These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
A low and slow, sauce-y one pot wonder! Makes for a great Sunday dinner.
These are the best recipes submitted by grandmas across the country. They're sure to bring back fond memories with every bite.
Revive the old tradition of gathering around the table with friends and extended family for Sunday dinner. Choose from our best Sunday dinners that are categorized by season, one for each Sunday of the year.
Get a taste of the Roaring Twenties with these vintage recipes for oysters Rockefeller, finger sandwiches, icebox cakes and more. 1920s food had a lot to offer!
Consider this the ultimate guide to comfort food.
Let these dinner recipes remind you of soul-warming Sundays at Grandma's house.
My grandmother is, hands down, the greatest chef in my life. And she makes THE BEST Chap Chye (Peranakan Braised Mixed Vegetables) every Lunar New Year or special occasion. Even after she makes a d…
Say goodbye to boring salads and hello to Asian lettuce cups, BLT wraps, layered salads and so much more.
Let these dinner recipes remind you of soul-warming Sundays at Grandma's house.
When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
Spoiler: Everything looks so darn good!
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
A busy schedule doesn't mean you can't make time for heart health. These heart-healthy dinners will have both your heart and your taste buds thanking you!
For out-of-this-world pork chops, soup and pot roast, grab your favorite kitchen appliance! Here's a look at our most popular slow-cooker recipes from 2022.
"FRESH ZWIEBACK is baked in many German Mennonite homes to serve to friends who might drop in, or for the weekly Sunday dinner known as Faspa. Instead of butter, we served jelly with our zwieback. Cold sliced meats and cheeses were delicious with these tasty rolls, too!"
We may not make these old-school Jewish recipes *exactly* like Bubbe did, but we think we’re pretty close. Read on for 28 tasty ideas, traditional and modern alike, that are perfect for Hanukkah, Passover and everything in between.
Who doesn't love the mezze style of meals, the congeniality of sharing food, the family sunday lunches... Well, I love mezze, and I lov...
My grandmother’s recipe for traditional matzo ball soup. The secret to their delicate, rich flavor is the schmaltz (rendered chicken fat).
Check out which recipes have withstood the test of time.
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. —Judy Clark, Elkhart, Indiana
We've got everything from classic chicken noodle soup to creamy chicken chowder and zesty chicken chili.
Revive the old tradition of gathering around the table with friends and extended family for Sunday dinner. Choose from our best Sunday dinners that are categorized by season, one for each Sunday of the year.
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. Plus, the sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
Let these dinner recipes remind you of soul-warming Sundays at Grandma's house.
Let these dinner recipes remind you of soul-warming Sundays at Grandma's house.
Certain comfort foods are synonymous with Sunday supper, the meal that brings the family together. The convenience of a slow cooker makes it easy to enjoy this classic any day of the week.
Find recipes for carrot cake, ham and more.
Everyone knows that the French can cook. (Seriously, how do they manage to do bread and butter better than the rest of the world?) And if you were lucky...
Palacinka as they are known in South Eastern Europe or Crepes in France are delicate thin like pancake and are delicious! I grew up eating them with Nutella, I still like it like that but now a day's I like it with jam and fruit! Both ways are great! Growing up watching my mom make
Our Test Kitchen called these "one of the best cabbage rolls," and we've given it a Southern twist with Creole seasoning. Serve these homemade cabbage rolls with bread and a side salad for an unforgettable meal.
In between rounds of Sushi Go Round (Thanks Allergy Mom! It's my new game addiction) I found myself in the mood for some comfort food. My cravings turned to something I've wanted to make for awhile, pagach. Pagach is Slovak bread filled with cabbage or sometimes potatoes. I always loved it slathered in butter when my mom and grandma Helen would make it. I had my parents dig out the recipe from my grandmother's church cookbook a while back only to find out that the recipe calls for ten cups of flour!! My dad also found this recipe online for a smaller batch and with a few alterations I made my first batch on my own. I was happy with the result. Though my batch was a tad thinner it could have easily passed for one made by my mom or grandma. Here's what I did: Pagach (Slovak Cabbage Bread) Makes 2 large flat breads (approximately 11x14 inches) Adapted from GoToCentralEurope.com and The Sacred Heart League Cookbook from Livonia, Michigan. Dough: 3 1/2 cups flour (I used white spelt, but I plan on using all-purpose next time) 1 teaspoon salt 2 1/4 teaspoons (1 pkg) dry yeast 1/4 cup warm water 1 tablespoon of sugar 2/3 cup scalded milk, cooled to lukewarm (I used warmed soy milk) 1 egg 1/3 butter, melted (I used Earth Balance margarine) Filling: 1 medium to large head of cabbage, chopped 1 medium onion, diced 4-6 tablespoons of butter (again EB for me*) salt and pepper *Optional: 1/4 teaspoon of granulated garlic (I found that when I'm using Earth Balance instead of margarine a tiny bit of dry garlic makes cooked cabbage taste more like it was cooked in butter. I have no idea why this works but I do it all the time.) Additional butter (or EB) -Stir the yeast in the water and a pinch of sugar and let sit for a few minutes to proof. -Add flour and salt to the bowl of a stand mixer with a dough hook and stir together to distribute. -Beat the egg into the warm milk along with the melted butter and remaining sugar. Add the wet ingredients to the flour and salt and mix until a smooth dough forms. -Place the dough in a oiled bowl and cover with plastic wrap. Allow to rest until doubled. -When doubled, punch the dough and give it a few quick kneads before recovering and allowing it to double again. -Make the cabbage filling by cooking down the cabbage, onion and butter (garlic powder optional) with salt and pepper to taste. You want the cabbage and onion to get soft and golden brown. I cook it over medium-low heat and stir frequently. Allow it to cool. -When the dough has doubled a second time divide it into quarters. Take one quarter and roll it out on parchment with a little flour until it is ~1/2 inch thick. Spread half of the cabbage mixture on top. Roll out a second quarter to match and lay it on top of the cabbage. Pinch the edges closed, cover with a damp cloth and allow it to rest for half an hour. Repeat with the remaining quarters of dough. -Preheat your oven to 350 degrees F. -Roll out the sandwiched dough and cabbage as thin as you like (1/2 to 3/4 inch.) Brush with butter (or EB) and prick the top with a fork. Transfer the dough onto a baking sheet and bake for 30-40 minutes or until golden brown on top. Cut into pieces and serve with more butter (or EB.) -Realize that cabbage and starch is a wonderfully comforting thing. These places have a potato filling if you are interested in trying it that way: GoToCentralEurope.com The Joy of Soup: Pagach I'm adding this to Yeastspotting which is a wonderful weekly collection of recipes that use yeast. My collection of to-do bread, cracker, and other recipes always increases with each roundup.
