If Your Kids Like: Grilled Cheese
Try: Fontina Cheese and Prosciutto Panini With Fresh Basil
By Wolfgang Puck, owner of almost 100 restaurants worldwide, including Wolfgang Puck Bar & Grill

"All children love grilled cheese sandwiches, and my kids especially love this version," Puck says. "And so do I." This recipe's a favorite with all four of his sons, who range in age from 2 to 19.

What you'll need:
1     Tbsp Dijon mustard
1     Tbsp mayonnaise
4     slices sourdough or whole-wheat bread, cut 1/3-inch thick
6     thin slices Fontina cheese (or Swiss or mozzarella)
4     fresh basil leaves 2 slices prosciutto
1     large organic Roma tomato, cut into 8 slices

How to make it:
1. Preheat panini maker, double-sided indoor grill, or cast-iron skillet set to medium heat.

2. Mix together mustard and mayonnaise. Brush one side of each slice of bread with mixture. On plain side, stack 2 slices cheese, 2 basil leaves, 1 slice prosciutto, and tomato slices. Sprinkle tomato with some freshly ground black pepper. Layer on remaining cheese and top with remaining bread slice, mayo side facing outward.

3. Cook sandwiches side by side in panini maker or indoor grill, about 3 to 4 minutes, or until cheese has melted and bread is brown and crispy. If you're using a skillet, place a heavy pan on top of sandwich to weigh it down. Cut sandwiches diagonally. Serves 2.


If Your Kids Like: Fish Sticks
Try: Corn-Flake-Crusted Halibut with Tomato Dipping Sauce
By Alex Stratta, executive chef at ALEX and Stratta restaurants at Wynn Las Vegas

Stratta serves this dish to his 18-month-old twins, and it trumps frozen fish in a big way. The fresh halibut is baked until flaky, and the homemade tomato sauce--which can be prepared a few days in advance--will make kids forget ketchup.

What you'll need:
1 c corn flakes
1/2 c panko (Japanese bread crumbs)
1 tsp kosher salt
1 10-oz fresh halibut filet
2 whole eggs
1 Tbsp milk

How to make it"
1. First, make the breading: Pour corn flakes into a large zip-top bag and smash until flakes are a similar size as panko. Mix panko into flakes. Season with salt and pour contents into a shallow bowl.

2. Cut halibut into sticks about 1 inch wide by 3 inches long. Season with salt and pepper.

3. Preheat oven to 375°F. Beat eggs and milk. Use a brush to coat fish sticks with egg wash. Dredge each stick into bread crumbs and then place them on a baking sheet pan fitted with a roasting rack. Bake sticks about 5 to 7 minutes, or until golden brown. Serves 3.

Tomato Dipping Sauce

What you'll need:
2     Tbsp extra-virgin olive oil
1/2     c diced sweet onions 4 chopped garlic cloves
4     c chopped fresh heirloom tomatoes 4 basil leaves

How to make it:
In a medium-size saucepot, heat olive oil on medium heat. Cook onions about 3 minutes, or until translucent. Add chopped garlic; cook 1 minute. Add tomatoes and basil leaves and lower heat until sauce simmers. Thicken for 2 hours. Strain with a fine mesh sieve, season with salt and pepper, and serve warm.