After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen.
So here I am, seeing you feeling seen! It’s an endless loop of sight!
Honestly, it was great to hear from you. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate. And if we fall short, tell me. I’m at [email protected], and I read every note.
This week we’re returning to more typical programming, which is to say a mix of recipes for all ages, but with a few that explicitly seem more kid-friendly, like the shrimp fried rice with yum yum sauce (actual name) below. I wouldn’t put down a pot of spiced chicken and rice with cardamom and cinnamon in front of my kids just yet — there’s only so much whining and mewling about nuts and spice that I can take — but I’d definitely make it for me.
Thoughts? Suggestions? How are you doing out there? Again, that email address is [email protected].
I’m also making:
Any vegetable tart; almond and dried fruit pilaf with rotisserie chicken; sheet-pan chocolate chip pancakes.
1. Shrimp Fried Rice
Quick, convenient (you can make it with frozen shrimp and vegetables) and doused in creamy-ketchupy yum yum sauce, this fun recipe from Eric Kim deserves a spot in your dinner rotation. If you have a few minutes, it’s delightful to watch Eric make it on YouTube.
2. Maple and Miso Sheet-Pan Salmon With Green Beans
This sweet and savory superstar from Colu Henry works as well for kids as it does for adults. You can substitute broccoli florets for the green beans, or use another sturdy fish like cod instead of the salmon. My favorite modification comes from a commenter named Steve, who adds mustard to the marinade: “I call it MMM (maple; miso; mustard) and it is … mmm good.”
3. Spiced Chicken and Rice With Cardamom and Cinnamon
I first noticed this new Kay Chun dish last week, and it sounded so delicious to me that I attempted to recreate it with leftover roast chicken and rice, with all the spices. It was pretty good! But next time, I’m starting from scratch and making this recipe word-for-word.
4. Vegetarian Skillet Chili
A close friend of mine makes this Melissa Clark classic for her elementary-school-age kids all the time. Her tip: Add dashes of cinnamon and cocoa powder. (Bonus tip from me: Keep jarred pickled jalapeños on hand for the adults to use as toppings.)
5. Pasta With Fresh Herbs, Lemon and Peas
This recipe from Martha Rose Shulman is nice enough for adults and easy to modify for kids who wouldn’t appreciate chopped fresh basil or mint in their pasta (Philistines!). Give fussy eaters the plain pasta and peas with butter and cheese, then customize the rest to your tastes with herbs, olive oil and lemon.
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View all recipes in your weekly plan.
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