Taking the sweet out of sweet corn. Just a little.
How to elevate (if not graduate from) childhood favorites.
Eggplant can be a tough sell -- but not if you turn it into dip, says Nicholas.
Nathan Myhrvold explains the magic behind the one-ingredient "ice cream" that's taken the internet by storm.
Nicholas wants us to make pesto like a 3-year-old -- with abandon, and especially with kale.
Don't fear baking projects with children -- not even soft pretzels. Just give in.
Today's lunch is barley with Mint-Pistachio Pesto (a Your Best Recipe with Mint finalist!) and crumbled feta. In Amanda's words: "Kids love mix-ins! And watermelon. Because it's summer, and kids deserve to eat lots of watermelon when it's in season."
We've got a bevvy of Walker-and-Addie standbys in today's lunch snapshot: ham and cucumber sandwiches, a big favorite, paired this time with farmer's cheese and a chimichurri sauce that you'll be seeing on FOOD52 sooner or later. And dessert? Anne Dimock's Genius rhubarb pie, a perfect end to a summery lunch.
When it's almost too hot to eat, yogurt soup saves the day (and feeds the kids).
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert. How are you cooking up summer's abundance of summer squash?
Nicholas has come to terms with feeding his children pizza for breakfast -- you should too.
Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert. Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche. What's in your lunchbox?
Dinner Tonight? Breakfast!
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