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I should have seen this coming

Photo of a kitchen waiting to be used.
Photo of a kitchen waiting to be used.
Photo: Michael Browning via Unsplash

I did think of it as “my” kitchen: It had been one of the reasons we’d chosen to buy our home 12 years ago. The previous owners had remodeled it three years prior, moving the old kitchen cabinets (and even a working sink) out into the garage for storage.

It had been a significant upgrade. The kitchen, in fitting with the decor of the rest of the house, was neutrally colored. Cream cabinets, sandy brown speckled granite countertops, and a travertine tile backsplash with a few subtle accents. …

Here’s how to introduce them to the kitchen at every age

A kid with a chef’s hat, stirring something in a pot.
A kid with a chef’s hat, stirring something in a pot.
Jill’s son Oliver cooks bolognese for dinner. Photo: Jill Santopietro

Jill Santopietro is a chef and the founder of the Children’s Food Lab, where she teaches cooking to kids ages 4 to 14. Given her profession, she was used to making meals — lots of them — with kids. But then the pandemic hit. She, her two young children, and husband began quarantining. She was working full-time, schooling, and making (and cleaning up after) every meal, every day. She began to feel she might lose it.

“I became a short-order cook,” she said. “One kid wanted a grilled cheese, and the other wanted a sandwich. It was a lot, even…

Even a toddler will like the underdog vegetable in this format

Zucchini fritters with fresh parsley and sour cream on a plate on a blue concrete background.
Zucchini fritters with fresh parsley and sour cream on a plate on a blue concrete background.
Photo: Andrey Zhuravlev/iStock/Getty Images Plus


Just typing that word on my keyboard makes me salivate, Pavlovian style. So, if that’s the case for a grown-ass adult like me, imagine what the word “pancakes” can do to a kid.

My daughter Grace, who is 2, relishes breakfast. As a kid, I never really gelled with the meal, probably because I just preferred to sleep in and start with lunch (and, to be honest, I hope Grace follows suit), but I did always really like pancakes. And she’s no different.

In the mornings, around 6:30 a.m.— you know, the average time mothers of toddlers transform into…

How Instagram stories became a creative outlet for this unwitting stay-at-home mom

Sous Chef Arthur Kip Siebert. Photos: Annie Siebert

Less than a week into quarantine, I plopped my 2-year-old son on my kitchen counter, placed a small bowl next to him, and handed him an egg.

“Bang it on the counter,” I instructed.

My vacuum sealer made mealtime easy — until it didn’t

Photo: ozgurcoskun/Getty Images

Once upon a time, meals were simple. You (and I) bought something, cooked it, and ate. If there were leftovers, we ate them the next day, or they languished in back of the fridge until they bloomed into unrecognizable clumps of once-food. The End.

Things are different now. Not only are there multiple gourmet grocers that will deliver anything from powdered lemongrass to Ethiopian coffee to your doorstep at almost any time of day, but there are dozens of meal-planning apps, subscription cooking kits, and food & drink magazines offering a dizzying array of options for the person in charge…

Start with a favorite food

The modern food industry has taught us to think that some foods are for kids— chicken nuggets, macaroni and cheese, hot dogs — and other foods simply are not. Salad would fall into this second list.

But what is a salad anyway? The word makes many of us think of a bowl of lettuce, but it doesn’t have to be that way. What about a Caprese salad? Tomatoes, mozzarella, basil, sprinkled with salt and drizzled with olive oil — yum! Wait, where’s the lettuce?

Photo by Agence Producteurs Locaux Damien Kühn on Unsplash

My 4-year-old is by far my pickiest eater. His older brother and younger sister will at…

A move was affecting my daughter more than I thought it would

A few weeks after we moved from New York to my hometown of Cincinnati, I received a phone call from the director of the day camp my daughter, Sylvia, was attending, telling me she was having “a bad day.” She wasn’t listening. She was hitting the counselors. She was running away.

When the phone started buzzing, I was laying down on a new IKEA bed I’d spent two hours assembling in the master bedroom. …

How becoming a parent opened my eyes to the delights of chicken tenders and pizza bagels

Photo: Catherine Falls Commercial

When I stopped being a kid, I stopped eating kid food. I went 20 years without eating a peanut butter and jelly sandwich. If I made myself a grilled cheese during that span, I don’t remember it. Quesadillas were only ever someone else’s order at a bar; ditto chicken tenders. Hot dogs were strictly experiential: for baseball games, or outings to Coney Island, or giving up.

As I exited the impoverished ramen-powered stage of adulthood and entered what felt like a stable career, my social life began to rotate around food: Dates at trendy restaurants, sunny afternoons tracking down food…


Food from every angle: From Medium x Mark Bittman

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