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The first time I made granola with my now 5-year-old daughter, she wasn’t quite 2 years old. She wore an adorable little apron, had her own mixing spoon, and I picked out a “just the right size for this batch of granola” bowl for us to work in. Moments after starting our granola project, oats and maple syrup littered the floor, her step stool, and her hair. And that’s when I learned that when you’re cooking with young kids, you need a much bigger bowl than you think.
No, even bigger.
<p><a href=’http://www.thekitchn.com/cooking-with-kids-youre-going-to-need-a-bigger-bowl-238320′><strong>READ MORE »</strong></a></p>
If you’re looking to add some pop, snap, and bubble to your holiday occasion, cava is pretty much always a good solution. Spain’s answer to Champagne can make the leap from office white elephant party to black-tie dinner party with aplomb. In fact, we’d argue cava is so versatile that you should just buy a case now.
But our favorite way to use cava this time of year is in punch. (Because what are the holidays without something fizzy, festive, and spiked?)
<p><a href=’http://www.thekitchn.com/why-cava-is-the-best-bubbly-for-punch-238367′><strong>READ MORE »</strong></a></p>
