From Our Grandmothers' Kitchens: A Treasury of Lost Recipes Too Good to Forget

  • Ox roast of beef

    from From Our Grandmothers' Kitchens: A Treasury of Lost Recipes Too Good to Forget From Our Grandmothers' Kitchens

    • Categories: Main course; Cooking for a crowd
    • Ingredients: carrots; celery; beef broth; onion soup mix; beef eye of round
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Notes about Recipes in this book

  • Sweet and sour German potato salad

    • kbrooks on January 29, 2025

      Made this ahead a day as recommended in the recipe. Delicious potato salad that tastes just like my German grandmother used to make.

  • Beef kapama

    • kbrooks on January 29, 2025

      We liked this. Couldn't find myzithra cheese, so used pecorino romano. Takes some time, but it's mostly hands off. Good the next day as leftovers.

  • Grandma's Polish pierogi

    • kbrooks on January 29, 2025

      Yum! These are a little tricky to put together but well worth the effort.

  • Sunday supper strata

    • kbrooks on January 29, 2025

      Has to be assembled ahead of time and refrigerated at least 8 hours to a full day. Tasted OK but doubt that I will make again.

  • Polpette alla Nonna

    • kbrooks on May 02, 2026

      Okay meatballs, but nothing outstanding.

  • Rum tum tiddy

    • kbrooks on January 29, 2025

      Silly name and absolutely yummy dish! Increased bacon to 4 slices for my bacon loving husband. Used whole milk, peeled the tomatoes and used extra sharp cheddar. Served over homemade English muffins.

  • Bubbles

    • kbrooks on January 29, 2025

      Surprisingly easy to make. Not too sweet and nice and tender. Similar to corn fritters, but with apples.

  • Double-crust pie dough

    • kbrooks on May 02, 2026

      Good pie dough.

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  • ISBN 10 193361580X
  • ISBN 13 9781933615806
  • Published Sep 15 2011
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Whether it was a one-of-a-kind, soul-warming meal your grandmother used to make especially for you or a slice of deliciously spiced bread you tasted somewhere halfway around the globe, food has always been so much more than the food itself-it's a memory. What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country Magazine asked its readers to submit their favorite recipes and the stories behind them. Family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads and even preserves and pickles all came pouring in. From the more than one thousand submissions, our team tested and perfected the best to present here, in From Our Grandmothers' Kitchens.