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Get your kids in the kitchen with hands-on recipes

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Get your kids in the kitchen with hands-on recipes

Ayesha Rascoe watches her daughters Annalise, 7, and Gabrielle, 8, prepare chicken. (left to right)

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Cooking with kids can be a challenge. There’s the mess, the chaos, and concerns about safety. But the whole point of Mark Bittman’s new cookbook “How to Cook Everything Kids,” is to get your young chefs comfortable with the kitchen.

Now, I can’t tell you to do it if I’m not willing to do it myself! So I tried out his book with my children. Reggie (11), Gabrielle (8) and Annalise (7) picked out recipes, and Mark Bittman bravely joined us in-person to show us how it’s done.

On the menu: “Chicken Mark Nuggets” and “Chicken with Orange Sauce.” Long story short: my kids had a blast and so did I!

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Ayesha Rascoe with her kids and food journalist, Mark Bittman.

Ayesha Rascoe with her kids and food journalist, Mark Bittman.

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Chicken Mark Nuggets

You won’t believe how easy it is to make crispy tidbits of chicken in the oven. And they’re waayyyy better than what you get at a drive-thru window. You can double this recipe to feed a lot of hungry people, or if you want to freeze leftovers in an airtight container. They can be heated later in the microwave.

SERVES 4
TIME: 30 minutes

  • 1 pound boneless chicken (tenders, breasts, cutlets, or thighs)
  • Salt and pepper
  • 1 cup whole milk
  • 4 cups corn flakes
  • 3 tablespoons good-quality vegetable oil, plus more as needed

STEPS

“Chicken Mark Nuggets” coming out of the oven.

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  1. Heat the oven to 400°F. Cut the chicken into chunks about 2 inches long. Put them in a medium bowl, sprinkle with a little salt and pepper, and pour in the milk. Toss with a fork until the pieces are all coated with the milk. Let the chicken sit while you get everything ready to cook.
  2. Put the corn flakes in a shallow bowl and crumble them with your hands or a potato masher. Crush the flakes into crumbs about the size of coarse bread crumbs. (For a more even coating, make finer crumbs by pulsing the cornflakes in a blender or food processor.)
  3. To set up for breading and baking: Put a large rimmed baking sheet on a counter or table and smear the bottom with the oil. On one side (depending on whether you like to work from the left or the right), put the bowl with the crumbs. Next to that, put the bowl with the chicken.
  4. Toss the chicken again with the fork to make sure all the pieces are wet. With tongs (or your hands), one at a time lift a piece of chicken from the bowl and roll it in crumbs until coated all over. As you work, put the pieces on the oiled pan, spreading them out so they’re evenly placed without touching. (Be sure to wash your hands once you’re done with this step.)
  5. Set a timer for 10 minutes and let the chicken bake without touching. You’re looking for a crunchy-looking golden brown crust to form on the bottom as the oil sizzles. You’ll see it around the edges when the pieces are ready, and you’ll be able to turn them easily without tugging. Tongs are the best tool to avoid splatters, but sometimes a stiff spatula can help loosen every bit from the pan. If they’re not ready to turn when the timer goes off, set it for another 5 minutes and check again to see if they’re ready to turn.
  6. If you used breasts or tenders, bake the second side for another 5 minutes (or 8 minutes for thighs). You want the second side to be about the same color as the first. To test for doneness, carefully remove the pan and cut into a piece with a fork and small knife so you can peek. The meat should feel firm against the fork and cut easily and you’ll see no pink. The juices should be clear. You don’t have to check every piece once you get the hang of what they look like.
  7. Sprinkle the nuggets with a little salt and pepper if you like. Serve them plain, or with a condiment or homemade sauce for dipping on the side.
Finished

Finished “Chicken Mark Nuggets.”

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Chicken with Orange Sauce

Feel like a total chef when you whip up perfectly golden chicken and a bright, buttery sauce. It’s easy, especially if you have some help.

SERVES 2-3
TIME: 45 minutes

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt, plus more if you like
  • 12 ounces boneless, skinless chicken tenders or thighs
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup orange juice
  • Pepper (if you like)
  • 2 tablespoons chopped fresh mint, parsley, or chives for garnish

STEPS

Ayesha Rascoe's son, Reggie (11), sautés chicken with help from Mark Bittman.

Ayesha Rascoe’s son, Reggie (11), sautés chicken with help from Mark Bittman.

Melissa Gray/NPR

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  1. Spread the flour out in a large shallow bowl next to the stove. Add the salt and stir with a fork to combine. Add the chicken to the bowl and toss the pieces in the mixture until every nook and cranny is covered.
  2. Put the oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. When the butter foams and the oil is hot and shimmering, quickly but carefully use tongs to lift a piece of chicken above the bowl, shake off the excess flour, and put it in the pan. Smooth side down first is best, but if you can’t, no big deal. Try with some of the other pieces. It’s more important that the chicken is spread out as much as possible.
  3. When all the pieces are in, adjust the heat so the edges sizzle without burning. If the flour is getting dark fast, turn the heat down under the pan. Cook without touching until the chicken smells like toast and you can see the edges curling up from the bottom of the pan, 3 to 5 minutes for breasts and 5 to 7 minutes for thighs. While the chicken cooks, dump the flour out of the bowl, wash and dry it, and put it next to the stove again.
  4. Tug on the thinnest piece of chicken with the tongs to see if it will lift easily and peek at the bottom. It should be golden brown. If it is, turn the pieces over, using a stiff spatula. If the chicken isn’t ready, set the timer for another minute and check again.
  5. Repeat Step 4 to cook and brown the other side. As the pieces finish browning, move them to the clean shallow bowl and turn the heat under the skillet to medium-low. Even though the outsides are brown, the chicken will probably still be pink inside. That’s okay. It will finish cooking in the sauce, but you’re going to need to use a clean platter or dinner plates for serving. (Unless you want to just serve from the skillet—your choice.)
  6. Add the orange juice to the skillet and adjust the heat so it steams and bubbles. Use a stiff spatula to scrape up all the browned bits from the bottom of the pan. Then add the last 1 tablespoon butter and stir until it melts and the sauce bubbles again.
  7. Return the chicken to the skillet and cook, using the spatula to move it around and coat it in the sauce until the thickest piece is no longer pink inside, about 5 minutes. To check, use a small knife to cut a slit and peek inside. Taste the sauce and see if it needs more salt, then move the chicken to the platter or plates and spoon the sauce over the top. Garnish with chopped herbs and eat.
Finished

Finished “Chicken with Orange Sauce.”

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Eleana Tworek and Melissa Gray contributed to this story, with a special thank you to Julia Redpath.

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‘Stranger Things’ is over, but did they get the ending right? : Pop Culture Happy Hour

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‘Stranger Things’ is over, but did they get the ending right? : Pop Culture Happy Hour

Millie Bobby Brown in the final season of Stranger Things.

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After five seasons and almost ten years, the saga of Netflix’s Stranger Things has reached its end. In a two-hour finale, we found out what happened to our heroes (including Millie Bobby Brown and Finn Wolfhard) when they set out to battle the forces of evil. The final season had new faces and new revelations, along with moments of friendship and conflict among the folks we’ve known and loved since the night Will Byers (Noah Schnapp) first disappeared. But did it stick the landing?

To access bonus episodes and sponsor-free listening for Pop Culture Happy Hour, subscribe to Pop Culture Happy Hour+ at plus.npr.org/happy.

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JasonMartin Says Adin Ross Disrespecting Doechii Stops in 2026

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JasonMartin Says Adin Ross Disrespecting Doechii Stops in 2026

JasonMartin
Adin Ross Disrespecting Doechii …
Will Not Be Tolerated!!!

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‘Everything I knew burned down around me’: A journalist looks back on LA’s fires

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‘Everything I knew burned down around me’: A journalist looks back on LA’s fires

A firefighter works as homes burn during the Eaton fire in the Altadena area of Los Angeles County, Calif., on Jan. 7, 2025.

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On New Year’s Eve 2024, journalist Jacob Soboroff was sitting around a campfire with a friend when he made an offhand comment that would come back to haunt him: The last thing he wanted to do in the new year, Soboroff said, was cover a story that would require donning a fire-safe yellow suit.

Just one week later, Soboroff was dressed in the yellow suit, reporting live from a street corner in Los Angeles as fire tore through the Pacific Palisades, the community where he was raised.

“This was a place that I could navigate with my eyes closed,” Soboroff says of the neighborhood. “Every hallmark of my childhood I was watching carbonize in front of me. … There were firefighters there and first responders and other journalists there, but it was an extremely lonely, isolating experience to be standing there as everything I knew burned down around me in real time.”

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In his new book, Firestorm: The Great Los Angeles Fires and America’s New Age of Disaster, Soboroff offers a minute-by-minute account of the catastrophe, told through the voices of firefighters, evacuees, scientists and political leaders. He says covering the wildfires was the most important assignment he’s ever undertaken.

“The experience of doing this is something that I don’t wish on anybody, but in a way I wish everybody could experience,” he says. “It’s given me insane reverence for our colleagues in the local news community here, who, I think, definitionally were exercising a public service in the street-level journalism that they were doing and are still doing. … It was actually beautiful to watch because they are as much a first responder on a frontline as anybody else.”

Interview highlights

Firestorm, by Ben Soboroff

On the experience of reporting from the fires

You’re choking with the smoke. And I almost feel guilty describing it from my vantage point because the firefighters would say things to me like: “My eyeballs were burning. We were laying flat on our stomach in the middle of the concrete street because it was so hot, it was the only way that we could open the hoses full bore and try to save anything that we could.” …

I could feel the heat on the back of my neck as we stood in front of these houses that I remember as the houses that cars and people would line up in front of for the annual Fourth of July parade or the road race that we would run through town. Trees were on fire behind us — we were at risk of structures falling at any given minute. It was pretty surreal because this is a place I had spent so much time as a child and going back to as an adult. … I had no choice but to just open my mouth and say what I saw to the millions of people that were watching us around the country.

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On undocumented immigrants being central to rebuilding the city

These types of massive both humanitarian and natural disasters give us X-ray vision for a time into sort of the fissures that are underneath the surface in our society. And Los Angeles, in addition to being one of the most unequal cities between the rich and the poor, has more undocumented people than virtually any other city in the United States of America. Governor Newsom knew that with the policies of the incoming administration, some of the very people that would be responsible for the cleanup and the rebuilding of Los Angeles may end up in the crosshairs of national immigration policy. And I think that that was an understatement. …

Pablo Alvarado in the National Day Laborer Organizing Network said to me that often the first people into a disaster — the second responders after the first — are the day laborers. They went to Florida after Hurricane Andrew, to New Orleans after Katrina, and they’d be ready to go in Los Angeles. And I went out and I cleaned up Altadena and Pasadena with some of them in real time.

And only months later did this wide-scale immigration enforcement campaign begin … on the streets of LA as sort of the Petri dish, the guinea pig for expanding this across the country. And it’s not an exaggeration to say that the parking lots of Home Depots, where workers [were] looking to get involved in the rebuilding of Los Angeles, has been ground zero for that enforcement campaign.

On efforts to rebuild

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The pace is slow and it’s sort of a hopscotch of development. And I think for people who do come back, for people who can afford to come back, it’s going to be a long road ahead. You’re going to have half the houses on your street under construction for years to come. And for people that do inhabit those homes, it’s going to an isolating experience. But there’s an effort underway to rebuild. …

There’s also a lot of for-sale signs. And that’s the sad reality of this, is that there are people who, whether it’s that they can’t afford to come back … or that they just can’t stomach it, I think, sadly, a lot people are not going to be returning to their homes.

On what the Palisades and Altadena look like today

They both look like very big construction sites in a way. There are still some facades, some ruins of the more historic buildings in the Palisades. … But mostly it’s just empty lots. And in Altadena, the same thing. If you drive by the hardware store, the outside is still there. But it’s a patchwork of empty lots. Homes now under construction. And lots and lots of workers. … There are still a handful of people who are living in both the Palisades and in Altadena, but for the most part, these are communities where you’ve got workers going in during the day and coming out at night. …

We have designed this community to be one that’s in the crosshairs of a fire just like the one we experienced and that we will certainly, certainly experience again, because nobody’s packing it up and leaving Los Angeles. People may not return to their communities after they’ve lost their homes, but the ship has sailed on living in the wildland urban interface in the second largest city in the country.

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On seeing this story, personally, as his “most important assignment”

Jacob Soboroff is a correspondent for MS NOW, formerly MSNBC.

Jacob Soboroff is a correspondent for MS NOW, formerly MSNBC.

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I don’t think I realized at the time how badly I needed the connections that I made in the wake of the fire, both with the people who have lost homes and the firefighters, first responders who were out there, but also honestly with my own family, my immediate family, my wife and my kids, my mom and my dad and my siblings and myself. I think that this was a really hard year in LA, and I think in the wake of the fire, I was experiencing some level of despair as well. Then the ICE raids happened here and sort of turned our city upside down. And this book for me was just this amazing cathartic blessing of an opportunity to find community with people I don’t think I ever would have otherwise spent time with, and to reconnect with people who I hadn’t seen or heard from in forever.

Anna Bauman and Nico Wisler produced and edited this interview for broadcast. Bridget Bentz, Molly Seavy-Nesper and Beth Novey adapted it for the web.

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