Pipo’s pan pizza is perfect for help from little hands. It’s a flexible recipe that can be made either from scratch, or with store-bought fresh pizza dough. It’s delicious either way.
Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
Shrimp spaghetti is to bayou kids what spaghetti and meatballs is to kids in the rest of the United States. This was my son Lucien’s favorite meal, which he would eat for breakfast, lunch, or dinner. It’s a near perfect meal—simple, sweet, perfectly balanced—and it’ll feed a big family or a crowd of friends. The recipe draws from the Creole cooking technique of smothering tomatoes long and slow. This version is made with store-bought sauce, but you can certainly make your own tomato sauce and cook it down in the same manner. Homemade tomato sauce tends to be thinner, so you might have to thicken it a bit with tomato paste to get the right consistency.
In my experience, if you tangle vegetables in a mess of fried noodles, your kids will be much more likely to eat them. To that end, yaki udo is a family-friendly stir-fry that’s heavy on plants and fungi.
No traditional Danish Christmas dinner is complete without a dish of small caramelized potatoes. But this sweet, savory side dish is good for any time of the year.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
Omu raisu (rice omelet) is one of the most popular dishes in Japan, both at home and in restaurants. To Western ears it doesn't sound immediately compelling -- lightly fried rice laced with ketchup and covered with a sheet of runny eggs. It's slathered with more ketchup to finish, which is probably why I jumped on the bandwagon almost immediately and have never looked back. My childhood recollections don't include any warm and fuzzy comfort dishes, so when I feel down and out or just need some food love, this is the dish I invariably turn to.