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Tom Ka Gai: Thai Chicken and Coconut Soup
My first taste of Tom Ka Gai changed my world. It happened when I was 15, visiting New York for the first time ever and already in love with the City. That bite of spicy coconut chicken broth-laced...
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Mac and Cheese with a Crunchy Cornflake Crust and Cooking Class Survival
My Spring Semester Cooking Class this year was really one for the books. It included mostly 6 and 7-year-old girls, among them the daughter of a former gourmet food magazine editor. My student...
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Black Bean and Vegetable Chilaquiles
My mini-chefs are back in the kitchen this semester, and we began our session with what has become a major favorite with our own family and our friends: Chilaquiles! As I explained to the kids...
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Harira: Moroccan Tomato and Chickpea Soup
In cooking class, we are always trying to walk that fine line between making something with a good shot of being eaten by the mini-chefs, especially the two year olds who have often sworn off most...
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Coddled Eggs with Cheese Polenta
One of the first things we did in preparation for making this dish was to discuss the term “coddled”. After discussing its meaning, we decided that the more modern name for these coddled eggs is...
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Green Smoothies for Saint Patrick’s Day
In cooking class this week, we began celebrating St. Patrick’s day a little early. Because we were also making Irish Soda Bread, the recipe for which we will share in another post, we needed something...
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Sweet Pea Hummus and Ricotta Tarts
In cooking class with the older mini-chefs this week, we endeavored to make a multi step tart especially for Spring. It involved some quick cheese-making, thanks to this wonderfully easy ricotta...
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Wedge Salad with Homemade Buttermilk Ranch Dressing
A few weeks back, my older daughter came to me saying she would like to try salad. Trying not to show my surprise, I told her that I could probably hook her up with some salad seeing as we have one...
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Lemon Ricotta Cake with a Raspberry Jam Swirl
During each cooking class semester, we make one dessert, and the mini-chefs let it be known that they wanted that dessert to be cake this semester. In a rather bleak part of this year’s frigid March,...
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Risotto with Ramps, Peas, and Pickled Carrots
Risotto is a labor of love, a dish where you must commit to standing and stirring from the beginning all the way till the dish is done. I call it Granny food since it brings to mind the iconic Italian...
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