1 can of condensed milk

Lemon juice (added 1/4 cup at a time)

2 egg yolks

Merigue

3 egg whites

1/4 cup sugar

Crust and Filling: Preheat oven to 300 degrees Fahrenheit. In a 9-inch round baking dish, crush Nilla wafers to form the bottom layer of the pie crust. Then take uncrushed cookies to line the edges of the baking dish. In a mixing bowl, mix the condensed milk and egg yolks on low speed. Add lemon juice 1/4 cup at a time while mixing for flavor and thickness. Pour the mixture into the prepared baking dish.

Meringue: In a small mixing bowl, whip the egg whites until they are glossy and smooth. Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until all sugar is incorporated. Continue beating until stiff peaks form. Spread over pie mixture. Bake until egg whites brown. Refrigerate. Serve when cold.

This recipe matters to me because my late maternal grandmother made it for Thanksgiving every year. She had been making it since my mother's childhood, and she learned to make it from her mother, whom I know nothing about. What makes it important is that I didn't get to learn much about my grandmother while she was alive. I only knew she loved me, and I loved her as well. I also know that when she passed, she was the last of her family to die, so everything she knew about our family history died with her. It is a bittersweet feeling, like the sour sweetness of the dessert itself. The recipe is simple and takes minimal ingredients. It was also one of the first recipes my mother wrote down in our family recipe book, to make sure we wouldn't forget.

Ingredients:

1 lb beef

2–3 beets

3 potatoes

1 carrot

1 onion

2 cups shredded cabbage

2 tablespoons tomato paste

1–2 cloves of garlic

salt

pepper

oil

water

sour cream

fresh dill.

Instructions:

Put the beef in a large pot with water and cook it until the meat is tender and you have a flavorful broth. Peel and cut the potatoes and add them to the pot. Grate the beets and carrot and chop the onion. In a separate pan, cook the onion, carrot, and beets with a little oil for several minutes, then add the tomato paste and mix everything together. Add the cooked vegetables to the broth, followed by the shredded cabbage. Cook until all the vegetables are soft. Add garlic, salt, and pepper to taste and let the borscht cook for a few more minutes. Serve it hot with sour cream, fresh dill, and bread.

Why this recipe is important to me:

Borscht is very special to me because it reminds me of home and my childhood in Ukraine. When I was growing up, my grandmother would often make borscht on Sundays after church, and our family would eat it together with varenyky. I still associate the smell and taste of borscht with those Sundays and with being together as a family. Every Ukrainian family has its own way of making borscht, so for me it is not just a recipe, but something connected to family memories and traditions. Living far from Ukraine has made these memories even more meaningful to me. I wanted to share borscht because it is a dish that immediately makes me think of my family, my home, and Ukrainian culture. 🇺🇦

1 lata de leche evaporada (1 can of evaporated milk)

1 lata de leche condensada (1 can of condensed milk)

1 lata de leche de coco (1 can of coconut milk)

1 lata de crema de coco (1 can of coconut cream)

1/2 bloque 8oz queso crema (1/2 cream cheese 8oz block)

1 cdta de vainilla (1 tsp of vanilla flavor)

1 cdta de canela en polvo (1 tsp cinnamon powder)

Procedimiento:

Mezcla todos los ingredientes en la batidora hasta que estén bien mezclados. Pasar a un envase de cristal, preferiblemente. Pon a enfriar por varias horas antes de servirlo. Disfruta.

Para un toque extra puedes añadir 1 taza de ron si deseas.

Preparation:

Combine all the ingredients in a blender and blend until smooth and creamy. Pour the coquito into a large glass container, preferably. Refrigerate for several hours before serving so it gets nice and cold. Serve chilled and enjoy!

For an extra festive touch, you can add 1 cup of rum, if desired.

1 Whole Chicken (3-4 lbs), cut into pieces

2 cups all-purpose flour

1 tablespoon salt

1 tablespoon black pepper

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

2 cups buttermilk

2 large eggs

Vegetable oil, for frying

Instructions:

Begin by mixing the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a large bowl. In another bowl, whisk together the buttermilk and eggs. Dip each piece of chicken in the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring all sides are well-coated.

Place the coated chicken on a wire rack and let it rest for 10-15 minutes to set the coating. In a large heavy skillet, pour enough vegetable oil to fill the pan by about an inch and heat to 350°F. Fry the chicken in batches, skin side down first, until golden brown, about 10-12 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the oil and place on a clean wire rack to drain excess oil. Serve hot and enjoy your perfect Southern Style Fried Chicken.

Why this recipe is important to me:

Fried Chicken is an important dish to me because I was born in Atlanta, Georgia which is in the Southern part of the United States. This dish is THE cornerstone of any traditional U.S. southern dinner. It is a dish I have eaten all my life and I never get tired of it. My mother used to make it for our family every other Sunday after church. It was a tradition in my household. Fried Chicken has been passed down from generation to generation in the American south and it remains a one-of-a-kind classic meal to this day.

- 2 pounds sweet potatoes

- 4 ounces unsalted butter, softened

- 2 large eggs

- 1/2 cup light brown sugar

- 1 cup granulated sugar

- 1 teaspoon ground nutmeg

- 1 teaspoon ground cinnamon

- ¼ teaspoon salt

- 1 cup evaporated milk

- 2 teaspoons vanilla extract

- 2 9-inch pie crust (We like Marie Callender's deep pie crust)

Instructions

1. Preheat the oven to 400°F. Wash the sweet potatoes, then pierce them several times with a fork.

2. Place the sweet potatoes on the stove in a deep pot of water and bring to a boil until they are very tender.

3. Once tender, drain the water from the potatoes.

4. Allow the sweet potatoes to cool. Once they are cool enough to handle, peel off and discard the skins.

5. Mash the sweet potatoes with a mixer. Add the softened butter and mix well. Add the eggs and continue mixing.

6. Add the brown sugar, white sugar, nutmeg, cinnamon, and salt. Mix until everything is well combined. Add the evaporated milk and vanilla extract and mix again.

7. Pour the sweet potato mixture into the pie crust. Reduce the oven temperature to 350 degrees and bake for approximately 50-60 minutes, until the pie is browned and the center is set.

8. Remove the pie from the oven and let it cool for at least 30 minutes.

9. Garnish with fresh whipped cream.

10. Serve warm and enjoy!

Why This Recipe Is Important to Me

Sweet potato pie is more than just a dessert to me, it reminds me of my mother. She was known for her sweet potato pie and was the designated pie lady for our family Thanksgivings and Christmases!

My mom passed away in 2018, and I have been trying to recreate her recipe since before then. About two years before she passed away, she became too sick to continue making her famous sweet potato pies. I regret wholeheartedly that I never got her to write the recipe down. Really, she would just cook them by "taste". I don't think she ever measured anything! This recipe is the closest I have come to replicating my mom’s sweet potato pie.

Thanksgiving was one of my mother’s favorite holidays, and sweet potato pie was a special part of our family’s Thanksgiving tradition. Now that she is no longer here, making and eating sweet potato pie brings back memories of spending the holidays with her. Those memories are bittersweet because they make me smile, but they also remind me that I can no longer share Thanksgiving with my mother, Linda.

I am sharing this recipe because food can continue to connect us to the people we love.

To make this dish, you will need trimmed beef oxtail, 1 large yellow onion, 3 green scallions, 4 garlic cloves, 1 tablespoon grated ginger, 2 carrots, 1 whole Scotch bonnet, 5 fresh thyme sprigs, 1 teaspoon whole pimento berries, 1 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons Jamaican browning sauce, 1 tablespoon soy sauce, 1 tablespoon Ketchup, 1 tablespoon brown sugar, 2 tablespoons ketchup, 3 cups beef broth, and 1 can of drained butter beans.

Instructions:

To prepare it, wash the oxtail with lime juice, pat it dry, and massage it with all the herbs, spices, and liquid sauces before letting it marinate in the refrigerator overnight. Next, scrape the vegetables off the meat, sear the oxtail pieces in a hot Dutch oven until heavily caramelized, set them aside, and sauté the leftover marinade vegetables in the remaining oil to scrape up the browned bits. Return the meat to the pot, pour in the beef broth, brown sugar, ketchup, and the whole Scotch bonnet pepper, then bring it to a boil, cover, and simmer on low heat for 2.5 to 3 hours until the meat is completely tender. Finally, stir in the carrots and butter beans, leaving the lid off for the last 20 minutes to let the gravy naturally thicken into a rich, glossy reduction before skimming off any excess fat and serving.

Why is it important:

This dish is a Jamaican staple because it’s just so delicious that it’s hard not to share with others. Whenever my family experienced a tragedy, celebration, or just a simple dinner, they would cook some delicious oxtail because, back in the day, it was cheap. Sadly, due to its popularity, it has become expensive, so they don’t cook it as often.

Filling

• 6 apples of your choosing (I like honeycrisp), cubed

• 75g brown sugar

• 30g butter

• 1 tsp cinnamon 
  

Crumble

• 225g flour

• 165g cold butter

• 50g sugar

• 75g brown sugar

• 1/2 tsp salt

• I also like to add approx. half a handful of oats for extra texture 

Custard

• 115g sugar

• 4 egg yolks

• 250ml full fat

• 1tbsp vanilla extract 

Instructions

Apple Filling 

1. Cube apples into roughly equal sized pieces

2. Mix apples, sugar, butter, and cinnamon in a saucepan over medium heat

3. Cook on medium heat for 30 minutes 

4. Take off heat and place in baking dish
   

Crumble

1. Mix all ingredients for crumble together in a bowl 

2. Using your hands (the colder the better!) rub in the butter until clumps form 

3. Once mixed, spread over the cooked apples until they’re entirely covered 

4. Bake at around 340F (170C) for 45 minutes until golden brown

Custard

1. Heat milk in a saucepan

2. In a different saucepan add egg yolks, sugar and vanilla. Whisk until mixture is pale yellow

3. Gently add milk to egg mixture and mix. I usually like to do it bit by bit (adding a little, mixing, then repeat)

4. Cook on medium heat until it begins to thicken. DO NOT LET IT BOIL! Stir continuously until the mixture coats the back of your spoon

5. Serve on top of the cooked apple crumble 

If you don’t like custard, or just would prefer not to make it, apple crumble can also be served with ice cream! 

Why this recipe is important to me:

I chose this recipe because it was something my family ate regularly when I was growing up in the U.K.. It’s very easy to make (my grandmother taught me and my cousins how to make it when we were kids). It’s also a recipe that always makes me think of Fall, so I always get a craving for it around this time of year.

Country: Mexico
Name: Shreyas Gundmi
Servings: 2
Preparation Time: 10 minutes

Ingredients

• 4 small corn or flour tortillas

• 1 cup shredded Monterey Jack or mozzarella cheese

• 1 teaspoon butter or cooking oil

• Salsa, sour cream, or guacamole (optional)

Instructions

1. Place a skillet over medium heat and lightly grease it with butter or cooking oil.

2. Place one tortilla in the skillet.

3. Sprinkle shredded cheese evenly over half of the tortilla.

4. Fold the tortilla in half to cover the cheese.

5. Cook for about 2–3 minutes on each side, until the tortilla is lightly golden and the cheese has melted.

6. Repeat with the remaining tortillas and cheese.

7. Cut each quesadilla into triangles and serve warm with salsa, sour cream, or guacamole.

Why This Recipe Is Important to Me

I chose quesadillas because they are a simple and delicious example of Mexican cuisine. I like how a few basic ingredients can be combined to make a meal that people can enjoy together. Sharing recipes from different countries is a great way to learn about other cultures and appreciate the different foods and traditions people enjoy around the world.

Receta en Español

Ingredientes

• 4 tortillas pequeñas de maíz o harina

• 1 taza de queso Monterey Jack o mozzarella rallado

• 1 cucharadita de mantequilla o aceite

• Salsa, crema agria o guacamole (opcional)

2 cups granulated sugar

1/2 cup unsalted butter (1 stick)

1/2 cup milk

1/4 cup unsweetened cocoa powder

3 cups quick-cooking oats

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions:

(These instructions heavily very depend on who in my family is making it, so I kept this simple)

1. Line a baking sheet or countertop with parchment or wax paper.

2. In a medium saucepan, combine the sugar, butter, milk, and cocoa powder.

3.Heat the mixture over medium heat, stirring until the butter melts and everything is combined.

4.Bring the mixture to a full rolling boil and let it boil for approximately one minute, stirring as needed.

5.Remove the saucepan from the heat and stir in the vanilla extract and salt.

6.Add the oats and mix until they are completely coated in the chocolate mixture.

7.Drop spoonfuls of the mixture onto the prepared parchment or wax paper.

8.Allow the cookies to cool and harden at room temperature, or in the fridge for faster cooling, for approximately 1 hour before serving.

Why This Recipe Is Important to Me:

I chose to share my family's no-bake chocolate oatmeal cookies because they have been a special part of my life for as long as I can remember. My family has always made these cookies for special occasions and holidays, especially Christmas, so I associate them with happy, nostalgic memories and spending time together. Growing up as a military child, I did not have the opportunity to live near my extended family, but I feel that these cookies and our other family traditions helped us stay connected to our roots. I love that they are different from traditional cookies because they don't need to be baked in an oven and have such a unique and distinct taste. Even though they are a simple dessert, they have always been something special to my family and are connected to the Southern traditions we grew up with. I wanted to share a little piece of that tradition with others, especially those who may not be familiar with desserts from the Southern United States.

Description: Tender pieces of chicken cooked in a rich, mild, and creamy tomato-butter sauce.

Ingredients:

For the chicken:

• 1½ pounds boneless, skinless chicken, cut into bite-sized pieces

• ½ cup plain yogurt

• 1 tablespoon lemon juice

• 1 teaspoon garam masala

• 1 teaspoon paprika

• ½ teaspoon salt

For the sauce:

• 2 tablespoons butter

• 1 tablespoon vegetable oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon grated ginger

• 1 teaspoon garam masala

• ½ teaspoon ground cumin

• 1 can (15 ounces) crushed tomatoes

• ¾ cup heavy cream

• ½ teaspoon salt, or to taste

• 1 teaspoon sugar (optional)

• Cooked basmati rice or naan for serving

Instructions:

1. Marinate the chicken: Mix the yogurt, lemon juice, garam masala, paprika, and salt in a bowl. Add the chicken and coat it evenly. Refrigerate for at least 30 minutes.

2. Cook the chicken: Heat the vegetable oil in a large pan over medium-high heat. Add the chicken and cook for about 5–7 minutes until browned. Remove it from the pan and set aside.

3. Prepare the sauce: Melt the butter in the same pan. Add the chopped onion and cook for about 5 minutes until softened.

4. Add the spices: Stir in the garlic, ginger, garam masala, and cumin. Cook for another minute until fragrant.

5. Add the tomatoes: Pour in the crushed tomatoes and let the sauce simmer for about 10 minutes, stirring occasionally.

6. Make it creamy: Lower the heat and stir in the heavy cream, salt, and optional sugar until the sauce is smooth.

7. Combine everything: Return the chicken to the pan and simmer for another 8–10 minutes, or until the chicken is fully cooked and reaches 165°F internally.

8. Serve: Serve the butter chicken warm with basmati rice or naan.

Why This Recipe Is Important to Me:

I chose to share butter chicken because it is a dish that allows me to introduce others to Indian cuisine. I especially enjoy how the spices blend with the creamy tomato sauce to create a rich and flavorful meal. Sharing this recipe gives my classmates a chance to experience a popular Indian dish and learn more about India's food and traditions.

7 ounces spaghetti

4 ounces guanciale or pancetta, diced

2 egg yolks and 1 whole egg

½ cup finely grated Pecorino Romano cheese

½ teaspoon black pepper

Salt for the pasta water

Directions

Bring a pot of water to a boil. Lightly salt the water and cook the spaghetti according to the package.

While the pasta cooks, place the guanciale or pancetta in a skillet over medium heat. Cook until crispy, about 5–8 minutes. Turn off the heat, leaving the fat in the pan.

In a bowl, whisk together the egg yolks, whole egg, cheese, and black pepper.

Before draining the spaghetti, save 1 cup of the pasta water.

Keep the skillet off the heat! Add the hot spaghetti to the skillet and toss it with the meat and fat.

Add the egg mixture, stirring and tossing quickly. Add a little pasta water at a time until the sauce is smooth and creamy.

Serve immediately with extra cheese and black pepper.

This dish matters to me because it reminds me of my grandmother in Italy. It is such a simple, yet so good, dish. I had to look up some of the recipe because I do not have her exact one, but I am sure it is so much better than the one that I put down. Just walking into her house after a long day, looking around and smelling this dish is such a distinct memory for me. I have no been to Italy in a while because the plane tickets are so expensive but the next time I do I look forward to this meal. Anyone who goes to Italy to tour should try and get this dish.

Chicken:

• Boneless, skinless chicken breasts (sliced in half horizontally into thin cutlets)

• Olive oil

• Blackened seasoning (such as Zatarain's)

• Smoked paprika

• Onion powder

• Garlic powder

Pasta & Vegetables:

• Penne pasta

• Butter (approx. 1 tablespoon)

• Fresh broccoli florets

Alfredo Sauce:

• Diced onions

• Minced garlic

• Heavy cream (1 pint)

• Italian seasoning

• Blackened seasoning

• White pepper

• Ground black pepper

• Salt

• Boursin Garlic & Fine Herbs Gourmet Cheese (1 package)

Garnish:

• Freshly grated Parmesan cheese

Step-by-Step Instructions

1. Prep and Season the Chicken:

   • Slice the chicken breasts in half horizontally to create thin cutlets.

   • Place cutlets in a bowl, drizzle with olive oil, and season generously with blackened seasoning, smoked paprika, onion powder, and garlic powder until evenly coated.

2. Cook the Pasta & Roast Broccoli:

   • Boil penne pasta in salted water for 8 to 10 minutes until al dente. Drain and toss with 1 tablespoon of butter until melted.

   • Place broccoli florets on a parchment-lined sheet pan and roast in the oven at 450°F for 7 to 10 minutes.

3. Sear the Chicken:

   • Heat a pan over medium-high heat and sear chicken cutlets for about 5 minutes on each side until cooked through with a deep, dark crust. Remove, let rest, and slice.

4. Make the Alfredo Sauce:

   • In the same skillet, sauté diced onions until translucent, then add minced garlic.

   • Pour in 1 pint of heavy cream.

   • Season with Italian seasoning, blackened seasoning, white pepper, black pepper, and salt.

5. Combine & Serve:

   • Add cooked penne directly into the simmering sauce and stir.

   • Stir in 1 package of Boursin Garlic & Fine Herbs cheese until completely melted and creamy.

   • Fold in roasted broccoli florets and top with sliced blackened chicken.

   • Finish with a heavy dusting of freshly grated Parmesan cheese.

Why this recipe is important to me:

Chicken Alfredo is one of my favorite dishes because my mom makes it a lot, along with spaghetti and other dishes. Chicken Alfredo is a dish I grew up eating, and it’s something I still look forward to having. I wanted to share this recipe because chicken Alfredo is a dish I’ve always enjoyed, especially when my mom makes it. It’s one of those meals that never gets old, and I could honestly eat it all the time. I also wanted to share something that is a part of my life and that I genuinely enjoy, instead of just sharing a random recipe. I think sharing food is a way to let other people experience something you love, and I hope someone tries this recipe and enjoys it enough to make it a favorite of their own.

Ingredients

Chicken wings (typically) or legs

Cut 3 to 4 potatoes

One whole onion

Three celery stalks

Allspice seasonings (pimento seeds)

Lemon/Lime Juice

Two bay leaves

Two carrots cut into small pieces

Cut two ears of corn into small pieces

Water or broth

Salt and pepper to taste

Directions

1-     Sauté onions, celery, carrots until soft take then take out of pan

2-     Add chicken in same pan and boil with water until tender

3-     Add lemon juice, all spices, bay leaves, celery, onions, carrots,

4-     Cut potatoes and corn then add to chicken mixture

5-     Cook all together for 25 to 30 minutes or until potatoes are soft

6-     Salt and pepper to taste

This dish is important because my daughter’s father is from the Bahamas and this is the first dish that he showed them how to make when they were little girls. It is a very light and versatile soup. It can be eaten for breakfast, lunch or dinner. It is great for winter to warm your body. The chicken will fall off the bone, and the potatoes and carrots will be soft and tender. My daughters love making this soup and they have wonderful memories with their father.

3 tablespoons (42 g) unsalted butter

3/4 cup (2 ounces; 57 g) thin pasta (such as vermicelli or fine spaghetti), broken into 1-inch pieces, or 1/2 cup of small, non-tubular pasta, like orzo

2 cups (480 ml) homemade or store-bought low-sodium chicken stock

1 teaspoon (3 g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight

1/2 teaspoon black pepper

1 tablespoon minced fresh parsley or dill (or a combination), optional, divided

This dish matters to me because my grandmother always makes it for Thanksgiving. The flavors bring back memories of my childhood, when my whole family would gather at the end of the year to reconnect. It's like tasting nostalgia. The combination of rice and pasta, along with the vibrant flavor of parsley, warms my heart.

• 1 stick butter, unsalted

• ½ cup granulated sugar

• ½ cup brown sugar

• 1 cup flour, all purpose

• 1 cup whole milk (or half buttermilf for a denser result)

• 1 tsp baking powder

• About one cup of soft peeled and sliced stone-free peaches

Directions

Step 1

Preheat oven to 350 degrees. Prep a deep 12 inch cast iron skillet with butter or a light flavorless oil.

Step 2

In a separate mixing bowl mix the flour, sugar, baking powder and milk together. Add melted butter to mixture and blend well. Pour batter into baking pan. Pour the peaches over the ingredients. Include the juice and don’t stir!!!

Step 3

Bake for 35 to 45 minutes until golden brown. Serve warm. Best if served with whipped cream or ice cream.

Why this recipe is important to me:

Peach cobbler is often made in the summer to the fall as a fresh dessert. In appalachia where I grew up, I can remember my grand mother and mother pulling out a handwritten recipe card from my great grandmother to make this delicious treat. After years of practice, they could measue with their eye and always dipped their finger in the batter for a quick taste. It was inexpensive and a great use of the peaches going bad by season's end.

3 very ripe bananas

1 cup butter (browned)

2 room-temp eggs

1 cup packed dark brown sugar

2 tsp vanilla paste

2 cups AP flour

1 tsp baking soda

1 tsp baking powder

Pinch of salt (and more for topping if you so choose)

1/2 cup buttermilk or Greek yogurt

1/3 cup maple syrup

Directions

brown your butter, then set it aside to cool into softened butter

Preheat your oven to 325 for bread and 350 for muffins, then lightly grease a bread tin or muffin pan

Mix your butter and sugar together, then add your eggs one at a time and whip together

Mash your browned bananas, then add maple and vanilla

Mix your banana mixture into your butter mixture

Mix the dry ingredients

Using a rubber spatula, carefully mix your wet and dry ingredients, and just before fully combined, add in your buttermilk or Greek yogurt

Mix in chocolate chips, nuts, or any add-ins you want, or none! Its good either way If you are making bread, you can bake for 1 hour and 10 mins and if you are making muffins, you can bake for 25-35 minutes

Why I chose this recipe

This recipe is important to me because it is my grandmother's recipe. My grandma LOVES to gatekeep her recipes. No one knows how she makes anything. She used to run a restaurant, and customers would beg for her recipe. She would joke that it's all made with love, but I im her granddaughter, and I had to beg for this recipe. Anyway, I finally got it, and I make it for all of my friends, and I sell it at the farmers' market on Sundays! Now that I have the recipe, she told me to tell all of my friends she was just keeping it because she thinks it's fun to mess with people. Love you, Grandma!

Country of Origin: South Korea

Description

Tteokbokki is a popular Korean dish made with chewy rice cakes cooked in a spicy, slightly sweet sauce. It is commonly made with gochujang, a Korean red chili paste, and is often served as street food in South Korea. Some versions also include fish cakes, boiled eggs, and green onions.

Ingredients

* 1 pound Korean rice cakes (tteok)

* 3 cups water

* 2 tablespoons gochujang (Korean red chili paste)

* 1 tablespoon soy sauce

* 1 tablespoon sugar

* 1 teaspoon minced garlic

* 1 cup Korean fish cakes, cut into pieces (optional)

* 2 green onions, chopped

* 1 teaspoon sesame seeds (optional)

Instructions

1. If the rice cakes are hard, soak them in warm water for about 10–15 minutes to soften them.

2. In a large pan, combine the water, gochujang, soy sauce, sugar, and minced garlic. Stir until the ingredients are mixed together.

3. Bring the sauce to a gentle boil over medium heat.

4. Add the rice cakes and fish cakes to the pan.

5. Cook for about 10–15 minutes, stirring frequently, until the rice cakes become soft and chewy and the sauce thickens.

6. Add the chopped green onions and stir everything together.

7. Transfer the tteokbokki to a serving dish and sprinkle sesame seeds on top if desired.

8. Serve hot and enjoy!

Why This Recipe Is Important to Me

Tteokbokki is meaningful to me because it represents Korean food and culture. As someone with Korean heritage, I think sharing a traditional Korean dish is a wonderful way to introduce others to the food and traditions of South Korea. Food can bring people together and help them learn about different cultures. I want to share tteokbokki because it is a delicious and recognizable Korean dish that others can try making at home.

• 1 pound of large elbow macaroni

• 4 cups shredded sharp cheddar

• 2 cups shredded mozzarella

• 2 cups shredded gruyere cheesee

• 1 pint of heavy whipping cream

• salt

• pepper

• onion powder

• garlic powder

• papika

Instructions:

1. Bring a pot of chicken broth to a boil

2. Add the elbow macaroni in and cook until al dente. Drain the noodles.

3. Hand shred all cheeses

4. Place the cooked noodles in a pot over low heat. Add the cheeses in and begin to mix.

5. Season with salt, pepper, a hint of garlic powder, onion powder, and paprika.

6. Stir frequently over low heat until all cheese begins to melt and become well incorporated.

7. Transfer to an oven safe dish.

8. Bake at 375 for 25-30 minutes

9. Allow it to cool slightly before serving

Why This Recipe is Important to Me

A few Thanksgivings ago, I was able to successfully master my great-grandmother's mac and cheese recipe with my own little spin on it. She tried it and loved it. I watched her make it my entire life and always attempted to make it just like her but was never able to until 2022. She has since then passed away and I have become responsible for making it for my family every Thanksgiving since her passing.

• 2 pounds of chicken

• 2 Potatoes

• 2 cups of white rice

• 1/2 onion, chopped

• 1/2 bell pepper, chopped

• 2 cloves of garlic, minced

• 2 tablespoons of sofrito

• 1/2 cup of tomato sauce

• 1 tablespoon of adobo seasoning

• 1 teaspoon of sazón

• 1 cup of chicken broth or water

• 2 tablespoons of cooking oil

• Salt and pepper to taste

Instructions:

1. Season the chicken with adobo, sazón, salt, and pepper.

2. Peel and wash your potatoes dice into cubes

3. Heat the oil in a large pot over medium heat.

4. Sauté the Diced potatoes first so fully cook in the stew

5. Add the chicken and brown it on both sides.

6. Add the onion, bell pepper, garlic, and sofrito. Cook until fragrant.

7. Stir in the tomato sauce and chicken broth.

8. Cover the pot and simmer for about 30–40 minutes, or until the chicken is fully cooked and tender.

9. Prepare the white rice separately according to the package instructions.

10. Serve the chicken and sauce over the rice. Add your favorite sides, such as fried or sweet plantains, corn, and any bread.

Why This Recipe Is Important to Me:

I chose this recipe because Puerto Rican food is a meaningful part of my cultural background my mom’s biological dad is from this background and my mom tries to make sure we know a little more about our ethnicity and culture. When we were younger my mom would make this and always add potatoes because I loved potatoes when I was younger. Sharing this dish allows me to introduce others to the flavors and traditions of hispanic food. And the importance for me behind the dish, cooking connects generations of families, and helps us learn about different cultures. I am happy to share a dish that represents my hispanic culture with you guys!

3 tbs ground flax meal

9 tbs water

1 yellow cake mix

1 cup milk

¼ cinnamon applesauce or strawberry applesauce

2 cups fresh or frozen cut strawberries

¼ cup granulated sugar

1 tsp fresh lemon juice

2 cups of refrigerated full-fat canned coconut cream

1/2 cup powdered sugar

2 tbs arrowroot starch or cornstarch

1 tsp vanilla extract

1 cup of sliced strawberries

Instructions:

1.     Start by preheating oven to 350 degrees and making a flax egg by combining the ground flax meal with the water and set aside.

2.     Next mix the cake mix, milk, applesauce and flax egg just until combined.

3.     Pour in desired cake pan and bake according to the box directions.

4.     Next combine the strawberries, sugar and lemon juice in a pot until soft and glossy. If you prefer a smooth glaze, you may puree in a processor and strain. Set puree aside to cool.

5.     For the whipped cream frosting, mix the coconut cream, powdered sugar, starch, and vanilla until smooth.

6.     Once your cake is cooled, top it with the frosting and strawberry puree. Garnish with the sliced strawberries. If making a double layer cake, top the bottom half with frosting and half of the puree. Then place second layer on top with remaining frosting and puree.

This strawberry shortcake recipe is special to my family because it is a part of a favorite birthday tradition in my family. Since my kids have been born, every year they get a birthday breakfast, lunch, dinner, and dessert. When my first daughter was a year old, she threw a tantrum over not getting more of this delicious cake and would only ask for strawberry shortcake for dessert for years. This eventually led to it becoming a family favorite and it being a request for almost everyone’s birthday each year.

2-4 cups chicken broth

8 tbsp melted butter

2 bags of 12 oz Pepperidge Farm Corn Bread Classic Stuffing

Instructions:

Begin by placing the oven at 350 °F. Then, you will place the corn bread into a dish of your size. Then, place the stick of butter into a pan and melt it. After the butter has melted place 2-4 cups of chicken broth into the pan until hot.

After the chicken broth and butter are hot, you will evenly distribute it in the dish of cornbread. Finally, place into the oven for abut 35-50 minutes.

This dish is important to me because it had always been something I can count on seeing during the holidays. A few years ago my relatives had chose to outcast me and my family. This meant no more holidays spent together. Although I might not see various family members on the holidays, I can always count on the stuffing to be on the table. Besides that, this is the only way my family and I will eat stuffing. Most recipes have extra vegetables in them or different corn breads. There is nothing wrong with that but me and my family are very specific about our stuffing!

Ingredients

• 1 pound of dried red kidney beans

• 1 pound of smoked sausage, sliced

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

• 3 cloves of garlic, minced

• 2 bay leaves

• 1 teaspoon of Cajun seasoning

• ½ teaspoon of black pepper

• 6–8 cups of water or chicken broth

• 2 cups of uncooked white rice

• Salt to taste

Instructions

1. Prepare the beans: Rinse the dried beans and soak them overnight in water.

2. Cook the sausage: In a large pot, brown the sliced smoked sausage, then remove and set aside.

3. Cook the vegetables: In the same pot, sauté the onion, bell pepper, celery, and garlic until softened.

4. Add the beans: Drain the soaked beans and add them to the pot with the broth, bay leaves, and seasonings.

5. Simmer: Bring the beans to a full boil for at least 10 minutes, then reduce the heat and simmer for approximately 1½–2 hours, until the beans are fully tender. Add water as needed.

6. Add the sausage: Return the sausage to the pot. Mash some beans against the side of the pot to create a creamy texture, and cook for another 15–20 minutes.

7. Prepare the rice: Cook the white rice separately according to the package instructions.

8. Serve: Spoon the red beans and sausage over the rice and enjoy!

   
   

I chose red beans and rice because I was born and raised in New Orleans, Louisiana, where food is a huge part of our culture. This dish reminds me of home, family, and the traditions that make New Orleans special. Growing up, red beans and rice was more than just a meal; it represented comfort, togetherness, and Southern hospitality. I am excited to share this recipe because it allows others to experience a little piece of my culture and where I come from

1 9-inch deep-dish pie crust, unbaked 

4 large eggs 

3 tablespoons cornmeal 

1 tablespoon all-purpose flour 

2 teaspoons vanilla extract 

⅓ cup evaporated milk 

⅓ cup butter, melted 

1 tablespoon (15ml) vinegar or lemon juice 

1¼-1½ cups granulated sugar 

1-2 tablespoons bourbon whisky, optional 

Optional:  

Pie Crust - Homemade pie crusts are best. However, there is no shame in using a store-bought one.  

Base Ingredients - Cornmeal, flour, eggs, sugar, evaporated milk, and butter make a sweet, custardy pie delight! 

Vinegar - This secret ingredient's tartness balances the sugar's sweetness. Lemon juice gives you the same effect without affecting the color. 

Bourbon - This optional ingredient gives your chess pie an extra kick.

Instructions: 

Prep the Crust - Place the pie crust on a greased pie plate and line the pie crust bottom with parchment paper. Add pie weights or dried beans on top so the bottom of the crust doesn't lift. 

Blind bake the crust for 5-6 minutes in the preheated 325℉/163℃ oven. Take it out of the oven and allow it to cool. You don't want the pie crust to brown.  

Mix Filling - Whisk the eggs, cornmeal, flour, vanilla, evaporated milk, butter, lemon juice, sugar, and bourbon in a large mixing bowl.  

Assemble - Pour the filling into your pie crust and bake at 325°F/163℃ for 35-40 minutes, or until the top nicely browns and a toothpick inserted into the pie's center comes out clean. 

Allow to Cool - Let it cool for 10 minutes. Southern chess pie is excellent with berries and whipped cream on top! 

Recipe Tips: 

-Add dried beans or pie weights between the parchment paper and the pie crust. This will keep the pie crust from rising. 

-This Southern chess pie recipe is quite sweet. You can reduce the sugar to just one cup if you're concerned about it. 

-If the pie is slightly runny in the center, turn off your oven and leave the pie inside for 5-10 minutes to give it time to firm up. 

-It's perfectly normal to have a cracked pie. So don't be alarmed if that happens. 

Growing up, I never realized how Chess Pie would come full circle as I got older, studying African American History. I just thought it was an amazing, sweet, sugary pie that my Mother, grandmother, and great-grandmother would seemingly whip up out of thin air! Alchemy, I swore it was!

Only now am I realizing that what was just a sweet treat to me was history all along in the Black community! Chess pie was what we would call "desperation or pantry cooking"! We now call it a struggle meal or dessert because even the most impoverished people can make this and get by! African American cooks and newly freed Blacks were able to make this pie using basic rations; hence the name desperation cooking. I've heard so much from others that Black people in America don't have culture, but we do... Now it's here for all to see and share in its deliciousness and history! Also, if you're wondering, yes! This pie is the same pie that was featured in the book and movie "The Help." The character Minnie just added cocoa powder to the filling!

1 cup warm milk

2 1/4 teaspoons dry yeast

1/2 cup sugar

1 egg

1 teaspoon ground cardamom

1/2 teaspoon salt

4 1/2 cups all-purpose flour

1/4 cup softened butter

Instructions:

First, mix the warm milk, yeast, and sugar together and let it sit for a few minutes. Then add the egg, cardamom, salt, and flour. Mix everything and add the butter. Knead the dough and let it rise for about an hour. Shape the dough into a loaf or braid and let it rise for another 30 minutes. Brush the top with egg and add sugar or almonds if you want. Bake it at 350 degrees for 25 to 35 minutes, until it looks golden brown. Let the Pulla cool down before eating.

Why this recipe is important to me:

This recipe is important to me because my dad’s side of my family is from Finland. I want to learn more about my Finnish culture and try foods that are part of my family’s background.