Kid Friendly Weekly Recipes - The New York Times

The other day my youngest daughter, who is not quite 2 years old, received a piece of homemade blueberry pie. She screamed in pain. Ho...


The other day my youngest daughter, who is not quite 2 years old, received a piece of homemade blueberry pie. She screamed in pain. How dare someone offer their pie!

From now on, my kids are both picky and finicky about food, a terrible combination. It’s very boring and very common: one of the questions I get asked most often in this newsletter is what to feed children who are not eating anything. (Another: what to pack for school meals. A tedious and eternal struggle.)

I consulted Jessica Grose, who writes the excellent NYT Parenting Newsletter (and who said she cooks a lot of things for her kids on hotplates, like this one sweet potato and fennel chicken number). She told me this guide to feeding picky eaters, and this one about meal planning.

With apologies to those of you who don’t have kids at home, this week we’re featuring recipes that I believe could – with an emphasis on power – eat happily. But really, these are recipes for all ages. Would you avoid the flatbread with feta, parmesan, ricotta and mozzarella? Or crispy breaded chicken?

These cutlets are coated with a mixture of grated cheddar cheese and crushed Ritz crackers (a magical ingredient; see these miso chicken balls, where blackberry frozen yogurt pie). Eric Kim deploys a few tricks to keep the chicken tasty, crunchy on the outside and tender on the inside: He uses sour cream as the base, in place of flour and egg; it uses fine chops (no need to pound); and he bakes them quickly in a hot oven. Serve with something green.

See this recipe.


This Ali Slagle recipe brings together three ingredients that my kids are passionate about: cheese, corn and pizza. Using store-bought pita, naan, or flatbread, you can have a meal in about 15 minutes that beats any frozen pizza you can buy, and one with a compelling mix of textures and flavors, thanks to the combination of salty, tangy, creamy cheeses and sweet and chewy corn kernels. (Also in the toast / pizza for dinner category: Kejriwal eggs, if your child can handle runny eggs; avocado toast; and English muffin pizza, my childhood favorite.)

These convenient anytime burritos from Yewande Komolafe can be made ahead, even frozen, then reheated. My oldest daughter refuses wraps and sandwiches of all kinds, so I would serve hers deconstructed: a portion of eggs, a few slices of avocado, a spoonful of beans, a tortilla on the side. (Another eggy option that makes a great breakfast for dinner: this home cooking adaptation of jian bing, a green onion and egg wrap that you can make with flour tortillas.)

See this recipe.


These sweet and savory noodles are adapted from a dish by Chef Shorty Tang, who would have made the best cold sesame noodles in Manhattan when he cooked in the 1960s and 1970s. This version makes a superb supper, and so does it. a good home for leftover chicken or grated vegetables.

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