Lifestyle
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)
Melissa Gray/NPR
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Melissa Gray/NPR
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!
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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- 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.
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.
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- 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.
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.
Lifestyle
Shy on the dance floor? Virtual reality ‘partners’ aim to help you find your groove
Entrepreneur David Huang tests out a VR headset while conducting demonstrations of the social dance lesson app Dance Guru at the Augmented World Expo in Long Beach, Calif., June 17, 2026.
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Wedding season is in full swing, bringing with it a familiar sense of dread for anyone who fears the dance floor.
But relief may finally be at hand with the help of a new app, Dance Guru, and a virtual reality (VR) headset.
The social dance instruction app transports users to a spacious, digital dance studio. Waiting inside is a computer-generated coach: a handsome, male avatar wearing a shirt open to his navel. He speaks with a slightly gravelly English accent.
“Watch me now,” he instructs at the start of a waltz lesson — which NPR tried out at the Augmented World Expo in Long Beach, Calif., an annual conference showcasing the latest developments in virtual and augmented reality.
The avatar then demonstrates a basic box step.

From there, the lesson becomes interactive. The coach tells the user to hold his hand while an electric pinging sound tracks the student’s foot placement.
“One, two, three, four, five, six,” the virtual teacher counts down.
When the user stumbles, he remains remarkably patient. “Do not worry, foundations take time. Let’s try that again. Work on grounding your steps more intentionally.”
Solving the beginner’s dilemma
Dance Guru creator David Huang said he came up with the idea for the app a couple of years ago out of frustration.
“I always wanted to learn to dance and I was always terrible at it,” Huang said. “And I always ended up stopping midway through the lessons.”
He soon realized that many beginners hit the exact same roadblocks.
“Private lessons are too expensive, and you feel like you’re always forgetting the dance steps,” Huang said. “You cannot find a partner to dance with. So I figured maybe I can create something like this.”
The Dance Guru platform currently offers tutorials in salsa, bachata, waltz, and cha-cha, in both lead and follow modes. To make the digital instruction feel authentic, Huang used motion-capture technology to record the movements of real-life dance teachers — with their permission.
Building on the legacy of online tutorials and video games
Dance Guru belongs to a small but growing wave of apps using VR to demystify social dance. At a nearby booth, conference attendee Victor Chen is testing out a competing app called Trip the Light. It currently offers salsa lessons, as well as freestyle options, where a user can dance with a partner without having to learn specific steps.
Trip the Light’s booth at the Augmented World Expo included posters of the app’s virtual instructors. Real-life performers, who gave Trip the Light permission to motion capture their movements, were used as a basis for these avatars.
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“A lot of times when you’re trying to learn a choreography, it’s watching a YouTube video and you have to pause it, rewind, and play it,” Chen said. “If you were to have a virtual avatar dancing in front of you and correcting for any parts that you missed, it might be a lot easier.”
Interactive video games like Dance Dance Revolution and Just Dance, and YouTube tutorials have been helping people improve their skills in private for years. But those games are mostly aimed at solo players. Unlike the new generation of immersive VR apps, they cannot simulate the mechanics or confidence required for partner dancing on a live dance floor.
The reality check
But this kind of app won’t work for every dancer.
“Everyone learns a little bit differently. And so unless you have a game that has lots of different ways of teaching, you’re going to have things that work for some people and don’t work for others,” said Ariana Katana, a trained contemporary dancer and dance content creator who’s active on YouTube, Twitch and other platforms. “Also, it’s hard to dance with a headset on.”
And then there’s the issue of not being able to physically feel a virtual partner’s hand or shoulder while dancing with them. Patrick Ascolese, the creator of Trip the Light, said the experience could become more tactile in the future. “Haptic suits and wearables will be coming, but I think we’re a little away from that,” he said.
Ascolese said even with their limitations, immersive tools like Trip the Light have immense potential as judgment-free training grounds — giving reluctant dancers the baseline confidence they need to eventually step onto the dance floor with real partners in the real world, including at weddings.
“Just like anything else, practice makes perfect,” said Ascolese. “So the more time you spend in VR with a virtual partner, it works towards helping you get over that social hurdle. We are teaching you the moves that you have to do in order to go out and have fun.”
Jennifer Vanasco edited the broadcast and digital versions of this story. Chloee Weiner mixed the audio.




Lifestyle
How to have the best Sunday in L.A., according to Deidre Hall
For half a century, Deidre Hall has taken on every kind of disaster in the drama-packed town of Salem, Ill., as a star of “Days of Our Lives.”
There was the time — actually, it happened twice — when her character, Dr. Marlena Evans, was famously possessed by the devil and even levitated.
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.
Or the time a serial killer, who was actually Marlena under hypnosis, seemed to kill several beloved characters. The long-running show’s storylines have become legendary, and in March, while promoting “Hail Mary,” actor Ryan Gosling even gave Hall a shout-out, admitting he was a fan, praising the hard work of soap opera actors and calling her an “OG acting inspiration.”
But Hall’s real life in Santa Monica is much quieter than her character’s, and she likes it that way.
“When I bought my house in Santa Monica, I didn’t realize how great it would be to live near Montana Avenue,” says Hall, 78, about the popular shopping spot. Every day, she walks to the main street with her golden retriever, Riley, and enjoys Pilates, art and good food along the way. “The owners of the Farms Market even keep dog biscuits, so guess where the dog wants to go every time we walk — the Farms, of course,” she says, laughing.
When she isn’t filming the daily soap opera, which airs on Peacock, Hall enjoys raising monarch butterflies, exploring the shops and restaurants on Montana, and hosting movie nights at home with her two sons.
Here’s what a perfect day in L.A. looks like for her.
This interview has been lightly edited and condensed for length and clarity.
7 a.m.: Breakfast and dog walk
I usually kick off my day with a protein shake, feed our golden retriever and take her out for a walk. She’s a phenomenal girl. When we adopted her, her name was Riley, but I did think about naming her after Mrs. Hughes from “Downton Abbey.”
10 a.m.: Church and garden time
After I walk the dog and go to church, I like to spend some time in my yard. I’m not a natural gardener, but I really enjoy it. I started raising monarch butterflies because my identical twin sister, who played my twin on the show, planted a butterfly garden. Monarchs are amazing because they are transitional. Every year, they travel from Mexico to southern New England, but it’s getting harder for them. Their numbers have dropped by about 80%. To help, I plant milkweed, which is what they need to survive. I buy my milkweed from the Staghorn Garden on Wilshire Boulevard in Santa Monica. Julie, who owns the nursery, is delightful and has a wide variety of milkweed. The monarchs always seem to find my garden. Julie was raising some caterpillars too, and she cared a lot about them. We talked about how important it is to help the butterflies. That’s why I do this. Sometimes I get milkweed with eggs already on it, and Julie knows her butterflies are going to a good home.
1 p.m.: Walk to Montana Avenue for some lunch
I live near Montana and love taking long walks, going to Pilates and trying out the great restaurants nearby, like R+D Kitchen and La La Land. I’m a big fan of the waffles at the Courtyard Kitchen. Just a few days ago, I had a chicken salad on raisin bread with an Arnold Palmer, and it was delicious. It is right on Montana and has a nice outdoor seating area. It’s one of my favorite spots. La La Land always has a long line in the morning, which is perfect if you want coffee. They serve coffee, doughnuts, croissants and avocado toast. There’s plenty of outdoor seating, and you can even bring your dog.
2 p.m.: Peek inside a clock shop
There’s a small clock shop on Montana Avenue that’s closed on Sundays, but if you walk by, you’ll see all kinds of clocks — standing, table and wall clocks. The owner is great at fixing them. Once, I bought a wall clock from MacKenzie-Childs, but it didn’t work. And I was really upset because it matched everything else on my countertop. I brought it to the owner and said, “I love this, but I can’t make it work.” He fixed it right away. His name is John, but I call him Geppetto. And we all know why. He really does have a magic touch.
2:30 p.m.: Visit a neighborhood art gallery
Ten Women Gallery is run by 10 artists, all of whom show their work there. I was drawn to some watercolors there, bought a few cards and spoke with one of the artists. She told me, “You seem to love watercolors,” and mentioned that the artist who painted them, Pamela Harnois, lives in Los Angeles and teaches nearby. I got Pamela’s name and found out she taught at the Brentwood Art School. I was so inspired by her gift that I started taking private lessons with her on Saturdays. That gallery is where I discovered my love for watercolor painting.
3 p.m.: Grab some ice cream at Rori’s
The other day, my longtime girlfriend wanted to get ice cream and told me, “We are walking to Rori’s Artisanal Creamery.” It’s a small shop on Montana near Lincoln. They make everything themselves, using local ingredients from grass-fed cows with no added hormones. The place is family-owned and probably has the healthiest ice cream you’ll find. They switch up their flavors often, but my favorite is the salted caramel.
6 p.m.: Family dinner and movie night at home
R+D Kitchen is always packed, so my sons, who are 31 and 33, do the cooking. They come over, and together we make salads and cook dinner. There’s a neighborhood grocery store called the Farms, off Montana, a small family-run place that has everything we need. Everyone knows each other there, and people bring their dogs. We try to have movie night every Sunday. Sometimes the day changes, but we always make sure to have one night a week where we cook a meal and sit down as a family. Keeping that tradition has become really important to us. My sons are great cooks, which is funny because they definitely didn’t get that from me. [Laughs]
9 p.m.: Take Riley for one last walk and visit neighbors
After dinner, I take my dog for a walk. It’s a great way to meet neighbors. We always go around the same block. We’ve met so many people, and since she’s a golden retriever, she loves meeting everyone.
10 p.m.: News, knitting and bedtime
I am a news junkie, so I usually watch whatever is on the news before I go to bed. I have a long-standing passion for knitting. Lately, though, the news would make me drop a stitch.
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