Yep! You read that correctly. I believe most kids (even the one holding you hostage with dino nuggets) can learn to love leafy greens and everything that comes in between. The secret lies in exposure and starting with ingredients your kids already love.

Truth be told, I am not a baker. I'm a home cook who ferociously loves food, and in these unprecedented times, I have found myself increasingly baking to fill my time and find some calm in the familiarity of my kitchen.

I believe involving your kids in the cooking process is paramount to overcoming new and unfamiliar foods. I can't tell you how many times a child will start cooking camp, and a parent will review what we are making for the day and will inevitably say…

It took almost a decade for Ina Garten to convince me I needed to make my own chicken stock, but resistance was futile and I am now a complete convert.

This red wine braised beef brisket is so simple to prepare and imparts the most deliciously comforting smell through your whole house!

This recipe for carrot souffle is HANDS DOWN the number one recipe request I get from family and friends around the holidays.

My roasted butternut squash macaroni and cheese with amaretti cookie crumb-topping is sophisticated enough to serve for an adult-centric dinner party…

It may come as a surprise to anyone who read my Food is Love post about being ravenously hungry in my formative years…

Whoever said, "Everything in moderation, including moderation" was my kind of person! Even I get a hankering for ketchup and fries now and again…