Tag Archives: cooking

Recipe Roundup

Turns out you cannot just export an xml file, snip out the bits you don’t want, and import the bits you do – at least, it’s beyond my technical capability and patience at this time. So I won’t be moving the last year or so’s worth of posts from IcyDaylight over here like I intended, but what I will do is gather several posts from the old blog and link to them here, so they come up in a search. Starting with…recipes!

You may notice, as I did, that one category is somewhat more populated than the others.

Breakfast and Breads

Oat Maple Scones (from Deb at Smitten Kitchen)

Cheddar-chive Biscuits (made these for the first time in college. Oh so good. This recipe is from Epicurious)

Vermont Whole Wheat Oatmeal Honey Bread (from King Arthur Flour; great for toast or sandwiches)

Pumpkin Muffins (adapted from the Moosewood muffin recipe)

Banana Bread (this is a recipe from home, but it turns out it’s quite close to the one in the book Flour by Joanne Chang)

Apple Berry Crisp (breakfast or dessert, who’s to say?)

Sweet Potato Biscuits (from Mark Bittman’s How to Cook Everything)

Oatmeal with bananas and berries (plus, kitchen safety tips!)

Bread pudding with fruit in a bowl

Bread pudding with fruit

Bread Pudding (see note to Apple Berry Crisp, above)

Soups and Stews

Simple Onion Barley Soup (my favorite to make when I’m sick)

North African Stew (a book club friend made this adapted recipe, and I’ve made it at least twice since she served it)

Pumpkin Chestnut Soup, Chestnut Soup (variation), Pumpkin-Sweet Potato-Carrot-Chestnut Soup (I make this a lot)

Beer bread in the bread pan with melted butter on top

Beer bread

Potato Leek Soup with Molasses Brown Bread (Beer Bread is also good – arguably, better – with this soup)

Vegetable Sweet Potato Soup with Tomato Base (warm and filling for cold days)

Primary Colors Soup (not really…but peas, carrots, and corn brighten up a chicken and potato soup)

Cock-a-Leekie Soup (of course it’s Scottish, who else would name a soup that?)

Snacks and Appetizers

Beer Croutons (inspired by those at the Draft Barn in Brooklyn)

Kale and Artichoke Dip (the vegetables almost make this healthy)

A bowl of green grapes with chopped mint

Mint grapes

Pear, Fig, and Goat Cheese (not sure how to categorize this…salad?)

Mint Grapes (you don’t even have to click through: just cut green grapes in half and toss them with fresh chopped mint. Delicious addition to summer picnics.)

Main courses and side dishes

Butternut Squash and Caramelized Onion Galette (from SK)

Vegetable Sushi (more assembly than cooking, strictly speaking)

Couscous salad (includes veggies, nuts, and cheese, and is nice and cool for the summer)

Pesto Pasta Salad (with fresh basil from my herb garden)

Macaroni and Cheese Casserole (PW-inspired, and we’ve improved on this since – think Gruyere and caramelized onions) and Macaroni and Cheese Casserole (variation)

Vegetarian Lasagna (I’ve had this so often I’m startled when I encounter lasagna with meat in it)

Tomato-cucumber salad in a bowl

Israeli salad

Israeli salad (cucumber, tomato, etc.); Israeli salad with fresh-from-the-plant tomatoes

Quiche (it’s okay to go with a store-bought crust. Really.)

Holiday recipes

Latkes (for Hanukkah, or any other time of the year)

Passover Popovers (from King Arthur Flour)

Hamentaschen (for Purim, or whenever)

Spicy Nut Cookies (for Passover, or other times)

Cookies and Desserts

Cinnamon Swirl Cookies (a.k.a. “cinnamon snails”)

Oatmeal Cookies with Apricots (adapted from SK, for those of us who are ambivalent about raisins in our cookies)

Lemon Thumbprint Cookies (lemon curd as a filling for thumbprint cookies, why not?)

Date-orange Oatmeal Bars (they’re on the sweet side, but could be savoried up for breakfast)

A white ramekin with strawberry-rhubarb crisp

Strawberry-rhubarb crisp

Tres Leches Cake (from the Pioneer Woman)

Strawberry-Rhubarb Crumble (or skip the crumble and spoon the compote over ice cream or yogurt) and Strawberry-Rhubarb Crisp

Cocoa Date Balls (from The Living Kitchen)

Strawberry Shortcake Cake (from the Pioneer Woman)

Cardamom Vanilla Poundcake (from Epicurious)

Peppermint bark (dark chocolate, white chocolate, crushed candy canes)

Peppermint bark

Peppermint Bark (you can buy it from Williams-Sonoma…or you can make it yourself)

Vanilla Roasted Pears (from SK)

Homemade Chocolate (from The Living Kitchen)

Lemon Bars with shortbread base (from Epicurious)

S’mores Cookies (no campfire? no problem.)

Applesauce Cake with Caramel Glaze (from Food52. You’ll need a Bundt pan.)

Brownies from Scratch (for when you run out of the Ghiradelli mix that you buy in bulk from Costco)

A slice of key lime pie with graham cracker crust, topped with a raspberry

Key lime pie with raspberries

Key Lime Pie (three ingredients in the filling, three in the crust. You could not ask for an easier pie recipe. You could almost say it’s a piece of cake…)

Ginger Molasses Cookies with Chestnut Paste (adapted from Martha Stewart’s Cookies)

Snickerdoodles (i.e. the cookie with the best name ever)

Chocolate Chestnut Torte (from Epicurious)

Chocolate Truffles with Sea Salt (from PW)


A small mason jar full of water, with strawberry tops floating in it

Strawberry top water

Strawberry Top Water (an idea from C&Z, perfect for summer)

Recipe roundups (several recipes batched together)

Recipe roundup #1: Homemade Applesauce, Purple Plum Torte (from SK), Butterscotch Chocolate Chip Cookies, Beer Bread, Potato Leek Soup, Guinness Ice Cream and Pretzel Cups, Butternut Squash/Spinach/Caramelized Onion/Goat Cheese Casserole, Broccoli and Leek Quiche

Recipe roundup #2 (“a day in the kitchen”): Deviled Eggs, Apple-Rhubarb Compote, Potato Kugel, Kale Chips







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