In America, we have begun the slow build toward the Holidays, and our cooking class’s focus has turned to building up a bit of a repertoire of special occasion dishes. Mini-chefs can help out with feasts when they know how to make a few staples that they are excited to eat with their friends and […]
Read the rest of "Israeli Cous Cous Salad with a Warm Cumin Vinaigrette"…
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 […]
Read the rest of "Fall/Winter Vegetable Tagine with Cous-Cous"…
This week the children were ready to get down to business as soon as they arrived at class. We began by talking acorns. As a child when I would play “restaurant” with my cousin, acorns went into many of our dishes-whole, cracked with just the little orange balls (“pumpkins” as we called them), or […]
Read the rest of "Cooking Class: White Bean and Lebanese Cous Cous Stuffed Acorn Squash"…
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…