Instead of a Tastykake Coconut Junior Cake and BBQ Pringles, consider a basil-and-cheese mini frittata.

The fall, 2019, semester of My Daughter's Kitchen kicks off with a power-packed spinach and egg frittata.

The first graduates of My Daughter's Kitchen cooking program reunited to share a meal once again.

As the parents sampled the work of their children, there were many compliments and requests for seconds as the students basked in the praise.

Students show off their new cooking skills by preparing a meal for teachers, parents, and invited guests.

When coming up with new recipes for My Daughter’s Kitchen, the challenge is multidimensional.

Mushrooms sub for meat in this cheesesteak recipe, developed by My Daughter's Kitchen volunteer Mari Bartram.

It’s much more fun to make a dinner that everybody likes.

With a shape like a taco and flavors like Chinese food, Turkey Lettuce Wraps surprised and delighted the student cooks.

As anyone who has ever taught a class of children knows, there are a million things that can go wrong. But we got lucky.

"Did I just make that?!" Students marvel at the elegant salmon dish that started out as food in folded tin foil.

Moroccan stew was unfamiliar to nearly all the students participating in the healthy-cooking program.

Ginger. Quinoa. Squash. Making the Moroccan stew meant trying many flavors for the first time.

A lot of vegetables and spices went into a dish the students had a hard time pronouncing, but a good time eating.

This week's recipe, for Shakshouka, also inspired a geography lesson.