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“My goal is to show you, parents and kids alike, that food can be fun and creative but also nutritious and balanced. Teaching children how to cook is a valuable life skill and it’s one of the best ways to teach them about nutrition and food safety, as well as build math, science, literacy, and fine motor skills.” Rossini Perez
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Pictured above: Rainbow Fried Rice from Kids in the Kitchen: 70+ Fun Recipes for Young Chefs to Stir Up! by Rossini Perez
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Cooking with Kids: Part 4 – Party Time! Snacks, Sweets and Fancy Drinks for Young Chefs to Make
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In the fourth and final part of our series on Cooking with Kids, Charlie Cart Project founder Carolyn Federman puts the kids in charge of food for a gathering.
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The Charlie Cart Project is a US wide program to teach kids core culinary skills, and imbed in them a real love of cooking. In the first three feature articles, Carolyn shared tips on how to get kids excited about learning to cook, and laid down core cooking skills—including the foundational importance of a sauce. Our series is a great resource for parents and educators alike to share this knowledge and enthusiasm with kids.
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Cooking with Kids: Part 4—Party Time! Snacks, Sweets, and Fancy Drinks for Young Chefs to Make brings together all the skills and enthusiasm Carolyn has shared so far in the series, into three great party menus for kids to create. The menus—Hot Food for Hot Weather, A Pink and Purple Brunch, and Tea Time, But Better—are filled with tempting snacks, drinks and treats.
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They are also adaptable, flexible, and served with a hefty side order of party-prep wisdom. So read on, and get ready for some kid-friendly fun.
The whole series draws on recipes from across ckbk. Once you’ve explored all Carolyn’s suggestions, why not browse our kids bookshelf.
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Congratulations to food writer, recipe developer and food stylist Gabriella English on the publication of her debut cookbook Seasonal Snacks—which we were delighted to have live on ckbk on publication day, July 9.
Taking a month by month approach to the snack, Gabriella aims to make this culinary favorite your priority, with a host of recipes and seasonal consideration. As she puts it:
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“Snacks are so often an afterthought: a hurried handful of crisps eaten absent-mindedly to tide you over, a container of olives hastily tipped into a bowl when friends visit or a trance-like raid of the leftovers at the back of the fridge. Of course there’s nothing wrong with any of these approaches but I’d like to propose that snacks be celebrated in their own right, not given a supporting role. They should be something to enjoy making and relish eating.”
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Ingredient focus: apricots
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The apricot is a fruit belonging to the rose family, and closely related to the plum, cherry, peach and almond. Although originating mainly in China, the apricot is now cultivated widely in warm temperate regions of the world. There are many varieties, and they can be among the most delicious fruits, but they are often picked prematurely for commercial reasons, after which they fail to develop any significant flavor.
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A good, tree-ripened apricot is a joy eaten simply raw. They are also a great addition to many dishes, sweet and savory—which can be a good way to use up unripe or underwhelming fruit as cooking deepens the flavor. Explore the recipes in our collection of 12 Ways with Apricots. Find Nippy Tomato, Apricot and Red Pepper Relish, a Wholemeal Apricot and Apple Pie, and Brown Sugar Apricots with Vanilla Rum Ice Cream.
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6 of the best ice cream recipes
I scream, you scream, we all scream for ice cream! It is National Ice Cream Day on July 20, so here are some ice cream delights beyond the usual vanilla and chocolate for you to enjoy.
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from Malai: Frozen Desserts Inspired by South Asian Flavors by Pooja Bavishi
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from Prue: My All-time Favourite Recipes by Prue Leith
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from Nick Malgieri's Bread by Nick Malgieri
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from Caramel by Trish Deseine
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from The Quality Chop House by William Lander, Shaun Searley and Daniel Morgenthau
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from The Route to Parsi Cooking by Niloufer Mavalvala
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