I got the idea from a chef's recipe in a glossy food magazine. Just simple, kid-friendly, homemade food with the added grown-up appeal of lots of healthful carrots tossed into the mix. It's comforting, crusty topped, soft centered, and very cheesy-but not at all sophisticated. My aim is always the same-to make the dish quickly with a minimum of fuss, and to use a maximum of vegetables that she will tolerate and not pick out. Like most little kids, Dahlia loves macaroni and cheese, and I've made it for her in many guises, running the gamut of techniques.
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