A Fresh Take on Carpaccio

A Fresh Take on Carpaccio

Warm days call for fresh salads, crisp and light with maybe a touch of citrus. Traditional carpaccio is composed of thinly shaved beef often combined with some crunchy fresh veggies that offset the richness of the meat, such as radish or arugula. Carpaccio is not...
Spring Ephemerals

Spring Ephemerals

Spring is inevitably exciting. Flowers bloom, leaves unfurl, and the farmer’s markets come to live with an incredible range of vegetables we’d all but forgotten about. Ramps, or wild leeks, are the forager and restaurateur’s dream, with a...
Dye Your Eggs with Onion Skin

Dye Your Eggs with Onion Skin

It’s spring break, the sun is shining, and the Good Humor man is probably grinding down the street in your neighborhood, pumping repetitive tunes and reeling in small-footed crowds like the pied piper of the greater Metropolitan. With Easter right around the...
But First, We Wash our Hands.

But First, We Wash our Hands.

“What is the first thing we do in cooking class?” I ask my students. Often I am met with blank stares. It’s sort of a trick question–the first thing we do in cooking isn’t a cooking thing at all. We wash our hands. N0t only because kids...

Undercover Vegetables

  My students often will ask, “Can we bake something? Pleeease??” Because to them baking means tasty treats. This week, I acceded, but with a caveat–the recipe had to be somewhat healthy. I also have a student with an egg allergy, so it had to...
Work Hard, Play with Your Food.

Work Hard, Play with Your Food.

We often hear children being instructed not to play with their food. This is to encourage eating, rather than moving components around on a plate and to instill them with presentable table manners. While we do not encourage playing with your food in lieu of tasting it...

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An on-site dinner party is an awesome way to spend time together with family and friends. Enjoy a fun evening while showing off your inner chef skills.

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