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Podcast Episode 19: Cooking for Picky Eaters with Nicki Sizemore

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Picky eating is often the norm for young kids, but it knows no age boundaries! On this episode of The Fine Cooking Podcast, Nicki Sizemore joins our editors to discuss their best tips for feeding picky eaters. From meal planning to food prepping, here’s how to take the frustration out of dinner time.

What We’re Cooking Now: Watermelon

Our favorite uses for watermelon all have to do with its affinity for tomatoes: either substituting it for or using it together with tomatoes.

Chris likes a watermelon panzanella; he doesn’t follow a specific recipe, but you can use this guide to create your own bread salad without a recipe.

Nancy likes watermelon salsa similar to this one, which is great on barbecued pork or lamb, but also grilled fish.

And Sarah is fond of this watermelon gazpacho. Sarah also likes a gin cocktail with muddled watermelon and cucumber, garnished with mint.

 

Cooking for Picky Eaters with Nicki Sizemore

Nicki blogs at From Scratch Fast and is the author of three cookbooks, including Build-a-Bowl and the upcoming Fresh Flavors for the Slow Cooker (now available for preorder on Amazon).

This segment was inspired Nicki’s blog post about how important it is to take your own ego out of the equation when cooking for kids. (It also happens to include a super delicious broccoli pasta recipe).

Nicki’s Build-a-Bowl book gives kids some authority to choose what goes on their plate, and when they have that, they inevitably make better choices.  We’ve excerpted this chicken-napa cabbage grain bowl from Build-a-Bowl, and also have featured these recipes for grain bowls, that follow a similar concept.

Nicki’s family each week has a taco night and a pasta night just about weekly—it doesn’t have to be the same pasta or taco, but the template gives kids some familiarity and comfort while branching out.

 

Q&A with Diana Andrews

How to choose broccoli

What’s the difference between all the coconut products on the market? Coconut milk is made by pouring hot water over chopped coconut meat, then straining it (in fact, you can do this yourself). Coconut cream is a thicker version of coconut milk, sold in smaller cans (and if you let a can of coconut milk separate, you’ll find this same cream on the top). Coconut oil is pressed from dried coconut meat, it’s great for frying and very popular today. Coconut water is the clear liquid that’s inside a fresh coconut; it’s bottled and sold as a drink.


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