Recipes

Welcome to Cooking with Grandmothers.  We are thrilled you found this site!  Our Story Cooking with Grandmothers records, gathers, and shares the recipes, food traditions, and wisdom of female elders from around the world. It was founded by Jessica Theroux, award-winning author of Cooking with Italian Grandmothers. Jessica created this website as a place for people to discover and […]

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Cream the butter with the sugar until light and fluffy. Add the black pepper, pinch of salt, and honey; mix to incorporate. Add the nuts and flour, and mix with the electric mixer until the dough forms moist clumps, a few […]

Begin by making the ragu. Warm the oil until shimmering in a heavy-bottomed pot set over medium-low heat. Add the onion, garlic, parsley, and bay leaf and cook until softened, 5 to 10 minutes. Turn the heat up to medium and add the beef, stirring until it is evenly browned, 5 to 10 minutes more. […]

Place the ground pork, diced onions, salt and pepper into a large mixing bowl. Using an electric hand mixer, beat these ingredients together for 2-3 minutes. Add the milk and flour to the meat and onions, and beat for another 2-3 minutes. Finally, whisk together the eggs in a small bowl, then add to the […]

THE IDA COOKIE I recently started to make the Ida cookies for my family and am struck by how lovely and straight-forward they are. Some might say they are just a basic thumbprint cookie (although adhering to the recipe would require a thimble rather than thumb!) However, the ingredient list is simpler than for most […]

STRAWBERRIES WITH SUGAR AND ROSEWATER Every season we do a vote on the Facebook page for people’s favorite ingredient; I then create a simple recipe with the winning ingredient. Strawberries won in the Spring of 2016. Inspired by my time cooking at Boulettes Larder, with chef Amaryll Schwertner, I created this super simple, delightful recipe. Strawberries […]

For the Buckwheat Pasta Preheat the broiler in your oven, or turn the oven as high as it can go. Bring a large pot of water to a boil, and salt it generously. Boil the potatoes until tender, about 7 minutes, and remove with a slotted spoon. In the same water, blanch the chard and […]

Bring an extra-large stockpot of lightly salted water to a boil. Wash the borage and chard. Blanch them in the boiling water for 2 minutes. Strain and set aside to cool for a few minutes, then vigorously squeeze the greens of all their liquid (I find it easiest to do this by using a fine-mesh […]

Place the berries, water, sugar, and pinch of salt in a medium-large sized pot and bring to a boil. Once at a boil, slowly whisk in the cornstarch slurry, adding a little at a time, until the consistency is that of a thick soup. Take off the heat, cool for a minute, then pour into […]

Toasts the seeds. First, place the fennel seeds in a small, dry skillet and toast over medium-low heat until fragrant, about 3-4 minutes. Crush the seeds in a mortar and pestle or in an electric spice grinder. Set aside. Then, repeat the process with the coriander seeds. Warm the olive oil in a medium-large pot […]

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Gently clean the strawberries by briefly rinsing them, or wiping them with a soft cloth. Cut large strawberries lengthwise into halves or quarters; leave small ones whole. Sprinkle the berries with sugar, and pour the wine atop. Serve immediately, or leave the berries to soak in the fridge for a few hours to allow the […]