Best Recipes of 2010 from Kitchen Parade

My favorite recipes from 2010, just 12 of the best recipes of the year. Made without processed food, these are everyday recipes, ones to make again and again. They are recipes that express the hallmarks of the Kitchen Parade style, 'fresh' and 'easy' and 'flavor-forward' and 'seasonal'.

A selection of Kitchen Parade recipes from 2010

Earlier this month, I received a letter from Patricia, a Kitchen Parade reader. She wrote, "At this time of the year, especially as we become older, it is important to count our blessings and tell those who have touched/and are touching our lives." She went on to thank me for making her life better. (Wow. Yes, I cried.)

But honestly, Kitchen Parade may come from my heart but without readers like Patricia -- without YOU as a reader -- and without your encouragement whether in comments, Facebooks "likes" or an e-mail subscription, this website would be a much lesser place, it might not exist at all.

So let ME thank you, for reading, for your encouragement, for your trust, for your curiosity, for the privilege of sharing kitchens.

Happy New Year's to all!

My Favorite Recipes from 2010

(hover for a description, click a photo for a recipe)
January - Savory Cornmeal Muffins February - Fast Roast Chicken March - Twice-Smoked Ham
April - Chocolate Cream Puffs Stuffed with Strawberries & Cream May - Homemade Egg McMuffin Cooked in the Microwave June - Lifetime Pancakes
July - First-Prize Peach Pie with Lattice Crust August - Summer Seafood Chowder September - Healthy Waldorf Salad
October - Moroccan Onions November - Perfect Whole Wheat Pumpkin Muffins December - Breakfast Casserole with Sausage, Apples & Caramelized Onions

More 'Best of the Year' Favorite Recipes from Kitchen Parade

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

About the Photo Collage

In the center, the very first shot, straight out of the camera, no reading, no manual, of my much-loved Nikon D90 and its 35mm wide-angle lens. I'm still learning my way around the camera but my, how Nikon and I think alike. The recipe is Refried Bean Sauce with Eggs on Top.

From the top left corner, moving clockwise:

Best-Ever Caramel Cake, Cold-Brewed Coffee for Ice Coffee, First-Prize Peach Pie with Lattice Crust, Perfect Whole Wheat Pumpkin Muffins, Spicy Raisin Sauce for Ham, Deviled Eggs with Tomato & Herb Relish in tribute to my friend Linda, Pan de Muerto ('Bread of the Dead' Celebration Bread), Carrot & Zucchini Bread, Mexican Fruit Salad, Cold Shrimp in Creamy Dill Sauce with Capers, Fall Stew Baked in a Whole Pumpkin, Homemade Mayonnaise for BLTs, Snickers Cookies on Sticks or NOT, Grilled Steak with Summer Tomato Salad, Julia Child's Soubise (Onion & Rice Casserole), Cut-Out Spice Cookies.

A selection of Kitchen Parade recipes from 2010
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. What an inspirational list!

    You've just inspired me to do a list of my favourite blog posts and recipes as well, dear :)

  2. Pamela1/02/2011

    My favorite recipe list would have to include the Fall Stew Baked in a Pumpkin. When our CSA delivered several small squash, including a couple of pumpkins, I made this for my picky family of 6. I left out the cheese in mine, as I can't eat dairy, and it was still delicious. Everyone loved it and I made it again as an entree on Thanksgiving for my vegetarian teenager. Thanks for a recipe that will become a fall tradition in our house.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna