Tuscan Bean Soup One of the most popular recipes in our FamilyCook repertoire, this soup is a hit with all ages. Although you can use any combination of greens, this particular blend gives just the right balance of sweet and bitter. Kids can get hands-on in the kitchen by helping tear the kale and broccoli…
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We sat down with Yayoi Kobayashi from PS 226 to discuss the powerful impact of the Nibble with Willow program on her young learners. Read what she had to say. As a veteran early childhood education teacher, what would you say are the 3 most valuable impacts or benefits from children participating in Nibble with…
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Building community among Teaching Kitchen (TK) participants is essential to identify best practices and keep participants engaged and coming back. Whether you are working with patients who need encouragement from their peers, or teens who are accustomed to sharing achievements and experiences on social media – it’s the sharing and receipt of feedback that has…
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These veggie quesadillas are built for family cooking. Kids can lay out the tortillas, grate cheese with supervision, sprinkle greens, and most importantly, spread a generous layer of pesto, hummus, salsa, or mashed avocado across the surface. It’s a task that encourages focus, coordination, and creativity. No two tortillas have to look the same. Some…
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Baked Apples Season: Fall or WinterPrep Time: 5 minutesCook Time: 15–20 minutesYield: 4–6 servings These cozy baked apples are a simple, comforting treat that work just as well for dessert as they do for an afternoon snack. Warm, naturally sweet, and gently spiced, this recipe is perfect for cooking together. Kids get to measure, fill,…
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This comforting Tuscan-inspired white bean soup is simple, hearty, and deeply satisfying. Built on pantry staples like cannellini beans and whole tomatoes, it comes together with fragrant garlic, fresh thyme, and slightly bitter broccoli rabe for balance. Finished with torn pieces of crusty Italian bread, this soup embraces rustic cooking at its best—warming, nourishing, and…
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by Jaclyn Albin and Lynn Fredericks This article was originally published in The Hill and is reposted here with permission. Momentum for the “food is medicine” movement has never been stronger. Federal agencies, academic institutions, professional societies, health practitioners and simply consumers who eat are uniting around the idea that nourishing food can prevent and treat disease. This national conversation carries a…
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Think parents will read your newsletter or handout about the food education at their child’s school and take action by cooking more healthy meals at home? Think again. Like their children, parents need more than written communications to engage and contemplate making real change. They are busy. They love to hear that their kids are…
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When winter sets in, there is nothing more grounding than cooking with root vegetables. Beets, carrots, and turnips not only brighten your plate with vibrant colors but also nourish your body with essential vitamins and minerals. This Root Salad is quick to prepare, kid-friendly, and a fun way to introduce new foods to your family.…
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Our FamilyCook team are enjoying our third year of collaboration with the Restaurant Associates division of Compass US. We continue to expand the depth and efficacy of our workforce development program for youth 18-24 known as CHEF (Culinary, Health, Education, Force). Originating from a Petrie Foundation ‘Bold Solutions’ grant award, CHEF helps stabilize unemployed youth…
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