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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:
Chef Tashia Farries is a private chef, caterer, and mom of three who somehow manages to cook with bold flavor and even bolder heart—whether she’s feeding clients in the entertainment world or her own kids at home. Raised in Indiana and now based in L.A., she launched her business, Pinch of Love, in the early days of the pandemic after pivoting from her first career as a behavioral therapist. Her cooking is deeply rooted in the lessons she learned from her mom, who always said, “If you’re not cooking with love, get out the kitchen.” (Spoiler: Tashia is still in the kitchen—and teaching her four-year-old to measure “just a pinch.”)
In her Order Up! interview, Tashia shares what it’s like to juggle motherhood, marriage, and mealtimes while building a food business grounded in purpose. (She also tells the story of how her son may have accidentally broken a celebrity NDA at preschool.) Below, she lets us in on her pantry must-haves, go-to dinner tricks, and the snack her twins can’t get enough of right now.
What’s your go-to move for getting dinner on the table when life is chaos?
Meal prep, hands down. If I’ve done a little prep ahead of time, the week feels so much easier. Total lifesaver. [At One Potato, we love the Peas & Hoppiness Meal Planning App for just this reason!]
What’s one kitchen tool you use almost every single day?
A really good chef’s knife—nothing beats that. And my microplane grater. Between the two of them, I’m covered for just about anything.
Is there a kid-approved dinner you’ve got on repeat right now?
Chicken flautas! All three of my kids are loving them lately, and they’re actually on the menu again tonight.
What spice or seasoning blend are you reaching for constantly these days?
Tony Chachere’s Creole seasoning. I put it on everything—it just adds so much flavor.
What’s a comfort food from your childhood that you now make for your own kids?
Rice, 100%. I make it so many different ways—fried rice, Puerto Rican rice, plain rice—and my kids love it too. Oh, and fried chicken. Always fried chicken.
Do you have a favorite cookbook—or one you love to gift?
Honestly? My mom’s recipes. She never wrote them down, so I did. I’m actually planning to turn them into a cookbook. People are always asking me where I learned this or that dish, and the answer is usually: my mom.
Any current lunchbox staples or snack obsessions in your house?
We’re a mixed bag right now. My twins are all about fruit and plain Cheerios. My four-year-old? He’s deep into Pirate’s Booty and chocolate chip muffins.
What’s something you always keep stocked in the pantry?
Chips. My whole family’s obsessed. But cooking-wise, I’d say oils—canola, avocado, olive—you name it. I keep them all on hand since different clients and recipes call for different ones.
Is there a store-bought ingredient you totally swear by?
Heavy cream and buttermilk. They’re secret weapons in so many of my dishes.
If you could give one piece of advice to other parents about feeding kids, what would it be?
Don’t limit yourself—or your kids. Let them try everything and decide what they like. Just because you didn’t grow up eating something doesn’t mean they won’t love it. Pick a veggie you’ve never cooked before, look it up on YouTube, and give it a try. Let them explore it all.
