Welcome back to Picky Eaters’ Club, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
A few years ago, on a summer evening when some friends and their kids were over for dinner, I decided to make “healthy” s’mores. In an effort to avoid overly processed stuff, I bought whole wheat digestive biscuits, organic dark chocolate, and natural marshmallows. The result was, unsurprisingly, terrible. Nobody even finished them. When feeding kids, there’s a feeling of obligation to make what we believe to be wholesome decisions: Replace butter with olive oil; pasta with whole grains; fatty meats with leaner alternatives. But some foods shouldn’t be messed with. Wouldn’t it be tragic if my kids grew up thinking s’mores tasted kind of average?
So when I recently decided to make us BLTs, I vowed not to mess with them. I would use white bread and full-fat mayonnaise. I wouldn’t use kale in place of iceberg. Definitely no turkey bacon. A perfect BLT is a pure and delicious thing that I wanted my kids to experience properly, especially since we only have them a couple of times a year.
Grilling the bacon helps stretch the summery vibes into fall, and as a bonus you’ll also save your kitchen from a greasy mess. Thick-cut strips get evenly crisped with a light char at the edges. (Keep the lid closed and vented and the heat relatively low to control flare-ups.) While you’ve got the fire going, grill some bread. Thickly slice a couple of ripe tomatoes. Pile on crisp lettuce and a generous swipe of mayo (we adults love a little Sriracha mixed in). Create what has got to be the highest calling of a summer BLT and serve it with unwavering confidence that not a speck will go uneaten.
Get the recipe:Deb Perelman
Originally Appeared on Bon Appétit