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This sweet potato peanut curry recipe from The Kids Cook Monday is a perfect way to get kids into the kitchen to help cook a meatless meal!
Have a little kitchen science fun with this simple recipe for Pickled Sungold Tomatoes from Chef Geoff Lukas and Dr. Anne Fishel’s book “Home for Dinner.”
You can make a quick and easy pesto with any leafy greens you have on hand! Basil is the classic flavor, but you can also use spinach, kale, arugula or a mixture of greens.
These savory “mug cakes” are more like individual souffles or omelets in a cup! Customize the basic recipe with your family’s favorite ingredients.
This lemony chickpea salad is extra-lemony, thanks to a whole lemon dressing that only takes seconds to make in a blender!
Yogurt and berries get a little more exciting when you make them into a balsamic strawberry parfait!
It doesn’t get much faster or tastier than this simple avocado and tomato salad, which we featured in our book Eat, Laugh, Talk: The Family Dinner Playbook.
Red, white and blue chia parfaits are a quick and easy breakfast option you can make ahead of time. Switch up the fruits for different flavor experiences!
Yogurt banana splits are a great option for dessert, snacks or even for breakfast! Customize your splits with any toppings your family enjoys.
This pink chocolate smoothie is nut-free and delicious! Blend frozen berries and cocoa powder into a breakfast drink that will keep you going until lunch.
Liven up a Friday night at home (or any night) with a make-your-own s’mores bar! Try lots of different cookies and candies, no campfire required.
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