Whether you're a new parent cooking for the first time or tired of cooking individual meals for everyone in your family; "Cooking for Baby & Me" is your go-to source for healthy and delicious recipes. Top chefs and leading doctors join together to prepare quick & easy dishes, using the same farm-fresh ingredients in meals the whole family will enjoy.
SUMMERtime means hot days & light meals! The fruits and vegetables that are available in the summer are endless - Tomatoes, Peaches, Zucchini, Blueberries, Watermelon and so much more. Try these Chef Created Pediatrician Approved recipes that are perfect breakfast, lunch & dinner!
SPRING has Sprung! Time for a whole assortment of fruits and vegetables - Peas, Strawberries, Carrots, and the list goes on! Tired of your old recipes? Spruce up your recipe repertoire with these Chef Created Pediatrician Approved recipes!
Choose an ingredient that you make all the time for some new ideas or experiment with one you haven't yet approached. Chefs share the insight they've learned in cooking for their children, such as developing their palates with herbs to promote healthy food choices through adulthood. Doctors provide learned advice, such as introducing a variety of flavors, textures & color to help deter picky eaters.
CHEF CREATED PEDIATRICIAN APPROVED Always check with your pediatrician before introducing new foods.
We may even inspire the next generation of great chefs!
Executive Chef of The Moshulu Restaurant and Bar Chef Bonett has developed a signature style that emphasizes fresh, seasonal ingredients to create fantastic dishes from the traditional to the more exotic. Throughout his twenty-year career in Philadelphia and the surrounding suburbs; Anthony has worked and headed the kitchens of some of Philadelphia’s most well-regarded restaurants including his present position at The Moshulu.
EXECUTIVE CHEF/PARTNER Chef Patrick Feury lives and breathes food. Growing up, Patrick was exposed to aqua farming and also helped raise sheep with his parents at the young age of five. His exposure to pastoral farming and aquaculture is still an essential part of his philosophy in the kitchen at Nectar. Feury resources daily the fresh, local, natural, and organic ingredients and applies them to simple French and Asian techniques.