As a subscriber, you have 10 gift articles<\/strong> to give each month. Anyone can read what you share.<\/p>\n By <\/span>Emily Weinstein<\/span><\/p>\n This week at New York Times Cooking, we published an amazing list of recipes that kids \u2014 a notoriously choosy (and highly ungrateful) demographic \u2014\u00a0actually love to eat, sourced from readers of this very newsletter. But let\u2019s not neglect the adults! We\u2019ve got Eric Kim\u2019s fiercely boozy ricotta pasta alla vodka below, alongside recipes for every eater.<\/p>\n But first, an announcement: We\u2019re running a subscription sale that ends soon. Subscribe today for a special rate on the complete Times experience, which includes Cooking. And reach out to me anytime at dearemily@nytimes.com with thoughts, requests or just to say hello.<\/p>\n Eric Kim\u2019s spin on the Italian classic is especially fun: It\u2019s spicy, creamy and heavy-handed with the vodka, sporting a cool scoop of ricotta on top.<\/p>\n View this recipe.<\/p>\n Sarah DiGregorio has created an easy one-bowl meal with Mediterranean vibes. Using ground chicken (rather than bone-in chicken) is a good shortcut that still gives you a flavorful soup.<\/p>\n View this recipe.<\/p>\n The raucous mash-up I didn\u2019t know I wanted, but very much do: a bacon, egg and cheese sandwich crossed with classic fried rice, courtesy of Kay Chun. Use leftover rice, farro or barley here.<\/p>\n View this recipe.<\/p>\n Here\u2019s the pitch: shrimp scampi, minus all that garlic. The shrimp cooks up beautifully in only five minutes, and Melissa Clark adds dollops of dill mayo to serve. (Use dill left over from the chicken stew above!) I made this last night with frozen shrimp, which I usually have in the freezer.<\/p>\n View this recipe.<\/p>\n This recipe by Zainab Shah was one of the dishes we featured that kids love. Take it from Emerson, age 6: \u201cJust the flavors are just like dancing, like they\u2019re dancing on your tongue and really just like delicious.\u201d<\/p>\n View this recipe.<\/p>\n![](\"https:\/\/static01.nyt.com\/images\/2018\/06\/14\/multimedia\/author-emily-weinstein\/author-emily-weinstein-thumbLarge.png\")
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<\/p>\n1. <\/strong>Ricotta Pasta Alla Vodka<\/strong><\/span><\/h3>\n
2. <\/strong>Lemony Greek Chicken, Spinach and Potato Stew<\/strong><\/span><\/h3>\n
3. <\/strong>Bacon, Egg and Cheese Fried Rice<\/strong><\/span><\/h3>\n
4. <\/strong>Butter-Poached Shrimp With Dill Mayonnaise<\/strong><\/span><\/h3>\n
5. <\/strong>Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)<\/strong><\/span><\/h3>\n