When my son was two months old, cooking for my family and mothering was easy. I would put him in his rocking chair next to me, give him a toy, and start cooking. He was my audience, so I took to describing the menu out loud. Sometimes he would fall asleep, sometimes he would babble along, but most of the time he would just listen. Although he was still nursing, I let him taste things: a juicy peach, a sweet apple, or a pickle on the tip of the tongue. Fresh carrot sticks and artichoke leaves for chewing. Even lemon wedges that he loved sucking despite the sourness. When starting solid foods, he loved eating from the first day on. He was curious and adventurous, and had tried strong cheese, green onion and sardines by the time he was one.

Cooking for toddlers doesn’t have to be a hassle or boring. © Kenneth c. Zirkel

Once he started walking, the plastic dishes he played with weren’t enough. If hungry and tired, he would grab my legs and demand food. Giving him little snacks, such as a piece of cheese or a chunk of bread wasn’t much help: it would just make him cry louder for more. He came up with a solution. One day, he pushed a chair across the kitchen and extended his arms upwards, making it clear he wanted to be picked up. Standing at the counter by my side, he was happy again. He helped me throw peels in the sink, he watched as I minced his fennel, he tried everything raw and spit it out (or not), he splashed water and banged spoons. Instead of becoming impatient, he uttered sweet and eager “mmm” sounds while seeing the food being made. He then ate with even more appetite. He is now two years old and loves everything from wheat bread to cherries, cucumber salad with tarragon to roasted quail, olives, and saucisson.

He eats anything as long as it’s tasty as the food we adults like.

Before you try this at home, here are a few tips:

- Keep it simple: babies and toddlers love to discover the real taste of things. Don’t use sugar or salt before they are one. Sugar is seldom necessary and can be easily replaced by fresh or dried fruit or honey.

- Be creative with spices and herbs. A touch of curry, cumin, turmeric, or cinnamon will do wonders to a baby’s purée or soup, as will a few chopped herb leaves such as fresh tarragon, chives, basil, or mint. Feel free to use garlic and onion.

- Keep a few staples in your freezer: a little jar of mashed potatoes, some individually wrapped chicken breasts and fish filets, frozen veggies to throw in the steamer, sliced bread, or little raviolis will always be helpful when you’re in a rush.

- Let your baby decide… Don’t think you know what she will like or dislike. Let her try everything (as long as there’s no allergy or choking hazard) and see what happens. If she turns something down, offer it again another day, maybe with a different twist. Let her chew on things, play with food, and try yours.

Here are some of my son’s favorite recipes, simple dishes that are easy and fun to make.

Avocado Appetizer
A great finger food, avocado is healthy and keeps your baby busy in the high chair while you prepare his main dish.
From 6 months on.
One baby portion is about a quarter to a third of a ripe avocado.

Remove the skin and dice.
Add a splash of fresh lime juice and a pinch of fleur de sel (for babies over 1 year).

Velvety Soup
From 6 months on.
4 baby portions (can be frozen) or 1 baby portion and 2 adult portions.

1 small white onion, minced
3 small organic zucchinis, unpeeled, in little chunks
Vegetable broth
Your choice of herb or spice (my favorites are cumin, tarragon or mint)
2 individual portions of Saint-Moret, Kiri, or cream cheese

In a saucepan, brown the onion lightly in some olive oil. Add the zucchini, then broth to barely cover it. Bring to a boil, lower the heat and simmer until the zucchini is tender, about 15 minutes. Add the spice or herb. Put in a food processor, add the cheese and blend until smooth. Season to taste and serve.

Surprise Pasta
From 18 months on.
1 baby portion and 2 adult portions.

200 g penne
100 g tiny green peas (fresh or frozen)
2 tablespoons olive oil
1 teaspoon finely chopped dill
3 tablespoons crème fraîche
90 g salmon or trout roe
Salt and pepper

Cook the pasta in boiling water until tender (about 12 minutes), add peas for one minute (3 minutes if frozen). Drain. Return to pot over very low heat. Mix in the olive oil, dill and crème fraîche. Season to taste. Remove from heat and mix in the roe just before serving.

Baby hamburgers
From 12 months on.

100g very fresh ground beef
1 tablespoon finely chopped chives
1 tablespoon finely chopped basil
1 teaspoon olive oil
1 teaspoon Worcester sauce
1 pinch salt

Mix all the ingredients until mixture is smooth. Make 2 or 3 patties. Heat a non-stick pan and fry the patties about 1 minute on each side. The meat should be cooked through, but still soft.