After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen.

So here I am, seeing you feeling seen! It’s an endless loop of sight!

Honestly, it was great to hear from you. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate. And if we fall short, tell me. I’m at dearemily@nytimes.com, and I read every note.

This week we’re returning to more typical programming,66cassino which is to say a mix of recipes for all ages, but with a few that explicitly seem more kid-friendly, like the shrimp fried rice with yum yum sauce (actual name) below. I wouldn’t put down a pot of spiced chicken and rice with cardamom and cinnamon in front of my kids just yet — there’s only so much whining and mewling about nuts and spice that I can take — but I’d definitely make it for me.

Thoughts? Suggestions? How are you doing out there? Again, that email address is dearemily@nytimes.com.

I’m also making:

Any vegetable tart; almond and dried fruit pilaf with rotisserie chicken; sheet-pan chocolate chip pancakes.

ImageCredit...David Malosh for The New York Times. Food Stylist; Simon Andrews.

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At first, Mrs. Jumper worried only about her in-laws’ livelihoods. But soon, her mind went somewhere else: to her own children’s mysterious health issues, including startlingly high cholesterol levels.

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