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Okay, We know the ingredient list looks long, but there are a bunch that are optional and absolutely everything is run of the mill—nothing you can’t find readily at your local market. And, while the method does require a bit of stove-tending, it’s neither challenging nor intensive. You just need to chop a handful of veggies and then check in on the pot from time to time.

The Only Minestrone

American

Snack

Baking

“Making pastry dough is one of the simplest, most worthwhile tricks to have on hand in the kitchen. It is incredible how a little flour, fat and ice water can transform the simplest ingredients into an impressive, restaurant-worthy meal! When I’m making hand pies I use the humble chicken thigh and whatever vegetables have been languishing in my fridge the longest. And when your hand pies are done, serve them the Aussie way: with a big dollop of tomato sauce (ketchup) on the side. A match made in pastry heaven! Just for fun, I have used a cheddar shortcrust pastry for this recipe, because that’s the kind of mood I am in. But a basic shortcrust pastry will do absolutely perfectly here too.”

Talia Moore’s Chicken + Vegetable Hand Pies

A less is more lesson in how to make a classic dish sing

Vegan

Sautéing

The way Fanny’s dad taught her to make it, risotto should have a slightly toothy texture with the grains of rice feeling distinct, suspended in a loose creamy, brothy but still-binding liquid. Risotto should ideally not be a gloppy or starchy or dry or able to be formed into a sculpture (as much as your child might be charmed if it could). If you feel uncomfortable using wine in a dish for your little ones (totally understandable, though the alcohol evaporates in the cooking) just use a little splash of good-quality vinegar instead.

Also, a note on washing leeks. Why? Because leeks are 

 There’s always all kinds of grit and grime hiding between the leaves that will ruin an otherwise lovely dish. The best way to clean leaks? Remove the outermost leaves, chop as you would for the recipe, and then add the chopped leek to the basket of a salad spinner (or a large strainer) and submerge in a bowl filled with cold water (they will instantly float to the surface). Gently agitate, allowing to soak for a total of 5–10 minutes, before lifting the basket up to discover that all that sand and dirt has magically collected at the bottom of the bowl. Ta-da!

Dad's Leek Risotto

Although, let's be honest: isn't ALL cake "snacking cake" these days?

Dessert

 cakes that Fanny grew up eating: light, buttery yellow cakes whose tops were studded with seasonal fruits—cherries, plums, apricots, cranberries, pineapple, orange, etc.—in a layer of caramel. The beauty of the fruit, laid out in patterns like stained glass windows, was the main attraction, but the cake itself was a close second.

This cake—shockingly, given the absence of caramel, gluten and refined sugar—is a fantastic dupe. Made with millet, cornmeal and almond flour and sweetened only with coconut sugar, it still feels decadent (thanks, butter!) and fruity without being cloying. While oranges are a great winter fruit to use for this cake, virtually any fruit in any season would work well for this: strawberries, blueberries, pears, whatever!

Orange Upside-Down Snacking Cake

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