Do recall those mythic dinner table battles? The ones where taking one bite of a certain veggie would be the worst thing ever? Oh yes, we’ve all been there. As children, it was like our taste buds had an extremely strict “no thank you” list that included everything from slimy vegetables to questionable textures and tastes that just shouted “grown-up food.” It’s as if our childhood selves were out to make dinnertime as difficult as possible for our parents.
But the beauty of coming of age is not just that we (hopefully) become mature enough to pay our bills on time, but that our palates undergo a miraculous transformation. The dishes we would wrinkle our noses up at as kids, the ones we’d fake being full just to escape the room, are now complete staples in our adult lives. Time, a dash of culinary creativity, and maybe just a pinch of maturity can turn despised foods into delightful treats.
So fasten your seatbelts for a stroll down memory lane and a toast to the irony of existence and how far our taste buds have traveled. Here are some of the absolute lowest of the low of the childhood days that, against all probability, are now cult favorite adult indulgences.
1. Steak
You might ask, “Who doesn’t like steak?” But there were more than enough kids who had complicated relationships with this classic cut. For some, it wasn’t the steak, but how it was prepared. One person recalled, “My dad would purchase steak and make a big show, but they were the toughest, grisliest steaks I can recall.” Dry, tough, overcooked meat quickly dampens enthusiasm.
Another shared a similar story: being brought up in a household that overcooked steak to the point of nearly being imitable. The turning point occurred when she was 16 years old and a friend’s father made the perfect medium-rare steak. “My life was changed,” she admitted. Sometimes it’s just about prep allowing a food to live up to its potential.
Skirt Steak
Equipment
- 1 Charcoal Grill Essential for direct coal cooking method
- 1 Blender For pureeing the marinade
- 1 Large Heavy-Duty Zip-Top Bag For marinating the steak
- 1 blow dryer Used to clean ash off hot charcoal as per Alton Brown's method
- 1 Aluminum Foil For resting the cooked steak
Ingredients
Main
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak cut into 3 equal pieces
- Special equipment: blow dryer
Instructions
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
Notes
2. Broccoli
The green monster of youth. Its overpowering smell and taste regularly turned dinner into drama, especially when it was steamed into wet oblivion. Most kids wouldn’t touch it.
But broccoli’s comeback story is the most archetypal. One woman described her evolution: “I didn’t like it as a child. Then one day when I was in my mid-30s, I was shopping at the supermarket, caught a whiff of broccoli, and thought, ‘That’s gonna be great.’ And it was.”
And now, garlic and sea salt go for a roasting with olive oil, making broccoli a weeknight mainstay. Packed with antioxidants and vitamins, the once-dreaded vegetable has become a sophisticated side dish.
Roasted Kale, Sweet Potatoes, and Broccoli
Equipment
- 2 Baking Sheets Large, rimmed for even roasting without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
- 1 Chef's knife For chopping sweet potatoes, broccoli, and kale.
- 1 Cutting Board Sturdy surface for vegetable preparation.
- 1 Vegetable Peeler For peeling sweet potatoes efficiently.
Ingredients
Main
- 4 small sweet potatoes or two medium (a little under 1.5 lbs)
- 1 bunch broccoli
- 2 bunches curly kale
- juice from 1/2 a lemon
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.
- Wash sweet potatoes thoroughly. Peel them, then chop into approximately 1-inch cubes. Wash and cut broccoli into small, bite-sized florets.
- In a large mixing bowl, combine the chopped sweet potatoes and broccoli florets. Drizzle generously with olive oil, then season with salt and pepper, tossing until everything is evenly coated.
- Divide the seasoned sweet potatoes and broccoli evenly across one or two large, rimmed baking sheets, spreading them in a single layer to avoid overcrowding.
- Roast for 15-20 minutes, or until the sweet potatoes start to soften and the broccoli begins to tender-crisp and lightly brown.
- While the vegetables are roasting, wash the curly kale. Remove the tough stems and tear the leaves into bite-sized pieces.
- Add the torn kale to the same large mixing bowl, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper, tossing to coat.
- After the initial roasting period, carefully add the seasoned kale to the baking sheets with the sweet potatoes and broccoli. Gently toss everything together.
- Return the baking sheets to the oven and continue to roast for another 8-10 minutes, or until the kale is slightly crispy and the other vegetables are tender and lightly caramelized.
- Remove from the oven, immediately squeeze the fresh juice from half a lemon over the roasted vegetables, toss gently, and serve warm.
Notes
3. Mushrooms
Spongy texture and earthy taste meant mushrooms were relegated as “weird adult food.” Kids avoided them in casseroles and stews, declaring them slimy and bizarre.
But what about in adulthood? Mushrooms are the cooking equivalent of gold. Sautéed, grilled, or roasted, they provide a depth of umami flavor to pastas, pizzas, and stir-fries. Low in calories but rich in nutrients like selenium and vitamin D, mushrooms went from suspect to essential in the kitchen.
Fettuccine with White Truffle Butter and Mushrooms
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Saute Pan (12-inch) For mushrooms and sauce
- 1 Colander For draining pasta
- 1 Tongs For tossing pasta
- 1 Chef's Knife and Cutting Board For preparing mushrooms and chives
Ingredients
Main
- Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 12 ounces cremini mushrooms stems removed, caps sliced 1/4-inch thick
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- 8.82 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1/4 cup freshly grated Parmesan plus extra for garnish
Instructions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
Notes
4. Onions
Were you the kid who took all the onion specks out of your burger? You weren’t alone. Their raw pungent bite or greasy cooked texture was a common_breaker for children.
As one man admitted, “I didn’t like onions growing up. I would ask to have them removed from my burgers. Now I love them.” Caramelized onions bring sweetness to dishes, raw onions add crunch, and sautéed onions are the basis of innumerable meals. The kitchen just seems not to work without them.
5. Ranch Dressing
A polarizing condiment, ranch perplexed many kids with its herby, puckering flavor. Too rich, too strange it was typically stuck on the side.
But then wings arrived. “By senior year, a friend convinced me to eat ranch on buffalo wings, and WOW I had no idea I’d been missing out,” one subject said. Ranch is not ideal for all meals, but with spicy wings or a chicken club sandwich, it’s essentially a necessity.
Homemade Ranch Dressing
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Mixing Bowl Medium-sized
- 1 Fork For mashing garlic
- 1 Whisk or Spoon For combining ingredients
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
6. Beets
Earth-toned and fiery red, beets were the peculiar salad side dish no child wanted. They dyed everything and possessed a taste most young palates shunned.
Adulthood has been a gentler treatment. Roasted beets will bring out their inherent sweetness, and behold them now – salad stars, smoothie boosters, and even trendy on restaurant menus. One former hater conceded, “They interested me as an adult they’re a favorite now.” From loathed root to superfood, beets got quite the glow-up.
7. Green Olives
Those green salty little spheres were a childhood arch-nemesis for everyone. Too salty, too bitter, too much. Kids who tolerated black olives still wouldn’t eat the green ones.
Today, though? They’ve become the next level of fancy snacks. On charcuterie boards, in pasta bowls, or paired with cheese and a gin drink, they’re a grown-up indulgence. As one fanatic described it: “I used to find green olives gross. Now I love a good bowl of salty olives with cheese and gin.” That’s basically adulting.
Better Burger with Green Olives
Equipment
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 Grill Pan or Outdoor Grill
- 1 Spatula/Turner
- 1 Instant-Read Meat Thermometer Highly recommended for food safety
Ingredients
Main
- 1 pound lean ground turkey or beef at least 90 percent lean
- 1/2 cup coarsely chopped pitted green olives 2 ounces
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- Cooking spray
Instructions
- Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.
- Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.
- Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.
Notes
8. Eggs
Rubber-boiled, over-scrambled eggs, and fried eggs with an unpleasant smell breakfast was a sell to most children. Eggs were not consumed unless they were hidden in baked goods; otherwise, they more often than not ended up on the “avoid” list.
At some point, the pendulum shifted. Omelets, poached eggs, and runny yolks were impossible to resist. One correspondent summed up the new mindset: “It was a sudden and permanent change I absolutely love them now, especially with potatoes, cheese, and hot sauce.” Eggs no longer became a boring obligation but a morning requirement.
9. Sushi
To a child, raw fish in seaweed was the greatest “nope.” Sushi was mysterious, scary, and completely outside of the comfort zone.
Fast forward to today, and sushi is now a symbol of refined cuisine. Spicy tuna rolls, sashimi, and creative platters are dinner showstoppers. Once relegated to “weird food,” sushi is now a go-to treat that says just how far our taste buds can go.
Spam Musubi
Equipment
- 1 Frying Pan
- 1 Small Saucepan
- 1 Musubi Maker (or a cleaned Spam can as an alternative)
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
10. Cheese
While the vast majority of children liked the domesticated version, blue, Brie, and Gorgonzola cheeses were too overpowering. Their overwhelming odors and pungent kick were “too grown-up” for most of the young taste bud.
As our palates broadened, however, so did our love of cheese. Now, those original strong contenders rule salads, melt into noodles, or sit solo on cheese plates with fruit and honey. From kid-safe cheddar to funky blues, cheese remains a steadfast adult indulgence.
Easy Tomato Soup and Grilled Cheese Croutons
Equipment
- 1 Dutch Oven or Large Pot For preparing the soup base
- 1 Medium Saucepan For cooking the orzo
- 1 Large Skillet For making the grilled cheese croutons
- 1 Wooden Spoon or Spatula For stirring and sautéing
- 1 Box Grater For grating Gruyere cheese
Ingredients
Main
- 3 tablespoons good olive oil
- 3 cups yellow onions chopped (2 onions)
- 1 tablespoon minced garlic 3 cloves
- 4 cups chicken stock preferably homemade
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons recipe follows
- 4 1/2-inch-thick slices country white bread
- 2 tablespoons unsalted butter melted
- 4 ounces Gruyere cheese grated
Instructions
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
Notes
11. Brussels Sprouts
Boiled Brussels sprouts bullied an entire generation of kids. Soft, bitter, and sulfurous, they were dinner-table foes no one wanted to meet.
Pan-fried or roasted, though, these little sprouts are revolutionized. Flipped in garlic, balsamic, or even hot sauce, they’re crunchy and delicious. Once shunned, they’re now trendy, packed with vitamins, and even grown in home gardens by erstwhile detractors.
Sweet Potato Gnocchi With Brussels Sprouts And Walnuts
Equipment
- 1 Large Pot For boiling gnocchi and steaming Brussels sprouts
- 1 Steamer Basket To perfectly steam Brussels sprouts
- 1 Large Frying Pan or Skillet For sautéing and finishing the dish
- 1 Slotted Spoon For transferring gnocchi
Ingredients
Main
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz Brussels sprouts trimmed, halved and steamed until just tender
- Salt and freshly-ground black pepper
- Half recipe Sweet Potato Gnocchi uncooked pasta only, not sauce
- 1/3 cup chopped walnuts toasted
- Grated Parmesan cheese to serve
Instructions
- Trim and halve the Brussels sprouts; steam them until just tender-crisp, then set aside.
- If not already toasted, gently toast the chopped walnuts in a dry skillet over medium heat until fragrant, then remove and set aside.
- Bring a large pot of generously salted water to a rolling boil for the sweet potato gnocchi.
- While water heats, in a large frying pan, melt the unsalted butter with olive oil over medium heat.
- Once hot, add the steamed Brussels sprouts to the frying pan and sauté for 3-5 minutes until lightly browned and heated through. Season with salt and freshly-ground black pepper.
- Carefully add the uncooked sweet potato gnocchi to the boiling water. Cook according to package directions, typically until they float to the surface (usually 2-3 minutes).
- Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the frying pan with the Brussels sprouts. A small amount of starchy pasta water can be carried over.
- Toss the gnocchi and Brussels sprouts gently to combine and coat them in the butter-oil mixture, cooking for another 1-2 minutes until everything is well combined and heated through.
- Stir in the toasted walnuts. Taste and adjust seasoning as needed.
- Serve immediately, garnished generously with grated Parmesan cheese.
Notes
12. Cabbage
Cabbage was the soggy slaw or bland boiled side dish no kid enjoyed. Its pungent bite and after-odor established it as a dinner-time punishment.
Then adulthood showed us how to enjoy coleslaw with a crunch, sautéed cabbage, and egg rolls. A sprinkle of plain spices or vinegar can turn it completely addictive. One admitted it was “just mush” as a kid but fell in love again after sampling it in egg rolls.
13. Sweet Potatoes
Some kids flat-out rejected sweet potatoes. Some were even punished at the dinner table for refusing to take one bite, solidifying bad memories.
But with age comes freedom and better ways of preparing. Roasted, creamy mash, or even spice-baked, sweet potatoes are now prized for taste and nutritional benefit. As one erstwhile hater recounted, “I love them now after learning how to prepare them.” From feared to feted, they’ve come a long way.
Old School Sweet Potato Souffle
Equipment
- 1 2-Quart Casserole Dish
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Potato Masher
Ingredients
Main
- Butter for casserole
- 3 pounds sweet potatoes peeled and cubed
- Salt
- 1 4.5-ounce can evaporated milk
- 1/2 cup brown sugar
- 5 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs beaten
- Freshly ground black pepper
- 1 cup coarsely chopped roasted salted cashews
- 1/2 cup mini marshmallows
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
- Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
- In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
Notes
14. Avocado
To kids, avocado was an alien, gooey mystery. Some kids never even laid eyes on one as children, so it seemed that much more foreign.
And now avocado is a global superstar on toast, in salads, blended into smoothies, or mashed up as guacamole. It’s its rich feel and healthy fats that make it a daily necessity for most adults. One joked they never had it until their 20s but now have one a day. That’s a big change.
The Journey of Taste
From broccoli wars to sushi evenings, our changing relationship with food is a testament to how much we transform. Childhood dislikes frequently convert into adult tastes, demonstrating that food, like individuals, is worthy of second chances.
So the next time you’re piling your plate high with Brussels sprouts, sushi rolls, or beets, take a moment to laugh at your younger self. It seems those dreaded foods of childhood were waiting for the right time to emerge and make their presence known.
