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When my daughter was born, it seemed like an age would pass before I’d have to worry about childproofing. That tiny, immobile munchkin on the play mat was going to stay like that for seven years while we caught up on sleep and became perfect parents. Then — and only then — she would move on to being a walking, reaching little person.

My baby did not get the memo, apparently, because now we have a curious 14-month-old on the verge of discovering that the knobs under the kitchen sink are portals to a trove of forbidden treasure. The time had come to disappoint her instincts, and relieve my anxieties. Here’s how I childproofed my kitchen.

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My husband, Dan, would eat a cheeseburger pretty much every day of the week if I let him. This is not conjecture; it’s an established fact. It’s his desert-island food, and should we ever be stuck on a magical cheeseburger-filled desert island, he’s free to eat as many as he wants, as often as he wants.

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A Better Way to Heat Up Tortillas

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I invested in a wok a few years ago, mainly to stir-fry and do high-heat cooking. I didn’t make the decision lightly, though, since a wok takes up a fair amount of room and needs care and maintenance to work at its best. I was worried it would only be able to do one thing well, but it’s actually a really versatile piece of cookware!

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Getting dinner on the table during the week can be a feat even in the best of times. Making that happen when you’re juggling a busy schedule can feel almost impossible. You’re certainly not alone on that one; we’ve been there, too.

Luckily there’s a solid dinner solution, and it doesn’t involve takeout, cereal, or random grazing through the pantry. These 20 meals are just what you need in your back pocket when you want a satisfying dinner, but are short on time and energy.

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There’s nothing I love more than a breakfast recipe that can double as lunch or dinner fare, and this super-herby, substantial frittata does just that. We do a lot of very simple cheese frittatas around here, but recently before a weekend camping trip, I thought about making one that had a bit more heft to take on the ferry for lunch. I sliced some potatoes, found a little log of goat cheese in the refrigerator, and cut up all the herbs we had on hand. Before I knew it, a rather perfect frittata was born.

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It’s been a while since I was in college, but when it comes to care packages, I’m quite sure things haven’t changed very much.

A few favorite store-bought things are always nice, but the very best things will always be freshly made snacks and treats. They’re a nice reminder of home and help fuel late-night study sessions and tough exams.

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I’ll be completely honest: Being a food writer and photographer means my family is used to eating odd food at even odder times of the day. During the summer holidays, this is not much of an issue – my daughter will happily eat breakfast for dinner if I’ve been shooting pancakes in the bright afternoon light, or sit down for supper at 8 p.m. after I’ve taken advantage of the soft evening light to get a nicely shadowed shot.

But come September, the start of the school year means it’s time to get everyone back in a regular routine. I need a repertoire of simple meals that I can make within 45 minutes (at most!) with only a little planning and prep work. I always fall back on meals inspired by my ethnic background — things like quick curries, stir-fries in the wok, and bowls of lentil dal with easy roti on the side.

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