Last week, I opened up about my deep-seeded lasagna biases. I was really just trying to make conversation with you. Though I’ve come to love lasagna, even years ago if you had put a gun to my head, I would have happily had a slice. Melon on the other hand, I might suffer a few bites of. But I wouldn’t be happy about it.

It’s not that culturally acceptable these days to be a picky eater and a foodie. Usually the two are mutually exclusive. I’ve mostly managed to escape the wrath of my fellow bloggers and dinner dates by keeping my food phobias partially under wraps. But if there’s any place to come clean about my cravings, it’s here.  The truth is, my pickiness falls into one specific category. And by category, I mean an entire food group.

Fruit. I’ve asked my parents time and time again if there was some sort of strange man that tried to touch me in the melon aisle as a child. But nothing seems to explain my wholehearted phobia.

Over the years, I’ve come to embrace certain fruits. But when people ask me which ones I don’t like, it’s still more time-efficient to list off the ones that I’ll actually eat. So let me do that for you: apples, bananas, pears, strawberries, raspberries, blueberries, and mango. It’s not a very impressive list.

Last Sunday, my friend Ryan came over for Game of Thrones night and brought with him a whole watermelon. Let’s just say I was not happy about it. He was forced to do the carving, and then take home with him all remnants of the fruit.

Watermelon is one of the few varieties that I’ve actually tried and officially ruled out. The others, I’ve been paralyzed by fear to even touch. It’s a texture issue mainly. So I’ve had many fruits in the form of juices and smoothies. And few of them in pie form. Though clearly I’d rather have a slice of chocolate cake over any fruity dessert.

Why am I telling you all this now?

Well a few weeks ago I was given a Memorial Day grilling assignment from Learnvest. They asked for unusual BBQ dishes, and specifically asked for some sort of fruit skewer. I immediately tried to talk them out of it. But after some brief thought, it occurred to me that my old friend the mango would be the ideal candidate for such a dish.

Given all of the above, I hope you know that it takes a very special fruit dish for me to celebrate the recipe here, and want to eat it in the first place. I always try to choose my mangoes on the under-ripe side so that they’re extra firm and tangy. Even if you do this, the grill has a remarkable effect on the fruit, bringing out its sweetness, while infusing the flesh with a smokiness that just reads summer. A little bit of lime juice makes the whole thing bright and punchy – a perfect savory side dish or semi-sweet dessert. If I hadn’t already conquered this area of my fruit phobia, these mango skewers just might have done the trick.

Are there any foods you wield strong phobias of and/or are embarrassed to be picky about? Let me know in the comments!

Happy almost summer!

Xo
Phoebe

It’s a tad belated, but I wanted to share with you some snapshots from my adventures at the Martha’s Vineyard Wine Festival last weekend. I love those amazing days at the office when you get to travel to somewhere awesome and eat deliciousness all in the name of work. I dragged my self-employed friend Sarah along with me for the ride. We stopped along the way in Providence at one of my favorite brunch spots, Nick’s on Broadway. Once senior year rolled around and I had a car on campus, my friends and I would scoot over to Nick’s at weird hours so we could get a table. After my poached eggs over seasonal veggies and a side of hash browns, I must stay: you still got it boy.

We arrived on island by mid-afternoon Thursday and headed straight to a welcome event at Atria Restaurant. Despite our gorging that morning, we still managed to put away many little crab cakes with harissa aioli and several glasses of Provencal rose. Then, feeling tipsy and full, we decided to swing.

One of my favorite parts of being on the vineyard is cooking. So we made sure to squeeze in a little of that in between the oyster eating and wine tasting. The first night, I made my mom’s classic vineyard dish: fried yellowtail flounder. You can’t find little fishes this delicate and fresh anywhere else. They are perfect for frying, and anyone who’s been paying attention to my philosophy on gluten-free flours knows that no one does the job better than millet flour.

Friday was the only sunny day of the weekend, which isn’t a terrible thing when your primary activity is drinking wine. Our tour guide, Marnely of Cooking with Books, made sure we made the most of our good weather fortune. First, we trekked up-island to see how Chilmark Coffee Co roasts their beans. It was amazing to see the machines in action and hear how the owner went from painting coffee to actually making it. We learned the art of “cupping” and sipped and spat out 6 different coffee varieties. I am officially not a super taster when it comes to coffee.

Next we headed over to the Farm Institute in Katama to visit with some furry friends. By the end of the walk-through and sustainability talk, I wanted to eat all the cute animals. Sorry I’m not sorry.

The following day we went to the grand tasting and drank like lushes. Then we napped. And finally we went back up-island to Tea Lane Farm for a wild foods dinner. The setting was beyond spectacular. The farm owner runs her own flower business, which meant the table was laid to perfection, and the few of us food bloggers were left to drool over her wall of props. The menu was all locally sourced meat and produce. I sat next to the chef’s wife, Sarah, who made the pot de crèmes and also foraged all the greens for our wild watercress salad and nettle soup. The chefs slaved in a tent outside, which proved problematic when it started to downpour. Even with the weather, the whole thing was very vineyard. Which is to say: magical.

Have you ever been to Martha’s Vineyard? I’m going to put together a hungry girl’s guide to the island at some point this summer. Let me know if you have any favorite spots or dishes. I couldn’t believe how many gems were uncovered this trip that had been eluding me for all these years!

Have a great weekend!

Xo
Phoebe

For some reason over the years I’ve harbored a bit of a pasta bias towards lasagna. Even when I could eat gluten, I hardly ever ordered lasagna off a menu. Like, possibly never. Cutting off a chunk of noodles, masked by layers of other rich things, just kind of seemed to defeat the fun of eating pasta in the first place.

I’m a noodle slurper. I like spinning a nest of spaghetti around my fork that’s so large, I clearly have no intention of eating the whole thing in one bite. Those I’ve shared pasta dishes with over the years, have begun to require share plates. Best if they can split the dish into two portions entirely. You rarely get sauce on your face when eating lasagna. And that makes it a waste of perfectly good daily calories, in my book.

Needless to say, in my 4 and a half years of food blogging, I’ve never once posted a recipe for lasagna. Well, friends. Today is the big day.

So many of you requested a healthier version of lasagna in your comments last month, that I felt it was wrong to ignore such a clear winner in the comfort food department. And having just hated on it for so many sentences, I also want to share one experience with lasagna when for the course of one meal, I understood what all the fuss was about.

I studied abroad in Rome my junior year of college. Anyone who’s read my book cover-to-cover (so potentially just my blood relatives) knows that my time spent in Italy had an important effect on my cooking habits. The best part of my program was that we got to travel every weekend. Most of the students were architects. Three were artists, and the rest of us uncategorized liberal arts folks got lumped in with them. This was a positive thing, since our faculty chaperone was a hedonistic painter, and because there were only 8 of us total, this meant that we got to make rogue little pit stops and have 4 hour wine lunches instead of sketching buildings.

One of these little adventures was en route to Florence. We stopped at a sculptor’s house in the middle of the Tuscan countryside and let his nonna treat us to one of the more spectacularly indulgent al fresco meals I’ll ever had. Of course, I’m sure this was just another day in the life for any Italian man who’s grandmother still lives with him. But I was impressed.

My favorite course was the primi, which was not particularly impressive since the pasta course was usually my favorite. What made it so impressive was that it was lasagna – lasagna in a rich meat ragu – and what made me extra impressed is that it might have been the best thing I’ve ever tasted. Now granted, by the second course, we probably had already consumed a bottle of red wine each, including the bus driver. (This was a little scary the second half of the day. Luckily, most of us were passed out or too drunk to care.) But I think I this lasagna would have been the best meal of my life even if I was stone sober at Jury duty.

I’ve never tried to recreate the lasagna I tasted that day. It simply can’t be done. And not because I was drunk. It just can’t. So when I set out to create a healthier version for you guys, I knew I had to steer clear of my lasagna ideal entirely. This recipe is packed with veggies. Unlike most lasagna recipes you’ll find that use leafy greens, this one has a red sauce instead of the béchamel plus heavy ricotta combo that you usually see. (I also am doggedly partial to red sauce, but we’ll leave that rant to another week.)

I made the lasagna a few weeks ago for my Game of Thrones Sunday night dinner. It disappeared crazy quick, which reaffirmed what you all have said time and time again: people love lasagna (so much so that they don’t even mind when it’s made with gluten-free noodles). Most surprising, was that I found myself having seconds as well. Perhaps this is a testament to the recipe. Or perhaps I’ve just unlocked the hidden lasagna lover inside myself. I’ll have to buy a ticket to Italy to find out for sure.

Eat up!

Xo
Phoebe

Food Network comfort food feast is segueing into sensational seasonal side dishes for spring! This week’s theme: Cheesy Recipes. See more great recipes from my blog buddies below.

Jeanette’s Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese “Meatballs”
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

I often criticize myself for being a way better friend than I am a family member. These feelings of guilt are usually expressed in my therapist’s office. But out side of it, after years of conditioning, I find it hard to be better.

The guilt mainly stems from my father’s side of the family. The Jewish side, naturally. My aunts and uncles all live within 15 minutes of one another in Connecticut. My cousins grew up going to school together. A handful of them now work together, running the business that my grandfather started 50 years ago. And their kids get together for sleepovers and play dates.

The fact that I am only sporadically involved in these tight knit activities is partially a product of circumstance. I am the only child of the baby of the family. When most of my cousins were drinking their first beer, I was still mainlining milk. By the time I was doing keg stands in college, their kids were taking their first steps. You get it. But still, I could spend more quality time with my family, and I hold myself responsible for failing to get on the train and get involved.

My mom’s side of the family is another story entirely. And for them, I am only one piece of the collective blame. The last holiday we shared with my mom’s siblings, my uncle out-ed my cousin in a poem, and my grandmother, deep into her dementia, bit the only non-relative at the table and drew blood. Not every gathering has been this colorful. But when there aren’t that many gatherings to begin with, these events do leave quite an impression.

But let me get to the point. I’ve been swinging from branch to branch of the family tree in order to get to my cousin Leslie. Growing up, I always felt an amazing connection to her. We weren’t the closest in age, and she lived on the West Coast, so our time together was only during the summer and only lasted a week or two. But I’ve always felt we shared a similar energy. My friend Rachel once said that the best judge of whether a friend or partner is the right fit is if they share your specific brand of weird. Even if we’re all cut from the same wacky cloth, I think this definitely applies to family as well.

For the past five years or so, I’ve seen very little of Leslie, who’s been living in Boulder and bopping around the world playing music. She just came out with a kids album that’s delightful, and definitely highlights some of that weird I was talking about. She also recently became dairy and gluten-free.

As I’ve found with many of my evolving adult relationships, Leslie and I recently reconnected in a more intimate way around food. You may have seen some of her comments about gluten-free baking on the blog. They are part of an ongoing dialogue we’ve been having about crunchy granola Boulder-y things like Teff and almond butter.

Last week, Leslie finally came to town to play some gigs and I got to have her over to discuss these things in person over a light vegetarian meal of ramp and mushroom omelets. I left the cheese out of Leslie’s, because as she put it, there’s nothing worse than being farty at your own concert…except for being farty in a yoga class. (I get it.)

It was great to catch up as adults and let some of my old weird shine through. There’s no better way to make up for years of un-taken trains and quality time lost. Or at least that’s what I tell myself. Hopefully I’ll be spreading more of it throughout the branches of my family tree, even if I have to take a train to do so.

Hope you all had an amazing weekend. I’ll be sharing snapshots from my time at the Martha’s Vineyard Wine Festival on the blog tomorrow!

Xo
Phoebe

I’m very excited to share with you the cover story I wrote for the June issue of Cosmopolitan Magazine on the rules of business and friendship! As you know, this has been a hot topic in my life for the past few years, and I was definitely reluctant at first to share aspects of my personal journey in a more public way.

As I was going through the process of writing the piece, one of my favorite weekly newsletters, Women on Fire, landed in my inbox with the subject line “what’s your story?” In it, was an amazing quote that helped give me the shove I needed. Lori said: “If your story helps one person, it was worth telling it versus being safe and keeping it inside.”

I’m sure many of you who blog grapple with how to tell your story, and how much of your life to put on the virtual table. For the most part, I’m a pretty open book. And it’s because I share Lori’s sentiment. What are our twenties for if not to learn our life lessons the hard way? And what good are all those bumps in the road if we can’t learn from our mistakes and help others navigate the same obstacles?

I hope that any of you who have toyed with the idea of starting a business with a friend, or have lived through those growing pains yourselves, will find important takeaways in the piece. One of the best parts of writing it was getting to include wisdom from some of the amazing women I know. Among them was Debbie Phillips, founder of Women on Fire, whose personal advice beyond her newsletter, was an incredibly important source of support during the up’s and down’s of my culinary journey. I also got great partnership best practices from Small Girls PR, Lauren Moyal of Paperwhite Studio, and Emily Cohen.

Pick up a copy – I’m excited for you to read it! My picture is pages away from Sofia Vergara, which is humbling on so many levels. Mainly breast size.

Have a great weekend!

Xo
Phoebe

When I was around 4 years old, my parents moved us to Paris. We weren’t there long, but if I’m connecting the dots, Steve Jobs-style, I would be remiss to discount the experience as anything less than an essential stepping stone in my food journey. I forgot the language quickly upon my return. But the smells stuck with me, and still do to this day – the roasting chestnuts, caramelizing sugar on the crepe griddle, and the bread. Oh, the bread.

But for all the sense memories, I rarely cook French food in my kitchen. It just feels too fussy, too pretentious. Hold the beurre blanc and just give me a wedge of lemon for my sole. However, there are two recipes that I’ve been wanting to highlight on this site for their ease and satisfaction. And today we’re killing both of those culinary birds with one stone (one, quite literally).

Chicken paillard is thinly pounded chicken breasts that are then grilled. There are plenty of variations, but the central concept is fairly simple. Salad nicoise is one of my favorite main course salads. You’d think, given that I’m gluten-free and can’t have sandwiches on the majority of menus, that I’d eat more salads than I do. But it takes a special kind of salad to get my attention. So when Food Network gave us “salads with lettuce” this week as our theme, my mind went straight to Nicoise. And because the idea of eating just salad for lunch made my stomach want to eat itself, I immediately thought of combining the salad in some way with chicken paillard.Instead of the neat quadrants of potatoes, tomatoes, haricot vert, olives, and egg in a normal nicoise, I’ve chopped everything together and used it as a topper for the thin, flat bed of chicken below. And as fate would have it, this is the kind of light, elegant lunch that you would serve to your mother on Mother’s Day, especially if she is as big of a Francophile as mine.

Eat up!

Xo
Phoebe

Food Network comfort food feast is segueing into sensational seasonal side dishes for spring! This week’s theme: Lettuce-Based Salads. See more great recipes from my blog buddies below.

Jeanette’s Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides

The site Mommy Page featured a bunch of my recipes for Mother’s Day, including this polenta cake, and a few other great salads. In lieu of my actually putting together some menu suggestions for you, check em out over there!

I’m still on a bit of a high from the weekend. Saturday night I went to SNL with my dad. We both stayed up way past our bedtime to go to the after party following. During the show, I was giddy when Bradley Cooper came out for a surprise appearance, and perhaps irrationally even more excited when Jamie Lanister dropped in on a Game of Thrones skit that had Zach Galafenakis in full dragon costume. But the real excitement came at the after party, when for a total of 3.5 seconds, Jon Hamm’s smoldering eyes locked with mine and burnt a hole in my soul.

But onto the food…

I get invited to various cookbook and food press events all the time, but I rarely go to them unless I’m really excited by the product at hand. This was certainly the case last week when Prosciutto di Parma celebrated their anniversary at Osteria Morini and I got to eat Chef Michael White’s arancini and pile my plate high with 5 different ages of cured meat. It was also the case back in the fall when I got invited to the book party for Chef Charles Phan of Slated Door in San Francisco.

I’d never been to the restaurant before and have heard amazing things. So I went out of my way to try his Vietnamese cooking (for free….!!) and bring home the book so I could try my hand at some of his recipes at a later date. I immediately went through and post-it-ed all the things I wanted to make, but still that date ended up being much later. A few weeks ago, in fact.

The best thing I ate at the book party was a smoky sweet eggplant and leek mixture served in bite-sized portions on small rice crackers. Since I never really know anyone at these parties, I usually end up talking to the catering staff. The secret to this dish, according to one of the chefs, was that the eggplant was grilled. This is something I love doing when making baba ganoush, and I couldn’t wait to try it for a dish in the pan-Asian category.

I’ve been chomping at the bit to be back near a grill. Now finally, Memorial Day seems like it’s around the corner. I made this eggplant-leek dish on my stove-top grill. You can also easily roast the veggies if you aren’t yet ready to walk outside to make dinner. I ended up serving the mixture as an entrée inside lettuce wraps with a little jasmine rice to round out the meal.

The cookbook is great if you’re into Vietnamese food and love fish sauce as much as I do. I’ve been dying to make traditional rice crepes for this blog and there’s a good one in the book, so stay tuned for those as well.

Happy Meatless Monday!

Xo
Phoebe

I may have missed the ball on getting you my snapshots of my trip to Nashville. But the good news is, that gave me time to put together a whole stinkin’ guide.

Ever since becoming mildly obsessed with the TV show, I’ve been wanting to go to Nashville to take in the tunes at the Bluebird Café and find Connie Britton in her trailer and convince her to be my best friend. Luckily, my current (real) best friend Sarah was right there with me and decided to choose the city as her bachelorette destination.

Our itinerary was planned by the Maid of Honor who, lucky for us, also just started a travel blog, Bon Voyaging. She beat me to the punch in writing up a mini guide to Nashville. I found this incredibly helpful in putting together the below, since in the land of bourbon and bacon, I may have accidentally forgotten to take a few brain cells home with me.

Even though we got there on Friday evening, and I left early Sunday, we managed to pack in an extraordinary number of things into our short stay – especially considering we spent 3 hours of our Saturday waiting in line for pancakes. We stayed at Hutton Hotel which was chic and cute, just as Gwenie promised it would be, and also perfectly located.

Friday night we had dinner at Taco Mamacita, where the tacos were meh, but the margaritas were good and cheap. We bounced around to a couple places after we couldn’t get into the super trendy library-style speak easy, The Patterson House. If you go to Nashville, you should at least try to get in there, and then if you are a super geeky fan of the show, you should stroll down two doors. We are 90 percent positive this is where Scarlet and Gunner go to write their music. This area (Midtown) was less touristy and we loved that there was Loser’s Bar and Grill right next to Winner’s. Both had great live music without all the intensity of the Honky Tonks.

Saturday morning we went to the much-acclaimed Pancake Pantry. We waited two hours in line to get in, then possibly another hour for our food, which may or may not have the waitress’ spit in it. Only a group of 10 New York girls would wait 2 hours for brunch at a pancake restaurant, then order egg white breakfast wraps with about 3 different requests and substitutions. Needless to say, we didn’t order right, but it was worth the wait for the mounds of pecan pancakes and buttery hash browns we got for the table.

We spent the rest of the day walking around to various vintage shops. Couldn’t quite tell what the name of the neighborhood was, but it had an awesome hipster-y vibe. And popsicles. The Las Paletas popsicles were amazing. We then moseyed back Downtown to check out the level of day drinking happening on Broadway. It was high to very high. Luckily there were other fun things to see like Hatch Print Shop and some crazy candy joints.

That night we ate at Tavern which was serving one of the more ridiculously delicious bar snacks I’ve ever eaten: buffalo cauliflower. I’m definitely going to be recreating it for you guys sometime soon. Then, it was off to the Honky Tonks. The bars were a sweaty crowded mess. But after a few Taylor Swift covers, the sing-alongs made all the beer-down-the-back worth it.

My favorite part of the night, perhaps my favorite part of the whole trip, was karaoke. Much to our surprise Lonnie’s Western Room is just one room. It being an industry town, drunk college kids and country hopefuls alike, sing on a big stage in front of everyone. This sounds intimidating, which is why none of us actually got up there to do it. But it turns the venue into one big sing-along. No one seems to notice or care that they don’t have mics.

Below is a full list of everywhere we ate, drank, and went. And check out Bon Voyaging‘s full guide for more.

Have you been to Nashville? Let me know what I missed in the comments!

Xo
Phoebe

Eating:

Pancake Pantry: In case your common sense is lacking, as ours certainly was, I will spell it out for you: get the pancakes. The pecan version was stellar, as were the loaded hash browns that came with ham, cheese, and the works.

Taco Mamacita: The tacos were forgettable, but it was a fun cheap place to start a party weekend. The cheese dip was weirdly good. But maybe that was the South rubbing off on me.

Tavern: Highlights included the buffalo cauliflower (special), the kale salad, and the three types of fries.

Las Paletas: By far the best flavors were Pineapple Chile, plain Jane Strawberry, and Chai Tea. My Tamarind Chile was interesting, but got old after a few licks

Merchants Restaurant: We didn’t actually eat here because the wait was too long, but it was a nice little respite from the day drinking in the middle of broadway. The sweet potato fries looked baller.

Boozing, Singing, Dancing:

Tootsie’s Orchid Lounge

Robert’s Western World

Lonnie’s Western Room

Rebar

Loser’s Bar and Grill

Winner’s

The Patterson House

Shopping:

Imogene and Willie

Savant Vintage

Hatch Show Print

Fried rice is one of the few take-out delicacies I actually make more at home than I order off a menu. It’s actually the leftover rice from my much more frequent veggie green curry orders that gives me the impetus to make fried rice in the first place.

In the spirit of helping you find healthier ways of eating your favorite comfort foods, I wanted to share with you a Thai version of fried rice that I resort to often. There’s no soy sauce, which is nice for the gluten-free set. And, at least in my version, there’s no egg. As with most Thai food, it’s the fish sauce that gives the whole dish that certain something something that you can’t quite put your finger on.

Back in high school, I spent a summer in Thailand. I ate fried rice and pad Thai three meals a day. They served it everywhere, at any time. And I have very vivid memories of eating rice out of a plastic bag at a gas station for breakfast. My favorite part of authentic Thai street cooking, and what sets it so far apart from what you’ll get at a restaurant here, is that they barely season their basic dishes. You’re expected to doctor your own plate to achieve that perfect mix of spicy, salty, sweet, and sour. At every table, there was a lazy Susan full of condiments for each of these categories. You rarely need to sprinkle sugar over your pad Thai in the States. But at the gas stations, I went to town.

Fish sauce was always the condiment I ended up dousing my food with the most. It has a funky flavor, but you wouldn’t necessarily identify the fishiness if it wasn’t the sauce’s namesake. I add a lot of it to this radish and basil fried rice, and little else. And even though I’m usually just making it for myself, I like to serve fried rice with the bottle of fish sauce right next to me, alongside siracha and limes for those who need the added heat and tang.

This version is perfect for spring, as it comes time to put on our sundresses and ween ourselves off of our guilty pleasures, especially if overly oily, eggy rice in a cardboard container is one of yours.

Eat up!

Phoebe

Food Network comfort food feast is segueing into sensational seasonal side dishes for spring! This week’s theme: Kid-Friendly Recipes. See more great recipes from my blog buddies below.

Feed Me Phoebe: Radish and Basil Thai Fried Rice
Jeanette’s Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid’s Favorite Snack!
Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides