Kathy Thomas, mother of four and coauthor of the soon-to-be-released Park Avenue Potluck Celebrations, (with New York Times food columnist Florence Fabricant and the Society of Memorial Sloan-Kettering) suggests this cheap and easy frittata for a quick dinner. Partial proceeds from the book will go to patient care, education, and research initiatives at the cancer center.


Makes 12 servings

12 large eggs
1/2 cup whole milk
2 tablespoons extra virgin olive oil
4 large ripe tomatoes, peeled and sliced
1 pound fresh or smoked mozzarella, diced
2 tablespoons slivered basil leaves
Salt and freshly ground black pepper

1. Preheat the broiler.
2. In a large bowl, beat the eggs with the milk.
3. Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture.
4. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste.
5. When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less.
6. Remove it from the oven and use a large spatula to transfer the frittata to a serving platter. 7. Cool about 10 minutes, cut into wedges, and serve.

The mother, novelist, and editor-in-chief of Gourmet magazine, talked to us about the magazine’s latest cookbook venture, Gourmet Today (Houghton Mifflin Harcourt), her go-to quick and easy dinner, and what it was like raising a kid who would only eat white foods.

You’ve said that observing a changing food culture was a big part of the inspiration to create Gourmet Today. How would you say eating has changed in the last 10 years?

RR: In the last 10 years, we have become a food culture. We have the most sophisticated group of younger eaters in the history of the world. They have very restless, open palates, and they’re concerned with feeding their families food that is not only good for them but good for the earth. The notion of ethical eating was not on anyone’s radar 10 years ago, and it is now part of the culture.

How do these changes affect the eating habits of children and families?

RR: A big part of this revolution is about understanding that food choices are cultural. If you want your kids to eat well, they have to see you eating well and you have to be serving that food at home. You want your kids to like fruit? Have fruit at home. Don’t expect them to just magically like some mystery substance.

What do you say to parents looking to expand their kids’ palates in this era of more-exotic foods?

RR: My son Nick is 20 now, but when he was little, he only ate five white foods. And if he took on a new one, he gave up an old one. The teachers would call and say, “He won’t even eat cookies--he doesn’t eat chocolate!”

I think the worst thing you can do is to make a big issue of it. Mealtime should be pleasant, and you want your children to want to sit down to eat, even if you’re giving them a scrambled egg every night. At about age 9, Nick got really curious. He is now a complete omnivore.

What are your go-to kid-friendly meals?

RR: I always have extra cold rice in the refrigerator for making fried rice. If you’re lucky enough to have a kid that will eat anything, you can put a lot of veggies in it. It’s something I’ve found all children really like, and it’s pretty nutritious.

We also have a recipe for chicken, rice, and mango lettuce wraps (shown above) in the book, which kids really like because it’s something you get to play with. They tend to like anything you can bring to the table and have them put together--Asian food, pot stickers, anything involving dipping.

You once lived in a co-op in Berkeley and went dumpster diving to save money. What are your tips for making cheap meals?

RR: Eggs are the great cheap protein, they are delicious, and there are a million things you can do with them. Every kid loves a cheese soufflé because it is sort of magical. Chicken is one of those endlessly giving things--you can make skewers out of it; you can roast a chicken and serve half of it one day and make chicken sandwiches the next. Save the bones to make chicken stock, which you can use for soup or risotto.

You’ve said, “There is no more important thing you can do for your kids than have a family dinner.”

RR: I so believe that. If people open the door to the house and smell food cooking, it makes them feel loved and comforted. I believe that kids need to see their parents cooking, even if they are just throwing together a meal that is mostly bought. And, one thing I learned when I transitioned from being a restaurant critic to a mother that went home and cooked dinner every night was that you can ask your kid until the cows come home, ‘What did you do today?’ and all you’ll get is “Nothing,” but when you sit down at the table and everybody relaxes and you start talking about what happened during your day, then suddenly your kid will want to participate.

What's your favorite kid-friendly restaurant in your hometown, New York City?

RR: In New York, I think Asian restaurants are really great for kids--especially Korean restaurants, which are interactive with the grill right in front of you. My nephew was recently in town with his kids, and the kids went crazy for Kang Suh, on 32nd Street.

See more restaurant picks from Gourmet.

In my own urban way, I've been trying to teach my son about where his food comes from. As in, carrots are not born in the grocery-store produce aisle; they're grown on a farm, and they are the roots of a plant. I think creating stories around fresh food makes it more appealing to my son. So when I heard about parent and author David Westerlund's book Simone Goes to the Market, I ordered a copy almost immediately. The full-color paperback follows Westerlund and his daughter, Simone, at the farmers' market, showing the food they purchase and the faces of the people who grow it. It's one of those simple-yet-brilliant ideas, connecting your food with the people who produce it in a beautiful, accessible way. The large type and minimal text also makes this an excellent early reader. As the harvest season hits its peak and school begins, Simone Goes to the Market couldn't be more apt for the time.

Westerlund included a sweet note to my son with the book, encouraging him to create his own face-and-food book. I think we will!

The UK's Independent has named their ten favorite cookbooks for kids, including our beloved Gastrokid.

Released today, My Lunch Box (Chronicle) offers 50 recipes for creative brown-bag stuffers your kid will love, including ideas for sweets, sides, and main dishes.

Grilled cheese for lunch? If your elementary school is like mine, it's likely that lunch is as early as 10:45. Prepare at the last possible moment and wrap it in foil. Use your favorite combo or try this creative take from Ivy Larson, author of Whole Foods Diet Cookbook.

6 slices whole-grain spelt bread, crusts removed
1/4 cup all-natural apple butter (look for one made without high-fructose corn syrup)
5 ounces Brie cheese
1/4 cup fresh whole basil leaves
1 Granny Smith apple
 
Layer spelt bread with apple butter, brie, basil, and thinly sliced apple. The sandwiches can then be cooked in a skillet with olive oil for a few minutes on each side until golden brown (put a heavy pot on top of the sandwich to flatten it), made in a panini press, or melted in a toaster oven. Wrap sandwiches in foil to keep them warm.

Released this month, Vegan Lunch Box Around the World (Da Capo) gives ideas for meat-, cheese-, and egg-free lunch entrées that will appeal to carnivores and vegans alike. Author Jennifer McCann suggests this recipe for mini veggie burgers, after the jump.
Continue reading 30 Days, 30 Lunches, Idea 6 »

I've been on a massive health kick the last few months. In addition to eating things like millet porridge and stir-fried chickpea salad (the latter courtesy of Heidi Swanson's website 101cookbooks.com), I've been reading a lot about food and nutrition. Among my new bibles are You, An Owners Manual by Mehmet Oz and Michael F. Roizen and The Anti-Inflammation Diet and Recipe Book by Jessica K. Black. These authors all believe in food as medicine. They've taught me that cruciferous veggies--there are only four of them, so they are easy to remember: broccoli, brussels sprouts, cabbage, and cauliflower--are extremely good for you. Extremely. According to Oz and Roizen, one study showed that eating seven servings of them a week (and one serving is a small handful) reduced the risk of bladder and gut cancers by 50 percent.  Continue reading Crucifers Even a Child Can Love »

Fresh basil + ripe summer tomatoes + creamy mozzarella = the perfect meal, as far as we are concerned. Here is a flawless version of the summer classic, straight from the forthcoming Gastrokid Cookbook. Chances are you make your own incarnation of this dish-- we suggest you dust off the recipe this weekend.

Kid's nutrition expert and author of the classic First Meals, Annabel Karmel is coming out with three new books in 2009. First Meals and More: Your Questions Answered contains extensive Q&A on establishing good eating habits, weaning off breastmilk, and meeting nutritional needs, and includes fifty recipes that will appeal to every unique young eater. I Can Eat a Rainbow teaches kids  that color is a plus when it comes to their eating habits, as the brighter their diet, the more nutrients they are taking in and Cook It Together, the most recently released title, is all about teaching kids new flavors, engaging them in the cooking process, and making recipes they will enjoy. Here, one of our favorites from Cook it Together.

Honey and Soy Salmon Skewers

1. Mix together 4 tablespoons honey, 4 teaspoons soy sauce, and 2 teaspoons rice wine vinegar. Pour half of the mixture into a pan and set aside. Add 1/4 teaspoon grated ginger to the remaining mixture in the bowl.

2. Pour the ginger mixture onto the salmon. Mix to coat.

3. Thread 6 ounces of skinless salmon fillet, cut into cubes, onto the skewers, then put them on a foil-lined baking sheet.

4. Spoon on sauce from the bowl. Broil the salmon for 2-3 minutes on each side or until cooked. Add 1 teaspoon water to the sauce in the pan. Simmer for 30 seconds, then serve with the salmon.