Mom's Favorite Recipes

Mom's Favorite Recipes Welcome to our community, we as a collective share our recipes, ideas and collaborations to bring mo Hey, you must have good taste.
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It cooled down a little & rainy so why not cornbread and beans.
06/03/2026

It cooled down a little & rainy so why not cornbread and beans.

Kids today grow up with smartphones, gaming consoles, and endless screen time.When I was 8 years old, I had a coloring b...
06/03/2026

Kids today grow up with smartphones, gaming consoles, and endless screen time.

When I was 8 years old, I had a coloring book, a bicycle, the great outdoors, and an imagination that could turn an ordinary day into an adventure.

We may not have had the latest technology, but we had something special: the freedom to create our own fun and memories that still make us smile today.

Yes, I make most of my family’s meals from scratch.I’ll spend hours roasting tomatoes for pasta sauce, baking fresh brea...
06/03/2026

Yes, I make most of my family’s meals from scratch.

I’ll spend hours roasting tomatoes for pasta sauce, baking fresh bread, mixing homemade seasonings, and standing in the kitchen because providing good food for my family is important to me.

But I’ll also gladly make a quick box of mac and cheese or throw together an easy meal when the day has already taken everything out of me.

Because real life doesn’t look like homemade sourdough, organic ingredients, and picture-perfect meals every single day.

Some days are filled with work, errands, cleaning, caring for children, helping others, and trying to keep up with everything that needs to get done.

And when those days happen?

A simple meal is still a good meal.

Not every dinner needs to be perfect to be meaningful.

Maybe we should stop expecting exhausted mothers to do everything flawlessly all the time.

Real life is homemade pasta sauce one night and a quick, easy dinner the next.

And both can be served with the same love around the same table. ❤️

Thinking about my father today, who was a veteran & to all those who served as well as your families… be safe & have a B...
05/29/2026

Thinking about my father today, who was a veteran & to all those who served as well as your families… be safe & have a Blessed Memorial Day.
Pops heavenly plate 🙌🏽 Pancake breakfast sandwich with sweet Italian sausage 😍

Torta di Riso PasqualeIngredients1 liter whole fresh milkZest of 1 untreated lemon1 pinch salt200 g rice for soups200 g ...
05/29/2026

Torta di Riso Pasquale

Ingredients
1 liter whole fresh milk
Zest of 1 untreated lemon
1 pinch salt
200 g rice for soups
200 g brown sugar
1 teaspoon natural vanilla extract
3 medium eggs
Butter, for the baking dish

Directions
Bring the milk to a boil with the lemon zest and pinch of salt. Once it starts boiling, reduce the heat right away.

Add the rice and cook on low heat, stirring often, until the rice has absorbed almost all the milk. Don't worry if it looks a little runny at first; the rice will keep soaking up the milk as it cooks.

Remove the lemon zest and let the mixture cool slightly. Once it's warm, stir in the brown sugar and vanilla extract.

Add the eggs one at a time, mixing well after each addition. Mix until just combined—don't overwork it.

Butter a 24 cm baking dish and pour in the mixture. Level the surface with a spatula.

Bake in a preheated static oven at 180°C for 50-60 minutes, or until golden. The top should be nicely browned, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Don't worry if the center still seems a little soft when it comes out of the oven—it will firm up as it cools.

Let it cool completely in the mold before unmolding. Serve at room temperature or cold; it's best to wait a few hours so it sets well.

Dark Chocolate CakeIngredients200 g dark chocolate150 g butter150 g sugar4 eggs100 g all-purpose flour1 pinch of saltDir...
05/29/2026

Dark Chocolate Cake

Ingredients
200 g dark chocolate
150 g butter
150 g sugar
4 eggs
100 g all-purpose flour
1 pinch of salt

Directions
Preheat your oven to 180°C.

Melt the chocolate and butter together over a double boiler, stirring until you get a smooth, glossy cream.

In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.

Add the melted chocolate mixture to the eggs and mix well. Don't worry if it looks a little runny at first — it'll set nicely as it bakes.

Fold in the sifted flour and salt, mixing gently; just combine everything until no dry streaks remain.

Pour the batter into a greased and floured cake pan.

Bake for about 25-30 minutes. Check with a toothpick: it should come out with a few moist crumbs if you want a soft center.

Let it cool before serving. If you'd like, dust it with a little powdered sugar or serve it with whipped cream.

Sformato di Potatoes and CauliflowerIngredients500g potatoes300g cauliflower200g mozzarella100g cooked ham2 eggs50g grat...
05/29/2026

Sformato di Potatoes and Cauliflower

Ingredients
500g potatoes
300g cauliflower
200g mozzarella
100g cooked ham
2 eggs
50g grated parmesan
Salt and pepper to taste
Olive oil as needed

Directions
Boil the potatoes and cauliflower until tender. You'll know they're ready when a fork slides in easily.

Mash the potatoes in a bowl and mix in the cauliflower. Mix gently so you don’t turn everything into a puree.

Add the eggs, the mozzarella cut into cubes, the ham in small pieces, the parmesan, salt, and pepper. Mix until just combined. Don’t worry if it looks a little runny at first — it’ll set in the oven.

Pour the mixture into a baking dish already greased with olive oil. Smooth the top evenly with the back of a spoon.

Bake at 180°C for 30-35 minutes, until golden brown. If you want a more pronounced crust, turn on the grill for the last 2-3 minutes. Check with a toothpick: if it comes out clean, it’s done.

Serve warm. Let it rest for a few minutes before slicing so it firms up better. Mix until just combined, and enjoy!

Casatiello di CannavacciuoloIngredients500g all-purpose flour200ml water100g lard15g fresh brewer's yeast250g mixed cure...
05/29/2026

Casatiello di Cannavacciuolo

Ingredients
500g all-purpose flour
200ml water
100g lard
15g fresh brewer's yeast
250g mixed cured meats (prosciutto, salami, capocollo)
100g cheese (pecorino or any cheese you like)
1 teaspoon salt
Black pepper, to taste
2 hard-boiled eggs (for decoration, optional)

Directions
Dissolve the yeast in the warm water and stir until it’s completely mixed in.

In a large bowl, combine the flour and salt. Add the lard in small pieces and work it in until you get a crumbly mixture.

Pour in the water with the yeast and knead until you have a smooth, elastic dough. Don’t worry if it feels a little sticky at first—you’ll get there.

Add the diced cured meats and cheese, then mix just until combined so everything is evenly distributed.

Place the dough in a lightly oiled bowl, cover it, and let it rise for about 2 hours, or until doubled in size.

Punch the dough down, shape it into a ring, and place it in a well-buttered bundt or ring pan.

Decorate with the hard-boiled eggs if you’re using them, and brush the top with beaten egg if you’d like a golden finish.

Preheat the oven to 180°C and bake the casatiello for about 45 to 50 minutes, until nicely browned and cooked through.

Let it cool in the pan before serving so it slices neatly and holds together well.

Pasta alla BurinaIngredients400 g pasta (spaghetti or penne)4 tablespoons extra virgin olive oil3 garlic cloves, minced1...
05/28/2026

Pasta alla Burina

Ingredients

400 g pasta (spaghetti or penne)
4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 fresh chili, chopped (or 1/2 teaspoon dried chili flakes)
Salt, to taste
50 g grated Parmesan cheese

Directions

Cook the pasta in plenty of salted water until al dente. Drain it, but save about 1 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat and add the minced garlic and chili. Cook just until the garlic smells fragrant and starts to turn golden, about 1 minute. Don’t let it burn.

Add the drained pasta to the skillet and toss well to coat. If it seems a little dry or too thick, add a splash of the reserved pasta water. Don’t worry if it looks a bit runny at first; it’ll come together as you mix. Keep tossing until everything is just combined.

Add salt to taste and the grated Parmesan before serving. Taste and adjust the seasoning, then serve immediately while it’s nice and hot.

Timballo di pasta con melanzaneIngredients300g pasta2 eggplants400g canned peeled tomatoes150g cheese, such as mozzarell...
05/28/2026

Timballo di pasta con melanzane

Ingredients
300g pasta
2 eggplants
400g canned peeled tomatoes
150g cheese, such as mozzarella or ricotta
1 onion
Fresh basil
Olive oil
Salt
Pepper

Directions
1. Cook the pasta in plenty of salted water until it's halfway done. Drain it and set it aside: it’ll finish cooking in the oven, so don’t worry if it’s still a little firm.
2. Slice the eggplants and brown them in a pan with olive oil and the chopped onion. If they soak up too much oil, blot them with paper towels to remove the excess.
3. Add the canned tomatoes to the eggplants and let everything cook over medium heat until the eggplants are tender. Season with salt and pepper to taste. Don’t worry if the sauce looks a bit runny at first.
4. In a baking dish, layer the ingredients: one layer of pasta, one layer of eggplant and tomato sauce, and one layer of cheese. Keep going until you’ve used everything, finishing with a layer of pasta on top. Mix the layers gently where needed and don’t pack it down too much: just mix until barely combined.
5. Bake in a preheated oven at 180°C for about 30 minutes. If you want a more golden top, turn on the grill for the last 3–5 minutes. Don’t worry if it still looks a little loose at first; it’ll set as it bakes.
6. Serve warm, topped with fresh basil. Let it rest for 5–10 minutes before slicing so it holds together better. Enjoy!

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