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Food People, Parent Picks: we ask our favorite chefs, food writers, and industry insiders who we interview in our Order Up! Series to share the products, books, and bites they can’t live without.
Small Bites:
If you caught our Order Up! interview with Chef Jason Dady earlier this week, you already know he’s not only a James Beard–nominated chef but also a dad of three who gets the chaos of family dinner. We loved hearing about his journey from restaurant kitchens to cooking for his kids, and the way he balances those worlds with humor and heart.
Now Jason is back with his Parent Picks—and they’re as practical as they are fun. In his house, dinner isn’t just about what’s on the table—it’s about everyone cooking, talking, and laughing together. Jason lets us peek at the tools and ingredients he relies on most, like the humble T-shaped peeler he swears will save your fingernails, the reason you should have a good nonstick skillet, and the cookbook that shaped how he thinks about flavor.
What’s the one kitchen tool you can’t live without?
A Y-shaped peeler (also called a T-shaped peeler). Trust me, it makes everything easier. Those old-school straight peelers? That’s how you lose fingernails.
What’s a family dinner your kids always love?
Hot pot night. I make a flavorful broth, set up a little burner in the middle of the table, and everyone cooks their own beef, shrimp, dumplings, noodles, and veggies. It’s interactive, gets the kids talking, and turns dinner into an activity. [Check out this electric burner that’s pretty great for family a hot pot night.]
What summer dishes are on repeat for you?
Lately, lots of fish. My kids keep pointing out, “Dad, we had fish three times this week!” But it’s light, delicious, and perfect for hot weather.
Do your kids ever request restaurant dishes at home?
All the time. French onion soup had a big moment—even though it takes forever. But their favorite is “hand roll night.” I make sushi rice, set out fish, seaweed, avocado, and cucumbers, and everyone builds their own rolls. Half the time we don’t even sit down—we just hang around the island making and eating.
Go-to seasonings or ingredients that make everything better?
MSG for umami, plus vinegar and fish sauce—I put both in almost everything. I love fennel too, in any form: raw, braised, cooked.
Is there a cookbook you always recommend?
Culinary Artistry [Bookshop, Amazon]. It’s not really a recipe book, but more like a guide to what ingredients pair well together. It’s invaluable for young cooks learning how to build flavors, and it really shaped how I think about food. [This is the second time one of our parent chefs has called out the book Culinary Artistry. Bob Bennett, head chef at Zingerman’s Roadhouse, also mentioned the book as being a big influence on his career. Revisit his Order Up! interview here.]
Any advice for home grillers?
Learn to cook a good skirt steak. It’s juicy, flavorful, and forgiving. I like to grill it directly on the coals for a great char, then let it rest longer than you think you should. That patience makes all the difference.
Favorite everyday pan?
A good nonstick skillet. You can cook almost anything in it, and if you take care of it, it’ll last a solid year.
Any local makers you love supporting?
Yes—TaylorMade BTX in Boerne, just north of San Antonio. Taylor makes the best sourdough in the area, plus scones and (soon) baguettes. She runs it co-op style—you pick up bread on her bake days. She’s up to about 100 loaves a week, and it’s incredible. You can check out her IG: @TaylorMadeBTX
