Author: Amy Listermann, MS, CCC-SLP
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Espresso Panna Cotta
Espresso panna cotta is at its best when it leans into bitterness rather than fighting it. Coffee brings depth and structure to an otherwise very soft dessert, giving the cream something to push against. When the espresso is strong and fully cooled before being added, it integrates cleanly without thinning the custard or messing with…
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Coconut Tapioca Pudding
Coconut tapioca pudding is one of those desserts that quietly does a lot of work. When small tapioca pearls are fully cooked, they soften and suspend in the pudding rather than floating to the top or clumping at the bottom. The starch released during cooking thickens the coconut milk naturally, creating a cohesive texture that…
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Apple Clafoutis
Soft & Bite-Sized (IDDSI Level 6) Tender foods cut into small, bite-sized pieces that are easy to chew and break apart with minimal effort. Clafoutis is traditionally a rustic French custard baked with whole fruit suspended in a thin batter. Classic versions use cherries, often unpitted, and that detail is not incidental. The pits release…
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Chicken Thigh and Olive Meatballs
Soft & Bite-Sized (IDDSI Level 6) Tender foods cut into small, bite-sized pieces that are easy to chew and break apart with minimal effort. These chicken thigh and olive meatballs are built around tenderness, not browning. Using dark meat gives you a wider margin of success from the start. Thigh meat stays moist under gentle…
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Mushroom Ragu
Minced & Moist (IDDSI Level 5) Soft foods that are finely chopped and held together with moisture so they don’t crumble or fall apart. Mushroom ragù is one of those dishes that proves depth doesn’t require meat. When mushrooms are cooked slowly, they give up their water, concentrate their flavor, and take on a richness…
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Beet and Vegetable Borscht Soup
Liquidized (IDDSI Level 3) Smooth foods that pour easily and require no chewing, but are moderately thicker than regular liquids. Beet and vegetable borscht is the kind of soup that’s earthy, gently sweet, and deeply savory in a way that builds rather than shouts. The beets give it color and body, but it’s the slow…
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Creamy Parmesan Polenta
Pureed (IDDSI Level 4) Completely smooth foods/extremely thick liquids with no lumps that hold their shape on a spoon and don’t require chewing. Some foods earn their place in the kitchen not because they’re flashy, but because they’re endlessly useful. Creamy polenta is one of those quiet workhorses. When it’s cooked loose and well hydrated,…
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Chicken Piccata Pasta Bake
There can be a lot of strength in simplicity, especially when there is a baseline complexity to a project. Cooking for new, often evolving eating needs can be a huge challenge that can be just one small piece of the daily to-do list. Leaning on tried and true flavor combinations and bulk producing meals are…
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Savory Yogurt & Dill Bowl
Liquidized (IDDSI Level 3) Smooth foods that pour easily and require no chewing, but are moderately thicker than regular liquids. This dish is inspired by the long tradition of savory yogurt preparations found across Turkish and broader Eastern Mediterranean cooking. Yogurt isn’t treated as a sweet base there. It’s a cooling, grounding food, paired with…
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Eating in Social Situations When Swallowing Is Hard
Eating is rarely just about food. It’s about timing, conversation, shared plates, laughter, and unspoken rules about pace and participation. When swallowing becomes difficult, those social rules suddenly work against you. Most people who struggle with swallowing already know what their body needs. Smaller bites. More moisture. More time. What’s harder to navigate is everything…