Looking for a brownie that's not too cakey, not too fudgey, easy to make, hard to mess up, and great-tasting? Look no more! The secret: equal parts brown sugar and white sugar yield a brownie that is just right.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.