Cooking Shortcuts

Don't dumb down the food. True, kids have delicate taste buds, but that doesn't mean they should be served only pasta with butter. In fact, it's all the more reason to give them flavorful food; with their naturally sensitive palates, children really notice when something tastes good. I expected my kids to shun garlic when they were babies, for instance -- but a little bit makes so many things taste better, even to a 1-year-old! I do avoid very spicy foods and funky, stinky things like blue cheese. Other than that, I cook the same kinds of meals for my family that I used to cook for friends.

Streamline your storage

To decide what to keep, pitch, or box:

Food You should thoroughly clean your fridge and freezer at least twice a year and get rid of everything you're not certain your family will eat.

The pantry's a bit more challenging, since most things there are probably months or years from expiration. But, again, be honest. Is anyone ever going to eat those canned beets? Will you get around to soaking those dried kidney beans for chili? If you have to think about the food for more than 20 seconds, set it aside to give to a shelter, where it might do some good.

How many spices are in your rack? Too many past their prime, probably. Ground spices have a life expectancy of two to three years, tops; whole spices like cloves and nutmeg, up to four. Dried herbs keep their zing only a year or two. Not sure how old that jar of tarragon is? If the color's faded, or it's lost its aroma (crush a few leaves between your fingers and sniff), toss it. And the next time you open a fresh jar, write the date on it with a Sharpie.

Jeanne Besser, a mom of two, and Susan Puckett are authors of The 5:30 Challenge Cookbook.