In my house, you can always find fresh fruit and vegetables, eggs, tofu, olive oil, and at least three kinds of whole grains—usually farro, quinoa, and oats. You will also find several pounds of chocolate chips; at least two bags of tortilla chips; a big jar of that ultra-sweet, ultra-creamy store-bought peanut butter; as many as half a dozen boxes of sweetened, multi-colored breakfast cereal (some with marshmallows); and boxed macaroni-and-cheese.
If I had to guess, most people would view that initial list more positively than the second. However, the idea that the whole foods I mentioned first are “good” and the processed options are “bad” is one that I reject out of hand, a radical outlook that can be described as “food neutrality.” Pediatric nutritionist Sarah Remmer describes it like this:
Food neutrality is not saying that all foods have the same nutrition. Food neutrality essentially means that we as parents are removing the moral value. That means dropping labels like “good,” “bad,” “healthy,” “unhealthy,” “junk,” “red light,” “green light,” or even “sometimes food,” and just calling foods by their name: “carrots,” “jelly beans,” “cupcake,” “chicken” etc.
If that sounds hard, you’re not alone. Parents today were raised in an era that valued slim bodies and was devoid of body positivity, one in which we were always getting the message that certain foods were “bad” and would make you “fat.” It’s no wonder, then, that when we set out to raise our own children, many of us wanted to do things differently: to teach them how to listen to their bodies, to manage the messaging better, and to avoid instilling in them the same hang-ups we had. But how?
If you take away our emotional responses, the truth is that both types of foods listed above are providing our bodies with fuel for growing and moving through the world. They can delight us; offer convenience, flavors, and textures we like; and evoke happy memories.
I learned this through my children. With my first child, it was pretty easy; I offered food, and she was enthusiastic about everything, like fresh pears and the packaged, peach-flavored hot cereal I made her each morning.
But when her little sister was born with a host of medical issues around eating and swallowing, feeding her anything was a challenge. She preferred fresh fruits and vegetables, but she wasn’t growing; she needed sources of fat and protein that worked with her own body’s limitations. At one point, the best way to keep her from needing a feeding tube was to entice her to eat a cupcake before her blueberries.
Suddenly, food neutrality made a lot of sense. The cupcake wasn’t “bad,” and the blueberries weren’t “good;” she needed the cupcake more than the blueberries—even if she liked blueberries more. Her sister, though, would have eaten cupcakes until she had a stomach ache if we let her.
My daughters needed both foods for different reasons: pleasure and nutrition. If the same food offered mostly pleasure to one and mostly nutrition to the other, then the value was in the usefulness to each child, not some universal merit system. Foods aren’t good or bad; they just are.
Parents can model this in many ways. For one, we can gently correct the value-weighted language we hear from others in our kids’ lives, pointing out when someone says a certain food is “junk” that it’s also delicious. We can remember to talk to our kids about the many foods we love using the same language no matter how the world sees them, sharing our excitement about sweet corn season and the ice cream truck.
We can follow thinkers like Virginia Sole-Smith, who writes about children and diet culture, or Jessica Jones and Wendy Lopez, who headline the Dear Media podcast about intuitive eating. We can stop making dessert a reward for eating broccoli and also examine how our own eating patterns have been informed by the false narrative that food has moral value—which will be as good for us as it is for our kids.
So here’s the only major rule I have about food: Eat what your body needs and what your taste buds want. Brussels sprouts are delicious and so are nachos. We feed our bellies, but we also eat with our eyes and souls. Tonight, dinner might be a frittata if we have time to cook or a take-out pizza if we don’t. Each week, we have a justifiable need for both.
It’s hard to believe, but Portland families are just three hours away from an adventure like no other. Central Oregon, including the Bend and Sunriver areas, is home to epic outdoor excursions, incredible high desert learning experiences, and delectable delights for foodies of all ages. If your family is into scenic hiking and biking paths, wants to hit the rapids or loves infusing family vacays with hands-on learning opportunities you’ll find all of this and more in Central Oregon. Read on for our epic itinerary to a world-class Central Oregon vacation.
Located in Oregon’s High Desert region, families from all over the country flock to Bend and Sun River Oregon for their long-awaited summer vacations. While Central Oregon thrives through the winter months offering visitors easy access to world-renowned skiing and snow play on the slopes of Mt. Bachelor and nearby mountain and forest trails, the spring and summer months draw families for a whole slew of reasons.
Boasting 300 plus days of sunshine, Central Oregon is home to the wild and winding Deschutes River, the spires of smith rock and the iconic Sun River Resort making it the perfect place to stay, eat and play on your next family vacation.
Where to Stay During Your Central Oregon Vacation
Sunriver Resort is located a mere 18 miles south of Bend. It is an idyllic spot to set up your Central Oregon adventure basecamp. The 3,300-acre resort offers visiting families 245 rooms and suites and is home to award-winning golf courses, 10 restaurants, swimming pools for all seasons and reasons, a spa, 45 miles of biking and hiking paths and so much more. Your family could spend an entire weekend at the resort without leaving.
When choosing your accommodations, we highly recommend a stay in one of the resort’s lodge suites. This option offers spacious accommodations featuring Northwestern décor, a private deck or balcony overlooking the Meadows Golf Course, and stunning views of the Cascade Mountain Range. You can choose from a number of beds and each suite boasts spacious bathrooms with double sinks, a soaking tub, and there are even room options that include a fireplace! You’ll be thankful you booked one of these relaxing suites after a day packed with adventure.
There’s so much to do in Bend and Sunriver that it’s hard to know where to start. Why not start with the adventures that await right outside your front door. Grab a property trail map some bikes from the Bike Barn and explore the property’s trail system. Hit the Sunriver Nature Center your family can seek out snakes, lizards, frogs and salamanders within the dark corners of the Creature Cave. There’s also access to activities like pickleball, indoor tennis, and the Cove Aquatic Center.
The Cove Aquatic Center offers visitors year-round swimming. The center features an indoor and outdoor pool, jetted spas, private outdoor cabanas, an indoor and outdoor waterslide, a gently flowing eddy, a nature walk and discovery area, lakeside trails, and a special lawn where you can soak up the sun.
The nearby Sunriver Village has a host of fun family activities including an Alpine express train, rock climbing wall, bouncy houses, mini golf and bumper cars. Before you hit the bed after a long day of play, make sure to check out the Oregon Observatory. The observatory is the largest of its kind in the country and because of Sunriver’s elevation and dark skies free of light pollution, it provides awe-inspiring views of the night sky. Over a dozen telescopes ranging in size are focused on different objects in the night sky offering visitors spectacular views and the opportunity to learn about our universe.
Bend
Bend offers visiting families incredible shopping opportunities in both its downtown and Old Mill areas. This small city also provides unmatched outdoor recreation adventures including hiking, biking and rock climbing in and around the city limits. If you are planning a vacation during the summer months you’ll want to get wet and wild on the Deschutes River. You can float the calmer sections that run through town on your own, or book a white water rafting experience with Sun Country Tours. Along with white water rafting tours, they offer relaxing floats down the river by stand-up paddleboard or inner tube.
If your little monkeys are into climbing, you’ll want to head south on 97, where you’ll find the world-renowned Smith Rock. The guides at Chockstone Climbing Guides book private trips designed specifically for families. Book the Family Rock adventure for your crew!
Of course, don’t forget to stroll through the iconic Drake park and watch the ducks and geese play. For longer hiking trails head about 24 miles up the Cascade Lakes Highway where you will find several lakes to explore including Todd Lake which offers an easy and mostly level hike perfect for families. If you have older kids make sure to explore the trails and caves at Lava Lands Visitor Center (the center opens in May) at the Newberry National Volcanic Monument just off Hwy 97 outside of Bend.
Finally, just a short drive from either Bend or Sunriver is The High Desert Museum where you’ll find indoor and outdoor exhibits including animal viewing (think bats, otters, birds of prey, and other high desert critters), interpretive trails and so much more.
Where to Eat On Your Central Oregon Vacation
You can’t visit Bend without stopping at the famous Deschutes Brewery where you family can sip on some suds and order a family pizza or small plates. But Bend has some incredible newer spots your family will love. Grab brunch or lunch at Blissful Spoon where you can grab some gluten-free pastries and a coffee or take a seat and dine or menu items like Churro Waffles, the Open Omelet, Spicy Prawn Toast and the Blissful Morning Sandwich. The customer service is exceptional, and you’ll experience a taste of bliss with each bite.
For lunch or dinner head to the Old Mill where you’ll find Boxwood Kitchen. This hot spot serves small plates like the Korean Fried Chicken Bits, Brussels Sprouts and Mac N’ Cheese. For bigger appetites try the Boxwood Burger or the Seared Trout.
If you want to eat closer to your basecamp, hit one of Sunriver Resorts’ onsite restaurants. The Lodge Kitchen offers American fare with a seasonal menu to choose from while the Owls Nest serves up craft cocktails and an incredible dining experience with gorgeous sunset views.
Wherever you decide to play or dine on your Central Oregon adventure, one thing is guaranteed: you’ll end each day with full hearts and bellies, and totally tuckered out.
Editor’s note: Travel expenses were paid for by Visit Central Oregon but all opinions expressed here belong to the writer.
A darling of the seventies, fondue calls to mind mod vintage kitchenware in avocado and orange hues, but its revival is well underway. This DIY meal brings together the happy pairing of the utmost comfort foods: carbs and melted cheese or chocolate. It also brings the family together like no other meal, with skewers around a communal pot. Not sure you want the little ones leaning in to share from a cauldron of hot goo in your own home? There are plenty of NYC spots that can show you how it’s done.
Kashkaval Garden
The snug Kashkaval began as a cheese store so it’s no surprise it has become a premiere fondue destination. Kids are welcome here and the restaurant has just opened a second room. Kashkaval is Bulgarian and while not a tradition of the region, the cheese fondue taps into its Mediterranean feel. There are several different cheese fondue blends to choose from and staff are tight lipped about their recipes. There’s currently a seasonal cheddar and cider fondue on offer and the chef is open to testing out new cheeses to see what works. You’ll get a sliced baguette to dip or you can pick a plate of fruit and veg or meat.
Max Brenner
Your little one will feel like a candy king or queen with a trip to this chocolatey realm on Broadway. Max Brenner takes the guilt out of chocolate and offers kids the opportunity to get unapologetically messy with it. The fondue is no exception – dubbed the Fondue Tower, you will be presented with a bowl of sponge cake, marshmallows, cookies, berries and bananas to dip into stacked pots of melted dark, milk or white chocolate. You can pick a warm toffee sauce if chocolate isn’t your thing. But really? Do not expect to get out of here without evidence of indulgence all over your face.
841 Broadway
Union Square
646-467 8803
Online: maxbrenner.com
Murray’s Cheese Bar
Murray’s isn’t set up with high chairs or a kids menu but they do offer a mean fondue and are happy to share their cheese passion with the younger generations. It’s a small space next to their cheese store and it can get fairly loud and crowded so getting a table soon after they open at 11 a.m. on the weekends would work best with little ones. You won’t find fondue on the menu, but you will find fondue’s equally indulgent cousin, raclette, where melted cheese is scraped directly onto your plate to accompany your meal.
Le Fond
This small neighborhood restaurant promises affordable riffs on the french bistro experience. Cheese fondue, a customer favorite, is offered here by request with 24 hours notice. Chef and owner, Jake Eberle, says kids love the interactive experience of the fondue and adds that, when he was growing up, the forfeit for losing the food on the end of your skewer was to kiss the person on your left. The veggie option includes bread, fingerling potatoes, green apples and crispy roasted brussels sprouts. The cheese is a gruyere blend made in-house and you can add steak to the menu for an extra $6.
105 Norman Ave.
Greenpoint
718-389 6859
Online: lefondbk.com
The Melting Pot
The Melting Pot is a national chain with more than one hundred stores nationwide. Causal and cozy, staff here are fondue pros and they offer cheese, meat and chocolate options. The Wisconsin cheddar mix with beer and mustard is the most popular with young families but there are five other blends to choose from including the classic Alpine with swiss cheese, garlic, wine and nutmeg. Dip bread, veggies and slices of apple. The meat fondue can be cooked by the guest or the server. For dessert, choose between a dark, milk, or white chocolate fondue with fruit and cake to dip. They’ll also throw in pecans and marshmallows to the chocolate blend for the ultimate in indulgence.
30 Mamaroneck Ave.
White Plains, NY
914-829-4404
2377 Broadhollow Rd.
Farmingdale, NY
631-752-4242
Online: meltingpot.com
Staying Home
If the idea of fondue appeals but arming your kids with skewers in public makes you nervous, you can always try it at home.
You can buy heat-and-serve packets of cheese mix or a classic recipe would be to heat 1 2/3 cup of dry white wine in a saucepan. When it starts to boil, add 1 1/2lb of shredded Gruyere with a tablespoon of cornstarch or flour. Stir continuously for five minutes and when it’s melted pour it into a fondue pot over a gentle heat source. Cut up some bite-sized ingredients for dipping. It’s possible the kids will be so excited they won’t even notice they’re eating their veggies.
What’s the best part of Hanukkah? It’s not the gifts, learning how to spin a dreidel or chocolate gelt (although we do like an excuse for chocolate). It’s latkes. That’s right, potato latkes—the perfect excuse to eat food fried in oil (as if we really needed one). Even if you want to throw some veggies into the action, we’ve found a recipe for you. See our favorite 11 latke recipes below.
1. The Perfect Latkes Make what the View from Great Island calls “the perfect latkes” this December. Perfectly crisp, there’s also a recipe for spiced applesauce!
2. Gold Potato Latkes Gold is the secret ingredient in this delicious latke from Leah's Thoughts. Yukon gold potato, that is. The buttery taste of the Yukon potato will give these latkes a super-rich flavor.
3. Vegetable and Feta Latkes With grated zucchini, potato and carrots in this recipe, the latke is healthy, right? Add some crumbled feta cheese and you have a dish that is unique and sure to please even picky eaters.
4. Brussels Sprout Latkes with Dijon Yogurt Sauce Live Eat Learn just took your next latke to a new level, not to mention what they've done for brussels sprouts! Sprouts never tasted (or looked) so good! This recipe calls for potatoes, shredded Brussels sprouts and leeks. The sauce is equally delicious with ingredients like Greek yogurt, dijon and maple syrup.
5. Butternut Squash Latkes This recipe is so simple even your kids can make Hanukkah dinner! The key is shredding butternut squash the way you would potato. And then frying them up to perfection. Get the how-to over at Eating Richly.
6. Waffle Iron Sweet Potato Latkes Talk about a new twist to an old favorite. These latkes from Family Friends Food are made with sweet potatoes. And instead of frying them in a pan with oil, the latkes are scooped into a waffle maker. What you get is a tasty latke that looks like a breakfast favorite.
7. Mashed Potato Latkes Who says the traditional latke should have shredded potato? Not Two Kooks in the Kitchen whose recipe calls for leftover mashed potatoes as the starch. We think it's a great idea, especially if you don't have a lot of time to spend on grating but still want delicious fried latkes to enjoy.
8. Keto Cauliflower Fritters A low-carb version of the classic potato pancake, this fritter recipe is cheesy-good and the fact that you can use store-bought cauliflower rice means your prep time will be cut in half. Get the recipe from Savory Tooth.
9. Kimchi Latkes Ready to give your traditional latke a spicy Asian twist? Girl in the Little Red Kitchen combines Russet potatoes with a heaping portion of diced kimchi for an Asian twist. A side of sour cream and Sriracha sauce makes for a perfect side to the latke.
10. Mini Potato Latkes How cute are these little latkes? Perfect for tiny hands, this recipe from What Should I Make For will be a winner with the kids. The adults will appreciate the accompanying apple creme fraiche.
Take a break this year! Treat yourself and your family to a Thanksgiving feast to remember. With less preparation, cooking and cleanup you’ll have more time for family charades or to simply cozy up on the couch and watch your favorite family movie. Scroll down now to check out this abundant list of Bay Area restaurants and meal delivery options you just might be thankful for this year.
One Market One Market’s Thanksgiving menu features a roasted Willie Bird Turkey, served with a fresh Pear and Arugula Salad, Cornbread-Sausage Stuffing (non-sausage version available), Caramelized Brussels Sprouts, Shallot Thyme Gravy (on the side) and Cranberry Relish. To sweeten your night, get the Pumpkin “pie” Tart or Chocolate Pot de Crème. This meal comes chilled to heat and serve at home. $79 per person, minimum of two people. Classic cocktails and wine also available. Order here to pickup on Wednesday Nov. 24.
Canela Canela is offering pre-orders on classic holiday meats and desserts for pick-up and delivery. The Thanksgiving Butcher Shop offers Marinated Natural Turkey, Rolled, Stuffed Turkey Breast with Mashed Potatoes, Cranberry Sauce, Cornbread Stuffing and Brussels Sprouts. Available homemade pies by Chona Piumarta of Pastry Cupboard include Pumpkin cheesecake brownies, Pecan Pie with Shortbread Crust or customer favorite: Blueberry Buttermilk Pie. Order here until Nov. 18. Pickup or local delivery available on Nov. 24.
A-Five Meats A-Five Meat Company is a distribution company that provides the finest cuts of wagyu to the world’s top chefs, and now to the consumer at home. Order the new Wagyu Feast, which features 6 pieces of wagyu and wagyu ground beef and includes Kobe beef and the Sanuki Olive Fed A5 Grade. ($1,140) for a turkey alternative with a group. The company also offers a Wagyu Sampler and Wagyu Essentials pack. Order here
Shuk Shuka Shuk Shukka, which means "market" in both Hebrew and Arabic, is a new online marketplace created by a collaborative team of chefs with Middle Eastern roots delivering goods to the Bay Area. To spice up your Thanksgiving feast, snag the Dips and Spices Package that comes with 4 dips and 2 spices for $44.99. Order here
Mina Family Kitchen Chef Michael Mina and his culinary team introduce a very special feast from International Smoke. The dinner serves 4 people and is available for $299. Highlights include Butternut Squash Soup with toasted hazelnuts and pumpernickel croutons, Truffle Caesar Salad with onion crema, truffle vinaigrette and parmesan, Smoked Turkey Breast with truffle gravy, Asiago Stuffed Potatoes, Cornbread Stuffing and Apple Crumble Pie for dessert. Minimal heating and prep required at home. Instructions included. Order now through Nov. 23. In addition to delivery, orders can be picked up Nov. 24 and Nov. 25.
Cassava Take it easy this year with take out from Cassava! The Outer Richmond’s casually elegant eatery is offering a ready to reheat Turkey Day Dinner for four. Stuffed with your favorites and all the fixings, Cassava’s Thanksgiving Meal to-go includes: 1 Whole Turkey (6-8 lbs, roasted ready to reheat), Green Bean Casserole, Candied Yams, Cornbread & Honey Butter, Garlic Mashed Potatoes, Stuffing, Gravy, Cranberry Sauce and a Whole Pumpkin Pie. Order here
Brenda's French Soul FoodFor a larger group, try the whole turkey dinner kit (Serves 8 to 12) with all the fixin's: Butter Whipped Potatoes, Andouille Cornbread Dressing, Green Beans, Biscuits, Cranberry Compote ($330). Or for a smaller celebration, enjoy the same savory sides with a turkey breast ($165). And to fill your kitchen with holiday aromas, add spiced wine or cider! Order here for pickup on Nov. 23.
Lord Stanley This Michelin-starred Modern European restaurant offers a Thanksgiving Dinner for four. The feast includes: Truffled Turkey Breast Stuffed with Confit Leg, Sourdough and Dried Fruit, Yukon Gold Pomme Puree with Savory Hazelnut Praline, Winter Squash and Persimmon Galette, Spiced Cranberry Sauce, Poultry Jus, Parker House Rolls and Pumpkin Bundt Cake with Calvados and Granny Smith Apple ($375). And to make it even fancier, why not add a side of caviar? Cocktails, beer and wine also available. Order here for pick-up on Nov. 24.
SPQR Chef Matt Accarrino offers an Italian-inspired Thanksgiving feast in two packages—one for 4-5 people and the other for 8-9 people. Both packages include: Herb Roasted Turkey, Black Truffle Gravy, Root Vegetable Stuffing, Winter Green Caesar Salad, Baked Mushroom filled Pasta Rotolo with Marsala Crema, 4 side dishes and a choice of Meyer Lemon Tre Latti Cake, Caramelized Sweet Potato Cheesecake, or Jean's Pecan Pie. Order here to pickup on Nov. 24 or Nov. 25.
3rd CousinStart your intimate dinner for two with a 7-layer salad before digging in to an Herb Roasted Organic Diestel Turkey, Sausage Stuffing, Whipped Potatoes, Yams, and a Classic Green Been Casserole. For dessert, enjoy a slice each of pumpkin pie and pecan pie. All for $198. Order online for pickup on Nov. 25.
Luke’s Local With a wide variety of raw birds, Luke’s Local also offers a smoked (whole or half) turkey from Willie Bird Farms. And choose from a wide selection of sides. Some options are more traditional like Stuffing, Candied Yams and Mashed Potatoes, but other autumnal choices include Arugula Salad with Persimmon, Candied Walnuts and Goat Cheese or Stuffed Squash with Quinoa and Pepitas. Pies are also available. And whether you’re hosting or not, why not throw in a seasonal bouquet or holiday wreath. Order here.
Presidio Social Club Let the Presidio Social Club Exchange fuss over the meal while you focus on your friends and family. Savor the 12-14lb Roasted Turkey, Mushroom Stuffing, Mashed Potatoes, Roasted Brussels Sprouts and Cranberry Relish. Choose between whole Pumpkin Pie or Chocolate Bourbon Pecan Pie. Barrel aged cocktails also available. Serves 4-6 ($345). Order here by Nov. 16 to pickup on Nov. 25.
Pomella(Oakland) Mica Talmor’s mains, sides and desserts are all made with his distinctive Mediterranean and Eastern Europe influence. Order a la carte from a special holiday menu that includes Stuffed Turkey Breast Roulade, Harissa Turkey Wings, Mushroom “Bastilla,” Moroccan-style Phyllo Pie, Yukon Gold and Celeriac Mashed Potatoes, Shaved Brussels Sprouts with Butternut Squash and Brandied Cherries, House-made Biscuits, Sweet Potato Cheesecake with Candied Ginger, Pecan-Caramel Bars, and more. Heat and serve at home. Wine and beer are also available. Fresh Apple Persimmon Pie from Oakland-based baker Edith’s Pie will also be available whole and by the slice. Pre-order by noon on Nov. 20 for pick up on Nov. 23 and Nov. 24.
Rocky's Market(Oakland) This year, Rocky's teamed up with Two Local Girls catering to offer to-go holiday meals. For $65/person, start your meal with Salad with Radishes, Oranges, Cojita Cheese and Pepitas before moving on to Roasted Turkey “Pavo Navideno” with Achiote Gravy. The meal includes Mashed Potatoes with Roasted Poblano Peppers, Sauteed Greens and ends with a sweet Bunuelo with Dulce de Leche and Chocolate Sauce. Order here.
Horn Barbecue(Oakland) Why not try one of the Bay Area’s hottest new restaurants? Pitmaster Matt Horn (best new chef, Food & Wine Magazine 2021), offers Smoked Turkey ($150), whole Prime Brisket ($250) or Beef Rib Racks ($120). Sides include Mac & Cheese, Collard Greens, and Potatoes. For dessert, try the Pumpkin Bread Pudding. Order now for pickup on Nov. 24.
Buttercup (Walnut Creek, Concord, Vallejo, Oakland) For $80, this Thanksgiving feast is a steal! The meal includes: 2 lbs of Hand Carved, Slow Roasted Turkey Breast, Cornbread Sage Stuffing, Garlic Mashed Potatoes, Fresh Vegetables, Turkey Gravy, Cranberry Sauce, Caesar Salad and your choice of Pumpkin or Pecan Pie. Generously serves 4 to 6! Served cold for you to reheat at home. Order here.
Montperi Caterers(Oakland) Order Chef Lamont’s Thanksgiving specials delivered to your door. Turkeys range from 10lbs to 18lbs. Traditional sides are available as is Apple Cobbler, Peach Cobbler, Pumpkin Pie, or Cheesecake. Order here by Nov. 22.
Four Seasons Hotel Silicon Valley (East Palo Alto)—This Thanksgiving, savor a fully prepared meal by the chefs at Four Seasons Hotel Silicon Valley from the comfort of your home. Each family-style menu includes soup and salad appetizers, turkey with all the trimmings, and dessert for the whole family. The menu includes: Red Kale Salad, Butternut Squash Soup, Oven Roasted Turkey Breast with Muscat Glaze and Pecan Pie Cobbler. Order now until Nov. 18 for pickup on Nov. 25.
Manresa Bread (Los Altos, Campbell, Los Gatos) This Thanksgiving, Manresa Bread features seasonal favorites made with house-milled flour: Pecan Pie, Apple, Pie, Pumpkin Cheesecake, Butter Buns, Kouign Amann, and an Assorted Fresh-Milled Cookie Tin offering five different Cookie Varieties, (25 cookies for $55). Pre-order now for pickup on Nov. 23 or Nov 24.
Black Angus Steakhouse, (San Lorenzo, San Jose, Vallejo) Available in three sizes, family Turkey Dinners feature the holiday classics: Roasted Turkey, Mashed Potatoes, Gravy, Sage Dressing, Sweet Potatoes, Fresh Broccoli with Garlic Butter, Garden Salad, fresh Cranberry Sauce, Molasses Bread and Pumpkin Pie. If you’re not in the mood for turkey, why not try the prime rib? Order online.
Selby’s (Redwood City) The entire menu is a la carte so feel free to create the Thanksgiving meal of your dreams. Think organic turkey (10-12lb: $125; 24-26lb: $265), Traditional Stuffing, Brussels Sprouts with Chestnuts, Mashed Potatoes, Glazed Carrots, Cranberry-Orange Relish and more! Place your orders by Nov. 23 for pick-up on Nov. 25.
Carneros Resort & Spa—Carneros Resort is offering Turkey To-Go meals for those that want to enjoy the resort’s holiday feast within the comfort and security of their own home. The package serves groups of 4-6 people ($350) and features an Organic Diestel Turkey with traditional sides, all featuring the abundant flavors of Napa Valley. To preorder, call the Market at 707.299.4820 or email Pauline Stanley at pstanley@carnerosresort.com
Left Bank (Larkspur, Menlo Park, San Jose) This 4 course prix-fixe dinner is only $59/person and includes Butternut Squash Soup, Fall Salad, and a traditional Roasted Turkey with Mashed Potatoes, Stuffing, Brussels Sprouts, Candied Yams and Orange Cranberry Relish. Or—if turkey isn’t to your liking, try the Honey Mustard Glazed Natural Rack of Pork or the Autumn Risotto. All meals come with Pumpkin Pie. Order online for pickup on Thanksgiving Day. View menu here.
Dee Wagner Kick up your feet, relax and let Dee Wagner do all the work. With options for 2 people ($100) to 10 people ($500), each meal includes Diestel Family Ranch Free Range Turkey, Mushroom Bread Stuffing, Cranberry Sauce, Garlic Mashed Potatoes, Moroccan Carrots, and Caramelized Brussels Sprouts and Delicata Squash. Order online and your meal will be delivered the day before thanksgiving. You can also make a donation this Thanksgiving to NoHungerHere and bring meals to hungry people throughout the North Bay.
Jessie & LaurentSave your sanity and order up some gourmet meals from Jessie & Laurent for your family. This San Rafael-based company has delivered delicious, chef-made meals to the Bay Area for nearly 40 years. Thanksgiving offerings from Jessie & Laurent include:
And don't forget the traditional sides: Whipped Potatoes, Classic Stuffing with Mushrooms, Roasted Root Veggies and Cranberry Relish. Desserts include pumpkin pie, pecan pie, rustic apple tartlets and so much more! View the complete Thanksgiving menu here and place your order early so they don't sell out of your favorite items.
Good Eggs Start off with an antipasto board or a cheese platter and move on to a complete Thanksgiving feast (think turkey with all the necessary sides). Or—if you like the way cooking a turkey makes your house smell like the holidays, why not just cook the bird yourself and have all the sides delivered? You can customize, add meat alternatives, tack on a wide selection of fresh desserts and enjoy beer or wine to toast the occasion. Click here to start your order.
Whole Foods MarketWhether you want an entire Thanksgiving feast for 12, just sides, soups and sauces, or a vegan celebration, give Whole Foods a try. With the option of a fully cooked or raw turkey and sides fully prepared or just the ingredients, they really do cater to everyone. Click here to explore your options.
The air fryer is our new favorite appliance to play with, making everything from chicken wings to Brussels sprouts. But it’s not just for savory dishes—say hello to air fryer donuts! We’ve rounded up 10 awesome donut recipes made for the air fryer, from the quick and easy canned biscuit variety to more involved raised donuts. Scroll down to see them all.
With a texture somewhere between a croissant and a donut, this recipe from Fork to Spoon is bound to be an instant favorite. Thanks to the lightning-fast cook time, they may even be quicker than running to the donut shop, too. Click here to get the recipe.
Maple bacon is one of our go-to donut orders—you can’t beat that salty/sweet combination! Now you can whip up a batch at home in the air fryer, thanks to Peanut Butter & Fitness. To get the recipe, click here.
Pretend you’re on an island vacation with these tasty coconut lime donuts from EmilyFabulous. They’re made with canned biscuits and a quick glaze, making them the perfect simple and sweet treat. Click here to get the recipe.
If you’d like to take on a weekend cooking project, this masterpiece by Mary’s Test Kitchen is just the ticket. It’s a labor of love with vegan pastry cream, yeasted dough and a simple chocolate glaze. Click here to get all the details on how it’s done.
Try out this fun fall-inspired take on donuts from Bottom Left of the Mitten. The donuts are coated in a delicious mixture of cinnamon, sugar and pumpkin spice. To grab the recipe, click here.
Your kiddo’s favorite sandwich, now in donut form! This recipe from Hungry Couple is sure to be a hit, with plenty of jelly filling and a drool-worthy peanut butter glaze. Click here to get the recipe.
These donuts from Plated Cravings are just as good as the real thing, with a soft and fluffy interior. They take a little bit of patience since they’re made with yeast, but they’ll be well worth the time. Get the recipe by clicking here.
If you’re an apple fritter fan, you’ve got to make this amazing version from Rachel Cooks. They’re filled with apple chunks and cider, and an apple cider glaze gives it an extra touch of fall flavor. To get the recipe, click here.
Don’t want a whole baker’s dozen? This recipe from Unconformed Kitchen makes just a single donut (but of course, you can double, triple or quadruple it as needed). Click here to get the recipe.
You can’t go wrong with a classic jelly donut! This recipe from Everyday Family Cooking is super easy to pull off with a cake piping tip and your favorite raspberry jelly. To get all the details, click here.
As a mother of three, I’ve developed effective strategies over the years for how to get them excited about eating what I make. As any mom will attest, preparing three meals a day for your family is no small feat and since kids’ food preferences go through stages, exposing them to a variety of foods can be challenging — yet I believe it can happen daily. I never thought it wise to attempt to convince or bribe my kids to eat what I made. Nor did I subscribe to sneaking or being a short order cook, catering to everyone’s wants. Rather, I wanted to educate them about making good choices while making eating fun. Here are 5 ways to help get your kids to eat what you make.
1. Two choices: Since adopting this method, I encounter significantly less negotiating and get way more interest in what ends up on everyone’s plate. Instead of announcing what we’re having for dinner, which often leads to someone feeling the need to assert control or, worse, asking the vague, what does everyone want to eat? (make your life easier and never ask that), I give a choice. For example, would you like chicken or salmon tonight? or would you prefer broccoli or rice? In reality, I’m offering two options that require the same amount of effort on my part, however my kids hear it as me giving them control over what’s for dinner. If you don’t have two good options, offer an alternative you know they won’t choose because odds are…they won’t.
2. Keep it upbeat: Berating your child about being fussy or picky in regard to what she will and won’t eat will get you nowhere and, if it becomes a recurring conversation, could turn into a larger issue down the road. If your children see you being positive about different foods, it will make mealtime a lot more fun, relaxed and successful in the long run.
3. Be a good role model: It’s tough to ask your child to eat their Brussels sprouts if you’re not. I avoided olives for years until I saw my daughter, Chloe, devouring them at the ripe old age of two. While I’m all about being open about food, children’s tastes take time to develop. So, when Chloe asked me if I wanted some olives I didn’t have the heart to say I didn’t like them, especially when here she was happily trying so many foods. I ate a couple, resulting in Chloe offering me olives every time she had them after that! Much to my surprise, I actually started to love them. Five years later I still remind Chloe that because of her love of olives, she turned me into an olive lover too! Ultimately, as with most parenting, good modeling and patience is a recipe for long term success.
4. Get kids involved! When I started my organic meal delivery service, One Potato, part of our mission was to make kids better eaters by shipping meals easy enough to prepare that kids could help make them. It’s pride of ownership: when kids help make a meal, they’re excited to eat it. You can start at any age, involvement in even the smallest task pays big dividends.
5. Menu plan: I like to give my kids a few cookbooks and sticker tabs to mark the recipes they want to see at future meals. This way we plan a menu for the month together and everyone has a special night where their choice is featured. Alternatively, give your kids a list of dishes from your own recipe arsenal and have them make their choices. Aside from being a fun, inclusive family activity, it helps you organize your schedule, shop more efficiently and cost effectively and get kids excited about what you make!
Catherine founded Weelicious.com in 2007 as a platform for parents to expose their children to wholesome, delicious homemade food. The author of two cookbooks, Weelicious: One Family. One Mealand Weelicious Lunches: Think Outside the Lunchbox, Catherine launched One Potato, the first organic meal delivery kit service focused specifically on the mealtime needs of families in 2015.
The holiday season may look different this year. We can still enjoy the comfort foods we are all craving. Red Lobster is serving up this year’s hottest gift with the release of limited-edition festive gift boxes filled with Cheddar Bay Biscuits.
Starting Nov. 16, give the gift of everyone’s favorite indulgence by ordering a half-dozen Cheddar Bay Biscuits To Go from RedLobster.com, which can be picked up in restaurant or conveniently sent to the recipient’s (or your) door, via touchless delivery, where available. For $1 more, guests can select Half Dozen Cheddar Bay Biscuits in the limited-edition, festive gift box from the Biscuits & Extras section of the online ordering page of the website, while supplies last.
“Whether you’re searching for a unique gift to give a loved one you can’t physically be with, or looking to reward yourself for finishing a tough year strong, our Cheddar Bay Biscuit gift boxes are guaranteed to serve up some much-needed warmth and comfort this holiday season,” said Deanna Kotch, Vice President of Marketing, Red Lobster.
The crave doesn’t have to stop there. Red Lobster is also offering a variety of new Holiday Party Platters available To Go or for delivery. Enjoy guest favorites like Parrot Isle Jumbo Coconut Shrimp, Signature Shrimp Cocktail, Walt’s Favorite Shrimp as well as new Holiday Party Platters including Chilled Holiday Seafood Platter and the Shrimp Lover’s Holiday Platter.
For those looking to fuel up after a long day of shopping and online deal hunting, Red Lobster has rolled out new craveable menu items, likeKung Pao Noodles with Fried Lobster, Crispy Shrimp or Chicken, Sesame-Soy Salmon Bowl and Jumbo Lump Crab Cake Appetizer. Guests can also celebrate the return of Signature Jumbo Shrimp Cocktail and Hand-Breaded Calamari, plus Triple Chocolate Brownie Whole Pan and Crispy Brussels Sprouts, available for dine-in or To Go, for curbside pickup, where available, or touchless delivery directly from RedLobster.com.
“There are so many great ways to enjoy seafood as part of your holiday celebration this year, no matter what that celebration might look like,” said Kotch. “Whether you’re looking to enjoy a date night out or gather with family at home for the holidays, we’ve got you covered with a variety of choices sure to meet your needs.”
Throughout the holiday season, earn points for dining, including through To Go and delivery orders, and redeem tasty rewards by signing up for Red Lobster’s free loyalty program, My Red Lobster Rewards℠. To learn more, please visit https://www.redlobster.com/rewards.
Get ready to hit the grocery aisles! Trader Joe’s recently announced the winners for the store’s 11th Annual Customer Choice Awards—and these are the product picks shoppers adore.
What’s the number one overall customer favorite? It’s probably no surprise that Everything But the Bagel Sesame Seasoning Blend won top honors. While customers picked the seasoning shaker as the best of the best, they also chose Cauliflower Gnocchi, Mandarin Orange Chicken, Dark Chocolate Peanut Butter Cups and Unexpected Cheddar as the runners-up.
Even though the Mandarin Orange Chicken was a runner-up in the overall fave category, it took the number one place as favorite entree item. The runners-up in this category include Cauliflower Gnocchi, Chicken Tikka Masala, Butter Chicken and Sweet Potato Gnocchi with Butter and Sage.
Cauliflower Gnocchi took the top spot in the favorite vegan/vegetarian item category, followed by Soy Chorizo, Vegan Kale, Cashew and Basil Pesto, Cowboy Quinoa Veggie Burger and Chicken-less Mandarin Orange Morsels.
If you’re into sweet treats, this year’s winner is Dark Chocolate Peanut Butter Cups. The runners-up in this category include Hold the Cone! Mini Vanilla Ice Cream Cones, O&H Danish Kringle, Sublime Ice Cream Sandwiches and Gone Bananas! Dark Chocolate Covered Bananas.
Snack-lovers picked Plantain Chips as their top item, followed by Peanut Butter Filled Pretzels, World’s Puffiest White Cheddar Corn Puffs, Organic Elote Corn Chip Dippers and Chili and Lime Rolled Corn Tortilla Chips.
Non-Dairy Oat Beverage now holds the number one spot as favorite beverage. The runners-up include Honeycrisp Apple Cider, Triple Ginger Brew, Spiced Cider and Charles Shaw Wine.
When it comes to produce, everyone loves avocados. The other faves include bananas, Honeycrisp apples, brussels sprouts and shaved brussels sprouts.
In the favorite cheese category Unexpected Cheddar was the clear winner, followed by English Cheddar with Caramelized Onions, Creamy Toscano Soaked in Syrah, Wild Blueberry and Vanilla Chevre and Cranberry Chevre.
Along with foods, fans also picked the best of home, bath and beauty. Scented candles were number one in this category and the runners-up include Rose Water Facial Toner, Coconut Body Butter, Shea Butter and Coconut Oil Hair mask and Ultra Hydrating Gel Moisturizer.
With all the gorgeous food blogs, glossy cookbooks and “that looks easy” videos out there, you have every reason to be overwhelmed. It goes without saying that you want to make attractive, appetizing and healthy food for your kids. You’re a positive parent! But the world is bombarding you with beautiful images of perfect-looking food and instead of that feeling like a useful blueprint it leaves you not knowing where to start. Because there will always be somebody who won’t eat something. Don’t panic. Put your apron on—wait, who are we kidding, you already stained your shirt at least once today anyway—and get practical. All you need is a little bit of confidence and some solid ideas for riffing on basics. And here they are:
Unhateable Roasted Vegetables:
Do they have to have those perfect grill marks? No! Does it matter which ones your second child hates and might smear all over the walls? Yes! So, if that means no broccoli, then that’s what it means. Do what you need to do, not exactly what the recipe says or what’s on what’s-her-name’s instagram. It’ll be ok, we promise.
Mix about 6 cups assorted winter/root vegetables (potatoes, sweet potatoes, Brussels
sprouts, parsnips, beets, carrots) in a bowl, and toss with olive oil, balsamic vinegar, and
sea salt. Optionally, add sliced onions and garlic, and/or season with fresh rosemary.
Roast in 350-degree oven for 45-60 minutes (depending on how small the pieces are).
Dal for Your Darlings:
The flavor is mild, and the vegetable choices vary, yet you’re making something they don’t have every day. All hail! Now, you do you. And them.
Saute 2 cups yellow or orange lentils, 1 potato, 2 carrots, onions, garlic, and ginger with
olive oil and salt and curry powder in a large pot until onions are soft. Fill the pot about
halfway up with boiling water. Cook 1 hour. Add any other vegetables later, such as broccoli
or zucchini squash.
Can You Cous Cous?:
Um, that was rhetorical. Of course you can. Cous cous is absurdly easy to make and you can put in anything you want. You can’t ruin it.
Just pour hot broth over the cous cous and cover for 15 minutes
(add nuts, fruit, chopped veggies, a protein—do it how you do it). Fluff with a fork.
The Crepe Escape:
Sweet, savory, breakfast, lunch dinner. What’s more flexible and riffable than crepes? Nothing. Nada. Rien.
Whisk together 1 egg, 1 cup of almond milk and ½ cup of flour.
Pour about ½ of this into a crepe pan on low heat, and cook until very solid and easy to flip.
Flip and cook on the other side, adding whatever you wish to the top at that time.
Savory choices: Cheese, tomato, spinach, cooked potatoes, cooked egg, cooked vegetables, ham or turkey deli slices. Sweet ways: Banana and Nutella, strawberries and whipped cream.
These are just options, people!
Be the Master of Your Quiche:
Eighties jokes about who eats quiche aside, this is one make-your-own-mark food item if ever there was one.
Preheat oven to 350 degrees. Lay a pie crust in the bottom of a pie pan. Layer grated
cheese (gruyere or parmesan or what you have) in the bottom. Next, put sautéed vegetables
of your choice with salt, celery seed, and thyme or spices you like. Good combinations are asparagus and purple onion, cauliflower and shallots, or spinach and garlic. Pour 6-8 eggs mixed up with some cream or half-and-half on top. Bake about 45 minutes. Easy to make ahead of time and in multiples.
From this basic foundation, let your creativity go wherever it takes you.
You can even deconstruct it like this: Cut 4 small corn tortillas cut into pieces—cook in canola oil until the bottom side turns brown. Pour 4 scrambled eggs on top, let cook until set, then flip.
Add chopped asparagus and cook until egg sets again. Break it up and crisp it up.
It’s deconstructed quiche. It’s a riff on Tortilla Española. It’s a veggie omelet. It’s a healthy, hearty meal.
You want to feed your family well? Learn the ways of riffing and make your family’s own culinary music.
The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.
