Eat, Darling, Eat 

(by Rakhee Verma) The London borough of Twickenham is known for a film studio, a rugby stadium, and the homes of A-listers like Mick Jagger. The neighborhood has always been white and affluent. So, when my Indian family moved there in 1979, nobody looked like us. Working several jobs at once between them, my parents had scrimped and saved up enough to buy a small shop that sold newspapers and magazines, but everyone called it the “sweet shop” for the rows and rows of jars f

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped coriander 1 in. cubed ginger, grated 1 t. salt 2 green chilies or 1/2 t. red chili powder Boil potatoes until fork-tender. Let cool, then mash with remaining ingredients, except the salt (salt goes in just before cooking or the mixture becomes watery). Cover and refrigerate. Dou

(by Aimee Lee Ball) I was on a business trip to my hometown of Philadelphia. After my meeting at the Four Seasons Hotel in Center City (what Philadelphians call their downtown), I went to the lobby…and walked right past my unrecognizable mother. What I didn't know was that my mom had started wearing a short blond wig. After two fender-benders that made her realize it was best to turn in her car keys, plus moving to a new neighborhood, it was less convenient to get to her lo

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground black pepper Bring a large pot of salted water to boil and cook linguine al dente. Meanwhile, heat olive oil in a large frying pan and sauté garlic until lightly golden brown. Stir in crab, lemon juice, and parsley. Drain linguine and add to crab mixture, stirring gently to com

(by Connie Meyer) The first sip of Tiger’s Milk is the worst. Squeezing my eyes shut, I try not to taste the vile concoction as it slips over my tongue, and my mind only faintly registers my mother’s faith that this will fortify my bones and my skinny nine-year-old frame. Inspired by her bible, Adele Davis’s Eat Right to Keep Fit, Mother whips up this breakfast staple in her new Waring blender. I wonder briefly if she gags as she swallows her own glass of orange gooey sludge.

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue: 6 large egg whites, at room temperature 1/4 t. cream of tartar 1 c. granulated sugar 1/2 gal. Neapolitan premium ice cream Preheat oven to 350 F and place rack in middle of the oven. Grease a 9×13 pan with butter or cooking spray or line with aluminum foil. In a double boile

(by Christie Chapman) For the longest time, whenever I ordered French toast at a restaurant, I’d look down at the gussied-up, egg-battered bread the server placed before me and think: Where’s the Kraft American cheese? The version of that brunch mainstay, that Mother’s Day breakfast-in-bed-tray classic, that I grew up with wasn’t made with brioche, or challah, or any kind of fancy bread. My mom used regular old sandwich bread, the same kind she used for her three kids’ and hu

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup optional: powdered sugar Into a small bowl (about the size you’d use for cereal), crack an egg. Swish around with a fork, mostly to break the yolk. Add a splash of milk and a sprinkling of salt. Sop the bread slice, back and front, in the egg mixture. In a frying pan, melt a pat of

(by Jenna Dutcher) Recipe for Kathy’s Famous Green Bean Casserole: 1 can Cream of Mushroom soup (reduced salt) 2 cans French-Style Green Beans 1 family-size container of French’s Crispy Fried Onions salt and pepper to taste 1. First things first, you’ll have to locate the recipe. A secret family recipe, your mother always told you, until one day you read it straight from the back of the French’s Fried Onions container. Turn to that container now for the details. 2. Prehea

(by Jenna Dutcher) 1 can Cream of Mushroom soup (reduced salt) 2 cans French-Style Green Beans 1 family-size container of French’s Crispy Fried Onions salt and pepper to taste Preheat oven to 350 F. Drain both cans of green beans. In a 1 1/2-quart baking dish, mix Cream of Mushroom soup with green beans and 2/3 of the fried onions. Add salt and pepper to taste. Bake for 30 minutes or until hot. Top with remaining 1/3 of the fried onions. Bake 5 minutes longer or until onion

(by Deborah K. Shepherd) I’m on the phone with my sister. At 74 to my 78, she is my touchstone when memories of our childhood fail me. My...

(by Deborah K. Shepherd) 3 T. oil 3 - 4 lb. meaty marrow bones 4 onions, sliced 1 medium head cabbage, diced 28-oz. can whole tomatoes 2...

(by Lenore Hart) My parents married each other for the first time in 1952. He was 27. She was 18, just out of high school. Mom learned to...

(by Lenore Hart) Original Fudgie Chocolate Pie Crust: 1 1/2 c. graham cracker crumbs 1/3 c. white sugar 6 T. butter, melted Preheat...

(by Sari Fordham) I'm sensible, the way my mother was sensible. She wore high-waisted underpants because they were comfortable and made...

(by Sari Fordham) Dough: 4 t. active dry yeast 1/3 c. butter 1 1/4 c. milk 1/2 t. salt 1/4 c. sugar 1 t. ground cardamom 3 c. flour...

(by Rosie Phillips) My mother is not someone I would ever describe as a prankster: Although she retains a slight dramatic flair from her...

(by Rosie Phillips) orange food coloring frosting 2 pieces of vanilla pound cake, sliced to bread size Add a few drops of orange food...

(by Karen Sosnoski) It was holiday season, and my friends with kids in college had concerns that would have been mine had life gone as...

(by Laura Zinn Fromm) (adapted from The New York Times ) 3 lb. center-cut beef tenderloin 2 oz. pancetta or bacon, finely chopped (1/4...