Kid Friendly Treats

What's a good after school or even dinner time meal that even a tween could cocook? A Cantonese soup, full of noodles and flavor. what goes as a quick dessert afterwards. Chocolate drenched Rice Krispies treats. These too are an easy make  and definitely a fun eat.

Both regular contributors  Melissa Clark and Mia Leimkuhler gave these recipes in yesterdays on line and hard copy versions of the New York Times Wednesday Food section, Ms. Clarks turned to Lane Li , owner of Noodle Lane. She created  a soup her eleven year old son Jackson could easily replicate. It was what her mother let her make for herself when she was the same age.It is rife with  chopped scallions and homemade chicken broth.She keeps fat in t as opposed to skimming it out because the fat gives it more flavor.  Use  rice or egg noodles. along with pickled mustard greens and oyster sauce. Chili oil can be added for zing. Bok choy is also added if you want (or broccoli for a milder taste) Add a pinch of granulated white sugar to balance out the tartness and saltiness. This can also be a great soup for a  busy weekend too. A vegan version can be made using veggie broth.

To end t try Mia Leimkuhler's chocolate Rice Krispie treats. These are a perfect endings to a mini meal of soup or just good on their own with a big glass of milk. You could use Cocoa Puffs to make this but the taste won;t have the same richness or smokiness. She borrowed the recipe from dessert master Samantha Senaviratne who added browned salted butter in the recipe. She also recommends adding crumbled graham crackers for a s'mores vibe. Use King Arthur brand cocoa powder and swirl it into the melted butter for a gooey ,fudgey vibe. As for the marshmallows any kind will do. It's first melting the butter - any kind will do but Kerry Gold would be a lovely addition, then adding the cereal and marshmallows.  Two teaspoons of vanilla are added to bring out the other flavors. It;s mixed and then poured into a butter pan. Let cool and set. Then cut into nine squares.

A good after noon school snack should be homemade and tasty. Try these two t  stave off that homework hunger. They're just delicious.

Feasting For All

 Garhering friends for a meal together is what keeps anyone sane thee days/ There's something about eating, laughing  - or crying and telling stories. It;s not just food for the boy but food for the soul

Regular contributor  and the author of a new book quoted in todays New York Times Food Section, Samin Nosrat gave both tips and recipes. Her latest cookbook, Good Things:Recipes and Rituals to Share With People You Love (Random House 2025). It is chock full of of advice and good recipes that make any gathering a success. Keep in mind that this is a jump start to creating fun dinners. Even Chef Nosrat and her friends have ordered out izzas and empanadas and served them with  a homemade  salad. There are some musts in creating the perfect table. One is choose a day and stick to it. Chef Nosrat always picks Monday . Pick a day that's convenient for everyone.Over time it will feel like a sacred day.It laos means fewer logistics and emails to handle. Another must is choose a location and stick to it. It would be fun to have a movable feast but a stationery one every week is better.It streamlines everything. Everyone knows where dinner will be and the layout of the kitchen. There are no last minute scrambles for utensils or pot lucks,. Everyone cooks there.

What else should future communal diners do? Remember that perfect is the enemy of good. be prepared for glitches. There may be limes subbed in for lemons or imperfect places. Go with it. Chef Nosrat suggests making it feel holy as she does with the other suggestions. It could be listening to vinyl classics when eating or making a special dessert every week. It could be opening up a special bottle a wine.Consistency is also crucial. Having a dinner every weeks lett people connect with the ones they didn't do in the previous weeks. Make room for everyone is another important point. Have chairs , even if they're lawn or folding ones for those to sit. What about costs. That should be the first point discussed. Costs and labor should be fairly divided. The ones who are better off financially should share more of the v=cost than the ones who are struggling. Also check in with each other on this on occasion. Make sure there are no resentments . Chef Nosrat includes two recipes, One is one pot chicken with pearl couscous and preserved lemon and the other is a lazy sugo - a pork and beef strew perfect for a fall get together.

Nothing beats a communal table. It's the perfect antidioe for these crazy times. Create one for good food and good friends.

A Savory Take On Summer Pudding

 Summer pudding has always been a sweet summer. treat,It is a shell of leftover bread with a filling of either one kid fo berry or several. Yet imagine a savory version of this.You CNA  in this easy to make use of leftovers.

I tried this the other night with bread from Lidl and a ratatouille beefed up with potatoes and chick peas.It was so good that I thought I try it a second time. I had a leftover croissant that I bought at lunch.

It was a huge croissant ,  a little too soft and squishy for my taste but it would make a great base.I tore it into smaller pieces and pressed those flat against a bowl.

Ir was then heating up the stew and pouring it on the bread. The pieces nicely sopped up the gravy.

It was really good with  the croissant adding a buttery flavor. A savory pudding like this is a great way to use up any leftover bread and any stew. You could do a variation with corn bread and chili for a hearty quick meal.Sourdough bread also works as does French and Italian breads.

A savory kind of summer pudding is a great quick meal. Use whatever is left in the fridge.Layer it over bread and enjoy a satisfying and filling meal.

Chickpeas For Fall

 Is there anything more versatile than the simple chickpea?  Ir and its brine can be used in a number of differnt dishes from savory to sweet.This simple bean can be the star of the autumn table,

Mostly chickpeas are used in hummus with such summery flavors as basil and lemon.It can be remade for fall with the addition of sage or paprika. To have a pumpkin vibe sprinkle some toasted pumpkin or pepita seeds for decoration.It s usual for the spread to be served on pita bread but it can be toasted in an air fryer or grilled on a barbecue.Another great dish is falafel, fried chickpeas .Its usually made with yellow or white onions but chopped scallions also work. Use the last of th e summer s fresh herbs like cilantro or parsley for flavoring. You can add garlic if you want.If you're making  it for your tailgati g party, add a good pinch of cayenne pepper for some zing.Serve it with a minty tahini  dipping .sauce.

Chickpeas can have a sweet side too. Save their brine or aquafaba to make vegan meringues.These make for wonderful desserts, especially for brunches or get togethers.The cool fall weather is perfect for bak7ng meringues.They need chilly and no humidity to bake into crispy crackly rounds.Summer humidity turns the sweets into an icky taffy like goo.Keep in mind that the average bean also makes for some interesting treats. You can sub in chick pea flour for white,It has  more minerals and vitamins than the other.Like white flour it has a mild flavor that makes it more blendable with strong flavors as vanilla and chocolate.It can also be turned into a fudge popular in India and Pakestan.Cardomon adds spice to the sweet.

Chickpeas are usually consider a summer ingredient.However its perfect for fall  too.Try them in both savory and sweet dishes.

A Tailgate Around The World

 It's tailgate time and that means , tasty foods.It;s a lot of the same old dishes  - namely barbecue and classics such as hamburgers and hot dogs. However it;s time to put some spice - literally in the dishes.

Tail gating already has international foods. There are hot dogs,  and hamburgers from Germany along with pizza from Southern Italy. Yet its' time to add a little more interest and a little more zing. Yes, the German classics are always welcomed and delicious when grilled outdoors, but think about another Deutch land  treat - bratwurst. It;s has a ilkd porky favor, richly layered with such spices as nutmeg, coriander and marjoram. Grill these and serve on a long roll with mustard or sauerkraut. Have it with a beer  for more of an Oktoberfest vibe. Currywurst is another German import that's perfect for tailgating and even fall barbecues.It has a both savory and sweet taste from a tomato base and such curry  spices as cumin and ginger. It's good on a toasted bun with a relish on top. For real Indian treats try samosas. These are crispy and fried (they can be air fried in the parking lot), This would be the rare vegan tailgate dish thanks to the samosas being filled with peas and potatoes. Another deep or air fried treat is falafel from the MidEast, This too is vegan and made from chickpeas..It can be served as a stuffing for pita or as kebabs.

If you're craving meat, then think of Chinese bao buns. They're filled with pork or beef along with soy sauce and lemongrass.Tacos from Mexico also make for good tailgate snacks. These can be filled with anything , from vegan options like beans and sliced avocados to beef , pork, chicken or shrimp. Bring squeezy bottles of  sour cream and salsa to squirt on top. Have containers full of chopped tomatoes and shredded cheese too. Ceviche is another spicy treat that's perfect for tailgate dining. This Peruvian classic is shrimp cooked in lime juice and often mixed with onions chili peppers and cilantro Enjoy with a good Peruvian beer like Piscal or  Cusquena.Another fun tailgating dish is from Italy. It;s antipasto skewers. Imagine the best antipasto  all on a stick.Think about layering such cured meats  as pepperoni,  and salami ,mozzarella, olives and grape tomatoes. For coooler tail gate days, think the Candian poutine, French fries and  cheese curds drenched in a hot,creamy gravy.The last is a thick beef stock while the curds are white cheddar. (you can sub in slices of cheddar with this).

It's tailgating season. Liven it up with international foods. They're a fun way to add zest and zing to the most American of gatherings.

Friday Questions Are Back!!!!

 Friday Questions are back! The first question of the almost fall season is appropriately about fall. WHich fall flavors are you most excited about? Pumpkin spice latte? Pork roast with a side of cinnamon apples? Anything cider ,from the actual drink itself to doughnuts with that fruity tang? Tailgate foods? 

Mine would have to be caramel apples. There's something about a tart Granny Smith enrobed in creamy ,milky caramel that just says fall to me.

What's your most anticipated flavor of the Autumn season.Let us know .🍊🍩🍏🍏🍏

The American Food Invasion

 Mexico has always had  distinct regional cuisines. There are recipes that have been around for millenia . yet something is happening to the food, mostly in Mexico City. American tastes and flavors are creeping in. This is causing a big backlash and Mexicans are fighting back,

Regular contributor Priya Kirshna wrote about this phenomena in yesterday's Wednesday's New York Times Food section.Mexico City along with other international cities like Barcelona ,Kyoto and Paris are also furious about the influx of tourists  during the height of the season. extra people do put a strain on cities' infrastructure. seasonal visitors also clog up everything from streets to restaurants. They bring their tastes with them, hoping for a taste of home.Mexico City is even a bit more taxed than its' global counterparts. Some Americans come and never go.from 2020 to 2023 the number of temporary residents and renewals of temporary residents cards have doubled to 24,000 according to  report from the newspaper ElPais. Yet this is only seven per cent according to another journal Milenio. Yet whole swaths of Mexico City's food sscne have been distinctly Americanized . New York style restaurants, cafes and wine bars are popping up. There are some Mexico City residents who do embrace this but many do not. They  don;t like the  American prices that come with the food.

Residents like Oscar Rodriguez feel it's a form of colonization.He pointed out the north of the border influences  at his local jugueria or a juice stand in the Condesa neighborhood of Mexico City.It now offers almond milk, peanut butter and protein powder, foods that are really not part of the national diet. He states that foreigners come in with all different sorts of foods that Mexicans have a tendency to adapt them. Yet it's not surprising that American food has taken off here. Crimes rates have dropped making t much safer to visit along with fine dining restaurants such as Quintonol and Pujol. The city has received international acclaim and the first Michilin guide, this is thanks to  Mexico City former mayor  and current president Claudia Sheinbaum She teamed up with Air BNB to attract remote workers from around the world. This dish not sit well with the city's inhabitants. Hundreds of Mexicans protested in the Condesa neighborhood bearing signs that said"GRINGO GO HOME" some eateries catering to American tastes were vandalized. Mexican chefs have been accused of  everything form raising prices to take advantage of serving such dishes as pizza and croissants along with lattes and cappuccinos.

Mexican food should stay Mexican. It's so varied and rich in both history and flavor. These are what makes the cuisine unique.