Inspiration and Background:
What inspired you to start Preppy Kitchen, and how did you get started in the culinary world?
I’m a mom-taught chef who started out as a middle school math and science teacher. When my husband and I wanted to start a family, I knew I would want to be home more, and he encouraged me to pivot to my other passion, food, and teach people how to cook. Thus, Preppy Kitchen was born.
Can you share a bit about your culinary journey and any memorable experiences that shaped your career?
I really just think of myself as a teacher. I never would have imagined that I would have a cookbook, let alone two, when I was a math and science teacher worrying about tomorrow’s lesson plans. The most memorable moments have come from meeting people who use my recipes and watch my videos, and listening to the amazing stories they share. Food is really a place where we can come together.
New Cookbook:
What inspired you to write this new cookbook specifically for kids and families?
Life has gotten exponentially busier as my sons George and Lachlan have gotten older, and I still want to make delicious food for my family but in less time (and with no added stress). My new book is filled with just that- quick and easy recipes, so no matter how little time you have, you can still make an amazing meal. I streamlined the recipes so there are fewer ingredients where possible and gave tips for using all our favorite time-saving appliances, from air fryers to slow cookers.
Can you tell us about the theme of the cookbook and what sets it apart from other cookbooks?
Aside from all my recipes being tested over and over until they are foolproof, this book really focuses on delivering a variety of delicious recipes that are quick, easy, and full of timesaving tips, including how to use your air fryer, slow cooker, and instant pot where possible. Almost every recipe has ingredient variations given, so you can try using different flavors and proteins based on what you already have in your pantry, fridge, or freezer. Plus, the baking recipes are super adaptable– choose if you want to make the chocolate cake as a layer cake or sheet cake, or try it as cupcakes next time. I want you to come back to the book again and again, using all of my tips, hacks, and guidance to make the recipes your own.
What are some of your favorite recipes from the new cookbook and why?
It’s very hard to choose a favorite but the Cheesy Turkey Meatballs with Pasta is a family favorite we all love. It’s a dish inspired by one my mom made for me growing up. It’s comforting and nostalgic, and just all-around delicious.
Cooking with Kids:
Why do you think it’s important for kids to learn how to cook?
Cooking is a great life skill to have. It really sets you free and allows you to make food you enjoy and feed people you love. Cooking is also one of the few things we still do that’s tactile, and requires our attention. We are not on screens, but instead we are focused and together. It’s really a meditative moment where parents can bond with children in a unique way.
What are some tips you have for parents who want to involve their children in cooking?
Just get them in the kitchen and find ways for them to help. Even if it’s as simple as stirring together the ingredients you already measured out and put in the bowl.
Watching their excitement when they see how that runny batter turned into big fluffy muffins in the oven, and knowing they had a part in that is pretty magical.
Are there any specific recipes in the cookbook that are particularly kid-friendly or easy for young chefs to try?
Since the book is “super-easy” nearly every recipe would work with kids. The build-your-own cookie cupcakes would be a really fun place to start since little ones can choose their favorite cookie to incorporate into the batter and frosting.
There are also two recipes in the book that my kids love to cook all the time– George’s Pancakes and Waffles and Lachlan’s Favorite Banana Bread.
Personal Touches:
Do you have any personal anecdotes or stories related to the recipes in the cookbook?
So many of the recipes are personal because they are variations of things I grew up with, like My Grandfather’s Cioppino and the Oatmeal Lace Cookies. Nana’s Vegetable Soup is one my mom will make when she comes to visit the farm in the summer and picks whatever abundant vegetables are out in the garden to make this vibrant and easy dinner. The Cream Cheese and Caraway Stuffed Salmon is a mashup of a few dishes I’ve loved for a while. The Perfect Vanilla Cupcakes are the most requested recipe from my friends. I’ll bring a big batch to most of the parties I get invited to, so I was very excited to include the recipe in the book.
Are there any family recipes or traditions included in the cookbook?
So many recipes in this book are from my family. The Butter-Basted Sea Bass Fillets with Citrus Salsa is a recipe we enjoy throughout the summer when the grill is out, and we are eating al fresco. The Olive Oil Cake with Whipped Mascarpone is the cake I regularly make for myself on my birthday (it’s that good).
Healthy Eating:
How do you balance making recipes that are both delicious and healthy for kids?
My biggest advice– don’t skimp on the veggies! A lot of times, unhealthy eating comes down to us not wanting to use our valuable time or energy for a couple of extra steps (like making a salad to have a side of veggies), so we look for shortcuts. My new book is full of shortcuts, including a pantry of convenience chapter that shows you how to get set up for success and have tons of dressings, dry mixes, and the rest on hand so you can minimize extra time spent in the moment. You can quickly bring some well-salted water to a boil and blanch the veggies you have on hand in 3 to 4 minutes, then use that same water to make a batch of pasta. Top it with the homemade Pesto-by-the-Batch you made last month and stashed in the freezer, and just like that, your meal is ready!
What advice do you have for parents who are trying to get their kids to eat more vegetables or try new foods?
In our house, the rule is you have to try it. If you don’t like it, that’s fine, but you won’t know until you have some.
Fun and Creativity:
How do you encourage creativity in the kitchen when cooking with kids?
Once kids have the basics down, you can give them space to be creative. This could be choosing the spices in a pasta sauce, toppings on a pizza, or decoration scheme for a cake. It’s just important to give them support as needed while not taking over the project. Things never have to be perfect.
Do you have any fun cooking activities or challenges that families can do together?
I would encourage families to try a weekend meal they can make together. Pizzas are a great place to start. You can make the dough from scratch, make the sauce, and do the assembling. Once you’re all confident in the kitchen, you can move to weeknight meals where the pace is less leisurely.
Behind the Scenes:
Can you share any behind-the-scenes stories from the process of creating this cookbook?
As my twin boys Lachlan and George have gotten older, life just gets busier but I still want to make delicious meals. As I tested recipes my main focus was how can this be more easy, flexible, and fast so it was a really fun challenge for myself.
What was the most challenging part of writing this cookbook, and what was the most rewarding?
The most challenging part was choosing the recipes, I had so many requests on the last book tour that I kept in mind, plus a ton of recipes I had been dreaming up for the book over the last couple of years. There are, however, only so many you can include in one book! The most rewarding part was tasting the finished dishes at the end of development when they had been refined to work easily and taste delicious!
Future Projects:
Do you have any upcoming projects or plans that you can share with our readers?
My book tour is in August, and I cannot wait to get out there and meet some lovely people, sign books, and hear wonderful stories about food.
Are there any other themes or types of cookbooks you’re interested in exploring in the future?
I have so many ideas, from baking focused to recipes for kids.
Advice and Tips:
What are some common mistakes people make when cooking with kids, and how can they avoid them?
Set things up so you and the kids will have fun. This means doing some extra prep work beforehand. Forgetting to break all the steps down can make the process more stressful in the moment. I recommend having every single thing you’ll need at hand– from ingredients to tools to kitchen towels for cleaning up– at the start so you can simply focus on the recipe and enjoying the time with your kids.
What are your top three tips for parents who want to foster a love of cooking in their children?
Get kids in the kitchen and involve them in everything they can do. A three-year-old can add spices and mix anything! A ten-year-old can stir the sauteing vegetables or bread the chicken cutlets. Giving them these age-appropriate tasks gives kids the confidence to take charge in the kitchen. We would make pizzas just about every Sunday. Eventually, the repetition really sunk in and my boys can now make the dough from scratch and have a great time!
Personal Favorites:
What is your all-time favorite dish to cook, and why?
I love eclairs. They are the perfect combination of creamy, crisp, decadent but delicate, and just plain delicious. I could eat an entire batch on my own, so I only make them when I have guests on the
way!
If you could cook a meal for anyone in the world, who would it be and what would you make?
I would cook for my mom and, preferably, with her. Our time in the kitchen is so special to both of us. The menu would include a Greek salad, Spicy Greek Orzo (a recipe in the new book), Spanakopita, and a lemon roll cake (her favorite).