Every food, and how to serve it

Steam or slow-braise abalone until fully cooked and tender, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Use canned ackee, rinsed well to remove the salty brine, and heat it until very soft.

Roast or steam acorn squash until a fork slides in easily, then scoop out the flesh and blend or mash it until smooth.

Mix a homemade salt-free adobo blend of garlic powder, onion powder, dried oregano, a pinch of black pepper and turmeric.

Cook adzuki beans until they are completely soft, then blend or press them through a sieve with a little cooking water, breast milk or formula into a smooth puree.

Agave syrup is an added sugar, so it is best saved until after age 2, in line with AAP and US dietary guidance to avoid added sugars before 2.

Stir a tiny dab of cooked aji amarillo paste, about the size of a pea, into a smooth family puree such as mashed potato, pumpkin or a blended chicken stew before serving baby's portion.

Soak dried aji panca in hot water, remove the stems and seeds, and blend it into a smooth paste.

Skip raw alfalfa sprouts.

Stir a tiny pinch of ground allspice into a smooth puree your baby already eats, such as sweet potato, applesauce, pureed squash or smooth oatmeal, and offer it on a spoon.

Thin smooth almond butter with warm water, breast milk or formula until runny, then stir a small amount into iron-fortified cereal, smooth oatmeal, plain yogurt or fruit puree.

Stir a teaspoon of almond flour into oatmeal, yogurt or a smooth fruit or vegetable puree so it is fully mixed in and moist.

Babies should not drink almond milk before 12 months, and it should never replace breast milk or formula.

Offer plain, unsweetened almond yogurt on a spoon, or on a preloaded spoon your baby can hold.

Simmer amaranth in plenty of water until very thick and creamy, then blend or stir in breast milk or formula so it is smooth.

American cheese is best saved until about 12 months, and even then as an occasional food, because it is a processed cheese that is high in sodium.

Cook fresh anchovies, remove the backbone and any bones you can see, and blend or mash the flesh very smoothly into a soft food like potato, avocado or rice porridge.

Babies can have animal crackers from about 12 months as an occasional snack, not an everyday food.

Stir a tiny pinch of finely ground anise into a smooth puree your baby already eats, such as sweet potato, oatmeal or stewed pear, and cook it in for a few minutes so the flavor mellows.

Warm whole annatto seeds in oil, strain out every seed, and stir a little of the cooled orange oil into smooth purees like mashed potato, squash or blended chicken.

Offer smooth, unsweetened applesauce on a spoon or a pre-loaded spoon your baby can grab and bring to the mouth.

Bake, steam or poach skinless arctic char until it is opaque all the way through and flakes easily, and check carefully for pin bones.

Use arrowroot powder to thicken runny purees, homemade fruit sauces or smooth vegetable blends so they cling to a preloaded spoon.

Simmer white rice in whole cow's milk until it is very soft and creamy, with no added sugar.

Steam or boil artichoke until a knife slides easily into the base, remove the fuzzy choke completely, and blend or mash the heart until smooth, thinning it with a little cooking water, breast milk or formula.

Wilt arugula in a warm pan or steam it briefly, then blend it smoothly into a puree like potato, pea or zucchini, or into a salt-free pesto thinned into soft food.

Finely grate a small pinch of pasteurized asiago and stir it into a warm, smooth food like mashed potato or pureed vegetables so it melts in completely.

Peel and core Asian pear, then steam or poach it until very soft and blend or mash it until smooth.

Drizzle a little avocado oil over smooth vegetable purees, mashed beans or iron-fortified cereal and stir it in well.

Thaw a frozen unsweetened, pasteurized açaí purée pack and stir a spoonful into plain yogurt, oatmeal or smooth mashed banana.

Steam or boil baby corn until very soft, then blend it with a little water, breast milk or formula into a smooth puree, pressing it through a sieve if it stays fibrous.

Squeeze a little pouch puree onto a spoon or into a bowl and offer it on the spoon, or hand your baby a preloaded spoon.

Bacon is best saved until 12 months or older, and even then as an occasional food in small amounts.

At 6 months, babies are still eating smooth purees, so hold off on chewy bagel.

Blend or mash homemade or reduced-salt, reduced-sugar baked beans until smooth, adding a little water if thick, and offer them on a spoon.

Cook bamboo shoots thoroughly, then blend them with a little cooking water into smooth congee or a vegetable puree until no fibers remain, and offer it on a spoon.

Barbecue sauce is best saved until 12 months or older, and then only as a thin coating now and then.

Rinse dried barberries, then simmer them in water until plump and very soft.

Bake, steam or poach barramundi until it flakes easily and is opaque all the way through.

Wash fresh basil and blend it or mince it extremely finely, then stir a small pinch into smooth foods like avocado puree, smooth tomato sauce or ricotta.

Bake or steam bass until opaque and flaky, remove the skin and every bone, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Add a whole bay leaf to a pot of lentils, beans, rice or soup while it cooks, then remove the leaf before blending your baby's portion into a smooth puree.

Boil bean sprouts until fully soft and steaming hot throughout, then blend them smoothly into a soup or vegetable puree and offer it on a spoon.

Cook beans until very soft, then blend or mash them with a little water, breast milk, formula or olive oil until smooth, removing loose skins if needed.

Trim off the spongy base, then simmer or sauté the beech mushrooms for at least 8 to 10 minutes until very soft.

Beef jerky is best avoided until at least 4 years.

Cook beef liver until it is no longer pink inside, then blend it smooth with a little water, breast milk or formula.

Use unsalted homemade beef stock to cook vegetables, lentils or rice, then blend them into smooth purees, or use a spoonful of stock to thin a puree.

Wash beet greens well, remove the tough lower stems, then steam them until very soft.

Cook ground or braised bison until no pink remains, then blend it with a little cooking liquid, breast milk or formula and smooth vegetable puree, such as sweet potato, until completely smooth.

Cut bitter melon in half, scoop out every seed and the white pith, then steam or simmer the flesh until very soft.

Pull ripe, dark purple elderberries off every stem, then simmer them in a little water for at least 15 to 20 minutes until soft.

Mash a small black garlic clove into a smooth paste with a little olive oil or water, then stir a little into smooth purees like mashed potato, lentil puree or plain yogurt.

Simmer black lentils until very soft, then blend them with a little cooking water, breast milk or formula until smooth and thick enough to cling to a spoon.

Stir a tiny pinch of finely ground black pepper into smooth purees your baby already eats, such as mashed avocado, pureed squash or blended lentils.

Cook black-eyed peas until very soft, slip off any tough skins if you like, then blend them with a little cooking water, breast milk or formula into a smooth puree.

Blend or mash ripe blackberries until smooth and stir them into plain yogurt, oatmeal or ricotta, then offer it on a spoon or a preloaded spoon.

Peel a blood orange, remove the seeds and the chewy membranes, then mash or blend the soft flesh and stir it into plain yogurt, oatmeal or a smooth fruit puree.

Babies can have small tastes of fully cooked blood sausage from about 12 months, but it is very salty, so keep it an occasional food rather than a regular one.

Babies can have pasteurized blue cheese from about 12 months, in small amounts.

Steam or simmer bok choy until both the leaves and the stalks are very soft, then blend it until smooth.

Use homemade unsalted bone broth to cook vegetables, lentils or rice and blend them into smooth purees, or stir a spoonful into a puree to thin it.

Roast marrow bones until the marrow is soft and bubbling, let it cool, then scoop it out and stir a small amount into smooth purees like sweet potato, lentils or pureed vegetables.

Bake, poach or steam bonito until it is opaque and flakes easily, then remove every bone and the skin.

Peel the bottle gourd, scoop out any large seeds and steam or simmer it until very soft, then blend or mash it smooth.

Bake, steam or pan-cook branzino until it is opaque and flakes easily, then remove all bones and the skin.

Babies can have Brazil nuts from about 12 months, but only as a tiny amount of finely ground nut, never whole or in pieces.

Peel, core and boil or steam breadfruit until very soft, then mash or blend it with a little breast milk, formula or cooking water until smooth, like a loose mashed potato.

Babies can have brie cheese from about 12 months, and only brie made with pasteurized milk.

Slow-cook brisket until it falls apart, remove any fat or gristle, then blend it with some of the low-sodium cooking liquid, breast milk or formula into a smooth puree.

Steam or simmer broccoli rabe until the stems and leaves are very soft, trimming the tough lower stems first.

Steam broccolini for 8 to 10 minutes until very soft, trim off the woody ends, then blend the tops and tender stems with a little cooking water, breast milk or formula into a smooth puree.

Cook brown lentils until they are very soft and fall apart, then blend them with a little cooking water, breast milk or formula until smooth.

Cook brown rice until very soft, then blend it with water, breast milk or formula into a smooth porridge, or blend it into lentils, mashed vegetables or plain yogurt.

Cook fine bulgur with extra water until very soft, then blend or mash it well and stir it into a smooth food like mashed sweet potato, plain yogurt or lentil puree so there are no loose grains.

Peel burdock root, slice it thinly against the fibers, and simmer for 20 to 30 minutes until very soft.

Spoon a little of the creamy center of pasteurized burrata into smooth vegetable puree, mashed potato or fruit puree and stir it in, or blend it with the shell until smooth.

Use a small amount of pasteurized buttermilk as an ingredient in smooth foods, such as stirred into oatmeal, mashed potato or a vegetable puree, and offer it on a spoon.

Babies are best kept away from cacao and chocolate until 12 months, and even then only as a small pinch of unsweetened cacao powder mixed into food.

Regular frosted cake is best saved until about 2 years, because health experts advise no added sugar before age 2.

Squeeze a few drops of calamansi juice into smooth purees like mashed avocado, steamed vegetable puree, pureed fish or beans, and offer them on a spoon.

Children can have pasteurized camembert cheese from 12 months, ideally baked or heated until steaming hot.

Mash well-cooked cannellini beans until smooth, or blend them, thinning with a splash of water, breast milk or formula.

Stir about 1/2 teaspoon of canola oil into smooth vegetable purees, mashed beans or iron-fortified cereal to add energy and help the food slide off the spoon.

Babies can have capers from about 12 months, but only as a small, rinsed and finely chopped seasoning mixed into other foods.

Add a small pinch of ground caraway to smooth purees of carrot, potato, cabbage or lentils.

Stir a small pinch of ground cardamom into smooth foods like mashed banana, oatmeal, plain yogurt, stewed apple or pear puree, or rice porridge.

Stir about 1/2 teaspoon of unsweetened carob powder into smooth foods like plain yogurt, oatmeal, mashed banana or a blended chia pudding, and offer it on a spoon or a preloaded spoon.

Bake, steam or poach carp fillet until it flakes easily and reaches 145°F (63°C), then pick through it carefully by hand to remove every bone.

Stir about half a teaspoon of smooth cashew butter into warm water, breast milk or formula until runny, then mix it into iron-fortified cereal, smooth oatmeal, plain yogurt or mashed banana.

Babies should not drink cashew milk before 12 months, because it cannot replace breast milk or formula.

Offer plain unsweetened cashew yogurt on a spoon, or hand your baby a preloaded spoon to bring to their mouth.

Peel cassava, remove the woody core and boil it in plenty of fresh water until it is very soft, then pour the water away.

Bake, steam or poach catfish until it flakes easily, then feel through it carefully to find and remove every bone.

Add a very small pinch of cayenne pepper to a family dish like lentils, chili or a stew while it cooks, so the heat is spread thinly through the food.

Peel celeriac thickly with a knife, cut it up and boil or steam until very soft.

Peel off the strings with a vegetable peeler, then simmer or steam celery until very soft.

Challah is not a first food in its usual form, so keep to smooth purees for now.

Babies under 12 months should not be given chamomile tea or other herbal teas.

Soak chana dal for at least 2 hours, then simmer or pressure cook it until it falls apart.

Brush off any dirt, saute chanterelles in a little unsalted butter or oil until very soft, then blend them with a little breast milk, formula or water into a smooth puree.

Grind plain, cooked chapulines into a fine powder and stir a small pinch into smooth foods like mashed avocado, bean puree, porridge or yogurt, then offer it on a spoon.

Peel chayote, remove the soft seed, and steam or boil it until a fork slides in easily.

Soften a small handful of plain Original Cheerios in breast milk or formula until they turn completely mushy, or grind them into a fine powder and stir it into yogurt or a smooth puree on a spoon.

Offer spoonfuls of smooth pasteurized ricotta, mascarpone or blended cottage cheese, or melt finely grated mild cheese into smooth vegetable puree, mashed potato or porridge.

Choose a very ripe cherimoya that gives slightly when pressed, cut it open, scoop out the flesh and pick out every black seed.

Roast or simmer ripe cherry tomatoes until very soft, then blend them and press through a sieve to remove skins and seeds.

Roast or boil chestnuts until tender, peel off the shell and the thin bitter inner skin, then blend them with breast milk, formula or water into a smooth puree.

Simmer cleaned chicken feet for several hours to make an unsalted broth, strain it through a fine sieve, and use it to cook grains, lentils or vegetables, or to thin smooth purees.

At 6 months, plain chicken is a better choice than nuggets.

Use unsalted chicken stock to cook rice, lentils or vegetables, then blend them into smooth purees, or use it to thin purees.

Cook a mild chili such as poblano or Anaheim until soft, remove the skin, seeds and ribs, then blend a tiny amount into smooth beans, lentils or vegetable puree.

Stir a tiny pinch of salt-free chili powder into a dish while it cooks, such as lentils, beans, ground meat or sweet potato, then blend or mash it smooth and offer it on a spoon.

Stir a very small pinch of ground chipotle powder into a large batch of smooth puree, such as blended black beans, sweet potato or chicken, and offer it on a spoon.

Chips are best saved until about 2 years old and then offered only as an occasional snack.

Snip fresh chives very finely with clean kitchen scissors, or blend them in, and stir a little into smooth foods like mashed potato, avocado or plain yogurt.

Chocolate milk is best saved until after age 2, and then as an occasional treat rather than a daily drink.

Chorizo is best saved until about 12 months, and then served only now and then in small, well-cooked amounts.

Wash cilantro well, chop the leaves and tender stems very finely or blend them in, and stir a teaspoon into smooth mashed avocado, pureed black beans, lentils or plain yogurt.

Stir a small pinch of ground cinnamon into smooth foods like oatmeal, mashed banana, applesauce, pear puree, sweet potato or plain yogurt, and offer it on a spoon.

Wash the citron, then finely grate a little zest or squeeze a few drops of juice into a smooth food like plain yogurt, mashed avocado or a vegetable puree, and offer it on a spoon.

Steam or boil clams until the shells open and the meat is fully cooked, remove the meat from the shells and blend it smooth with a little cooking liquid or vegetable puree.

Peel the clementine, remove the membrane and any seeds from each segment, and mash the soft pulp well with a fork.

Mix a very small pinch of ground cloves into a large batch of smooth applesauce, pear puree, sweet potato puree or iron-fortified cereal, and offer it on a spoon.

Babies can have a pinch of unsweetened cocoa powder from about 12 months, stirred into other foods.

Use full-fat canned coconut milk as an ingredient: stir a spoonful into smooth foods like oatmeal, mashed sweet potato, lentil puree or a mild curry blended smooth, and offer it on a spoon.

Stir a few drops of melted coconut oil into smooth purees, or use a little to roast or steam sweet potato or squash before blending it smooth.

Babies can drink small amounts of plain coconut water after 12 months.

Offer plain unsweetened coconut yogurt on a spoon or a preloaded spoon.

Cod liver oil is a supplement, not a food, so give it to a baby only if your pediatrician recommends it.

Coffee is best avoided for babies and young children.

Melt a little finely shredded colby into smooth mashed potato, cauliflower or vegetable puree and stir until it is fully blended, then offer it on a spoon.

Remove the tough stems, then simmer or steam collard greens until very tender and blend them until smooth.

Pound or pressure-cook conch until tender and fully cooked, then grind it very finely and blend it with a little cooking liquid into smooth foods like mashed potato or vegetable puree.

Store-bought and classic sweet cookies are best saved until about 2 years, because health experts advise no added sugar before age 2.

Stir a small pinch of ground coriander into smooth purees like carrot, lentil or sweet potato, or into plain yogurt.

Crumble moist, homemade cornbread made with little or no sugar and salt and soak it in breast milk or formula, then mash it until smooth.

Cook fine cornmeal or maize flour into a smooth, loose porridge with water, breast milk or formula, cool it and offer it on a spoon.

Babies can have pasteurized cotija cheese from about 12 months, in small sprinkles.

Babies can drink whole cow's milk from 12 months.

Most crackers are best saved until about 12 months.

Simmer fresh or frozen cranberries in a little water until they burst and soften, then blend or mash smooth and stir them into iron-fortified oatmeal, plain yogurt or applesauce.

Cook cranberry beans until they mash with no effort, then blend them with a little cooking water, breast milk or formula until smooth.

Boil or steam crawfish plainly until the meat is opaque and firm, remove all shell, then blend the tail meat with a little cooking water and mashed potato, rice or vegetable puree until smooth.

Stir a small spoonful of plain pasteurized cream cheese into mashed vegetables, fruit purees or oatmeal to add creaminess, thinning it with a little breast milk or formula if needed.

Cook plain cream of wheat with water, breast milk or formula until smooth, cool it, and offer it on a spoon or a pre-loaded spoon.

Croissants are best saved until about 12 months as an occasional treat.

Crumpets are best saved until 7–8 months, since bread is not a smooth food.

Stir a spoonful of pasteurized crème fraîche into smooth mashed vegetables, puréed fruit or oatmeal and offer it on a spoon or a pre-loaded spoon.

Mince a small amount of culantro very finely and cook it into beans, lentils, rice or soups, then blend or mash the food smooth and offer it on a spoon.

Stir a small pinch of ground cumin into smooth purees your baby already enjoys, such as sweet potato, lentils, avocado or blended chicken.

Blend or finely mash fresh red, black or white currants with the stems removed, and press the puree through a sieve if the skins and seeds feel gritty.

Stir a small pinch of mild curry powder into smooth foods like pureed lentils, sweet potato, pumpkin or chicken blended with a little coconut milk, and offer it on a spoon.

Peel daikon, cut it up and simmer or steam until very soft.

Wash dandelion greens well, then steam or sauté them until wilted and very tender.

Deli meat is best saved until 12 months or later, and even then only as an occasional food heated until steaming.

Halve the squash, scoop out the seeds and roast or steam until the flesh is very soft.

Finely chop fresh dill or use a pinch of dried dill and stir it into smooth foods like mashed potato, plain yogurt, zucchini puree or blended salmon, then offer it on a spoon.

Soak unsulfured dried apricots in hot water for 15 to 20 minutes or simmer them for 5 minutes until very soft.

Soak unsweetened dried mango in hot water for 20 to 30 minutes until soft, then blend it with a little of the soaking water into a smooth puree.

Bake, steam or poach drum fillet until it is opaque and flakes easily, reaching 145 F.

Hard-boil a duck egg for about 12 to 15 minutes until the white and yolk are firm, then mash it smooth with a little breast milk, formula or plain yogurt.

Dumplings are not a first food in their usual form.

Scoop out a pod of ripe durian, remove the seed completely, and mash the soft flesh until smooth.

Grate pasteurized edam very finely and stir a little into warm smooth mashed vegetables, lentil puree or oatmeal so it melts in completely.

Bake, steam or poach plain eel until fully cooked, remove the skin and every bone, and blend or mash the soft flesh smoothly with potato, rice or avocado and a little breast milk or formula.

Cook einkorn flakes or cracked einkorn into a smooth porridge with water, breast milk or formula, or cook whole berries until very soft and blend them into vegetable puree.

Cook ground or slow-cooked elk until no pink remains, then blend it with a little cooking liquid, breast milk or formula and a smooth vegetable puree until completely smooth.

Finely grate pasteurized emmentaler and melt a small amount into warm mashed vegetables, lentils or smooth oatmeal so it blends in.

Open a baked homemade empanada, remove any olives, raisins or egg, and blend the cooked filling with a little unsalted broth, breast milk or formula until smooth.

Braise or roast Belgian endive with a little oil until very soft, trim off the core, then blend it into a smooth puree with potato, pear or sweet potato to soften the bitterness.

English muffins are best saved until 7–8 months, since bread is not a smooth food.

Cook enoki mushrooms until very soft and steaming hot, then blend them into a smooth puree with mashed potato, sweet potato or a thin lentil mash and offer it on a spoon.

Wash escarole well, then simmer or saute it until very soft and wilted.

Cook farro until it is very soft and bursting, longer than the package suggests, then blend it with a little cooking water, breast milk or formula until smooth.

Remove fava beans from the pod, cook them until very soft, then slip off the tough outer skin of each bean.

Cut a ripe feijoa in half, scoop out the soft flesh with a spoon and mash it smooth.

Roast, steam or braise the fennel bulb until very soft, then blend it into a smooth soup or puree, or mash it into potatoes until smooth.

Grind fennel seeds to a fine powder and stir a small pinch into smooth foods your baby already eats, like pureed carrots, lentils or applesauce.

Stir a small pinch of ground fenugreek into smooth dal, pureed vegetables or a mild blended curry.

Soak a little pasteurized feta in fresh water for 10 to 15 minutes, then mash a pinch until smooth into plain yogurt, smooth vegetable puree or blended lentils.

Clean the fiddleheads, then boil them for about 15 minutes or steam for 10 to 12 minutes until very soft.

Bake fish sticks until cooked through, peel off all the breading, and mash or blend the soft fish inside smoothly with potato, avocado or a little breast milk or formula.

Bake, steam or poach flounder until it flakes easily and is opaque all the way through.

Cook fonio in water, breast milk or formula until very soft, then thin it into a smooth porridge and offer it on a spoon or a preloaded spoon.

Stir a little shredded pasteurized fontina into warm mashed vegetables or potato so it melts in completely, and offer it on a spoon.

Cook cracked freekeh until very soft, then blend it with a little water, breast milk or formula until smooth and mix it into a puree like sweet potato, lentils or yogurt.

French fries are not a first food in their usual form.

Whisk an egg with a splash of whole cow's milk, breast milk or formula, soak a slice of soft whole-grain bread, and cook it until the egg is fully set.

Store-bought frozen yogurt is best saved until about 2 years, because it is high in added sugar and health experts advise no added sugar before age 2.

Gummy fruit snacks are best avoided until about 4 years.

Peel thick stems, then steam or simmer gai lan until very soft and blend the stems and leaves with a little cooking water, breast milk or formula into a smooth puree.

Finely grate a pinch of fresh galangal or add a little ground galangal to soups, lentils or vegetables while they cook, then remove any slices and blend the food smooth.

Stir a small pinch of garam masala into smooth dal, sweet potato puree, blended chicken or yogurt while it is warm.

Roast or simmer garlic until soft, then mash a little into smooth vegetable purees, blended beans, pureed meat or mashed avocado.

Make a soft homemade jelly by setting unsweetened fruit puree or plain yogurt with a little unflavored gelatin, keeping it very soft and wobbly.

Stir a small amount of ghee, about a quarter teaspoon, into warm smooth purees like mashed sweet potato, blended lentils or smooth porridge, and offer it on a spoon.

Stir a little finely grated fresh ginger or a pinch of ground ginger into a smooth puree like sweet potato, applesauce, pear, oatmeal or lentils, and offer it on a spoon.

Cook gnocchi until very soft, let it cool, then mash it well into a smooth sauce of pureed vegetables or ricotta, thinned with a little breast milk or formula.

Stir a small spoonful of soft, pasteurized fresh goat cheese into smooth mashed sweet potato, peas or squash until it is fully blended, then offer it on a spoon.

Braise or stew goat on the bone until it falls apart, remove every bone and any gristle, then blend the meat with some low-sodium cooking liquid, breast milk or formula until smooth.

Babies should not drink goat milk before 12 months, but pasteurized goat milk can be used in cooking from about 6 months.

Soak dried goji berries in hot water for 10 to 15 minutes until plump and soft, then blend them until completely smooth into oatmeal, yogurt or applesauce.

Remove the husk, rinse, and mash ripe goldenberries very well with a fork or blend them smooth, pressing out any tough skins.

Slow-cook skinless goose leg or thigh until very tender, remove every bone, then blend the meat with a little cooking liquid, breast milk or formula and smooth vegetable puree.

Top and tail ripe gooseberries, then simmer them with a splash of water until they burst and soften, and blend or mash them smooth.

Gorgonzola cheese is best saved until after 12 months.

Finely grate young, pasteurized gouda and melt a small amount into warm mashed vegetables, smooth lentils or oatmeal so it blends in.

Graham crackers are best saved until about 12 months, mainly because many brands are made with honey, which is not safe for babies under 1.

Cut a ripe granadilla in half, scoop out the jelly-like pulp and press it through a fine sieve to remove the seeds.

Most babies are best waiting until about 12 months for granola, and even then it should be finely ground or softened in milk or yogurt.

Cook fresh or well-rinsed jarred grape leaves until very soft, then blend them into a smooth puree with rice, lentils or mashed vegetables and offer it on a spoon.

Blend well-cooked great northern beans with a little cooking water, breast milk or formula into a smooth puree.

Offer plain whole milk Greek yogurt on a spoon or a preloaded spoon, thinned with a little breast milk or formula if it is very thick.

Simmer rinsed green lentils until very soft, then blend them with a little cooking water, breast milk or formula into a smooth puree.

Cook plain grits until smooth and thick, then thin with breast milk or formula if needed and offer on a spoon or a pre-loaded spoon.

Cook ground beef until it reaches 160F with no pink left, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Cook ground lamb until no pink remains, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Cook plain ground pork until no pink remains, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Cook ground turkey through to 165F, then blend it with a little cooking water, breast milk or formula and a smooth vegetable puree like sweet potato or zucchini until smooth.

Finely grate gruyere and melt a small amount into smooth purees like mashed potato, cauliflower or oatmeal, stirring until it blends in fully.

Mash ripe avocado until completely smooth with a squeeze of lime and a pinch of cumin or blended cilantro, no salt.

Bake, steam or poach haddock until it flakes easily, then check carefully for bones.

Bake, steam or poach hake until it is opaque and flakes easily, check carefully for bones, then mash or blend it with a little breast milk, formula or smooth vegetable puree.

Stir a splash of pasteurized half-and-half into smooth oatmeal, iron-fortified cereal, mashed potatoes or vegetable purees to add creaminess and calories, and offer it on a spoon.

Bake, steam or poach halibut until it is opaque and flakes apart, remove every bone and any skin, then mash or blend it with a little breast milk, formula, olive oil or unsalted butter.

Babies can have halloumi from about 12 months in small amounts, as an occasional food.

Babies can have ham from about 12 months, but most ham is cured, salty and processed, so it is best kept as an occasional food in small amounts.

Cook unsalted ground beef until well done, to 160 F with no pink, then blend it with a little cooking water, breast milk or formula into a smooth puree.

Slow-cook or braise hare until it falls apart, remove every bone, then blend the meat with some of the cooking liquid and smooth potato or vegetable puree.

Havarti cheese is best offered from about 12 months, in thin slices, shreds or melted into food.

Sweet chocolate hazelnut spread is best saved until about 2 years, because it is mostly sugar and health experts advise no added sugar before age 2.

Rinse canned or jarred hearts of palm well, peel off any stringy outer layer, and simmer them until very soft.

Stir a teaspoon of pasteurized heavy cream into smooth vegetable purees, oatmeal or a blended soup to add richness, and offer it on a spoon.

Babies can have a splash of hemp milk in cooking from about 6 months, but hemp milk should not be a drink before 12 months.

Herbal tea is best saved until after 12 months, and then only weak, cooled, unsweetened and caffeine-free teas in small amounts.

Bake, poach or pan-cook fresh herring until it flakes easily, remove the skin and every bone, then blend or mash it smooth with potato, avocado or rice.

Simmer dried edible hibiscus calyces in water until very soft, then blend them into a completely smooth puree and stir a little into applesauce, oatmeal or plain yogurt.

Rinse canned hominy or cook dried hominy until very soft, then blend it into a smooth puree with a little water, beans or vegetables.

Babies should not have honey before 12 months, in any form.

Mash or blend very ripe honeydew with the rind removed until smooth, and offer it on a spoon or stirred into plain yogurt or iron-fortified cereal.

Finely grate a very small amount of fresh horseradish root and cook it into a big portion of smooth mashed potato, beet puree or stir it into plain yogurt.

Hot chocolate is best saved until after age 2, as an occasional treat served warm, not hot.

Hot dogs are best saved until about 12 months, and then served only occasionally and cut lengthwise into thin strips, never rounds.

Babies can have hot sauce from about 12 months, but only a drop or two mixed into a large portion of food.

Mash fresh or thawed huckleberries thoroughly or blend them smooth, or cook them briefly into a soft compote and blend it.

Remove the corn husk and mash the soft steamed corn filling with a little breast milk, formula or water until smooth.

Offer a small amount of hummus on a spoon or preloaded spoon, thinned with a little water so it is smooth and not sticky, or stir it into a smooth vegetable puree.

Ice cream is best saved until after 12 months and kept as an occasional treat, since added sugar is not recommended for children under 2.

Iceberg lettuce adds little nutrition at this age, and raw leaves are not a spoon food.

Imitation crab is best saved until about 12 months, and even then as an occasional food.

Injera is not a first food in its usual form.

Remove the seed and the thin skin around it, then mash or blend very ripe jackfruit flesh until smooth, adding a little water if it is fibrous.

Cook a jalapeno, remove the seeds and white ribs, then blend a tiny bit into a smooth food like mashed avocado or bean puree.

Stir a little no-sugar-added jam, or berries cooked and blended smooth, into plain yogurt, oatmeal or iron-fortified cereal and offer it on a spoon.

Toddlers can have Jarlsberg cheese from about 12 months, thinly sliced or shredded.

Peel jicama fully, dice it and steam or boil until a fork slides in easily, then blend it into a smooth puree on its own or with pear, apple or sweet potato.

Babies should not have fruit juice before 12 months, unless your pediatrician advises it.

Simmer ripe juneberries in a splash of water until soft, then blend or mash them smooth and stir into plain yogurt or oatmeal.

Roast or steam kabocha until very soft, scoop the flesh away from the skin and mash or blend it until smooth, thinning with a little breast milk, formula or water if needed.

Cook kamut berries until very soft, then blend them with breast milk, formula or cooking water into a smooth porridge and offer it on a spoon or pre-loaded spoon.

Offer a few spoonfuls of plain whole milk kefir on a spoon or a pre-loaded spoon, or let your baby take small sips from an open cup with help.

Babies can have a small taste of ketchup from about 12 months, but regular ketchup is high in added sugar and salt, so it is best kept to a rare dab.

Babies can have a tiny taste of kimchi from about 12 months if it is rinsed, finely chopped and mixed into other foods.

Roast or sauté king oyster mushrooms until very soft, then blend them with a little cooking water or stir them into smooth purees like potato, squash or lentils.

Kiwano, also called horned melon, is best offered from about 18 months as a regular food.

Choose soft, ripe kiwi berries and blend or mash them until smooth, skin and all if the mash is fine, then stir into yogurt or oatmeal and offer it on a spoon.

Peel kohlrabi, cut it up and steam or boil until a fork slides through easily.

Kombucha is best avoided until at least 4 years old.

Cook ripe kumquats until very soft, remove every seed, and blend the flesh and peel until smooth.

Toddlers can have pasteurized La Tur cheese from about 12 months, spread thinly.

Offer plain, pasteurized labneh on a spoon or a pre-loaded spoon, thinned with a little breast milk or formula if it is very thick.

Cook a lamb chop until no longer pink, trim off the fat and gristle, and cut the meat off the bone.

Braise or slow-cook lamb shank for several hours until the meat falls apart.

Take a portion of soft, fully cooked lasagna, let it cool, and mash it with a fork into a soft, lumpy mash, or blend it with a little water for a smoother texture.

Grind a very small pinch of culinary lavender buds into a fine powder and stir it into smooth foods like plain yogurt, oatmeal, pear puree or ricotta.

Lemonade is best saved until after 2 years, and then only as an occasional treat.

Bruise a lemongrass stalk and simmer it in soups, rice, lentils or coconut milk to add flavor, then remove the stalk and blend the food smooth.

Cook lentil pasta well past the package time until very soft, then blend or mash it with a smooth vegetable sauce, mashed avocado or a little olive oil into a soft puree.

Blend soft lettuce like butter lettuce or romaine leaf tops into smooth foods such as mashed avocado, pea puree or a smoothie-style puree, and offer it on a spoon.

Licorice is best saved until after 12 months, and licorice candy is best avoided until at least age 2.

Cook lima beans until very soft, slip off any tough skins, then blend or mash them smooth with a little cooking water, breast milk or formula.

Squeeze a little lime juice or a pinch of finely grated zest into smooth foods like mashed avocado, pureed fish, blended beans or fruit puree.

Simmer fresh or frozen lingonberries in a splash of water until they burst and soften, then blend or mash them smooth and stir into yogurt, oatmeal or pear puree.

Steam or boil lobster until the meat is opaque and firm, reaching 145 F, and remove all shell.

Peel the longan, remove the dark seed, and mash or blend the flesh until smooth.

Choose very ripe, soft loquats.

Peel lotus root and simmer it in water or unsalted broth until very soft, often 30 minutes or more.

Peel a ripe lychee, remove the seed and the thin brown skin around it, then blend or mash the flesh until smooth.

Make a simple homemade mac and cheese with tiny pasta like orzo or stelline cooked very soft and a mild, lower-sodium cheese like Swiss or mozzarella melted into whole cow's milk.

Grind unsalted macadamia nuts into a fine powder and stir a little into oatmeal, yogurt or a smooth fruit puree, or thin smooth macadamia butter with water, breast milk or formula and mix it into a puree.

Add a tiny pinch of ground mace to smooth purees of sweet potato, squash or apple, or to iron-fortified oatmeal, while cooking.

Bake, steam or poach mahi-mahi until it flakes easily and is opaque all the way through.

Saute or roast maitake fronds until soft, trim away the firm core, then blend them with a little water into potato, risotto or vegetable puree until smooth.

Dry roast plain makhana, cool it and grind it into a fine powder.

Cut a ripe, soft mamey in half, remove the large seed and the skin, and mash the creamy flesh until smooth.

Peel a fully ripe mamey sapote, remove the large seed and the thin skin around it, then scoop the flesh and mash or blend it smooth.

Finely grate a small amount of pasteurized manchego and stir it into warm, smooth mashed vegetables like squash or potato until it melts in completely.

Peel a mandarin and remove seeds, then cut each segment open and scrape out the juicy flesh, discarding the membrane.

Cut around the middle of the thick purple rind and lift off the top to reveal the white segments.

Simmer manoomin until the grains split open and are very tender, then blend it with a little cooking water, breast milk or formula until smooth.

Melt a small amount of manteca and use it to cook vegetables or beans before blending them smooth, or stir a little melted manteca into a bean or sweet potato puree.

Maple syrup is best saved until about 2 years, because health experts advise no added sugars for babies and toddlers under 2.

Stir a pinch of dried marjoram, or a little very finely chopped fresh marjoram cooked in, into smooth foods like mashed potato, lentil puree or pureed meat.

At this age, use Marmite only as a seasoning: stir a small dab into a large pot of soup, stew or lentils the whole family shares, then blend baby's portion smooth and offer it on a spoon.

Marshmallows are best avoided until at least 2 years, and many families wait until age 4.

Stir a spoonful of plain, pasteurized mascarpone into smooth mashed fruit, sweet potato puree or oatmeal, and offer it on a spoon or a preloaded spoon.

Boil or steam peeled potatoes until very soft, then mash with breast milk, formula, a splash of whole cow's milk or a little unsalted butter or olive oil until completely smooth.

Matcha is best avoided until at least 4 years old because it contains caffeine.

Soak matzah in breast milk or formula, water or whole cow's milk until very soft, then mash it into a smooth porridge, or cook it with fully set egg into soft matzah brei and mash it finely.

Stir a small amount of plain store-bought mayonnaise made with pasteurized eggs into smooth mashed hard-boiled egg, blended salmon or mashed avocado to moisten it, and offer it on a spoon.

Make soft meatballs from ground beef, lamb, turkey or chicken with a binder like egg, grated vegetables or soaked breadcrumbs.

Rinse microgreens well, chop them very finely or blend them, and stir a pinch into smooth mashed avocado, plain yogurt or pureed vegetables.

Babies can drink cow's milk from 12 months, but milk can be used in cooking and baking from about 6 months.

Very finely chop or blend fresh mint and stir a little into smooth foods like plain yogurt, pureed peas, mashed avocado or smooth lentils.

Stir a very small amount of miso, about a quarter teaspoon, into a large pot of soup, a pan of mashed squash or a batch of blended tofu to season the whole batch, then blend your baby's portion smooth and offer it on a spoon.

Babies should wait until 12 months for molasses, and even then it is best used in small amounts as an occasional sweetener.

Bake, steam or poach monkfish until it is opaque and cooked through, remove any membrane, then blend it with a little breast milk, formula or cooking liquid.

Finely shred pasteurized Monterey Jack and melt a small amount into a smooth puree, like mashed potato, cauliflower or bean puree, so it blends in completely.

Clean morels well, cook them thoroughly until soft, then blend them smoothly into mashed potato, lentils or a vegetable puree.

Finely grate low-moisture pasteurized mozzarella and melt a small amount into smooth purees or mashed potato, stirring until it blends in fully, or blend fresh mozzarella into vegetable puree.

MSG (monosodium glutamate, sold as Ajinomoto) is best not added to a baby's food before 2 years.

Grate pasteurized muenster very finely and melt a small amount into smooth foods like vegetable puree, mashed potato or porridge, stirring until fully blended.

Bake a soft, moist muffin with no added sugar, using mashed banana, applesauce or pumpkin for sweetness.

Snip off the green stems, then mash ripe mulberries well or blend them and stir them into plain yogurt, oatmeal or iron-fortified cereal.

Cook split or whole mung beans until they fall apart, then blend or mash them into a smooth, creamy dal.

Remove the rind and seeds from a very ripe muskmelon, then mash or blend the flesh until smooth.

Steam mussels until the shells open and the meat is fully cooked, remove them from the shells and check for shell bits, then blend the meat smooth into mashed potato or a vegetable puree.

Stir a tiny dab of plain mustard, about the size of a pea, into a smooth food like mashed potato, blended chicken or plain yogurt and offer it on a spoon.

Remove tough stems, then steam or simmer mustard greens until very soft and blend them into a smooth puree.

Stir a small pinch of ground mustard seed into smooth dal, mashed vegetables or blended rice, or cook a few seeds in oil until they pop and blend them into the dish.

Braise or slow-cook mutton until it falls apart, remove bones, gristle and thick fat, then blend the meat with some cooking liquid and smooth vegetable puree or rice.

At 6 months, soak a little plain naan in dal or yogurt until very soft and mash it smooth, then offer it on a spoon.

Steam or saute napa cabbage until very soft, then blend it into a smooth puree on its own or with potato, and offer it on a spoon.

Mash or blend natto finely and stir a small spoonful into smooth rice porridge, mashed sweet potato or oatmeal, which tames the strings and stickiness.

Cook navy beans until very soft, or rinse no-salt-added canned beans, then blend them smooth with a little cooking water, breast milk or formula.

Peel and pit a very ripe nectarine and mash or blend it until smooth; if the fruit is firm, steam or bake it until soft first.

Stir a spoonful of pasteurized neufchatel into smooth mashed vegetables or oatmeal, thinned with a little breast milk or formula if needed, and offer it on a spoon.

Toast a pinch of nigella seeds, grind them into a fine powder, and stir it into smooth foods like lentil puree, mashed potato or blended roasted vegetables.

Cook noodles until very soft, then chop them finely and blend or mash them with a smooth vegetable puree or sauce so there are no long strands.

Clean the pads well, removing every spine, then boil them until very soft, rinse off the slippery gel and blend them into a smooth puree with beans, potato or squash.

Bake, steam or pan-cook fresh Atlantic mackerel until it flakes, remove all skin and bones, and mash it smooth into potato, rice porridge or a vegetable puree.

Stir a tiny pinch of ground nutmeg into smooth mashed sweet potato, pumpkin, oatmeal, applesauce or a creamy vegetable puree, and offer it on a spoon.

Stir a small pinch, up to about half a teaspoon, of nutritional yeast into smooth foods like mashed potato, lentil puree, mashed avocado or a blended pasta sauce.

Mix iron-fortified infant oat cereal with breast milk, formula or water until smooth, then offer it on a spoon or pre-loaded spoon.

Oat milk can be used as a cooking ingredient from 6 months, but it should not be offered as a drink until after 12 months.

Octopus is best offered from 12 months, fully cooked until very tender and finely minced.

Rinse pitted olives well, then blend them into a smooth paste and stir a little into hummus, yogurt or smooth vegetable puree on a spoon.

Add a pinch of dried oregano or very finely chopped fresh oregano to foods as they cook, such as a smooth tomato sauce, lentil puree or mashed vegetables, then blend so it is mixed in and offer it on a spoon.

Peel the oroblanco, cut away the thick white pith and membrane, remove every seed, then mash or blend the juicy flesh until smooth.

Cook orzo until very soft, then blend or mash it well with something smooth like avocado, vegetable puree or plain yogurt so there are no loose grains.

Cook ground ostrich gently to 160F until no pink remains, then blend it with a little cooking water, breast milk or formula and a smooth vegetable puree.

Braise or stew oxtail without added salt for several hours until the meat falls apart.

Cook shucked oysters until the edges curl and the flesh is firm and opaque throughout, then blend them very finely into a smooth food like mashed potato, rice puree or vegetable puree.

Cook oyster mushrooms in a little oil until fully soft and tender, then blend them smoothly into mashed potato, a vegetable puree or lentils.

Stir a few drops of melted palm oil into smooth purees like sweet potato or beans, or use a little to cook vegetables or meat before blending them.

Make soft pancakes from flour, egg and whole cow's milk, breast milk or formula, with mashed banana for sweetness and no added sugar.

Grate soft pasteurized paneer finely, or blend it with a little breast milk or formula, and stir it into smooth spinach puree, lentils or vegetable purees.

Stir a small pinch of sweet paprika into smooth foods like hummus, mashed beans, pureed vegetables or blended chicken.

Finely grate a small pinch of parmesan and stir it into smooth foods like mashed vegetables, pureed lentils or smooth risotto so it melts in.

Blend fresh flat-leaf or curly parsley into smooth purees and sauces, such as mashed potato, pea puree, smooth hummus or yogurt, so there are no loose leaves.

Scoop the pulp from a ripe, wrinkly passion fruit and press it through a sieve to remove the seeds, then stir a spoonful of the smooth pulp into plain yogurt, oatmeal or mashed banana.

Scoop the soft flesh of a ripe pawpaw, remove every seed, and mash it smooth.

Babies can have a little pea milk in cooking from about 6 months, but pea milk should not be a drink before 12 months.

Stir about a quarter teaspoon of smooth peanut butter into warm water, breast milk or formula until runny, then mix it into smooth oatmeal, yogurt or mashed banana and offer it on a spoon.

Soak about 6 to 8 peanut puffs in a few teaspoons of warm water, breast milk or formula until soft, then mash smooth.

Finely grate a small pinch of pecorino and stir it into smooth foods like mashed vegetables, polenta or a vegetable puree so it melts in, then offer it on a spoon.

Pedialyte is an oral rehydration solution (ORS), not an everyday drink.

Peel a fully ripe pepino melon, scoop out the seedy center, and mash the soft flesh well with a fork or blend it smooth.

Pepperoni is best saved until after 12 months, and even then only as an occasional food in small, thin, finely chopped pieces.

Blend a homemade, low-salt pesto completely smooth and stir a small amount into smooth foods like mashed potato, pureed zucchini or blended white beans.

Pickles are best saved until about 12 months, and then only as a tiny, finely chopped taste mixed into food, because they are very salty.

Pierogi are not a first food in their usual form.

Stir a small spoonful of homemade or lower-sodium pimento cheese into warm, smooth mashed potato or vegetable puree until it melts in, and offer it on a spoon.

Grind pine nuts into a fine powder and stir a pinch into yogurt, oatmeal or smooth vegetable puree, or blend them into a smooth homemade pesto without salt and stir a little into mashed potato.

Cook pinto beans until very soft, then blend or mash them smooth with a little olive oil, cooking water, breast milk or formula.

At 6 months, babies are still eating smooth purees, so hold off on chewy pita.

Pizza is best saved for 7–8 months, when your baby can hold soft foods.

Bake, steam or poach plaice until it flakes easily, then remove the skin and every bone.

Steam, boil or bake a ripe plantain until very soft, then mash or blend it smooth with a little breast milk, formula or water and offer it on a spoon.

Cook polenta with water, unsalted stock, breast milk or formula until creamy and loose, then let it cool and offer it on a spoon or pre-loaded spoon.

Bake, steam or poach pollock until it flakes easily, remove all skin and bones, then mash or blend it smooth with potato, sweet potato or a little cooking liquid.

Peel the thick rind, pull each segment open and remove all membrane and seeds.

Popcorn is best avoided until at least 4 years old.

Stir a light pinch of food-grade poppy seeds into smooth mashed fruit, yogurt or oatmeal and offer it on a spoon.

Freeze breast milk, formula, plain yogurt or smooth fruit puree in a small mold or container.

Cook fresh porcini until soft, or rehydrate dried porcini in hot water, rinse and cook them, then blend the mushrooms smoothly into risotto, mashed potatoes or a vegetable puree.

Cook the pork chop to 145°F (63°C) with a 3-minute rest, braising it if you can so it stays tender, then blend the meat with a little cooking liquid, breast milk or formula into a smooth puree.

Slow-cook pork shoulder until it falls apart, trim away fat and gristle, then blend the meat with a little cooking liquid, breast milk or formula into a smooth puree.

Roast or sauté portobello caps until very soft, remove the stem, and blend them into a smooth puree with potato, cauliflower or a little cooking liquid.

Cook prawns until pink and opaque throughout, remove the shell, tail and vein, then blend them finely into a smooth food like mashed potato, rice puree or vegetable puree.

Hard pretzels are best saved until at least 12 months, and many families wait longer.

Wearing gloves, cut off the ends, slit the skin and peel it away.

Prosciutto is best saved until 12 months or later, and then only in small amounts cooked into a dish.

Protein powder is not recommended for babies or toddlers.

Shred a little mild, pasteurized provolone and melt it into warm mashed vegetables, smooth lentils or oatmeal so it blends in completely.

Prune juice is generally best saved for 12 months and up, in line with advice to skip juice in the first year.

Soak pitted prunes in hot water for 10 to 15 minutes until plump and soft, then blend them into a smooth puree with a little of the soaking water.

Puffs are still optional.

Peel the thick skin, cut the flesh away from the seed and remove any papery seed coat.

Grind unsalted, shelled pumpkin seeds (pepitas) into a fine powder and stir it into oatmeal, yogurt or smooth mashed fruit.

Choose a pupusa with a soft, low-salt filling like refried beans or squash and let it cool fully.

Roast or steam purple potatoes until very soft, peel them, and mash or blend them smooth with a little olive oil, butter, breast milk or formula.

Wash purslane well, remove thick stems, and steam or saute the leaves until tender.

Hard-boil quail eggs for about 3 to 4 minutes, peel carefully, and mash them smooth with a little breast milk, formula or plain yogurt.

Offer plain, full-fat quark on a spoon or a pre-loaded spoon, thinned with a little breast milk or formula if it is very thick, or swirl it with smooth mashed fruit like banana or pear.

Babies can have queso fresco from about 12 months, and only if it is pasteurized and heated until steaming.

Pull pasteurized queso Oaxaca into very thin strands and stir a small amount into warm, smooth mashed beans or vegetable puree until it melts in completely.

Peel, core and slice quince, then poach or bake it in water until very soft.

Braise or slow cook rabbit until it falls apart and reaches 160°F, remove every small bone, then blend the meat with some unsalted cooking liquid and vegetables into a smooth puree.

Halve radicchio, roast or braise until very soft, remove the core, and blend it into a smooth puree with potato, pear or white beans to soften the bitterness.

Roast or steam halved radishes until very soft, then blend or mash them smooth, on their own or with potato or carrot.

Whisk ragi flour into cold water first so it does not form lumps, then cook it, stirring, until thick and smooth.

Soak raisins in hot water for 10 to 15 minutes until plump, then blend them completely smooth and stir the puree into oatmeal or plain yogurt on a spoon.

Cut through the hairy skin and peel it off, then remove the seed and the papery coat around it.

Cook ramen noodles until very soft, drain, and skip the seasoning packet.

Saute or steam ramps until soft, then blend them into a smooth sauce and stir a small amount into mashed potato, sweet potato or another smooth puree.

Cook ravioli until very soft, a minute or two past the package time, then open them and mash or blend the filling together with the pasta into a smooth mash.

Steam or braise red cabbage until it is very soft, then blend it into a smooth puree on its own or with apple, potato or sweet potato.

Rinse red lentils and simmer in water or low-sodium broth until they fall apart, then blend or whisk them into a smooth puree, thinning with a little breast milk or formula.

Warm low-sodium refried beans, thin them with a little water, breast milk or formula until smooth and loose, and offer them on a spoon or a preloaded spoon.

Trim off every bit of leaf, wash the stalks and simmer chopped rhubarb with apple, pear or strawberries until very soft.

Rice cakes are not a first food in their usual form.

Mix iron-fortified infant rice cereal with breast milk, formula or water until smooth and thick enough to stay on a spoon.

Rice milk is best avoided as a drink for babies and young children.

Boil rice noodles until very soft, then chop them very finely and mash or blend them into a smooth vegetable puree or blended meat.

Remove the stem, seeds and white ribs, then roast or saute the rocotillo until soft.

Cook fresh roe, such as shad or cod roe, by poaching or pan-cooking until firm and opaque throughout, then mash it smooth into potato, rice porridge or a vegetable puree.

Finely chop romaine, wilt it into soup, potato or pea puree, and blend until smooth.

Steam or boil romanesco until very soft, then blend or mash them with potato and a little olive oil, breast milk or formula until smooth.

Cook vegetables, chicken or potatoes with a sprig of rosemary, remove the sprig, then blend the food smooth and offer it on a spoon.

Roti is not a first food in its usual form.

Peel rutabaga thickly, chop it and boil or steam for 20 to 30 minutes until very tender.

Cook rye flakes or finely ground rye into a smooth porridge with breast milk, formula or water, blending it if needed, and offer it on a spoon or a pre-loaded spoon.

Steep a few saffron threads in warm water and use the liquid to cook rice, lentils, chicken or vegetables, then blend or mash them until smooth.

Stir a pinch of dried sage or very finely chopped fresh sage into butternut squash, sweet potato, white beans or ground meat while it cooks, then blend it smooth.

Salami is best saved until 12 months or older, and even then as an occasional food.

Blend a mild homemade salsa of ripe tomato, a little cooked onion, cilantro and lime until smooth, with no salt or hot chili.

Babies should not have salt added to their food before 12 months.

Choose a very ripe sapodilla that gives to gentle pressure, peel it, remove every seed and mash or blend the flesh until smooth.

Rinse a spoonful of sauerkraut well and squeeze out the liquid, then blend or mince it very finely into smooth mashed potato, applesauce or avocado so there are no strands.

Remove the casing from fresh, low-sodium or homemade sausage, cook it until no pink remains, then blend it with a little water, breast milk or formula and smooth vegetable puree.

Finely chop scallions, cook them until soft, and blend or mash them into smooth foods like congee, mashed potato or vegetable puree.

Cook scallops until opaque and firm, then blend them smoothly with mashed potato, a vegetable puree or a little breast milk or formula.

Stir a small spoonful of fresh sea urchin into a hot sauce, risotto or soft scrambled egg and cook it until heated through, then blend or mash your baby's portion smooth.

Grind plain, unseasoned nori into a fine powder and stir a pinch into smooth foods like mashed avocado, sweet potato or rice porridge.

Simmer homemade or low-sodium seitan in water until soft, then grind it very finely and blend it into a smooth food like mashed potato, lentil puree or a sauce.

Cook semolina in breast milk, formula, whole cow's milk or water into a smooth, loose porridge with no added sugar, then cool it and offer it on a spoon or pre-loaded spoon.

Thin a small amount of tahini with warm water, breast milk or formula until runny, then stir it into smooth oatmeal, yogurt, vegetable puree or thinned hummus and offer it on a spoon.

Saute or roast shallots slowly until very soft and golden, then blend or mash them smooth into vegetable purees, lentil puree or pureed meat and offer it on a spoon.

Remove the stems, then simmer or saute shiitake caps until very soft and blend them smooth into lentils, vegetable puree or iron-fortified cereal.

Blend a few fresh shiso leaves into a smooth food like mashed avocado, rice porridge or vegetable puree.

Toast and finely grind Sichuan peppercorns, sift out the gritty husks, and stir a tiny pinch into smooth mashed vegetables, tofu or rice porridge.

Mash or blend silken tofu until smooth and serve it on a preloaded spoon, or mix it into fruit purees, oatmeal or mashed vegetables.

Offer plain, unsweetened skyr on a spoon or preloaded spoon, loosened with a little breast milk, formula or water if it is very thick.

Smoked salmon is best saved until after 12 months, and then only in small amounts cooked until steaming hot, such as stirred into scrambled eggs or pasta.

Pull off the string along the seam and steam snap peas until very soft, then blend them into a smooth green puree, on their own or with potato, and offer it on a spoon.

Bake, steam or poach snapper until it flakes easily, remove the skin and every bone, then mash or blend the fish smooth with a little breast milk, formula or smooth mashed potato.

Remove the string, steam snow peas until very soft, then blend them with a little cooking water and press through a sieve to remove tough fibers.

Cook soba until very soft and rinse it in cool water, then chop it finely and blend or mash it with smooth vegetable puree, avocado or flaked salmon.

Soda is best avoided for babies and toddlers.

Cook a spoonful of homemade sofrito with no added salt into a dish, such as mashed beans, lentils, rice or ground meat, until the onion and peppers are very soft.

Toddlers can have soft pretzels from about 12 months, with the coarse salt brushed off and the pretzel torn into small pieces.

Bake, steam or poach sole for a few minutes until it turns opaque and flakes, then check carefully for bones.

Make a smooth porridge with sorghum flour and water, breast milk or formula, or cook whole sorghum until very soft and blend it smooth.

Blend homemade vegetable, lentil or chicken soup until smooth and thick enough to stay on a spoon, and offer it on a pre-loaded spoon.

Pit sour cherries carefully, simmer them in a little water until very soft, then blend or mash them into a smooth sauce.

Offer a spoonful of plain sour cream on a spoon or preloaded spoon, or stir it into smooth mashed potato, sweet potato or a vegetable puree.

Toasted sourdough is best saved for 7–8 months.

Scoop the soft flesh of a ripe soursop, pick out every black seed and remove the fibrous core, then mash it smooth or stir it into plain yogurt or oatmeal.

Babies can have soy milk as a drink from 12 months, choosing an unsweetened, fortified version.

Leave soy sauce out of baby-only food.

Offer plain, unsweetened soy yogurt on a spoon or a preloaded spoon.

Cook soybeans or shelled edamame until very soft, then blend them with a little olive oil and water, breast milk or formula into a smooth puree.

Roast or steam spaghetti squash until very soft, scoop out the strands, and mash or blend them with a little butter, olive oil, breast milk or formula until smooth.

Slow-cook or braise ribs until very tender and falling off the bone, then pull the meat off, remove all fat, cartilage and bone, and blend it with a little cooking liquid, breast milk or formula and a smooth vegetable puree.

Plain sparkling water is fine for toddlers from 12 months as an occasional drink.

Cook spelt flakes into a smooth porridge, or simmer spelt berries until very soft and blend them into yogurt or mashed vegetables.

Spirulina is best saved until after 12 months, and then only as a small pinch of food-grade powder mixed into food.

Simmer split peas until they fall apart, then blend or mash them into a smooth puree, thinned with a little cooking water, breast milk or formula if needed.

Rinse the blossoms, remove the stem, stamen or pistil and any bugs, then saute or steam them until wilted.

Braise cleaned squid slowly for 30 minutes or more until very tender, then blend it until completely smooth with a tomato sauce, vegetable puree or a little cooking liquid.

Simmer one whole star anise pod in the water or broth you use to cook vegetables, fruit or meat for a puree, then remove the pod before blending.

Cut a ripe star apple in half, scoop out the soft flesh with a spoon, and remove all seeds and the bitter rind layer.

We suggest waiting until about 12 months to offer star fruit, and then only in small amounts of the fresh, ripe fruit.

Cook a tender cut of steak to at least 145°F (63°C), dice it, then blend it with some cooking liquid, breast milk or formula and vegetables into a smooth puree.

Stevia is best avoided until at least 2 years old, and kept to small, occasional amounts after that.

Cook straw mushrooms until very soft, then blend or mash them smooth and stir them into rice porridge or mashed vegetables.