Molten Cake, 'The Big Mac of Desserts': Mark Bittman shows how to make a warm soft chocolate cake with Jean-Georges Vongerichten, who says he makes about a thousand a day.
Attention, significant others of mothers: Breakfast in bed is a thoughtful, time-honored gesture for Mother's Day. There is, however, an alternative to a precariously balanced tray of eggs, orange juice and coffee, all of which she eats by herself while the kids hang around watching. That alternative is a simple but wonderful dinner, cooked by you and those same adorable children, eaten together at an actual table.
Mark Bittman
Mark Bittman is The Times Magazine's food columnist and an Opinion columnist. Visit Mark Bittman's blog »
Evan Sung for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
Roasted-beet salad with goat cheese and walnuts; braised chicken with tomatoes, olives and capers.
Here's a three-course meal, easy enough for novice cooks to pull off and impressive enough so that those who know how to cook will be pleased. It features a chicken dish that may become a lifelong standard and a can't-fail version of Jean-Georges Vongerichten's warm, soft chocolate cake.
I've also included a comprehensive battle plan — a timeline for everything you'll need to do in the kitchen with suggestions for the tasks to delegate to your kids. (If they're the better cooks, they can delegate to you.) Just remember: Even though you cooked, you still have to do the dishes.
The Strategy
3 P.M.
Put the beets in the oven. Make the salad dressing. (Have the kids measure out the ingredients and shake the jar.)
Make the cake batter and put it into the molds. (Kids can beat the batter and butter and flour the molds.)
4 P.M.
Cook the chicken. When it's done, turn off the heat and cover it with a lid; reheat gently before serving.
As the chicken cooks, rinse and dry the salad greens; cover them with a paper towel and put them in the fridge. Toast the walnuts.
5 P.M.
Slice the beets; store them in a container or wrap in plastic. (Have the kids peel the beets; they'll love their hands turning pink.) Set the table, put the flowers in a vase, drink some wine.
5:45 P.M.
Put the skillet with the chicken (covered) over medium-low heat.
Dress the greens and beets, and assemble the salads.
Heat the oven to 450 and take the cake batter out of the fridge to come to room temperature.
6 P.M.
Dinner is served.
6:30 P.M.
Put the cakes in the oven (don't forget to set a timer), then you clear the table (or have the kids do it) as the cakes cook.
7 P.M.
When the cakes are done, unmold them, and serve.
7:30 P.M.
Another glass of wine for Mom.
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