"My mother grew up working in my grandfather's restaurant and was an amazing home cook. Every Sunday after church, we would have a Polish brunch consisting of fresh homemade babka, kielbasa, and pierogi. With the leftovers, I would make kielbasa sandwiches on sliced babka with mustard and horseradish. Even though I am now on a gluten-free diet, I occasionally fall off-the-wagon when I'm craving a kielbasa and babka sandwich. Just thinking about it makes my mouth water."
"Being from Wisconsin, I have always loved cheese and crackers. Growing up, I’d come home from school and usually make a plate of Ritz crackers with Cheese Wiz to snack on while I was doing my homework. These days, I still enjoy making myself a cheese and charcuterie plate with crackers to snack on. We have a Murray's Cheese Shop in our local grocery store that always stocks some of my favorite cheeses, and Artisanal Foods has some great cured meats I like to choose from also."
"My mother and grandmother, both being southern women, made the best chicken and dumplings. It's the ultimate southern comfort food. In fact, my mom still makes chicken and dumplings for me once a month!"
“As long as I can remember, I’ve always enjoyed toasted bread [with] salted butter and Nutella. The salted butter melting on a warm piece of bread with the sweet and rich chocolate paste is still one of my favorites.”
“Since Sesame Street's infamous Cookie Monster has renounced his title, I have given myself the title of the last remaining Cookie Monster. There is nothing more special to appease my sweet tooth than hot, fresh, melty cookies right off the baking rack. My fiancé has to hide some for herself when she makes them at home because I can easily eat two dozen before they even have time to cool. I guess my favorite part about hot fresh cookies is knowing that someone made them with love. They took time out of their day to make something simple, but with extra love they turn into something so much more than just a cookie.
"My mother (who was not the best cook) made these from the recipe on the box. I still make them once in awhile with my kids but not too often because I am known to put down almost the whole tray. I am somewhat of a 'krispy snob' and do not like the pre-packaged—they have to be made from scratch with only real Rice Krispies and real butter—stick with the original!"
“As a teenager after 'very late nights' with friends, my mother would wake us up to intoxicating aroma of a triple over-easy egg sandwich with breakfast sausage patties, bacon, and American cheese, all on a Kaiser roll served with a bottle of Cholula! My friends still talk about those things to this day. She never asked what we did. She was just happy we were all safe back in the house... one of my best food memories growing up. Love you, Ma!”
"Growing up in Idaho, I could always remember anytime my family would shoot a deer or elk we would find ways to butcher and treat our meat. Among the treasures of deer or elk we would always make jerky off our game. It would be a competition between my father, brother, and me who could make the best. Teriyaki, Cajun, maple bourbon, [and] barbecue are among the flavors. It’s a great achievement of carrying out your kill and making it an amazing daily snack. There is nothing better than sharing your game or hard work with friends and family. Being connected to food and nature really ties in the focus of seasons and dishes."