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Jenny Rosenstrach head shot - Bon Appétit

Jenny Rosenstrach

Contributor

Jenny Rosenstrach is the creator of Dinner: A Love Story, the award-winning website devoted to family dinner, and the New York Times bestselling author of Dinner: A Love Story (Ecco), Dinner: The Playbook (Ballantine), How to Celebrate Everything (Ballantine), and The Weekday Vegetarians (Random House). She was the features director at Cookie magazine for four years and special projects editor at Real Simple for six. Her essays and articles have appeared in numerous national publications and anthologies, including The New York Times Book Review, Real Simple, Martha Stewart Living, Whole Living, and the op-ed page of The New York Times. She has appeared on NPR’s Weekend Edition and NBC’s Today. She and her husband, Andy Ward, write The Providers column for Bon Appétit. They live with their two daughters in Westchester County, New York.

Culture

How 11-Year-Olds Can Help Cook and Bake for Mother's Day

Because of its precision, its fun factor, and its instructional nature, Jenny Rosenstrach lets her 11-year-old bake (and occupy) herself
Culture

April Bloomfield Cooks Fresh Ingredients Simply, From Artichokes to Snap Peas

The season's freshest ingredients--from artichokes to rhubarb--don't need much to be delicious, especially in the hands of chef April Bloomfield
Recipes

Chicken and Cabbage Salad With Soy-Lime Dressing

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.
Recipes

Slice-and-Bake Oatmeal-Raisin Cookies

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.
Cooking

Everyone Loves French Fries

The #6 rule of a successful family dinner: Everyone loves french fries (even when they're baked)
Cooking

Start Cooking Dinner in the Morning

The #5 rule of family dinner success: Get up and get prepping
Cooking

Cook 1 Recipe, Make 3 Meals

Rule #4 of family dinner success: Cook 1 recipe, make 3 meals
Cooking

Rule #3 of Family Dinner

Rule #3: Proper planning prevents poor performance. We stole that from some Southern-fried football coach, but it applies to family dinner, too
Cooking

Rule #2 of Family Dinner

Rule #2 of family dinner: A meal in the freezer is insurance against workweek craziness
Cooking

Rule #1 of Family Dinner

Here's Rule #1 of family dinner: Not everyone has to eat the same thing the same way
Cooking

How to Eat with Your Kids Without Losing Your Mind

You love eating with the kids. You want to eat with the kids. But you don't want to lose your mind. Here's our no-fail plan to make each meal a happy one
Recipes

A Better Granola

The secret to perfectly crunchy granola? An egg white.
Culture

What to Serve Your Family the Night Before Thanksgiving

What to serve on Thanksgiving eve? Providers columnist Jenny Rosenstrach has answers
Recipes

Frico

These one-ingredient lacy cheese crackers are more impressive than any cheese board.
Recipes

Pork Loin Braised in Milk

Recipes

Pizza 6: Pan-fried Hawaiian Pizza

The pan-fried pizza move comes in handy during the summer when you don't want to turn the oven to 500°F.
Recipes

Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers.
Recipes

Emily's Meat Loaf

For her holiday party one year, my friend Elizabeth served a row of meat loaves that were presented on her finest China platters and had been stuffed with spinach and cheese. I loved that, and occasionally follow her lead for just a regular Tuesday night meal. To stuff, place half the meatloaf mixture in the loaf pan. Using a spoon, make a well down the length of the middle, then add thawed frozen spinach and mozzarella cheese into the well. Cover with remaining mixture and proceed as directed.
Recipes

Garlic Alioli

Recipes

Tony's Steak

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