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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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‘The Fall and Rise of Reggie Dinkins’ falls before it rises — but then it soars

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‘The Fall and Rise of Reggie Dinkins’ falls before it rises — but then it soars

Tracy Morgan, left, and Daniel Radcliffe star in The Fall and Rise of Reggie Dinkins.

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Tracy Morgan, as a presence, as a persona, bends the rules of comedy spacetime around him.

Consider: He’s constitutionally incapable of tossing off a joke or an aside, because he never simply delivers a line when he can declaim it instead. He can’t help but occupy the center of any given scene he’s in — his abiding, essential weirdness inevitably pulls focus. Perhaps most mystifying to comedy nerds is the way he can take a breath in the middle of a punchline and still, somehow, land it.

That? Should be impossible. Comedy depends on, is entirely a function of, timing; jokes are delicate constructs of rhythms that take time and practice to beat into shape for maximum efficiency. But never mind that. Give this guy a non-sequitur, the nonner the better, and he’ll shout that sucker at the top of his fool lungs, and absolutely kill, every time.

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Well. Not every time, and not everywhere. Because Tracy Morgan is a puzzle piece so oddly shaped he won’t fit into just any world. In fact, the only way he works is if you take the time and effort to assiduously build the entire puzzle around him.

Thankfully, the makers of his new series, The Fall and Rise of Reggie Dinkins, understand that very specific assignment. They’ve built the show around Morgan’s signature profile and paired him with an hugely unlikely comedy partner (Daniel Radcliffe).

The co-creators/co-showrunners are Robert Carlock, who was one of the showrunners on 30 Rock and co-created The Unbreakable Kimmy Schmidt, and Sam Means, who also worked on Girls5eva with Carlock and has written for 30 Rock and Kimmy Schmidt.

These guys know exactly what Morgan can do, even if 30 Rock relegated him to function as a kind of comedy bomb-thrower. He’d enter a scene, lob a few loud, puzzling, hilarious references that would blow up the situation onscreen, and promptly peace out through the smoke and ash left in his wake.

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That can’t happen on Reggie Dinkins, as Tracy is the center of both the show, and the show-within-the-show. He plays a former NFL star disgraced by a gambling scandal who’s determined to redeem himself in the public eye. He brings in an Oscar-winning documentarian Arthur Tobin (Radcliffe) to make a movie about him and his current life.

Tobin, however, is determined to create an authentic portrait of a fallen hero, and keeps goading Dinkins to express remorse — or anything at all besides canned, feel-good platitudes. He embeds himself in Dinkins’ palatial New Jersey mansion, alongside Dinkins’ fiancée Brina (Precious Way), teenage son Carmelo (Jalyn Hall) and his former teammate Rusty (Bobby Moynihan), who lives in the basement.

If you’re thinking this means Reggie Dinkins is a show satirizing the recent rise of toothless, self-flattering documentaries about athletes and performers produced in collaboration with their subjects, you’re half-right. The show feints at that tension with some clever bits over the course of the season, but it’s never allowed to develop into a central, overarching conflict, because the show’s more interested in the affinity between Dinkins and Tobin.

Tobin, it turns out, is dealing with his own public disgrace — his emotional breakdown on the set of a blockbuster movie he was directing has gone viral — and the show becomes about exploring what these two damaged men can learn from each other.

On paper, sure: It’s an oil-and-water mixture: Dinkins (loud, rich, American, Black) and Tobin (uptight, pretentious, British, practically translucent). Morgan’s in his element, and if you’re not already aware of what a funny performer Radcliffe can be, check him out on the late lamented Miracle Workers.

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Whenever these two characters are firing fusillades of jokes at each other, the series sings. But, especially in the early going, the showrunners seem determined to put Morgan and Radcliffe together in quieter, more heartfelt scenes that don’t quite work. It’s too reductive to presume this is because Morgan is a comedian and Radcliffe is an actor, but it’s hard to deny that they’re coming at those moments from radically different places, and seem to be directing their energies past each other in ways that never quite manage to connect.

Precious Way as Brina

Precious Way as Brina.

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It’s one reason the show flounders out of the gate, as typical pilot problems pile up — every secondary character gets introduced in a hurry and assigned a defining characteristic: Brina (the influencer), Rusty (the loser), Carmelo (the TV teen). It takes a bit too long for even the great Erika Alexander, who plays Dinkins’ ex-wife and current manager Monica, to get something to play besides the uber-competent, work-addicted businesswoman.

But then, there are the jokes. My god, these jokes.

Reggie Dinkins, like 30 Rock and Kimmy Schmidt before it, is a joke machine, firing off bit after bit after bit. But where those shows were only too happy to exist as high-key joke-engines first, and character comedies second, Dinkins is operating in a slightly lower register. It’s deliberately pitched to feel a bit more grounded, a bit less frenetic. (To be fair: Every show in the history of the medium can be categorized as more grounded and less frenetic than 30 Rock and Kimmy Schmidt — but Reggie Dinkins expressly shares those series’ comedic approach, if not their specific joke density.)

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While the hit rate of Reggie Dinkins‘ jokes never achieves 30 Rock status, rest assured that in episodes coming later in the season it comfortably hovers at Kimmy Schmidt level. Which is to say: Two or three times an episode, you will encounter a joke that is so perfect, so pure, so diamond-hard that you will wonder how it has taken human civilization until 2026 Common Era to discover it.

And that’s the key — they feel discovered. The jokes I’m talking about don’t seem painstakingly wrought, though of course they were. No, they feel like they have always been there, beneath the earth, biding their time, just waiting to be found. (Here, you no doubt will be expecting me to provide some examples. Well, I’m not gonna. It’s not a critic’s job to spoil jokes this good by busting them out in some lousy review. Just watch the damn show to experience them as you’re meant to; you’ll know which ones I’m talking about.)

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Now, let’s you and I talk about Bobby Moynihan.

As Rusty, Dinkins’ devoted ex-teammate who lives in the basement, Moynihan could have easily contented himself to play Pathetic Guy™ and leave it at that. Instead, he invests Rusty with such depths of earnest, deeply felt, improbably sunny emotions that he solidifies his position as show MVP with every word, every gesture, every expression. The guy can shuffle into the far background of a shot eating cereal and get a laugh, which is to say: He can be literally out-of-focus and still steal focus.

Which is why it doesn’t matter, in the end, that the locus of Reggie Dinkins‘ comedic energy isn’t found precisely where the show’s premise (Tracy Morgan! Daniel Radcliffe! Imagine the chemistry!) would have you believe it to be. This is a very, very funny — frequently hilarious — series that prizes well-written, well-timed, well-delivered jokes, and that knows how to use its actors to serve them up in the best way possible. And once it shakes off a few early stumbles and gets out of its own way, it does that better than any show on television.

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.

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How to have the best Sunday in L.A., according to Andy Richter

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How to have the best Sunday in L.A., according to Andy Richter

Andy Richter has found his place.

The Chicago area native previously lived in New York — where he first found fame as Conan O’Brien’s sidekick on “Late Night” — before moving to Los Angeles in 2001. Three years ago, he moved to Pasadena. “Now that I live here, I would not live anywhere else,” he says.

There are some practical benefits to the city. “I am such a crabby old man now, but it’s like, there’s parking, you can park when we have to go out,” Richter says. “The notion of going to dinner in Santa Monica just feels like having nails shoved into my feet.”

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In Sunday Funday, L.A. people give us a play-by-play of their ideal Sunday around town. Find ideas and inspiration on where to go, what to eat and how to enjoy life on the weekends.

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But he mostly appreciates that Pasadena is “a very diverse town and just a beautiful town,” he says.

For Richter, most Sundays revolve around his family. In 2023, the comedian and actor married creative executive Jennifer Herrera and adopted her young daughter, Cornelia. (He also has two children in their 20s, William and Mercy, from his previous marriage.)

Additionally, he’s been giving his body time to recover. Richter spent last fall training and competing on the 34th season of “Dancing With the Stars.” And though he had no prior dancing experience, he won over the show’s fan base with his kindness and dedication, making it to the competition’s ninth week.

He hosts the weekly show “The Three Questions” on O’Brien’s Team Coco podcast network and still appears in films and TV shows. “I’m just taking meetings and auditioning like every other late 50s white comedy guy in L.A., sitting around waiting for the phone to ring.”

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This interview has been lightly edited and condensed for length and clarity.

7:30 a.m.: Early rising

It’s hard for me at this advanced age to sleep much past 7:30. I have a 5 1/2-year-old, and hopefully she’ll sleep in a little bit longer so my wife and I can talk and snuggle and look at our phones at opposite ends of the bed, like everybody.

Then the dogs need to be walked. I have two dogs: a 120-pound Great Pyrenees-Border Collie-German Shepherd mix, and then at the other end of the spectrum, a seven-pound poodle mix. We were a blended dog family. When my wife and I met, I had the big dog and she had a little dog. Her first dog actually has passed, but we like that dynamic. You get kind of the best of both worlds.

8 a.m.: Breakfast at a classic diner

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Then it would probably be breakfast at Shakers, which is in South Pasadena. It’s one of our favorite places. We’re kind of regulars there, and my daughter loves it. It’s easy with a 5-year-old, you’ve got to do what they want. They’re terrorists that way, especially when it comes to cuisine.

I’ve lived in Pasadena for about three years now, but I have been going to Shakers for a long time because I have a database of all the best diners in the Los Angeles metropolitan area committed to memory. There’s just something about the continuity of them that makes me feel like the world isn’t on fire. And because of L.A.’s moderate climate, the ones here stay the way they are; whereas if you get 18 feet of winter snow, you tend to wear down the diner floor, seats, everything.

So there’s a lot of really great old places that stay the same. And then there are tragic losses. There’s been some noise that Shakers is going to turn into some kind of condo development. I think that people would probably riot. They would be elderly people rioting, but they would still riot.

11 a.m.: Sandy paws

My in-laws live down in Long Beach, so after breakfast we might take the dogs down to Long Beach. There’s this dog beach there, Rosie’s Beach. I have never seen a fight there between dogs. They’re all just so happy to be out and off-leash, with an ocean and sand right there. You get a contact high from the canine joy.

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1 p.m.: Lunch in Belmont Shore

That would take us to lunchtime and we’ll go somewhere down there. There’s this place, L’Antica Pizzeria Da Michele, in Belmont Shore. It’s fantastic for some pizza with grandma and grandpa. It’s originally from Naples. There’s also one in Hollywood where Cafe Des Artistes used to be on that weird little side street.

4 p.m.: Sunset at the gardens

We’d take grandma and grandpa home, drop the dogs off. We’d go to the Huntington and stay a couple of hours until sunset. The Japanese garden is pretty mind-blowing. You feel like you’re on the set of “Shogun.”

The main thing that I love about it is the changing of ecospheres as you walk through it. Living in the area, I drive by it a thousand times and then I remember, “Oh yeah, there’s a rainforest in here. There’s thick stands of bamboo forest that look like Vietnam.” It’s beautiful. With all three of my kids, I have spent a lot of time there.

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6:30 p.m.: Mall of America

After sundown, we will go to what seems to be the only thriving mall in America — [the Shops at] Santa Anita. We are suckers for Din Tai Fung. My 24-year-old son, who’s kind of a food snob, is like, “There’s a hundred places that are better and cheaper within five minutes of there in the San Gabriel Valley.” And we’re like, “Yeah, but this is at the mall.” It’s really easy. Also, my wife is a vegetarian, and a lot of the more authentic places, there’s pork in the air. It’s really hard to find vegetarian stuff.

We have a whole system with Din Tai Fung now, which is logging in on the wait list while we’re still on the highway, or ordering takeout. There’s plenty of places in the mall with tables, you can just sit down and have your own little feast there.

There’s also a Dave & Buster’s. If you want sensory overload, you can go in there and get a big, big booze drink while you’re playing Skee-Ball with your kid.

9 p.m.: Head to bed ASAP

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I am very lucky in that I’m a very good sleeper and the few times in my life when I do experience insomnia, it’s infuriating to me because I am spoiled, basically. When you’ve got a 5 1/2-year-old, there’s no real wind down. It’s just negotiations to get her into bed and to sleep as quickly as possible, so we can all pass out.

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Video: Prada Peels Back the Layers at Milan Fashion Week

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Video: Prada Peels Back the Layers at Milan Fashion Week

new video loaded: Prada Peels Back the Layers at Milan Fashion Week

At Milan Fashion Week, Prada showcased a collection built on layering. For the models, it was like shedding a skin each of the four times they strutted down the runway, revealing a new look with each cycle.

By Chevaz Clarke and Daniel Fetherston

February 27, 2026

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