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I love steak because its good for you it has protein that helps your body move around I really love red meats and only that :)

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I chose the burrito because I like them and people are like burritos you don't know what there like till you know them. that's why I chose what I chose.

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I chose this because we have pizza on our birthdays.

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quick food i really love

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I would bring tacos de cabeza because of the great memories it brings back of my grandfather who immigrated to LA.

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I would bring Sweet Potato pie. I am of African American decent and this is a Thanksgiving and just special occasion staple . It also sparks competition of who can make the best pie which gives ultimate bragging rights in the family.

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I chose matzo ball soup, it's my favorite comfort food.

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Choresht! I grew up eating different kinds of Choresht, a stew of herbs and cheek meat, with white rice! It is my comfort food as it brings so many happy memories that I shared with my family while eating it.

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I would bring tamales. Tamales a traditional Mexican food. In my family tamales are made during holidays and special events. We come together as a family. This represents to me that it takes a whole team to come together for a child.

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I would bring rice ball called "Onigiri." I was raised and born in Japan. Onigiri is very typical lunch or snack for Japanese people that can be made with rice, salt, and seaweed. You can put any vegetables, meat, or fish and make more fancy. Now I have two children and their father is African American. I always make Onigiri for them to share my Japanese background :)

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Lumpia is a popular filipino dish commonly served at celebrations. It is a crunchy wrapped entree, filled with vegetables or meat. It goes well with a sweet & tangy sauce

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Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States. In the Philippines, spring rolls are called lumpia.

In this lumpia recipe, Marvin, a native Filipino who blogs at Burnt Lumpia will explain different types of lumpia and share lumpiang Shanghai recipe with us.

What is a Lumpia?

Many people wonder what does lumpia mean? Lumpia is a Filipino word and it comes from the Chinese spring roll, with veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) as the filling.

Different Types of Lumpia

There are many types of lumpia, here are some of the most popular ones:

Lumpiang Sariwa refers to "fresh" lumpia with veggies and meat as the filling. You use a thin homemade crepe, instead of spring roll wrappers to wrap them.

Lumpiang Hubad (naked lumpia) is made without a wrapper.

Lumpiang Prito is Filipino fried spring roll with meat and a variety of vegetables as the filling.

How to Make Lumpia?

Below is the recipe for Lumpiang Shanghai with vegetables and ground pork as the filling. For serving, you dip them into Chinese sweet and sour sauce.

Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. They are perfect finger foods for parties!

Difference Between Lumpia and Egg Rolls

Lumpia is the Filipino version of fried spring rolls. Egg rolls are American version of Chinese spring rolls. Both share the same origin but they taste and look different, with egg rolls being bigger and "fatter" in shape.

Can You Freeze Lumpia?

Yes, you can make lumpia ahead of time and freeze them in the refrigerator. In case you are wondering how long does frozen lumpia last? The answer is a long time. You can freeze them for months in the freezer without going bad.

Just make sure that you thaw them to room temperature before deep-frying.

How Many Calories Per Serving?

Each roll is only 65 calories.

What Dishes to Serve with this Recipe?

For a classic Filipino meal, I recommend the following recipes.

Get tricks for quick & easy meals!

1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

2. Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

5. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

6. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

7. Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

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Lumpia (Crispy Filipino Spring Rolls Recipe!) - Rasa Malaysia

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Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce. Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States.

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I would bring my mom's famous pasta salad. It is a dish that is loved by many and is always requested at every family gathering.

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I would bring my mom's homemade chocolate chip cookies. To this day, they are my favorite (and I'm a huge cookie lover). But we would always eat cookies during holidays, family gatherings and game nights, so they always remind me of great family memories.

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To represent my Cuban heritage, I would bring Ropa Vieja.  This is a traditional dish in Cuba that originated from using parts of other leftover meals.  The name of the meal comedically translates to "old clothes" which doesn't sound very tasty but I promise it is!  This meal always brings me back to my childhood and my Abuela's cooking.  It also reminds me to make the best of what I have--even when it comes to food.

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I would bring Mango verde with pepita. It is a common treat in Guatemala. I first tried this when I was 17 years old recently graduated from high school. It was the first time I had gone to visit Guatemala and El Salvador as an 'adolescent'. A life changing experience to see where my parents came from and better understand and experience my culture for the first time. It changed my perspective for the better.

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Photo of Pupusas (Masa filled with a variety of ingredients which can include beans, meat, and cheese)

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I am from a Salvadoran household so I would be obligated to bring Pupusas! It's a meal that can be made with family that allows for relationship and community building!

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I would bring menudo with flour tortillas because it was a dish that would always bring my family together when we were growing up. My grandma always loved to cook for the family and we would help her once we were old enough. To me, it's very nostalgic and a comfort food.

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I am of a mixed background (Mexican/German) however all I have ever know is my hispanic heritage. This dish represents "home" to me. It is a dish my mother has cooked for my family on christmas and/or new years every year. This dish is a labor of love. My brother was born on Christmas so she also cooks in in celebration of him. This traditional dish reminds me of the warmth/connection of siblinghood. It is more than food, it's also love emodded in some very delicious meal.

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Kamille (she/her): Menudo! It's my favorite Filipino dish. It's tomato based with pork, onion, raisins, and potatoes.

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Kamille (she/her): Menudo! It's my favorite Filipino dish. It's tomato based with pork, onion, raisins, and potatoes.

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I would bring baked macaroni and cheese. This was a typical side dish for my family at most gatherings. It represents comfort.

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Growing up I remember my mother making my favotite Guatalamalen dish. Platano frito with beans. A traditional dish.

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Although simple, baking was a way I connected with my mom and spent time with her, especially around the holidays. Soft and hot cookies are a nostalgic reminder for me!

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I would deliver donuts. For years my father would deliver donuts to my boys as the "donut fairy" leaving them o the porch as a morning surprise. My father has passed but we continue to deliver an apple fritter to my mother in the spirit of the donut fairy for her to enjoy and keep the spirit of my father going :)

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I would bring ceviche. My family typically gathers around the table and shares stories and experiences.

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The reason why I picked this dish is because at first it doesn't look appealing to the eye but the sense of smell is what gets you interested. It's sweet yet spicy and has a different texture to it as well.

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I would bring Cornbread Dressing. This is a staple during the Thanksgiving and Christmas Holidays in my family. There is a recipe that has been passed down for generations in my family and was taught to me by my Dad.

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My culture is based out of South America and I would love to share our empanadas called saltenas. They are more than just a meat pastry, they embody the flavor and communal sharing of food that I cherish and miss from my home country.

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I would bring my mom's tamales. It is a tradition that gets us together.

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I would bring pão de queijo, a Brazilian cheese bread that is very popular in my mom's state Minas. I have many memories of my cousins and I making it with my grandma.

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I would bring lumpia (Filipino eggrolls). I would help prepare this with my family. It is very popular dish at every party and brings everyone together regardless of culture.

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I would bring a traditional Pakistani dish called Biryani. It is one of my favorite dishes.

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This is my favorite food is a dish starts out with chicken breasts simmered in a simple, savory tomato sauce spiced with chipotle peppers.

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On Jewish holidays growing up we would go to local bakeries and buy hot fresh bagels. These warm and happy times.

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I would bring menudo. Menudo always reminds me extending major celebrations. Menudo is often served/made in my family the day after major celebrations (e.g., weddings, quinceañeras, first communions, confirmations, christmas, new years). It's an amazing breakfast to gather with loved ones around some delicious menudo and continue to celebrate new milestones together as a family.

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I would bring mac and chesse or collard greens. Staple in my culture and family

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I would bring mac and chesse or collard greens. Staple in my culture and family

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Sticky Buns/monkey bread is a favorite that connects my multi-racial family.

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I would bring pecan pie, because it is the signature dessert of my home state.

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I would bring two dishes to represent both sides of my family. My family is multicultural and cooking has always been a large part of our family time. The first dish I would bring is my mom's potato salad. My mom wasn't always a great cook but she worked hard and learned and is now the best cook in the family. Everyone loves my mom's potato salad and requests it at every gathering. The second dish would be mexican tamales with my grandmother's delicious red pork filling. I have so many memories of my family's Tamale Day on the Saturday before Christmas. The entire extended family would get together at my great uncle's house and make hundreds of tamales together.

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I would bring tacos! When I was younger my father every Sunday would make the whole family tacos (e.g. asada, pastor, lengua). He would teach me how to make the meat and the different salsas. I still use the same recipes today! 

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I would bring tacos! When I was younger my father every Sunday would make the whole family tacos (e.g. asada, pastor, lengua). He would teach me how to make the meat and the different salsas. I still use the same recipes today! 

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I am Korean-American and kimchi is our household staple. I would bring this dish to any potluck :)

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I would bring Sweet Tamales, making sweet tamales with all the woman in my family is always a fun activity to do during the holiday season. They are so yummy!

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This is something my family would make on Christmas Eve. Always good memories!!! The tradition has started to dwindle with the passing and aging of the the older generations. I am trying to bring it back :)

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Posole- a warm soup that is enjoyed by everyone in my family. This meal always brings friends and family together it promotes conversations while eating a delicious meal.

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I would bring Challah to share the love and family time we have every Shabbat.

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My parents are Persian and I was born in Israel - so we have both Israeli and Persian food in our home! My kids absolutely love PersianGondi and Israeli Hummus!

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Tali Studnitski - Gondi (Persian dish) & Hummus (Israeli)

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Tali Studnitski - Gondi (Persian dish) & Hummus (Israeli)

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Tacos have been a huge part of my family and their success here in the U.S. We owned a family operated Taco catering business for the last 23 years. I love all kids of tacos and have been helping prepare and eat them since I was 10 years old and i think its the perfect way to share my culture with others.

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At today's potluck, I'd bring ensalada de pollo.  It's one of my favorite dishes.  I hope to build community and wonderful relationships with the people here today.

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I would bring tortilla de patata, which is a staple dish of Spain. Similar to a latke. You fry potatoes and onion in olive oil, mix them with beaten eggs, season and cook in a skillet until done (you have to flip it once). Other ingredients can be added. I miss it because it is very unusual to find places that serve traditional food from Spain in L.A.

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I would bring pupusas. This salvadorean dish represents my culture. They are delicious and easy to make.

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Although I am Mexican and Cajun. I would bring Jumbalaya because it is something my family love to eat. We only eat this during thankgiving and christmas.  This food is from lousiana where my mom and her family is from.

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These gorditas represent me best (and are my favorite dish). Gorditas are usually stuffed in different regions of Mexico, but our home town has them just like the picture above. When seeing/eating this dish, not only do I think of my childhood, but I also think of how my Mom always instilled family values and having pride in who we are/where we came from.

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I would bring pupusas, a traditional Salvadoran dish. It's my comfort food and my mom makes the best ones :)

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Kathew is a rice noodle dish from South East Asia similar to Pho. My parents were born in Cambodia and when I think of this dish I think of comfort, home, and family. A large pot is made to share and last for a couple meals. Kathew is love.

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This is a Greek pastry made with feta cheese, spinach and fila (flaky) dough. My father and I used to make this pastry together. He learned this recipe from his Greek mother who had immigrated from Greece.

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I would bring tamales to represent my Mexican heritage. The process of making them together as a family is just as important as eating them together. Typically, myself, mom and sister help work together for the preparation and assembling over light or deep conversation. It can be therapeutic!

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Candy Yams - One of my favorite vegetables and dishes during thanksgiving and Christmas.

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I would bring some deviled eggs. This is a holiday tradition that my family always makes for Thanksgiving, Christmas, and Easter.

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My family is from the Midwest and the South, and one thing my maternal grandmother loved to cook and passed down to her descendants was hot water cornbread.

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I would bring my Grandmother's mashed potatoes. Her family immigrated from Germany and were farmers. Her nature-based cooking is a tradition I am passing down in my family. She is still living and is 102 years old now.

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My mom and I make sopes anytime we want to celebrate something. Helps bring the family together!

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I would bring albondigas. This is such a comfort food in my Mexican household that brings much joy to me and my family. It's great for a cold day or even when you want to just throw something together.

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I would bring stuffed grape leaves. My husband is half Lebanese and the traditions and culture are rich in his family. I have learned how to make this family favorite dish, along with several others, and we enjoy making and eating Lebanese food on special occasions. It is important to us to share these dishes and traditions with our children.

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I would bring tacos de papa. This is a favorite dish in our household and represents family being together and is usually made on birthdays.

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The dish I would bring to a potluck is my mom's enchiladas. Growing up it was my favorite dish my mom would make. Till this day whenever she makes enchiladas she calls me to come over. One intention for today is to start the new school year with a positive mindset.

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Growing up in a Korean household, every potluck or party always had japchae, which is a sweet and savory noodle dish mixed with a variety of vegetables. I love it best when it's freshly mixed and slightly warm over a bed of rice!

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My grandmother made this every summer, and it makes me smile and remember fun summers.

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I would bring Lumpia. As a Filipina, family has always been important to me. Making this dish together as a family has always been a cherished memory for me. It's savory, crunchy, and a big comfort food for me.

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I would bring Hilachas (ee-Lah-chas) and Mixtas ( i couldn’t decide). These are Guatemalan dishes.  I would bring hilachas because that is my favorite Guatemalan dish that my mom makes. My mom always goes out of her way to make this when my brother and I visit, but when we were younger and she was working long days, we knew that cooking this meal required extra time and it just showed all the love.  Mixtas are awesome because they are rarely seen. It is the Guatemalan hotdog.

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I would bring Horchata to the party. Horchata is a sweet rice based drink usually with cinnamon for extra flavor. It is a common drink at Mexican family party's and gatherings.

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I am bring a rum cake. My grandma always used to bake it for our family dinners.

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I would bring bbq. I grew up eating bbq every weekend and it always reminds me of my home!

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I love ceviche. I make it at home and usually have it at restaurants.  It's tasty and good for you as well.  The fish ceviche is super good too.

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I would bring enchiladas. It is a dish my mom makes for birthdays in my family.

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I would bring some bbq, my family had big bbqs growing up. Everyone brought their favorite dish.

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One dish that typically comes to my mind when growing up and eating breakfast is eating catcus with eggs (in spanish- nopales con huevos). This was a traditionally dish my mother who is from Mexico Jalisco would always cook for us. My Dad is from Guatemala Esquintla we would serve this dish with a side of black beans with sour cream which is traditionally eaten in Guatemala.

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I would bring pupusas. This is a Salvadorian dish that my family loves very much and that brings us together.

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I would bring teriyaki chicken and rice. I grew up in the Pacific Northwest, but my parents spent the majority of their youth in Oahu. This was a staple in my household growing up. I am one of 6 kids, and this food could go a long way to feed a big family.

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I would bring a kugel dish to share my Jewish heritage and provide some tasty carbs for the potluck. Kugel is a comfort dish to me, and can be made either savory of sweet. I would like to bring an open heart and my desire to connect with all participants in the space today.

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This is Rosketti--a traditional Chamorro (Guam) dessert. It kind of tastes like short bread cookies. It's really great with coffee. My aunt and cousins make it.

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Entomatadas. These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with crumbled cheese or shredded chicken and covered in a homemade tomato sauce. I grew up eating these quite often. My Nana would make them for me not only because they were my favorite but also because they required very simple ingredients.

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cajeta, because it's delicious and sweet and everyone needs to know it exists. I was born in GDL, Mexico and cajeta is very popular there. Especially made from goats milk.

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One thing I would bring are tacos and aqua de Jamaica (hibiscus). I love Hibiscus water.
With a delicious salsa to add to the tacos. Ohhh and can't forget the beans and rice.

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My mom was the best cook, she was from Mexico and I loved her enchiladas and chilaquiles!

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If you looking to add a few more authentic Mexican recipes to your cookbook, take a look at this authentic enchilada recipe. Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking enchiladas Mexicanas.

In my hometown, it is common to have enchiladas for breakfast or brunch and served with a slice of semi-dried salted meat known as "Cecina". They are topped with crumbled fresh cheese and chopped white onion.

This plate served family-style has a variety of enchiladas with:

Served with:

In my hometown of Tampico, Tamps, they are served at the restaurant El Huasteco.

Enchiladas Rojas: Authentic Enchilada Recipe

Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices.

In México, there are a handful of dishes known as 'Enchiladas Rojas', like the famous ones from Zacatecas using only ancho peppers. My favorite is the 'Enchiladas Placeras' sold at the plaza in Morelia, Michoacán with a side dish of cubed carrots and potatoes.

There's also the spicier version of enchiladas rojas from the Huasteca region of San Luis Potosí, using dried árbol peppers. After asking several cooks about their preferences on peppers for the sauce, most of them shared that they use a combination of ancho and guajillo peppers in their enchilada sauce.

As for assembling the enchiladas, some just fold the tortillas in half and others roll them up using shredded cooked chicken as a filling.

It really comes down to preference.

Red Enchiladas Recipe

This recipe I am about to share is my mother's enchiladas rojas recipe. It's been in my family for many years and we have always enjoyed just the way it is but this time around, I decided to change it up a bit and make it more of my own.
Here is a list of ingredients you will need:

Guajillo peppers (seeds removed)

Ancho peppers (seeds removed)

Garlic cloves (chopped)

Mexican oregano

Salt and pepper to taste

Corn tortillas

Shredded beef pork or chicken (optional)

Fresh cheese crumble

White onion (finely chopped)

Vegetable oil

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
JUMP TO FULL INSTRUCTIONS
How To Make Homemade Enchiladas Rojas

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Make The Enchilada Sauce

Let's start first with the enchilada sauce.

Slightly roast the peppers in a hot griddle.

Once the peppers are roasted, place them in a saucepan with water and turn the heat to medium.

Remove the saucepan from the stove and let them cool down first. Then, drain the peppers and place them into the blender along with the garlic cloves.

Add ½ cup of clean water and blend until you have a smooth sauce. Season with the oregano, salt, and pepper, and set aside.

Prep The Corn Tortillas

Now, let's move on to prepping the corn tortillas for this enchilada recipe.

Preheat your oven to 350 degrees to keep the enchiladas warm while you finish assembling them.

Add the 2 tablespoons of vegetable oil in a large skillet over medium heat.

Dip the tortilla into the enchilada sauce (see how to make it above) and place it in the frying comal-pan or skillet.

Briefly fry them for a few seconds on both sides and place the fried tortillas in a dish.

Assemble The Red Enchiladas

Lastly, it's time to assemble the enchiladas!

To assemble the red enchiladas, place the meat filling in the center of the tortilla, and fold it just like in the pictures above.

Repeat this step until you have run out of meat filling and corn tortillas.

Sprinkle the enchiladas with the cheese crumbled and chopped onions.

Add the garnish of your choice and enjoy!

Make The Garnish (Optional)

If you decide to add the potatoes and carrots as a garnish:

Peel the potatoes and carrots, cut them into cubes, and boil until almost tender but still firm. Then, drain and let them cool.

Use the same frying pan where you fried the enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan.

Season with salt and garnish your delicious red enchiladas with cheese.

Cooking Notes and Suggestions

Play around with the number of peppers you add. You can play around with a number of peppers by using more ancho peppers than guajillo or visa versa for a change in the flavor profile of these enchiladas rojas.

Only add one kind of pepper to the enchilada sauce. You can even make the enchilada sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.

Not sure what to use for cheese? For the cheese crumbles, I recommend using cotija cheese or queso fresco as it adds a salty creaminess to the enchiladas.

Don't add too much oil. When frying the corn tortillas, make sure to add slowly add in the vegetable oil as needed. Too much oil will make for a soggy tortilla.

Need a shredded beef or chicken recipe? For this red enchiladas recipe, I recommend using this shredded beef recipe or this shredded chicken tinga recipe for the filling.

Use veggies instead of meat for the filling as a vegetarian option. If you prefer a more veggie-based filling, I recommend making some creamy potatoes with poblano peppers or some nopales a la Mexicana.

What To Serve With Mexican Enchiladas

In my household, I like to serve these enchilada rojas with a side of:

More Mexican Recipes To Enjoy

If you enjoyed this recipe for enchiladas rojas, take a look at some of these other authentic Mexican recipes:

Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

📖 Recipe

Enchiladas Rojas Recipe

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Red Enchiladas Recipe | Receta de Enchiladas Rojas

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Enchiladas rojas is an authentic Mexican recipes that are cooked differently in every home. Here's my take on this receta de enchiladas.

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I chose chicken parm because it represents fun times of my kids and I cooking together from when they were little to adults.

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Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors.

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Something I would bring the potluck is a popular Persian/ Iranian side dish often eating with a variety of stews and meat dishes called Tadig! It is essentially crispy rice on top of regular rice and this is a wonderful dish that represents my childhood and would be loved by many with different flavor profiles! A great way to experience the culture and start the conversation about my middle eastern background!

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My family is from Mexico, as a kid we would go to Ensenada and TJ at least twice a month and I remember always getting tacos. Till this day we all love tacos and will make those trips to TJ just for the tacos.

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My family always come together around bbq. My intention for this dish is a sense of closeness and togetherness with those most important to you

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I would bring enchiladas. This was a family favorite that brought us all together. We would often make them as a family (someone cooking, someone filling, and someone rolling).

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I would bring German potato salad. This can be a staple side dish for any meal time, which is when we would take pause from work, and take time to be together as a family. My memories of meals with my family
include my Oma's amazing potato salad, and continued on with my mom making the same potato salad.

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I will be bringing rice and curry. This is a staple in my culture and my household. It brings back fond memories and is comfort food for me.

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I would bring ceviche. Ceviche brings fun memories of the weekends with my family. My parents worked during the week. Our weekend treat would be ceviche from the nearby food truck. We all gathered and enjoyed a fresh lunch together.

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My mother is an immigrant. She was born in Baghdad, Iraq. One Iraqi dish that my mother makes is a a stew with dumplings and okra called Cuba Bamia. It's delicious and reminds me of my Middle Eastern heritage.

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I would bring Mandoo which is commonly known as gyoza in japanese, dim sum in chinese, and potstickers or dumplings in English. However, not many people in America heard of the word Mandoo as Koreans normally label it in other languages mentioned above for better understanding for Americans.

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I would bring chicken mole. My family loves eating mole and anytime we find a new place that sells mole or an aunt tells us that she is making mole, we are all thrilled and united by this shared love for the dish.

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I would bring Kimbap to the potluck. Kimbap is like a roll wrapped with seaweed and filled with rice and any ingredients that you would like to eat - most common ones are pickled radish, spinach, carrot, eggs, and sausage. This is not only a one of significant food in South Korea but also great food that can provide accommodations for all different types of eater. For example, if one is allergic to certain food or want specific food to be included, it could be added or modified with different ingredients.

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I have made these since I was a child with my grandma. Everyone loves them. Monica F.

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I would bring pumpkin bread. It is something that I grew up making with my mom. She learned how to make it from her mother, my grandmother.

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Hi, I'm Stefanie (half Italian, half Black). One family favorite is Gnocchi. Nothing but carbs! We loved sitting together as a family and sharing meals so my intention is to gather with an open heart. Bon appetit!

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Hi, I'm Stefanie (half Italian, half Black). One family favorite is Gnocchi. Nothing but carbs! We loved sitting together as a family and sharing meals so my intention is to gather with an open heart. Bon appetit!

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My family is of Norweigan descent on my mother's side. My maternal grandmother loved making us an ice cream cake that her mother made her. For every birthday we would choose our favorite ice cream flavors to individualize the cake. All of us still make it today by scratch!