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Cooking With Kids: Kid-Friendly Cookbooks
I've been reading new kid-related cookbooks so you don't have to. First, the good news. Nicola Graimes's Top 100 Recipes for a Healthy Lunchbox is petite (the book is about 6-inches square) and English. The author may also be petite and English, for all I know. The recipes have an emphasis on "healthy" but without resorting to unsavory stuff like low-fat cottage cheese or tub margarine. Surely my daughter Iris could be convinced to take Chicken Tikka Naan, Zucchini & Parmesan Fritters, or even Sushi Cones in her Hello Kitty lunchbox, although she would eat the contents of the sushi cone and leave the seaweed. There is a whole section on salads; if your kids accept salad in their lunch,...Kids Meals That Feed Curiosity
Everyone knows you can torture your kids by substituting apple slices for fries in a Happy Meal, but what about the important part of the kid's meal: the toy? Burgerville is an unusual burger chain found only in Oregon and Southwest Washington. They use sustainably raised beef and Northwest fruit. The fish and chips is made with fresh Alaskan halibut. You can put Rogue Creamery's awesome Smokey Blue cheese on your burger or salad. Recently, my daughter, Iris, got the kid's meal at Burgerville (plain burger and fries), and the toy was a plastic cup, a small trowel, and a packet of zinnia seeds. Iris loved planting the zinnias on our balcony. The other seeds in the series are sunflowers,...Cooking With Kids: School Lunches
Hello there, children! | Photograph from iStockPhoto.com Concerned chefs and food writers agree: American school lunches suck. Reform programs such as Alice Waters's Edible Schoolyard have sprung up at every grade level from kindergarten to college. Deborah Madison recently took a trip to France and observed schoolchildren choosing between two salads, mâche with roast duck and fava beans or mâche with salmon and asparagus. Meanwhile, Ann Cooper's book Lunch Lessons surveys the depressing fast-food landscape of the average American school and offers some ideas for fixing up your school's lunch program....Cooking with Kids: A Food-Related Board Game
When my family vacations in Vancouver, British Columbia, as we did a couple weeks ago, food is never far from our minds. We subsist on Timbits, Chinese food, Indian takeout from Vij's Rangoli, and ice cream bars from Rogers'. This time we brought back an inedible, yet tasty, souvenir. It's a children's board game called Crazy Chefs, made in England by Orchard Toys. My 3-year-old daughter, Iris, loves it and easily mastered the gameplay, which goes like this:...Cooking with Kids: Organic Baby Food
Recently, I bought some baby food. This was unusual for me, since my daughter, Iris, is three. "Is this for your baby?" the cashier asked, ringing up a couple of jars of Dr. Susanna's World Baby Foods. "Uh, I'm going to try it myself." Food writer, I explained, while the clerk looked around for the Security button. Dr. Susanna's is based in Seattle, and its shtick is international foods. There are currently six flavors. I tried Tokyo Tum Tum and Lullaby Thai; also available are Sweetie Tahiti, Baby Dal, and so on. They're organic and, according to the website, "favor local farmers," which makes no sense, since the products are sold nationwide. I guess the farmers could be local to...Cooking with Kids: Mac and Cheese Mix-Ins
Mac, cheese, and morels. Photograph by Matthew Amster-Burton In his book Dinner with Dad, Cameron Stracher talks about what happened when he served his kids real macaroni and cheese topped with crunchy breadcrumbs. They rebelled. They said it was burnt. In my house, we've had exactly the opposite experience. Periodically, spurred on by something like this Salon article, I will try a new recipe for homemade macaroni. I've made custardy, cheesy, stovetop, and oven versions. The result is always the same: Iris, my three-year-old, is fine with any macaroni. Her parents—whose foodie credentials, I assure you, are unassailable—prefer the stuff from the box. We're not into canned ravioli or frozen burger patties. I make my own panko-breaded chicken strips....Cooking with Kids: It's About Time
Having a kid in the house has changed dinnertime. Not so much what I cook—the actual time dinner is served. It went from a ballpark figure to an ironclad contract. Before my daughter, Iris, came along, my wife, Laurie, and I would sometimes have dinner somewhere between 5:30 and 8 p.m., maybe later if I was trying something fancy. Now, dinner is at 6 p.m., the same way Christmas is on December 25. Iris's bath starts at 7. I can delay dinner until 6:15 if I run into unexpected kitchen obstacles, but if it looks like it's going to go later than that, it's time to switch to scrambled eggs or frozen potstickers. Not every kid has such a lockstep...Cooking with Kids: Banned Food
Thanks to my wife, I discovered Roots and Grubs a few weeks ago. It's Matthew Amster-Burton's blog about his food life with his wife and young daughter. I really liked Matthew's take on cooking and eating with children and asked him if he'd blog on Serious Eats here and there. So every other week, on Mondays, we'll bring you a bit of advice from him. Here's his first entry. Enjoy! —Ed Levine By Matthew Amster-Burton | The Man has crushed some of my family's favorite convenience foods under his twin jackboots of recall and import ban! When the FDA announced a recall of salmonella-tainted Veggie Booty snack food in late June, I was concerned for the safety of its young...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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