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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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 yesterday, it’s like a Mexican lasagna, layered with tortillas and a vegetable and black bean mixture, and topped with cheese. […]
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When the mamas and the mini-chefs walked into our apartment this week, everyone looked a little exhausted. There was a cannon of coughs and sneezes and even yawns. It is the time of year when we get a little run down from too much partying, too many obligations (even when they are fun obligations), and […]
Read the rest of "Baked Pasta Shells in a Spinach and Chickpea Tomato Sauce (with dairy and dairy-free options)"…
Last winter when we created a kid-friendly chicken tagine in class, a few of the vegetarian parents asked how they could make the dish without the addition of meat. While vegetarian cooking does take more thought for flavor development and, at times, more creativity to bring up the protein level to make it healthful for […]
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Happy October, Yummies! Happy Fall! and Happy Soup Season! This week in class we cooked a soup and sandwich (Croque Monsieurs a la Yummy which we will share next week) combo, and we chose to celebrate the very end of tomato season with some local heirloom tomatoes cooked into a classic favorite, Cream of Tomato […]
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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…