YUM-O! empowers kids and their families to develop healthy relationships with food and cooking.
There are even veggies in the crust of this whole new way to make pizza!
Serves 4
Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.
Serves 4
This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.
Serves 4
Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.
Serves 4
The kitchen is an incredible place to learn, grow and build confidence. Cooking and eating brings families and friends together and builds memories that last a lifetime. Here we like to feature stories of friends who have shared their happy memories with us.
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David Fishman may be just shy of thirteen years old, but that's not stopping him from becoming a big-time foodie. Read on for David's advice to parents on packing the ideal school lunch, as well as his perspective on making the most out of the restaurant experience.
Sometimes less is more! Learn from Rebecca's experience eating on $1 a day and how you can translate her tips and ideas into your daily life.
Check out the delicious recipes he whipped up with help from his "sous chefs," Sara and Nicki!
Check out our interview with a teacher and her students who are getting a hands-on education in their school garden!
(Chicago, IL) — Rachael Ray’s Yum-o! organization and the National Restaurant Association Educational Foundation (NRAEF) have announced their 2009 scholarship initiative aimed at providing funds to high school students committed to pursuing a career in the restaurant and foodservice industry.
Click on the picture of the almonds for more snack ideas!
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