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 recipe via The Barefoot Contessa, and puff pastry dough rolling, cutting, and baking, and throwing together some Sweet Pea Hummus in the food processor. […]
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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 fresh and GREEN to balance out our meal. Enter The Green Smoothie. We like drinking our greens, but we prefer […]
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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 “Helicoptered Eggs”. Now, although, you will have to treat these eggs with special care to not break the yolks, all […]
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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 foods, and being adventuresome. Harira, a Morrocan tomato and chickpea dish, straddles both worlds. On the one hand […]
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This salad totally cracks me up. Made first on a whim and unrequested for my step-aunt-in-law’s Rosh Hashana dinner, this salad has taken my friends and family by storm. It is a version of what I made all summer involving peaches or nectarines or plums or…. It was devoured at Aunt Joey’s dinner, and one […]
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I'm a New York City mum of three children—Mira, 8, Liev, 6, and our littlest Yummy, Genevieve, 2. I teach mommies, preschool kids, and grade school age children (or "Yummies" as I like to call them) how to make delicious things. Read more…