Photo © Flickr by Pinch My Salt

Fall might seem like a strange time to talk about ice cream. But, you know, when it's searing outside, I'm not in the mood for something creamy and cloying. Instead, I want fresh flavors; a sorbet maybe, but certainly not something rich. I also have somewhat of a penchant for hot and cold combos. Hot apple pie with ice cold ice cream, for example. Lekker! So why settle for boring old vanilla when you can add whatever spicing you want?

What I love about homemade ice cream is that I know exactly what goes into it. No freaky additives, colorants or preservatives here. And, my ice cream's sweetness is decided by my own tastebuds, not by some scientist in a factory lab. This cinnamon ice cream is a good basic recipe to get you on your way -- it's a go-with-anything standby.

Photo © Clive Streeter/Getty Images

Made with split peas, plenty of vegetables and pork, this delicious Dutch erwtensoep is a meal of a soup that'll put some meat on your bones in the coldest months. Also known as snert, this hearty soup is traditionally served on New Year's Day in the Netherlands, but is also enjoyed throughout the fall and winter months.

Zandkoekjes photo © Karin Engelbrecht

Photo © Flickr by songpd

I've read quite a few old Dutch cookbooks in my time, and I based this recipe on one I found in De Verstandige Kok (The Sensible Cook), which was originally published in Dutch in 1669.

I've updated the cooking method, but the basic ingredients -- chicken with bacon, butter, herbs and spices -- remain the same as in the original recipe. The Dutch cooked with many herbs and spices back then. In fact, the mixture of rosemary, thyme, basil and marjoram used in this recipe was specifically referred to as vleeskruiden (translates to 'meat herbs').