Our grandmas are our heroes, teachers, and our own personal chefs who will make our favorite comfort foods at the drop of a hat. And we just love them!
On Cooking with Granny, I document these special stories and delicious recipes. They have captured historic tales of war, workplace equality, and domestic violence, among other accounts that celebrate the human spirit.
And I love hearing your stories, too!
Share a fun, funny, sad, inspirational, heroic story about your own granny. Drop in some photos and a recipe for your favorite dish. (A huge thank you to the CWG fans who have already shared your stories with me.) The best ones will be featured on the show and newsletter!
Our Favorites From Our Fans
My Grandma’s family came to the States from Ireland and Poland. Her family name was O’Shay, but when they immigrated, they changed it to Shay so they weren’t so clearly Irish from their name. At that time, Irish immigrants experienced a lot of discrimination for their accents, heritage, etc. My Grandpa was German and French. So he was very much a meat-and-potatoes man. – Katie Tibaldi, filmmaker & winner of our holiday gift box, on the immigrant roots of American food
There was a documentary about my grandma. [And in Tagalog, she says,] “I wish this peanut brittle thing goes on forever because it’s something I want to pass down to my grandkids, and even further on down the line. For her and my grandpa, it’s their gift to the family in a way… The company has been passed down to the next of kin, which is my mom and her siblings – Cat Sandoval, video journalist, on her boss lady grandma’s famou peanut brittle company
The hardest part of making joong? It’s the wrapping process. Can never make that perfect shape… Hopefully my boys can learn it from grandma but looks like it’s going to be hard.” – Hubert Hung on making joong, a steamed, glutinous rice pouch filled with pork, egg, mushrooms and bamboo shoots, and wrapped in bamboo leaves, for the Dragon Boat Festival.
We had lamb, salad, roasted potatoes, and some idiotic cousin’s brother-in-law made jello shots for the Seder, which was like ok… We had matzah ball soup, of course. Matzah gefilte fish and chopped apple charoset, which is this apple nut mixture. It’s really a ceremonial thing. Like the parsley, salt water, and lamb shank bone. And there were three or four different kinds of desserts that are kosher for Passover: strawberry shortbread, almond flour cakes, and macaroons. Oh yeah, I actually put out my [arroz con gandules], and people loved it! – Robin Bady, a Brooklyn Jewish grandmother who made Puerto Rican food at her Passover Seder