Add some recipes

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 * [Apple Butter](recipes/apple-butter.html)
 * [Cheese and Nut Loaf](recipes/cheese-and-nut-loaf.html)
+* [Crisp Topping](recipes/crisp-topping.html)
+* [Ice Cream](recipes/ice-cream.html)
+* [Pasta Dough](recipes/pasta-dough.html)
 
 ## Resources
 
diff --git a/food/recipes/crisp-topping.md b/food/recipes/crisp-topping.md
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+---
+title: Crisp Topping
+---
+
+# Crisp Topping
+
+This makes a great topping for various deserts. Apple crisp is a good one, but
+this topping is pretty versatile.
+
+## Ingredients
+
+- 3/4 c AP flour
+- 3/4 c rolled oats
+- 3/4 c slivered almonds
+- 3/4 c packed light brown sugar
+- 1/2 c unsalted butter
+- pinch of salt
+
+## Procedure
+
+Combine all ingredients in a bowl and work with fingers into a crumble.
diff --git a/food/recipes/ice-cream.md b/food/recipes/ice-cream.md
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+---
+title: Ice Cream
+---
+
+# Ice Cream
+
+This is essentially [Melissa Clark's Ice Cream
+recipe](https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need).
+I've found this to be a really nice ice cream base recipe. It's plenty rich
+without being overly eggy, and is easy to flavor. Yields about 1.5 pints.
+Remember that churning ice cream is essentially aerating the mixture, so be sure
+not to overfill the churn as the volume will increase substantially.
+
+## Ingredients
+
+- 2 c heavy cream
+- 1 c whole milk
+- 2/3 c sugar
+- 1/8 tsp fine sea salt
+- 6 large egg yolks
+
+## Procedure
+
+Simmer heavy cream, milk, sugar, and salt until sugar is dissolved, about 5
+minutes. Remove pot from heat.
+
+In a separate bowl, whisk yolks. Temper the yolks into the cream working in
+thirds. Bring the mixture to medium-low heat and cook gently until the creme
+anglaise has thickened to coat the back of a spoon or reached 170ºF.
+
+Cool mixture to room temperature, cover, and chill at least 4 hours. The mixture
+should be chilled to 40ºF before churning.
+
+## Flavor Variations
+
+**Cafe mocha:** Add a tablespoon of instant espresso powder and a splash of
+coffee liqueur such as Tia Maria to the custard. Add in a cup or so of chocolate
+chunks just before churning is complete.
+
+**Double Chocolate** (adapted from [a recipe by Max
+Falkowitz](https://www.seriouseats.com/recipes/2015/04/best-dark-chocolate-ice-cream-recipe.html)):
+Bring the milk and cream to a simmer and add 2 oz cocoa nibs.  Remove from heat
+and steep 2 hours. Strain and discard the nibs. Whisk the sugar with 2 oz Dutch
+process cocoa powder to combine, then whisk in the yolks. Make the creme
+anglaise with the steeped milk/cream and the cocoa/sugar/yolk mixtures.
+Optionally add 3 1/2 oz roughly chopped dark chocolate near the end of the
+churn.
diff --git a/food/recipes/pasta-dough.md b/food/recipes/pasta-dough.md
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+---
+title: Pasta Dough
+---
+
+# Pasta Dough
+
+A lot of people just wing it when it comes to fresh pasta. I derived this recipe
+from [a piece by Niki
+Achitoff-Gray](https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html)
+and it has never steered me wrong, so I've never found a reason _not_ to just
+follow these measurements. But, of course, do what feels right.
+
+This recipe is more about the ratios and is written as the smallest irreducible
+quantity. I typically at least double this.
+
+## Ingredients
+
+- 1 whole egg
+- 2 egg yolks
+- 1/2 tsp kosher salt
+- AP flour
+
+## Procedure
+
+Weigh the egg and yolks together. Multiply their total weight by 1.5625 and
+measure out that much flour. Yes, it's an overly precise decimal but maybe
+you're making 500lbs of pasta, who am I to judge.
+
+Beat the eggs. Make a well in the flour and add the eggs and salt. Incorporate
+the flour into the egg mixture. Knead for about 15 minutes, adding as little
+cold water as needed to get the dough to hold together. Err on the side of
+letting the dough feel too dry.
+
+Shape into discs, cover in clingfilm, and let rest in refrigerator for 1 hour.
+
+Remove from refrigerator and shape.