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Fun In The Kitchen

Fun In The Kitchen

Easy Recipes for kids, Yippee! The Cook Book Featuring 100 yummy, simple recipes to inspire little + big cooks, it’s packed full of fun ideas for getting kids cooking and enjoying food. The Big Baking Book Featuring 100 yummy, simple recipes to inspire little + big cooks, it’s packed full of fun ideas for getting kids cooking and enjoying food. recipes from The Cook Book recipes from The Big Baking Book
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Fun In The Kitchen

As the product line has grown, so have Gellar’s skills in the kitchen. That’s the inspiration behind her first cookbook, “Stirring up Fun with Food: Over 115 Simple, Delicious Ways to be Creative in the Kitchen” (Grand Central Life & Style, $28) which arrives in stores this month. Written with Gia Russo, the book features recipes that incorporate creative cooking for the entire family.
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Fun In The Kitchen

district_of_confusion Why do all of these involve wasting food? person because its fun and gets your children out of the way G. Rader I agree, I am more than willing to spend a few dollars at the dollar store to purchase these items. It’s a great learning experience for little ones, from purchasing the items to completing the project. Beats them watching TV and playing video games. It’s about time parents get back to doing things with their children instead of the “instant babysitters” Adriana I think these are very creative activities. Using what nature provides adds one more layer of special and meaningful. Looking at alternate ways to use what we have has given rise to many modern improvements to the world.
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Fun In The Kitchen

Whenever I’m cooking, I make sure I use a good knife (Global is my favorite) and bamboo cutting board. By the way, a sharp knife is faster and safer to use. And my ideal tool of choice is the trusty Cuisinart. The ability to purée, chop, shred and slice with one machine makes food preparation easier and fun for everyone.
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Fun In The Kitchen

Cookie cutters, muffin tins and playful presentation all play a big part in Gellar’s approach, though she’s quick to point out that getting creative doesn’t necessarily mean more work.  Recipes typically offer a healthier twist (think asparagus fries, cauliflower popcorn and salad kebabs) while still being entirely fun. Gellar’s personal favorite may just be her Shark Week creations.
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Fun In The Kitchen

I see the “Buffy is Baking” headlines… I don’t mind it. I made an incredible show and I’m very proud of it. Honestly, I don’t spend a lot of time worrying about how people see me. That can be a very big trap. We live in a world where you can get to try different things. I have an audience, and it is fun to stretch your wings a bit.
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Fun In The Kitchen

Unlike in most other parts of the country, winter is a terrific time to head to the farmers markets in Southern California. Not only do we have a wealth of citrus, but there’s a ton of greenery, not only in the form of nettles and herbs and lettuces but sugar snap peas. These peas are more fun than most because you can eat them as-is, pod and all. And if that’s too easy for you, we’ve got recipes for you as well.
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Fun In The Kitchen

Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it's a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter. Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce, Escargot in Puff Pastry Shells, & Champagne Cocktail with Margarita Sorbet. TVG
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Teaming up with Galit Laibow and Greg Fleishman, she’s become a businesswoman who makes and sells her own mixes, made with real ingredients you might have found in grandma’s kitchen and no dyes. Along with mixes, their company, Foodstirs, sells brownie, cake and cookie kits online and in select Whole Foods stores, with plans for products to be available in Midwestern locations by the end of the year.
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I always say ask them. Kids are very honest about what interests them. Part of Foodstirs and creating recipes, it was easy to get them into the kitchen to bake. But ask your kids, because they might surprise you.
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My mother had to force me to go outside and play when I was six or seven years old, only to look out the window a few minutes later and find me reading under a tree. As an adult in a yoga workshop, when the well known instructor encouraged everyone to dance around like a monkey, I pretended I had to go to the bathroom and waited out the silliness in the hallway. I’m serious in the kitchen, too. When I got interested in cooking in college, my first purchase was the Larousse Gastronomique. I was interested in food on an intellectual (read: nerdy) level.
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With three boys, a husband and some pretty regular dinner guests, my interest in cooking has become more practical (read: I have to do it every day). The aqua blue tiny hand tongs were a find in our favorite kitchen shop. My six year old spotted them and couldn’t fathom living in a world without them. They have a regular place on our table, as they’re the perfect size for serving grated cheese on taco or pasta night. We also use them for homemade croutons and anything else I would prefer the boys not pick up with their actual hands.
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Even as more and more terrific cookbooks accumulate on our bookshelves, there are a few — dog-eared, sauce-stained — that we come back to, like old friends. Those from Deborah Madison are like that. And so her new book, “In My Kitchen,” which is the Chez Panisse alum’s 14th, is both an exciting new read and something very familiar — the more so as many of the 100 or so recipes are updates of old favorites. Madison’s recipe for red lentil soup with berbere is worth the price of admission alone.

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