At Food & Wine, we always keep an eye out for trends—those moments of galvanizing change. The biggest change in the food world right now is the emergence of an unusually powerful foodie class: kids. The 16-year-old son of one of my best friends, for instance, is a chocolate connoisseur, able to blind-taste artisanal bars and determine the amount of cacao in the blend and the beans' place of origin; he's been egging his not-so-food-focused mother into trying new recipes. This issue is devoted to the give-and-take between parents and kids who love food.
Chef Emeril Lagasse has two able sous-chefs at home: his children, E.J. and Meril. Four-year-old E.J., who has been known to belt out Elvis Presley songs with astonishing accuracy, helped create the chunky vegetable soup in our Well-Being column. Chef Wolfgang Puck, celebrating the 25th anniversary of his iconic L.A. restaurant Spago, gets his 21-month-old son going early with crisp potato pancakes topped with smoked salmon. F&W's Ultimate Kid Cook Contest confirmed that our culinary future is in capable, caring hands. Eight-year-old Dani Shaub, one of our winners, not only makes terrific chicken fajitas, but she also uses the profits from her kids' cooking camp to sponsor a needy child in South America.
Other stories look at the culinary relationships between adults and their parents. Alex Roberts, chef at Restaurant Alma in Minneapolis, turns to his farmer father for ingredients; we offer five of Roberts's recipes in "Honor Thy Farmer." And Spain's brilliant avant-garde chefs Juan Mari Arzak and Elena Arzak, probably the most talented father-daughter team in the history of cooking, share some of their mind-expanding dishes in our Master Cook column.
I hope this issue motivates you to cook with your kids, for your parents or for yourself—the recipes are delicious no matter how, or for whom, you make them.
Where I'm Coming From
My recent expeditions in New York City:
Gramercy Tavern As a longtime fan of the restaurant's new chef, Michael Anthony, I was happy to taste his sublime food, such as the lightly smoked trout with sunchoke puree. details 42 E. 20th St.; 212-477-0777.
Trestle on Tenth Fell for Swiss chef Ralf Kuettel's flavorful take on roast pork with rye berry pancakes. details 242 10th Ave.; 212-645-5659.
Mercat At this loud, fun tapas spot, I loved the charcuterie platter paired with a pint of creamy beer from Sixpoint Craft Ales brewery in Brooklyn. details 45 Bond St.; 212-529-8600.
Do you ever cook with your kids? I'd love to hear what you make together.