretty plate had a kind of Zen feeling about it -- for they are perfectly imperfect -- a little too sweet, a little too acidic, a little too delicious. The Honeycrisp apple was an experiment created by the University of Wisconsin Experimental Station -- a cross between a Macoun and a Honeygold (which itself is a hybrid of a Golden Delicious and a Haralson). In the forest of varieties that informs the apple industry, there are local favorites in every zip code, and many imports, including the Fuji apple from Japan, that vie for attention. As a kid, a Granny Smith apple was a special treat -- with an exciting tartness and crisp texture so different from the standard bearers way back then. But this year, on my holiday table (Rosh Hashanah) will be a plate of Honeycrisps to begin a new tradition.

The seasonal salad (recipe below) is one of my favorite concoctions -- with edible punctuations – a mustard seed, sun-dried cranberry, or a nugget of toasted walnut – in every mouthful. But it is especially celebratory with ultra-thin slices of Honeycrisp apples. Ideas for apple desserts, using any apple, are offered below. Enjoy!


This can be assembled in less than five minutes! The dressing is also suitable for mesclun greens and for tender leaves of spinach. You can easily turn it into a main course salad by topping with a plump grilled chicken breast drizzled with a little more dressing.

5 large Belgian endive, about 1-1/2 pounds 2 bunches watercress 2 medium Honeycrisp apples, cut into very thin wedges 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 cup olive oil 1-1/2 teaspoons mustard seed ½ cup each: toasted walnuts and sun-dried cranberries

Trim ¼-inch from bottom of each endive. Laying each endive on its side on a cutting board, cut across the width into 1-inch pieces. Place them in a large bowl.

Wash watercress, removing bottom half of stems. Dry well and add to bowl with endive. Add apples.

Put mustard and vinegar in a small bowl. Slowly whisk in olive oil until the dressing emulsifies. Add mustard seeds and salt and freshly ground black pepper to taste. Pour over greens and toss gently, making sure to coat all the leaves. Adjust seasoning. Transfer to a platter and scatter walnuts and cranberries on top. Serves 6

And Great Ideas for Any Apple

Saute wedges of peeled apples in butter and sugar until caramelized, then splash with Calvados. Top with vanilla ice cream.

Peel apples and cut in half. Poach in apple cider with a cinnamon stick until tender. Remove apples and reduce cider to a syrup. Pour syrup over apples and top with crème fraiche.

Try an apple cobbler: Toss peeled apple wedges with sugar, orange juice and cinnamon. Top with a mixture of granola mixed with butter. Bake at 400 degrees for 40 minutes.

Peel and core apple. Fill inside with vanilla sugar. Wrap in a square of thawed puff pastry dough and brush with egg wash and sprinkle with sugar.  Bake at 400 degrees for 20 minutes.

Fill cavities of large apples with a mixture of crumbled gingersnaps, honey and pecans and dot with butter. Bake 45 minutes at 350 degrees.

Try a new-fangled applesauce by adding fresh strawberries or raspberries and a splash of red wine to apples while cooking. Sweeten with an aromatic honey, like leatherwood.

Make an apple fool:  Cook apples with cinnamon-sugar until soft and the consistency of applesauce. Let cool and fold into sweetened whipped cream.

Make toffee apples: Melt a package of caramel candies. Stick a candy-apple stick in each apple and dip the apple three-quarters into caramel. Let sit on waxed paper to harden.

Try three kinds of apples in your next apple pie. Add some grated sharp cheddar cheese to the crust.

Blog News: 1-2-3 Wins "Best of August"

The good news is that The 1-2-3 Collection was chosen by Apple as one of their Best Books of August!  Not only was it one of the top four books but the only cookbook named.  The launch of the book in late July garnered great interest from the media world and from "tons of excited users" who have given it a solid 4.5 star rating.  During the first week of the launch, various books in "The 1-2-3 Collection" occupied up to 4 of the top 10 paid  cookbook slots in the iTunes store.  The "Quick & Easy 1-2-3" books have been popular, especially "Mornings" and "Weeknights."  Currently, the 1-2-3 Collection is available on the iPad, iPhone, and iPod Touch, and on sale in the UK, Australia, Germany and France, in addition to the US and Canada. For cooks craving creativity and style, each of the 250 three-ingredient recipes are expressed in 140 words or less.  Each is customized for viewing on the iPad or iPhone in your kitchen and can be purchased at Apple's iTunes store.  The award-winning recipes are curated sets of 10 recipes ($.99), 50 recipes ($3.99) and 250 recipes, including 62 mouthwatering photographs ($9.99).  Readers can choose between whole books or shorter form sets and chapters, to build their own a la carte cookbook and recipe libraries.  It is available at

One enthusiastic user had this to say:  " I'm loving the cookbook(s).  I made the "Sumac-Aged Hanger Steaks" and "Burst Cherry Tomatoes" last week and loved the whole experience, from browsing the book on my iPad, to picking up the bookmarks on my iPhone when I got to the grocery store, to cooking and, of course, eating. These are really beautiful, functional cookbooks."

Secret Launch Revealed!

Apple, Cookstr and Rozanne Gold Heat Up the Digital Kitchen with Made-for-Mobile Cookbooks.

NEW YORK, July 19, 2011 /PRNewswire/ -- Cookstr, the world's #1 collection of cookbook recipes available online, today launches its first original offering of curated recipe content exclusively on Apple's iBookstore. Created as a model for Cookstr's collaboration with book publishers, the company's iBookstore offering includes curated sets of 10 recipes ($0.99), 50 recipes ($3.99) and 250 recipes ($9.99) that invite readers to choose between whole books or shorter form sets and chapters, to build their own a la carte cookbook and recipe libraries.

Cookstr is honored to present award-winning chef and cookbook author Rozanne Gold's The 1-2-3 Collection as its premier offering. The 1-2-3 Collection is now available at for purchase and download on Apple's iBookstore, available via the free iBooks App for iPad, iPhone and iPod touch, or at

Fifteen years ago, Gold started a revolution around the idea of simplicity in cooking. Today, her dynamic three-ingredient recipes, are breaking new ground in a format designed for in-kitchen use. Each recipe is 140 words or less and can be viewed on a single screen, with mouthwatering images and brand new notes by Gold that flow beautifully on the iPad's stunning display. Gold's The 1-2-3 Collection is also the first digital cookbook to incorporate Cookstr's proprietary search standards and technology, currently used by a growing number of America's leading media, consumer and healthcare brands.

"We believe this platform has the potential to benefit publishers and home cooks alike," said Cookstr CEO Art Chang. "We are using technology to enable publishers to sell a wide variety of books and booklets created from the best recipes in their catalogs and upcoming books. Cookstr believes you can maintain the highest standards for food and nutrition and give the home cook more choices when it comes to quality, curated content. Most importantly, we can continue to reward the cooks and authors who create the recipes, and the publishers behind them who play such a key role in the identification and support of talent."

The 1-2-3 Collection is comprised of 250 recipes ($9.99), which can also be purchased separately by theme:

  • Quick & Easy 1-2-3, a 50-recipe collection ($3.99). Individual 10-recipe chapters are also available for purchase ($0.99), including: "Quick & Easy Mornings," "Quick & Easy Appetizers," "Quick & Easy Weeknights," "Quick & Super Easy" (recipes you can cook with one hand), and "Super Quick & Easy" (recipes you can complete in under 5 minutes).
  • Be Well, Take Care 1-2-3, a 50-recipe collection ($3.99). Individual 10-recipe chapters are also available for purchase ($0.99), including: "Be Well, Low Sodium," "Be Well, Eat Light," "Be Well, Gluten-Free," "Be Well, Vegan," and "Be Well, Healthy Heart."
  • No-Sweat Summer 1-2-3, a 50-recipe collection ($3.99). Individual 10-recipe chapters are also available for purchase ($0.99), including: "Summer Starters," "Summer Soups," "Summer Suppers," "Summer Sides," and "Summer Sweets."
  • Menus for Entertaining 1-2-3, a 50-recipe collection ($3.99). Individual 10-recipe chapters are also available for purchase ($0.99), including: "BBQ Menu," "Al Fresco Menu," "Fiesta Menu," "Picnic Menu," and "Labor Day Menu."
  • Dishes by Ingredient 1-2-3, a 50-recipe collection ($3.99). Individual 10-recipe chapters are also available for purchase ($0.99), including: "Poultry Dishes," "Meat Dishes," "Fish Dishes," "Veggie Dishes," and "Fruit Dishes."

"The opportunity to create new cooking experiences that embrace technology is exhilarating," said Gold. "My updated repertoire of three-ingredient recipes relies on fresh, unprocessed ingredients and streamlined techniques presented in a brand new form. The result? The revolutionary 1-2-3 Collection that mixes passion with practicality. It is designed to inspire a new generation of home cooks and professional chefs alike to keep it simple."

Visit or for more information. A free sample of The 1-2-3 Collection is also available by searching for "Cookstr" or "Rozanne" on the iBookstore.

About Cookstr

Cookstr develops and delivers innovative products and technologies to market leaders in the media, healthcare and food industries, to support enjoyable and healthy consumer lifestyles focused on quality home cooking. Since its inception, Cookstr has introduced technology innovations that have significantly improved the inspiration and decision-making experience around recipes. Cookstr, founded by Will Schwalbe, and launched in 2008 with Katie Workman and Art Chang, has worked closely with the cookbook publishing industry to build a hand-curated database of thousands of cookbook recipes offered directly to consumers via the Cookstr website, Today, Cookstr's offering includes recipe curation solutions for the food media market, nutrition solutions for the health and wellness market and mobile solutions for the food publishing market. In addition, Cookstr has developed technologies that can improve expert content management for use in other markets.

About Rozanne Gold

Rozanne Gold is a chef, international restaurant consultant, author, journalist and four-time winner of the James Beard Award. She was the consulting chef to the legendary Rainbow Room and Windows on the World, and helped create three of New York's three-star restaurants. First chef to New York Mayor Ed Koch at the age of 23, Gold has been known throughout her career for anticipating and inspiring food trends, including "The Minimalist" column in The New York Times, which was based on her cookbook Recipes 1-2-3, and the grazing craze, which was initiated by her cookbook Little Meals. Gold is the author of twelve cookbooks, including the award-winning 1-2-3 series. She was the Entertaining Columnist for Bon Appétit magazine for five years, and has written and produced stories for The New York Times, O Magazine, Gourmet, Real Food and more.

Contact Aliza Pearlson Cookstr