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A Navajo family in Arizona’s Canyon de Chelly taught Blake this recipe, lightened here with less sugar and butter.

People go crazy for this stuff. It’s spark-y, quite delicious, and a natural mixer for margaritas!

This is a combination of two recipes from our two favorite tamale makers: Jen’s grandma and our friend Martha Clark.

When kids are busy they’re not thinking about what foods they like and don’t like. If you’re prepared with a veggie-packed snack, it might get gobbled up quickly just for the sake of hurrying back to playing. Wrap these individually in foil for take-along snacks or lunch; or serve right away for a tasty dinner. Cut in half for little hands.

All kids like fruit roll-ups, which are basically just dehydrated purees, so why not try it with veggies? Using various combos that are interesting, fun, and sweet, you’ll be sure to get some veggies into your kiddos. If this is too sweet, add a squeeze of fresh lemon juice or a few strawberries to the puree.

When kids have a chance to grow food, they learn where food comes from and develop a reverence for the earth. Chopping the vegetables into small pieces retains their texture but makes them more palatable to young taste buds. As with all tacos, these are easy to customize.

When shopping, let your children choose vegetables that look appealing to them; this increases their natural curiosity and willingness to taste.

Incorporating veggies is a great way to “health up” this family favorite.

This elegant dish from Chef Bradley Taylor, owner of DeSoleil restaurant on Grand Anse Beach, contrasts the tart sweetness of tamarind pod (a staple in Thai cooking and the base of Worcestershire sauce), the pungent salty-sweetness of oyster sauce, and the unique heat of ginger.