What's Cookin'

I've made no secret of the fact that I have a love-hate relationship with the kitchen. Sometimes I can't wait to whip up something semi-exotic and new, while on other days I can scarcely be bothered to open a can of tuna and set it front of my disgruntled pair of kids.

But where I really excel is in watching cooking shows. Now, I know that sounds lazy and like I might be avoiding some actual kitchen work. OK, maybe there's a shred (a chunk) of truth to that. But I really love to learn about food and how amazing meals are made. That's why I was excited about my chat this week with Jeffrey Saad, a runner-up on The Next Food Network Star (season 5) and now the star of United Tastes of America, which debuts Tuesday, Nov. 16, on the Cooking Channel.

These TV chefs are passionate about what goes on those plates, which is why it's fun to watch them – and talk to them. Saad, who has a 14-year-old daughter and 10-year-old son, is really fired up about his new show, which explores American favorites – such as hotdogs, pizza and doughnuts – and how they're given treatments by different chefs and kitchens throughout the U.S.

"You're seeing the most cutting-edge version – sushi pizza – to the classic version. Then it goes to something in-between," says the Bay Area-based chef.

His primary passion seems to be about bringing his own kids into his culinary world – and inspiring other parents to do the same.

"Cooking with kids is a way to get closer," Saad says. And teaching them about cooking helps kids learn about where our food comes from so that they "continue to eat well."

But how do you do that? Especially if you're like me and would rather watch than dive in with your own spatula?

Here are a few of his tips:

• Allow kids to drive the process. Let them do more than stir. Ask them to taste the food and give their opinions. "Does this need more salt?"


• Find recipes that are theatrical. "Kids are very visual," he says, so pick recipes in which the food rises dramatically (like his family's puffy pancakes) or has a strong visual element.


• Let them create. Take out all the leftovers and let them put together a meal, like construct their own quesadillas or pasta fillings.


• Beverages. "Make more smoothies!" Use up those spotted bananas.


• When your kids get "kitchen weary," create a fun meal for their friends for play dates or sleepovers. It makes the visitor – and your child – feel special.


• Get them to taste stuff, even if they try to turn their noses up at it. Saad uses the "Two-Bite Rule": "One to get over your attitude and then one to find out if you really like it."


• Allow them to "eat like the adults." Always. Don't make two or three meals for everyone in the family.


• Use spices and allow kids to explore flavors. If you want to ease into it, then add spices you like to their favorite foods. If your child likes tomato soup, then incorporate some spice into it.

Hungry for more? My daughter's always wanting to put together Sunday breakfast for the family, so Saad's video about how to make quick, easy and fluffy scrambled eggs is a keeper:

Just Say 'No' to Pot(lucks)

I know it's too late for this year's midterm elections, but I am hoping I can just slightly alter one of today's proposed amendments: Instead of legalizing certain substances, I propose this instead: Let's make pot(lucks) illegal.

I'll rally local politicians and activate citizens after this year's holiday season, when this insidious issue is fresh on the minds of everyone who's had to combine cold pizza with a green bean salad. Sure, I won't want to spend $140 million of my own fortune, but I feel as though this problem, which strikes deep into our schools and homes, can finally be brought out into the daylight where we can make mincemeat out of it (and that's something you should NEVER bring to a potluck).

I understand how they happen. A friend decides to host a spur-of-the-moment party and doesn't have time to run to Gelsons for the fabulous deli tray. One mom on the fringe is trying to single-handedly put together a gathering to celebrate the many cultures that make up the kindergarten kids and their parents. But Korean kimchi just isn't going to mix very well with that bucket of KFC that I hastily had to resort to after working late the previous evening and scrambling just to get myself to the gathering – thus, not very accurately representing my "culture" (really!).

Don't get me wrong. I love all food from all cultures (even Kentucky). I believe my children should experience and come to appreciate such delicacies as oxtail soup, squid stir fry and curries of every color. But all in the same meal?

Aside from the mishmash of culinary styles that are forced to come together on one plate, how about the utter assault on the concept of a well-planned and prepared meal wherein the appetizer whets your appetite for the salad, which provides a perfect precursor to the main dish? Or gosh, I'd just settle for, "Hey, this stuff kind of goes together OK and isn't going to make my stomach stage a revolt."

And I've bought the bill of goods that goes with these potlucks: "It's cheaper," "more convenient" and – yes, "easy." I don't have all the answers, and the solutions are complicated and can be expensive. When the host doesn't have the time, then what? Caterer? Food truck? A big pizza parlor bill? And even I'll admit that good things can come from potlucks. In fact, my children's elementary school threw a potluck that was so massive that I could've put together a menu of several different complementary dishes from 13 countries – and some of the dishes were phenomenal.

And maybe I'm just bitter about the fact that if I sacrifice my "free" time to prepare a dish or a meal, then I want to be able to serve it to an appreciative crowd – not just for the accolades but for the spirit of sharing food and getting to know people, which is what eating together is supposed to be all about.

So please, everyone, until I can get this on next year's ballot, just remember: Say "no" to potlucks.