For-kids/12 recipes

Easy to make and delicious cookies that are perfect for the kids lunches for school.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Crispy and crunchy. These snowballs are made with peanut butter, chunks of peanuts, raisins and puffed rice cereal. They are delicious treats for kids or grown-up :)

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Assorted fresh crunchy vegetables, sour, sweet and spicy sauce, and soba noodles make this quick, easy and tasty cool summer salad!

Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

The basic pizza dough and sauce ready and waiting for your favorite toppings!

Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.

Brushed with extra-virgin olive oil, topped with shaved asparagus, sliced cremini mushrooms, mozzarella and parmesan cheese. The aroma from the oven during the baking fills up your entire place, the pizza comes out cheesy, oozy, refreshing and tasty.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

This bread was wonderful. I did change a few things. For half a recipe I used 1 cup of sugar, 4 banana,s, and 1 cup of chopped nuts. I also baked it at 350 and it took approx. a little over an hour. I tested it with a tooth pick. DON'T OVER BAKE!!

Grave yard cupcakes add some extra horrific sense to your Halloween party!

Simple fresh flavors that marry perfectly together make this personal pizza juicy and refreshing.