For the nights when you want to make something for both you and the kids. Classic macaroni and cheese that you can serve plain and classic with cheddar or with a few easy mix-ins for a gourmet bowl of spinach and feta mac.
The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
This is one of those quick and easy, yet very kid friendly meals. I made this a few weeks ago and my kids loved it. Even my son, the picky eater of the family, had seconds on this Chili Cornbread Bake.
