Pasta Alla Vodka for the Adults, Fried Rice for the Kids

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By Emily Weinstein

This week at New York Times Cooking, we published an amazing list of recipes that kids — a notoriously choosy (and highly ungrateful) demographic — actually love to eat, sourced from readers of this very newsletter. But let’s not neglect the adults! We’ve got Eric Kim’s fiercely boozy ricotta pasta alla vodka below, alongside recipes for every eater.

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1. Ricotta Pasta Alla Vodka

Eric Kim’s spin on the Italian classic is especially fun: It’s spicy, creamy and heavy-handed with the vodka, sporting a cool scoop of ricotta on top.

View this recipe.

2. Lemony Greek Chicken, Spinach and Potato Stew

Sarah DiGregorio has created an easy one-bowl meal with Mediterranean vibes. Using ground chicken (rather than bone-in chicken) is a good shortcut that still gives you a flavorful soup.

View this recipe.

3. Bacon, Egg and Cheese Fried Rice

The raucous mash-up I didn’t know I wanted, but very much do: a bacon, egg and cheese sandwich crossed with classic fried rice, courtesy of Kay Chun. Use leftover rice, farro or barley here.

View this recipe.

4. Butter-Poached Shrimp With Dill Mayonnaise

Here’s the pitch: shrimp scampi, minus all that garlic. The shrimp cooks up beautifully in only five minutes, and Melissa Clark adds dollops of dill mayo to serve. (Use dill left over from the chicken stew above!) I made this last night with frozen shrimp, which I usually have in the freezer.

View this recipe.

5. Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

This recipe by Zainab Shah was one of the dishes we featured that kids love. Take it from Emerson, age 6: “Just the flavors are just like dancing, like they’re dancing on your tongue and really just like delicious.”

View this recipe.

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