August 30, 2010 12:00 PM

Top Chef‘s tom colicchio

This year’s James Beard winner for Outstanding Chef has one food critic he always works hard to impress: his 1-year-old son Luka. “My wife, Lori [Silverbush, 41], and I feed him whatever we eat,” says Colicchio, 48. “If babies develop a taste for something now, it won’t be foreign to them later on.”

Sole and Potatoes

Yields 8-10 servings

For ages 6 months and up

• ½ small onion, thinly sliced

• 1 lb. new potatoes, halved or quartered (depending on size)

• 2 cups whole milk

• 8-to 10-oz. fillet of sole, cut into 1-in. pieces

• 1 tsp. sea salt

• Extra virgin olive oil to taste

1. In a medium skillet, gently saute onions in olive oil over medium heat until soft and translucent.

2. Add milk, potatoes and salt and simmer uncovered for 5 to 10 minutes, until potatoes soften.

3. Add sole and continue to simmer gently until cooked through, approximately 5 minutes.

4. Puree contents of skillet in food processor or blender.

5. Using a whisk, whip in olive oil until mixture is fluffy.

6. Serve immediately or refrigerate up to two days.

MSNBC’s Norah O’Donnell

The D.C. correspondent, 36, and her chef husband, Geoff Tracy, 37, whipped up Baby Love, a cookbook full of meals they make for twins Henry and Grace, 3, and daughter Riley, 2. “It’s fabulous food-just pureed!” O’Donnell says.

Baby Guacamole

Yields 4 servings For ages 8 months and up

• 1 avocado, ripe but not all brown

• 1/3 of a lime

• 1 tbsp. chopped cilantro

• 1 tbsp. minced red or yellow onion

1. Remove the pit from the avocado and scoop out the flesh from the peel.

2. Place on a cutting board and squeeze the juice from the lime onto the avocado.

3. Sprinkle avocado with cilantro and onion.

4. Mash with back of a fork until completely smooth and creamy.

Baby-food blogger

catherine mccord

The founder, 37, counts Jennifer Garner as a fan of her dishes, which she tests on her son Kenya, 3, and daughter Chloe, 17 months. Her secret to tasty fare? “Most people steam everything, but roasting is fantastic. The flavors are more intense.”

Sweet Potato Coconut Puree

Yields 14 (2 tbsp.) servings For ages 6 months and up

• 2 medium sweet potatoes, washed

• 1/3 cup coconut milk (regular or light)

• 1 tsp. cinnamon

1. Preheat oven to 400°.

2. Poke several holes in the sweet potatoes with a fork.

3. Bake for an hour. (Tip: Place them on a piece of foil so they don’t drip all over the oven.)

4. When potatoes are cool, peel off skin and scoop insides into a food processor with remaining ingredients.

5. Puree until smooth.

6. Let cool.


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