Recipes for Kids

At Quin Candy in Portland, Oregon, owner Jami Curl uses all-natural ingredients, including food coloring. To make these bright citrus lollipops, look for a natural food dye that is high-heat stable so that it maintains its color when added to the hot sugar. If you prefer to use artificial food coloring, start with 1 drop and then add gradually. Alternatively, you can skip the food coloring all together for a more muted color with flecks of fresh citrus zest.

In contrast to its mod white tables and neon-red lamps, Ketchup dishes up old-school diner food. Before serving this hearty sandwich, which is spiked with the restaurant's signature condiment, chef Christopher Tunnell ran it by his mom. "When she tasted it, she was proud," he says.

Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang. She's let hers sit for up to three days, which adds even more texture and complexity.

Chef Tim Maslow coats hot dogs in a fresh corn batter and fries them, then tops them with a playful relish made with imitation crab, pickle and yellow mustard.

Because this dish requires raw tomatoes, use the freshest, ripest tomatoes you can find. A summer farmers' market would be an ideal source.

These fries have a cult following at The Breslin. Boiling makes the potatoes tender; double-frying makes them insanely crispy.

Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.

This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce.

Daniel Wright tops these inspired hot dogs with wasabi mayo and a ponzu-spiked cabbage and carrot slaw. Cutting a cross pattern into the ends of the dogs helps them get crispy.

Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Wurstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.

This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.