Almond Biscotti (Mandelbrodt)
Twice-baked almond biscotti from my grandmother's handwritten recipe journal, made with olive oil and whole almonds.
Category
Snacks
54 recipes
Applesauce
A grandmother's-kitchen staple, cooked with the skins on so none of the goodness is lost and the sauce turns a lovely pink.
Artichoke with Mustard Vinaigrette
Whole steamed artichokes, petals pulled one at a time and dipped in a sharp Dijon and red wine vinaigrette.
Baked Apples with Raisins and Walnuts
Granny Smith apples stuffed with spiced raisins and walnuts, drizzled with honey and baked until tender.
Banana Applesauce Muffins
My grandmother's banana bread turned into moist mini muffins with a spoonful of homemade applesauce, a hit with every child who tries them.
Banana Orange Smoothie
A three-minute breakfast smoothie of fresh orange juice, banana and strawberries with a squeeze of lemon.
Banana Sushi (without the rice)
Bananas spread with nut butter, rolled in shredded coconut and sliced into bite-size rounds, a preschool favorite.
Banana Walnut Bread
My Viennese grandmother's banana bread, tweaked just a bit to be less sweet; easy on the mouth and stomach on chemotherapy days.
Blueberry Muffins
Sunday-morning blueberry muffins with a cinnamon crumb topping; everyone who tastes them absolutely loves them.
Blueberry Oatmeal Bars
Make-ahead oat and blueberry bars for early school mornings and lunch boxes; cut them into hearts for Valentine's Day.
Cabbage Soup
A simple leek, potato and green cabbage soup, cooked quickly so the cabbage caramelizes rather than turns sulfurous.
Carrot Pineapple Muffins
Cinnamon-scented muffins with grated carrot, pineapple and currants that earned two fingers up from a room of preschoolers.
Cauliflower Soup
A silky cauliflower floret soup inspired by my grandmother's kitchen, first made for my children when they began sipping soup.
Chicken Satay
Thin strips of chicken marinated in soy, turmeric, grated onion and garlic, grilled on skewers and served with a lime-spiked peanut sauce.
Chilled Cucumber Soup
A no-cook summer soup of English cucumber, basil, mint and scallions blended with fat-free sour cream, smooth or chunky as you like.
Chilled Ruby Beet Soup
Baked beets simmered with onion, garlic and vegetable stock, then puréed into a ruby-red soup served cold.
Creamy Tomato Soup
Fresh tomatoes simmered with carrots, red onion and basil, then puréed with a splash of half and half.
Crudités with Hummus, Ranch Dip, Sesame Dip and Eggplant Dip
A platter of raw and roasted vegetables for a busy house full of teens, with four dips: hummus, ranch, sesame and roasted eggplant.
Dark Chocolate Covered Walnuts and Seeds
Lightly roasted walnuts or mixed seeds coated in 70% dark chocolate; simple, and it far outweighs any commercial candy bar.
Emerald Kale Soup
A bright green soup of curly kale, leeks, parsley and cilantro, puréed with avocado for body and garnished with avocado slices.
Frederic's Onion Tart
A thin yeasted olive-oil crust piled with slowly caramelized onions and thyme, baked until crisp.
Fresh Spring Vegetable Rolls
Chilled rice-paper rolls filled with a gingery cabbage slaw and avocado-edamame spread, with three dipping sauces to choose from.
Fried Cauliflower Florets with Aioli Sauce
Blanched cauliflower florets in a light anchovy batter, fried golden and served with a hand-whisked aioli.
Going Away Goodies for Ivy
A bon voyage goodie bag of two travel-worthy treats: chocolate-streaked walnut meringues and twice-baked olive oil almond biscotti.
Green Goddess Smoothie
Green apple, kale and parsley blended with lime and apple juice, keeping all the fiber that juicing leaves behind.
Guacamole
Chunky avocado with red onion, tomato, cilantro and plenty of lime, served in the avocado skins with crudités.
Homemade Chicken Soup (Stock)
The chicken soup I first made with my grandmother at age 8, still a twice-a-week staple and the base for many of my other soups.
Kale Cheddar Muffins
Savory muffins packed with sautéed Tuscan kale, garlic and sharp cheddar, best eaten straight from the oven.
Kale Chips
A crunchy, savory snack chock full of vitamins and antioxidants; works with curly or Tuscan kale.
Kale-Ginger-Strawberry Smoothie
A bright green smoothie of kale, strawberries, fresh ginger and lime; one of the top favorites in our house.
Meringue Walnut Chocolate Cookies
Grandmother Anna's walnut meringues, updated with streaks of melted dark chocolate and less sugar.
Parmesan Nut Ring / Bacon Nut Ring
A savory baked nut loaf in a ring mold, made either with Parmesan for herbivores or bacon for carnivores, good at breakfast, lunch or tea time.
Protein Packed Oatmeal
Egg whites stirred into cinnamon-vanilla oatmeal give it a surprising lightness and 12 grams of protein in a single bowl.
Pumpkin Bread
A spiced pumpkin loaf made with part whole wheat flour, moist enough for breakfast and sturdy enough to pack as a snack.
Pumpkin Custard
A gently spiced pumpkin custard sweetened with maple syrup and baked in a water bath; not so different from what the Pilgrims cooked in the ashes.
Pumpkin Ginger Muffins
Lightly sweet pumpkin muffins with ground and crystallized ginger; a good choice when feeling queasy.
Pumpkin Mini Muffins
A lighter, not-too-sweet spin on my pumpkin bread, sized for preschoolers and lunchboxes.
Pumpkin Smoothie
Pumpkin purée, frozen yogurt, maple syrup and warm spices blended into a cool, pie-flavored smoothie.
Pumpkin Spice Cake
A quick one-bowl pumpkin loaf sweetened mostly with maple syrup, warm with ginger, cinnamon and nutmeg.
Quinoa Carrot Croquettes
Golden pan-fried patties of quinoa, grated carrot, herbs and cottage cheese that children and grown-ups reach for equally.
Roasted Delicata Squash
Sweet, striped delicata squash roasted in chunks with the edible skin on; an easy after-school snack that tastes like sweet potato.
Roasted Eggplant Caponata Dip
A whole roasted eggplant pulsed with olives, roasted red pepper, capers and pine nuts into a room-temperature dip for pita crisps and crudités.
Silken Onion Soup
Twelve cups of onions slowly caramelized, simmered in broth and puréed silky-smooth, finished with crispy sage.
Spinach Soup
An emerald green purée of spinach, leeks, potato and fresh herbs, made creamy with avocado.
Spinach-Apple Smoothie
Packed spinach, a whole green apple and yogurt blended into a nutrient-dense green smoothie.
Valentine Heart-Shaped Cookies
A flourless, almond-butter-and-hazelnut riff on my Austrian grandmother's linzer cookies, sandwiched with raspberry jam for Valentine's Day.
Vegetable Broth (Stock)
A deeply flavored vegetable broth with sweet potatoes, leeks, herbs and kombu; the base for many of my soups and a good sip on chemotherapy days.
Vegetable Soup with Pesto Dollop
A saffron-tinted broth crowded with leeks, carrots, zucchini, asparagus and string beans, finished at the table with a spoonful of walnut pesto.
Velvet Roasted Vegetable Soup
Butternut squash, sweet potato, carrots and parsnips roasted hot and puréed into a golden soup that pleased a dinner party aged 14 months to fifty-something.
Watermelon Salad with Watermelon Purée
Watermelon balls floating in a pool of fresh watermelon purée, a two-ingredient summer dessert children love.
Wild Mushroom Egg Rolls
Chanterelles and morels stir-fried with ginger, Napa cabbage and hoisin, rolled in egg roll wrappers and fried until crisp.
Zucchini and Squash Vichyssoise
The first soup of the season: sautéed zucchini and yellow squash puréed with leeks and potatoes into a smooth vichyssoise.
Zucchini Bread
Grated summer zucchini baked into a cinnamon loaf with the tender crumb of banana bread and part whole wheat flour.
Zucchini Fritters
Zucchini strips dipped in buttermilk egg and an herbed Parmesan breadcrumb coating, then fried or baked and served with spicy marinara.