Lifestyle
Get your kids in the kitchen with hands-on recipes
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!
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
- 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.
- 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.)
- 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.
- 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.)
- 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.
- 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.
- 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.
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
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
Eleana Tworek and Melissa Gray contributed to this story, with a special thank you to Julia Redpath.
Lifestyle
Trump, Jelly Roll and Other Celebrities Hit Up UFC 309
Saturday night’s UFC 309 event was packed with famous folks, including the Prez elect, members of his would-be cabinet, and some big celebs.
Donald Trump was front and center, which meant First Buddy Elon Musk was right by his side to watch the action at Madison Square Garden.
But that’s just for starters. RFK Jr., Tulsi Gabbard, Vivek Ramaswamy and Mike Johnson all watched as Jon Jones took the wind out of Stipe Miocic’s sails in the third round to defend his heavyweight title.
Lots of other stars showed up, including Jelly Roll, Deontay Wilder, Anthony Kiedis, Tom Aspinall, Triple H and Karl Anthony Towns.
Trump was gleeful as he watched the action, and some of the fighters — especially Jones — paid homage to him in the packed arena.
One of the greatest feats of strength I have seen on these nights
Michael Chandler rises twice before finally falling to Oliveira pic.twitter.com/gukIwzUdAV
— Boston Cashews (@BostonCashews5) November 17, 2024
@BostonCashews5
And you gotta see the end of the Michael Chandler/Charles Oliveira fight … it’s awesome!
As you know, MSG was the site of Trump’s final big rally before winning the election.
Lifestyle
Good news for 'Bad Sisters': They're just as fearless in Season 2
It’s a dark-hearted relief to know from the very beginning of the first season of the Apple TV+ black comedy series Bad Sisters, which was released in 2022, that John Paul ends up dead. It might be too much to take if you didn’t.
John Paul (or JP), played with breathtaking vileness by Claes Bang, is the cruel, emotionally and physically abusive husband of Grace (Anne-Marie Duff). Grace makes excuses for him; her sisters will not. Eva (Sharon Horgan), Ursula (Eva Birthistle), Bibi (Sarah Greene) and Becka (Eve Hewson) have hated him — each for reasons of her own — for a while before he ultimately dies. The series is told both in the present, where two insurance agents are investigating his death, and in extended flashbacks, where we learn that Grace’s sisters have been actively trying to kill JP for a long time without success. Presumably, something finally worked — but what?
The Emmy-nominated, Peabody-winning first season is gripping and very funny. (And, I’ll warn you, quite brutal to both people and animals.) As it develops, the desperation of these women to rid themselves and their sister of this vicious man reaches a fever pitch. And then, at last, we learn how John Paul finally bit the dust, and how the sisters will try to move on. It is as good a distillation as you’ll see of the ways in which, in certain situations, rage and love can fuel each other even among people who are striving to be good.
Up to the end of Season 1, Bad Sisters is an adaptation of a Belgian series called Clan that aired all the way back in 2012. Clan wrapped up its story, it answered the big questions, and it ended. But Bad Sisters, despite concluding in essentially the same way 10 years later, is returning for a second season, and now the Apple show is on its own to provide the story. Even for those who loved the first round, it’s fair to wonder whether this is a good idea. After all, we know what happened to John Paul; what’s left to find out? Can coming back do anything besides ruin a good thing?
We pick up the story two years later, with Grace trying to move on from her awful marriage. Once again, viewers will begin by learning that something terribly serious (well, at least one thing) has happened, and they will not know exactly what it is. But they know that it is trouble for the Garvey sisters. They do something frightening under the cover of night. And again, we move back in time to see how they arrived at that place, doing that thing.
As if that weren’t enough, new law enforcement personnel are sniffing around about JP’s previously resolved case, which left behind a few, well … loose ends. In a suitcase. In a pond.
The biggest addition to the second season is the imposing Fiona Shaw (Andor, Fleabag, Killing Eve), playing a new character whose connection to Grace — via another familiar face — is complex and grows more troubling. There are other characters from Season 1 whose involvement (or lack thereof) it’s probably fair to let you discover for yourself.
You can certainly say this about Bad Sisters: It is fearless and it is merciless, and that’s what makes it feel so unexpected. Despite Season 1 having what might pass for a happy ending, nothing is that simple. Nothing stays happy for this family — which just might be a little bit cursed. Did they need to make another season? Perhaps not. Do they find ways to keep digging into the crevasses of these characters and discovering new things? They do. Whether you’re ready or not.
This piece also appeared in NPR’s Pop Culture Happy Hour newsletter. Sign up for the newsletter so you don’t miss the next one, plus get weekly recommendations about what’s making us happy.
Listen to Pop Culture Happy Hour on Apple Podcasts and Spotify.
Lifestyle
On the precipice of turning 40, I sometimes wonder: Where can one find paradise?
In our household, beauty wore different names. This was back in 1995, when we lived on 58th Place, in the upstairs unit of an ash-white triplex in Ladera Heights, many miles south of the glamour and stock beauty of Hollywood Boulevard. The beauty in our home didn’t announce itself like it did in the movies I worshiped during countless weekend family trips to the Marina del Rey theater. There was no pageantry or grand exposition behind its reason for being. In our household, beauty just was.
Lately, I’ve been trying to find my way back to beauty. On the precipice of turning 40, somewhere halfway through this marathon of a life, I want to exhume what I feel I’ve abandoned and lost. I want to recall what’s been washed away by the pull of adulthood, what age and responsibility demand that we compromise, that we let go of. I again want to remember what’s worth finding.
So I reach back as a way forward.
Beauty was the configuration of my mother’s deliberate care. It was love baked into grilled cheeses and currents of laughter that swept through the house during unexpected moments of long quiet. Beauty was also coyly positioned, always in view of my and my brother’s drifting curiosities, like the framed print of “Jammin’ at the Savoy” by Romare Bearden that she hung just outside the kitchen’s entrance that I loved so much, that I sometimes wanted to live inside of, debonair and irreducibly cool like Bearden’s jazz men.
Many years later, in graduate school, when I first read “Sonny’s Blues,” a short story originally published in 1957 by James Baldwin about family and addiction, I would think back to this painting, in this house, and how its beauty halted me in my tracks, how it dared me to pause and consider my place in the wide world. “For, while the tale of how we suffer, and how we are delighted, and how we may triumph is never new,” Baldwin wrote, “it always must be heard. There isn’t any other tale to tell, it’s the only light we’ve got in all this darkness.”
The narrator of Baldwin’s story watches from the audience as his brother, a pianist, plays onstage. He’s moved by what he sees, the beauty of it all. Baldwin understood, as I later would. In a country that has never given Black people very much, beauty was our right. Not physical beauty — though we also had a right to that — but made beauty. Beauty built from and for love.
Personalized. Tender. Yours.
More often than not, beauty appeared in one very specific form. At least once a month, my mother would pull birds of paradise from the downstairs bush, arrange them like so, place them in a vase and position the flowers as a centerpiece in the living room atop our mahogany coffee table. At the time, I was obsessed with Marvel comics and action flicks like “Mortal Kombat” and “Batman Forever.” I didn’t know anything about flowers really, but I knew this one was badass, with its sword-sharp silhouette and inferno-orange coloring. This was how the bird of paradise first made itself known to me.
In most Black homes, the living room is off-limits save for special occasions. Ours was no exception. Through my eyes, this gave the flower a unique significance. I secretly loved how the flower craned skyward, never quick to diminish its presence, what I considered its sharp elegance. It was something to be cherished. In our household, it wasn’t just beautiful, it also gave our beauty meaning.
Today, the bird of paradise is one of the predominant flora across the city. It also wears many names — the African desert banana, the crane lily — but formally, it is known as Strelitzia reginae and is one of five species of Strelitzia. “They were widely planted in the early days of Los Angeles,” Philip Rundel, a UCLA professor emeritus in the department of ecology and evolutionary biology, says of how the plant arrived in California.
Originating in the KwaZulu-Natal provinces of South Africa, on the Eastern Cape, the bird of paradise found its way to the Huntington Library, Art Museum, and Botanical Gardens in San Marino sometime before 1932, when the institution’s record-keeping began, explains Kathy Musial, senior curator of living collections. By the next decade, Japanese flower farmers were growing them across the Southland; the species was able to survive on little water and stretched up to five feet tall. In 1952, as L.A. celebrated it 171st year, the bird of paradise was designated the official city flower by Mayor Fletcher Bowron, a Republican with a nasty appreciation for internment camps who would lose a bid for reelection that same year. (While state flowers are common, many cities also appoint a specific flower as a local insignia.)
Often, in spite of its spoiled political terrain, L.A., like the bird of paradise, found a way to sprout. It grows “slowly but steadily,” Rundel tells me.
There it is — occupying manicured lawns in View Park, lining the boulevards of Historic Filipinotown and Little Armenia. At Mahalo Flowers in Culver City and Century Flowers in Inglewood, the multiuse plant is ceremoniously styled in floral arrangements bought by customers. As regional emblems go, only the palm tree seems to rival the bird of paradise in popularity.
“It’s a very charismatic flower. Its form and coloration are quite striking,” Musial says. I ask her what it best personifies about L.A. I want to know what makes it special despite it now being so commonplace. “It can adapt to a range of growing conditions,” she continues. “It is a good symbol for a cosmopolitan city that is home to lots of human transplants — from other parts of the U.S. and around the world.”
Rundel suggests another interpretation. “It’s a beautiful plant,” he says, “sturdy and hard to kill.”
Yes, I think. That’s it. Because isn’t that what beauty is, in all of its prismatic totality — hard to kill, always in bloom?
Everything I’ve learned since those years when we lived on 58th Place has stayed with me. What my mother had accomplished was simple but lasting. The beauty we make establishes a sense of order. It grounds us in who we are, gives our chaos body. At its most brilliant and spectral, beauty helps us hold on.
And because the world, and one’s continued engagement with it, is a repeated litany of small erosions, it is through the practice of beauty that we learn to survive, to soar even. It helps one find newer, better ways of being. Yes, failure will make itself known. It will attempt to convince you that it is your only option. But it is the order we find in the beauty we make, in ourselves and others, just as we do in the things around us, that sustains and comforts.
Like winged creatures of the sky it draws its nickname from, the bird of paradise seems always ready for takeoff, angling itself toward the light of better tomorrows, or at least the possibility of them. It’s what I remind myself of when life gets hard. Because though it was never guaranteed in our household, in those years following the rebellion, in those sometimes unsteady months as a new family of three in the haze of my parents divorce, we held on to the depth of that possibility no matter what came our way.
Now, well into adulthood and everything adulthood urges of the body and mind, I sometimes wonder, where can one find paradise?
It’s all around us, I’ve learned, but it is also inside of us. In the molecules of my memory, I hold on to the punctuated beauty of the flower because I believe in what it can accomplish, in what it returns, in what it allows room for. In the molecules of my memory, it sings, and what it sounds like is home.
It sounds like a kind of paradise.
Jason Parham is a senior writer at Wired and a regular contributor to Image.
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