Fresh kale and coconut milk come together in this a fragrant dish that makes a great vegetable side or light main course.

Here's a pumpkin nut bread recipe that makes for a wonderful project on a crisp autumn afternoon.

Young chefs can easily make this simple soup, perfect for a brisk fall day. Along with being very flavorful, it makes a perfect pre-dinner appetizer or lunch!

Serve this seasonal carrot salad at Easter brunch this year, and it just might hop onto your family's list of healthy favorites.

This gluten free stuffing matches the distinctive nuttiness of quinoa with the tart sweetness of dried cherries.

Has your junior chef moved beyond chicken nuggets and mac and cheese? Challenge him to create his own brand of infused olive oil.

In Japan, ozoni is one of the main dishes eaten on New Year's Day. Here's how to make this delicious traditional dish with your child.

It's food. It's Thanksgiving tradition. And guess what: Cranberry Sauce is also science! Try our simple recipe/experiment.

Your child is sure to find this colorful pink, green and white salad simply irresistible. For an added challenge, give your youngster a pair of chopsticks!

Give your child a taste of life in Civil War era America by mixing up a batch of old-fashioned cornbread, adapted from a 19th century recipe.