Following a newsletter on children's eating habits, the author received a significant amount of positive feedback from parents who identified with the challenges of feeding kids. The piece conveys a sense of community and openness, inviting further input on cooking preferences. It introduces a mix of family-friendly recipes while acknowledging the reality of kids' palates, preparing a feasible approach to meal planning that balances different tastes. The author emphasizes their willingness to adapt based on reader suggestions and experiences, reinforcing an interactive cooking dialogue.
After last week's newsletter about the food my children eat (and don't eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen.
The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
We're returning to more typical programming, which is to say a mix of recipes for all ages, but with a few that explicitly seem more kid-friendly.
I wouldn't put down a pot of spiced chicken and rice with cardamom and cinnamon in front of my kids just yet—there's only so much whining and mewling about nuts and spice that I can take.
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