.smittenkitchen's kids and husband all like varying degrees of spiciness in their food. This dinner manages to satisfy them all.
, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
My husband and I have a joke about how much he likes my cooking. “This is delicious!” he’ll say as he shakes a bottle of Sriracha all over the soup/tacos/omelet/spaghetti I’ve made. I’ve learned not to take it personally, and in fact I’ve joined him, finding that my own spice tolerance has slowly crept up from virtually nonexistent to “Who finished the chili crisp again?!”
Then there are the other two people in our family: the Picky Contingent. The older one, never wanting to miss out on the fun, asks for a microscopic dot of hot sauce on his plate at dinner and then immediately washes it down with half a glass of water. Still, this is progress. The four-year-old, also known as the one who recently requested “pasta with nothing on it and nothing near it,” would prefer not even a speck of black pepper in her food.
What’s a cook who refuses to make multiple versions of the same meal to do? The first time I make something, like this asparagus stir-fry that’s loosely inspired by my love for Sichuan dry-fried green beans, I go easy on the heat. Mostly I’m just trying to get everyone to the table.
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