How Chefs Cook for Kids – The New York Times
Acknowledging the challenges of feeding children, Joshua David Stein, a food writer and parent, introduces “Cooking for Your Kids,” his collection of recipes meant to satisfy children, by saying: “For many parents, myself included, the dinner table can be a battlefield.” So to fill the arsenal he turned to chefs who are also parents. His sources include Sean Brock, Pierre Thiam, Danny Bowien, Elena Arzak, Ana Ros, Jocelyn Guest and Erika Nakamura, Daniel Rose and Marie-Aude Rose, and Suzanne Goin and David Lentz. The recipes run the gamut from simple fruit kebabs by Lee Anne Wong of Koko Head Cafe in Honolulu and a vegetable frittata by Will Goldfarb of Room 4 Dessert on Bali, to an adult-pleasing chicken, leek and tarragon pie from Margot and Fergus Henderson of St. John in London. Each entry has a compelling explanation.
“Cooking for Your Kids: At Home With the World’s Greatest Chefs” by Joshua David Stein (Phaidon, $39.95).
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.