People with young kids often ask me what I cook for mine since dinner can’t actually always be plain rice or pasta. (Or can it?) This goes doubly for what I put in my daughter’s lunch box: I’m sorry to tell you I don’t have any brilliant, genre-exploding solutions there.
I always have that question for my food colleagues, too. What do they make for their kids? What will their kids actually eat?
So I asked a few of my co-workers what they cook for their kids that actually gets eaten (as opposed to rejected with wails of anger, despair or disgust). Their replies are below. None of this is “kid food” — just delicious stuff that works for an all-ages group.
Huli Huli Chicken: In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice).