The Bright Sides

Universal Studios Hollywood

A N A H E I M A N D L O S A N G E L E S

Theme-Park Thrills

This whirling adventure loops through three or four amusement parks plus pop-culture hot spots.

Best for ages 6+

D AY S 1 – 3

Kick off your trip in Anaheim, home to Disneyland Park and Disney California Adventure Park. While it’s a short walk between the two, you’ll want to spend a full day at each, says A. J. Wolfe, founder of The Disney Food Blog. Enjoy the hotel pool on your travel day, and start fresh in the morning at Web Slingers: A Spider- Man Adventure, an immersive, 3-D ride that opened last summer in a section of California Adventure called Avengers Campus. “Kids use their hands to sling webs, Spidey-style, as they ride in a vehicle through several rooms,” says Wolfe. Avengers Campus is also home to Guardians of the Galaxy – Mission: BREAKOUT!, a drop-tower ride with a fun vibe, cool music, and several possible drop sequences (your crew may want to go twice). Afterward, pick up a snack at Pym’s Test Kitchen, which specializes in size-defying food inspired by Ant-Man and The Wasp. “We split the giant chocolate candy bar loaded with brownies, caramel, and peanuts,” Wolfe says.

Next stop: Pixar Pier, home to the Incredicoaster and Toy Story Midway Mania! attractions. The steel coaster, which tells the story of Edna Mode babysitting Jack Jack, is a good bridge between kiddie rides and thrill rides. For a late lunch, the new Lamplight Lounge serves up twists on nachos, potato skins, and sliders. Then grab a ride on flight simulator Soarin’ Around the World and Radiator Springs Racers, a thrilling road trip in a scene themed from the movie Cars. Have dinner at Insta-famous Black Tap Craft Burgers & Shakes at the Downtown Disney District before bed. “My favorite place to stay is Disneyland Hotel,” says Len Testa, founder of Touringplans.com. Its monorail-themed water slides are wild. With park-view rooms and a heated pool, the new Westin Anaheim Resort is another fan favorite.

Begin the next day at Star Wars: Galaxy’s Edge in Disneyland Park. Dash to Star Wars: Rise of the Resistance, a high-tech, 20-minute ride that puts your crew in a battle against the First Order. (If there’s a long wait, consider spending $15 per person for faster “Lightning Lane” access using the Disney Genie app, Testa says.) Then head to Millennium Falcon: Smugglers Run for a journey in the ship’s famous cockpit. For lunch, grab a Ronto Wrap at Ronto Roasters. Spend the afternoon on classic rides, like Indiana Jones Adventure, Space Mountain, Peter Pan’s Flight, and Haunted Mansion, plus the Main Street Electrical Parade (in its 50th year!). Eat at your hotel, then return for fireworks.

D AY S 4 – 5

Drive an hour into Tinseltown for a day of showbiz-related sightseeing. Find the stars for your family’s favorite entertainers on the Hollywood Walk of Fame. (Or take younger kids to a Disney flick inside the magnificent El Capitan Theatre.) Then go on the partially guided Warner Bros. Studio Tour Hollywood, where you can explore sets from superhero movies, practice wand moves in a

P L A N N I N G T I P S

Consider flying into either John Wayne or Long Beach Airport. They tend to have shorter lines and smaller crowds than Los Angeles International Airport.

Book your Disney tickets as soon as you nail down your dates. “The parks are still limiting capacity, so tickets for busy times have been selling out weeks in advance,” says Testa. Bring your vaccination cards. At press time, the city of Los Angeles requires full vaccination or a recent negative COVID-19 test for anyone age 12 and up to enter indoor restaurants, museums, and other attractions, including theme parks. Check the latest requirements before your trip.

Galaxy’s Edge

Harry Potter–themed area, and drive by the back lots (where you might spot actors). Grab lunch at the Central Perk Café, which has fun food and NYC faves. Finish the day at the new Academy Museum of Motion Pictures; the museum offers free admission to anyone 17 and under. Your kids can spy ruby slippers from The Wizard of Oz and learn about how animation works. Stop at In-N-Out Burger on the way back to your hotel.

Spend the next day at Universal Studios Hollywood. In The Wizarding World of Harry Potter, a re-creation of Hogsmeade village, your muggles can navigate the rooms in Hogwarts Castle and hop on a ride to follow Harry as he dodges Dementors and a dragon. Snack on butterbeer and a chocolate frog before riding the Flight of the Hippogriff coaster. Have lunch at Three Broomsticks (the fish and chips are brilliant), then head to Jurassic World – The Ride, Despicable Me Minion Mayhem, The Simpsons Ride, and the latest attraction, The Secret Life of Pets: Off the Leash. When you’re back in Anaheim, take the kids to Pho 45 Vietnamese Restaurant for its famous noodle soups.

I F Y O U ’ R E U P F O R M O R E

Head to one or two other theme parks in the area, Knott’s Berry Farm and/or Six Flags Magic Mountain. A Wonder Woman Flight of Courage–themed coaster is coming to Six Flags this summer. Drive to Santa Monica for a spin on the famous Ferris wheel and to ride waves at the beach.

T h e B ri g h t S i d e s

These dozen veggie-forward recipes can quickly complement almost any main dish. (Let the kids pick which one to try first.)

recipes by N I C K I S I Z E M O R E / photographs by C A I T L I N B E N S E L

S I D E N O T E S

5 ingredients or less (not counting salt and pepper) 15 minutes or less from start to finish Make up to a day ahead Freezes well (double the batch)

Yogurt-Roasted Carrots

Preheat oven to 425°F. Stir together 1/4 cup whole-milk Greek yogurt, 1 tsp. garam masala, optional, and 1/2 tsp. brown sugar in a large bowl. Add 2 bunches trimmed and scrubbed carrots (halved if large), and toss with salt and pepper. Spread in an even layer on a parchmentlined baking sheet. Roast, flipping halfway through, 20 to 25 minutes. Drizzle with juice of 1/2 lime and 1 Tbs. honey. Sprinkle with 1 Tbs. chopped mint or cilantro.

Minty Peas

Boil 1 lb. frozen peas in salted water until bright green and tender, 2 to 3 minutes. Drain, and transfer to a food processor. Add 3 Tbs. melted unsalted butter, juice of 1/2 lemon, and 1/4 cup coarsely chopped mint. Season with salt and pepper. Process until mostly smooth. Serve warm.

Parmesan Asparagus

Preheat oven to 400°F. On a parchment-lined baking sheet, toss 1 lb. trimmed asparagus spears with 1 Tbs. olive oil, 1/4 tsp. granulated garlic, 1/4 tsp. lemon zest, 1/4 cup grated Parmesan cheese, and 3 Tbs. panko breadcrumbs. Season with salt and pepper. Bake 8 to 10 minutes, or until asparagus is tender and breadcrumbs are golden brown.

Crunchy Lime Slaw

Whisk together 3 Tbs. lime juice, 3 Tbs. vegetable oil, 1 garlic clove (grated), 1 tsp. honey, 1/2 tsp. sesame oil, and 1/2 tsp. fish sauce. Toss dressing with 6 cups thinly sliced napa cabbage (1/2 small head), 1 cup thinly sliced red bell pepper (1 medium), 1/3 cup chopped cilantro, and 1/3 cup chopped peanuts or pepitas. Marinate in the fridge for at least 10 minutes before serving.

Smoky Roasted Baby Potatoes

Preheat oven to 425°F. Toss 11/2 lbs. baby potatoes, halved (quartered if large), with 2 Tbs. olive oil, 2 tsp. smoked paprika, 1 tsp. granulated garlic, and 1 tsp. brown sugar. Season with salt and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast, stirring occasionally, until browned, 30 to 35 minutes.

Maple-Squash Mash

Preheat oven to 400°F. Cut one 21/2-lb. butternut squash in half and discard seeds. Place squash, cut sides down, on a parchment-lined baking sheet. Roast 30 to 35 minutes, or until tender. Let sit until cool enough to handle. Scoop the flesh into a food processor and add 2 Tbs. butter, 1/2 tsp. cinnamon, and 1 Tbs. pure maple syrup. Process until smooth. Top with 1/4 cup toasted panko breadcrumbs.

Warm Corn Salad

Melt 1 Tbs. butter in a large skillet over medium heat and add 4 cups fresh or frozen (thawed) sweet corn and 1/2 cup chopped red onion. Cook until corn is bright yellow, 2 to 4 minutes. Add 1 garlic clove (minced) and cook 30 seconds. Stir in 1/4 cup mayonnaise, juice of 1/2 lime, a dash of hot sauce, optional, and 1/4 cup each chopped cilantro and green onions. Season with salt and pepper. Remove from heat and stir in 1/4 cup crumbled cotija or feta cheese. Garnish with more cilantro.

Brown Butter Spaghetti Squash

Put one 3-lb. spaghetti squash on a microwavable plate and poke several holes in the squash. Microwave on high for 5 minutes. Flip and microwave 6 to 8 more minutes, or until tender when poked with a fork. Cut squash in half lengthwise, and cool slightly. Scoop out seeds and discard. Scrape the squash strands into a colander and let cool. Heat 4 Tbs. butter in a nonstick skillet until butter is golden, 2 to 3 minutes. Add 2 garlic cloves (grated), 2 Tbs. chopped sage, and drained squash. Season with salt and pepper, and cook, stirring often, until warmed through. Remove from heat and stir in 1/4 cup grated Parmesan cheese. Garnish with additional cheese.

Coconut-Curry Cauliflower Rice

Heat 2 Tbs. coconut oil in a large skillet over medium. Add 1 cup shredded carrots, 1/4 cup sliced green onions, 2 tsp. minced ginger, and 2 tsp. curry powder. Cook, stirring, 1 minute. Stir in one 10-to-12-oz. bag frozen riced cauliflower, 1/2 cup shredded unsweetened coconut, and 3 Tbs. golden raisins. Season with salt and pepper. Add 1/2 cup vegetable broth or water. Cover and cook until cauliflower is tender, 4 to 5 minutes. Stir in 1 tsp. honey and juice of 1/2 lime.

S I D E N O T E S

5 ingredients or less (not counting salt and pepper) 15 minutes or less from start to finish Make up to a day ahead Freezes well (double the batch)