Grandma’s kitchen was always a hub of activity, where she prepared dozens of classic dishes that have stood the test of time. These recipes, passed down through generations, reflect a simpler era of cooking with straightforward ingredients and methods. In sharing these meals, she not only fed us but also connected us to a rich tradition of home-cooked, hearty meals that we grew to love.

Uzbek chicken plov

Uzbek chicken plov was a staple on our table, with Grandma insisting on its nourishing mix of rice, chicken, carrots, and onions, spiced with cumin and coriander. It takes about 90 minutes to prepare, and each bite packs the hearty, comforting flavors of Central Asia. Grandma made sure this dish was both a lesson in cooking and culture. It’s a fulfilling meal that brings the family together, just as it did in her time.
Get the Recipe: Uzbek chicken plov

Gluten-Free and Vegan Pasta Primavera

Grandma introduced us to Gluten-Free and Vegan Pasta Primavera, which we prepared in just 30 minutes. This dish bursts with the colors and flavors of bell peppers, zucchini, and tomatoes, tied together with a lemon-basil sauce. She was ahead of her time, catering to our dietary needs while keeping meals vibrant and tasty. It’s a testament to her flexible, yet always delicious, kitchen repertoire.
Get the Recipe: Gluten-Free and Vegan Pasta Primavera

Chicken Marbella

Chicken Marbella was one of Grandma’s favorite recipes to wow us, combining prunes, olives, and capers for a sweet and savory treat. It’s ready in about an hour and the marinade of brown sugar and white wine turns the chicken delightfully moist and flavorful. She loved serving this dish at family gatherings, where it never failed to impress. The complex flavors are a legacy of her sophisticated palate.
Get the Recipe: Chicken Marbella

Mushroom leek pasta kugel

Mushroom leek pasta kugel was a comforting fixture at Grandma’s, taking about 85 minutes to bake to perfection. The earthy mushrooms and sweet leeks mixed into a creamy pasta base created a soft, satisfying dish with a gentle crust. This kugel was her way of bringing warmth and comfort to the dinner table. Her recipes like this one taught us the value of simple, hearty meals.
Get the Recipe: Mushroom leek pasta kugel

Ukrainian Cucumber Salad

Ukrainian Cucumber Salad was a quick 20-minute recipe Grandma used to balance richer meals. The crisp cucumbers mixed with dill and a light sour cream dressing made for a refreshing side that emphasized fresh, straightforward ingredients. She always said a good salad cleanses the palate and keeps you coming back for more. This simple dish is a refreshing legacy of her practical, flavorful cooking.
Get the Recipe: Ukrainian Cucumber Salad

Baked creamy salmon

Baked creamy salmon, a dish that took about 25 minutes in Grandma’s oven, was a luxurious yet simple meal. The salmon fillets, topped with a creamy mixture of garlic and herbs, emerged flaky and richly flavored. She believed in the power of a good sauce to transform any meal into a special occasion. This dish is a perfect example of her approach to cooking—simple ingredients, extraordinary meals.
Get the Recipe: Baked creamy salmon

Russian Vinaigrette Salad (Root Vegetable Salad)

Russian Vinaigrette Salad was another colorful, 45-minute lesson from Grandma’s kitchen. Combining beets, carrots, and potatoes with a tangy dressing, it showcased her skill in making hearty salads that could stand as a meal on their own. The inclusion of pickles and kidney beans added depth and a unique flavor profile. This salad remains a vibrant reminder of her knack for combining nutritious ingredients with robust flavors.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)

Honey apple cake with salted caramel sauce

Honey apple cake with salted caramel sauce was a dessert that Grandma baked for about 1.5 hours, filling the house with the aroma of cinnamon-spiced apples. The drizzle of salted caramel sauce added a delicious contrast of sweet and salty, perfect for any family celebration. She believed that a good cake could make any day a little brighter. This cake, rich with the flavors of fall, continues to bring warmth to our gatherings, just as it did in her time.
Get the Recipe: Honey apple cake with salted caramel sauce

Pan-Fried Sockeye Salmon Recipe

Pan-Fried Sockeye Salmon, a quick 20-minute recipe from Grandma, emphasized the natural taste of salmon with just a hint of seasoning. She cooked it to perfection, crisp on the outside and tender inside, teaching us the importance of simplicity in bringing out the best in good ingredients. This dish was a frequent request at family dinners, loved for its straightforward yet satisfying flavor. It’s a testament to Grandma’s belief that sometimes, the simplest methods are the best.
Get the Recipe: Pan-Fried Sockeye Salmon Recipe

Baked Feta Pasta

Baked Feta Pasta was a 30-minute miracle in Grandma’s kitchen, combining tomatoes, feta, and pasta into a creamy, tangy sauce that became an instant favorite. She caught on to this trend well before it went viral, and it was always a hit with us for its ease and incredible taste. Grandma knew that a good pasta dish could be both simple to make and delicious to eat. This recipe is a celebration of her culinary intuition and remains a beloved dish at our family table.
Get the Recipe: Baked Feta Pasta

Mujadara

Mujadara was a humble yet profound offering from Grandma, taking about an hour to prepare. The combination of lentils, rice, and caramelized onions taught us the value of simple ingredients coming together to create something deeply satisfying. She often served this Middle Eastern staple with a side of yogurt, balancing the earthy flavors with a touch of creaminess.
Get the Recipe: Mujadara

Instant Pot Chicken Ghallaba

Instant Pot Chicken Ghallaba was Grandma’s go-to for a quick, flavorful meal, ready in about 30 minutes. It features chicken and a vibrant mix of vegetables, seasoned with a blend of Middle Eastern spices that she expertly balanced. She made sure this dish was both a culinary and a colorful spectacle, teaching us the importance of using spices to bring out the best in ingredients. Her Ghallaba was a testament to how modern cooking methods could uphold traditional flavors.
Get the Recipe: Instant Pot Chicken Ghallaba

Rosemary Sourdough Bread

Rosemary Sourdough Bread was a recipe Grandma cherished, involving a long, careful process of about 20 hours including proofing and baking. The aromatic rosemary mixed into the tangy sourdough created a loaf that was crusty on the outside and soft on the inside. She believed that bread-making was not just cooking, but an art of patience and precision. This bread, often the centerpiece of our meals, remains a beloved memory of her dedication in the kitchen.
Get the Recipe: Rosemary Sourdough Bread

No-bake chocolate pistachio cake

No-bake chocolate pistachio cake was one of Grandma’s clever recipes that required about 15 minutes of prep and some chilling time. It’s a rich, decadent dessert layered with chocolate and pistachios, set without an oven. She loved to surprise us with how luxurious a dessert could be, even without traditional baking. This cake continues to delight us, proving that some of Grandma’s tricks are timeless.
Get the Recipe: No-bake chocolate pistachio cake

Sheet Pan Paprika Chicken and Veggies

Sheet Pan Paprika Chicken and Veggies was a 50-minute, one-pan wonder that Grandma often used to feed a crowd. She seasoned the chicken and a variety of vegetables with paprika to create a dish that was smoky, colorful, and incredibly easy to prepare. This meal was one of her go-to recipes for busy days, showing us that flavorful, nutritious meals don’t require complicated preparations. It’s a staple in our family, celebrated for its simplicity and taste.
Get the Recipe: Sheet Pan Paprika Chicken and Veggies

The perfect rice pilaf

The perfect rice pilaf was a recipe that Grandma perfected over time, taking about 40 minutes to prepare. She used a blend of vegetables and spices to flavor the rice, creating a light, fluffy side dish that complemented any main course beautifully. Her secret was in the details—precise seasoning and the right rice-to-water ratio. This pilaf is a testament to her meticulous cooking style, making even the simplest dishes memorable.
Get the Recipe: The perfect rice pilaf

Almond, cranberry and sweet potato stuffing casserole

Almond, cranberry and sweet potato stuffing casserole was a festive dish Grandma prepared during the holidays, requiring about 1 hour in the oven. This casserole combined the sweetness of cranberries and sweet potatoes with the nutty crunch of almonds. She made it a point to teach us how seasonal ingredients could create a spectacular dish that was both nutritious and comforting. This casserole continues to be a holiday favorite, embodying her love for hearty, wholesome cooking.
Get the Recipe: Almond, cranberry and sweet potato stuffing casserole

Pan-seared cod with fennel-tomato ragout

Pan-seared cod with fennel-tomato ragout was a dish Grandma took pride in, ready in about 30 minutes. She loved how the mild flavor of the cod complemented the slightly sweet and aromatic fennel-tomato ragout. This meal was a demonstration of her skill in pairing ingredients to enhance their natural flavors. It’s a dish that taught us the beauty of simplicity and balance in cooking, lessons we still hold dear.
Get the Recipe: Pan-seared cod with fennel-tomato ragout

Eggplant Tomato Stacks

Eggplant Tomato Stacks were a visually striking and delicious 40-minute recipe from Grandma’s kitchen. She layered slices of eggplant with tomato and mozzarella, seasoning each layer perfectly to create a flavorful meld. This dish was her way of showing us that even the most humble vegetables can star in a stunning meal. Her stacks are a beloved reminder of her flair for transforming simple ingredients into spectacular dishes.
Get the Recipe: Eggplant Tomato Stacks

Colombian marinated chicken drumsticks

Colombian marinated chicken drumsticks were a vibrant, 50-minute dish that Grandma used to introduce us to flavors from around the world. She marinated the drumsticks in a blend of citrus and spices, making them incredibly juicy and flavorful. This dish was her way of taking us on culinary adventures without leaving the dinner table. Her drumsticks are a flavorful journey we continue to cherish and recreate.
Get the Recipe: Colombian marinated chicken drumsticks

grilled chicken kofta kebab

Grilled chicken kofta kebab was a family barbecue highlight, taking about 40 minutes from start to finish. Grandma used a mix of ground chicken, onions, and a blend of spices to create these tender and tasty kebabs. She taught us that with the right spices, even simple ingredients could become a feast. Her kebabs remain a favorite, especially during summer gatherings, symbolizing her knack for making every meal an occasion.
Get the Recipe: grilled chicken kofta kebab

Oven-Baked Buttermilk Chicken and Potatoes

Oven-Baked Buttermilk Chicken and Potatoes was a hearty, one-hour meal that Grandma loved for its simplicity and comforting flavors. The chicken, marinated in buttermilk and seasoned with herbs, baked to perfection alongside potatoes. This dish was a lesson in how a few quality ingredients, cooked right, can make a deeply satisfying meal. It continues to be a go-to recipe for us, echoing her philosophy of heartwarming, wholesome cooking.
Get the Recipe: Oven-Baked Buttermilk Chicken and Potatoes

Greek Vegetarian Moussaka

Greek Vegetarian Moussaka was a special dish in Grandma’s repertoire, taking about 90 minutes to prepare. She layered potatoes, eggplant, and a rich tomato-lentil sauce, topped with a creamy béchamel. This dish was her way of showing us the depth of flavor possible in vegetarian cooking. Her Moussaka is a rich, comforting dish that remains a testament to her culinary prowess and her ability to make vegetables the star of the meal.
Get the Recipe: Greek Vegetarian Moussaka