54 generation recipes

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Herman starter, the friendship sourdough-style yeast and milk starter that bakers have been passing along for generations. Mix once, feed every five days, and share cups with friends or bake into coffee cakes and breads.

Bohemian chicken and dumplings with paprika-marjoram gravy and handmade bread dumplings cooked in the chicken stock. A Czech comfort food classic that's been warming kitchens for generations.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Birds in the Nest cookies with brown sugar dough rolled in ground nuts and filled with jelly. A thumbprint cookie recipe passed down through generations of holiday baking.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.

Mom's cream cheese pie on a vanilla wafer crust, topped with a sweetened sour cream layer and baked in two quick stages. A simple, no-fuss cheesecake-style pie that's been a family favorite for generations.

Butter-dipped pork chops coated in a fiery Cajun spice blend and seared in a screaming hot cast-iron skillet until crusty and charred. Warning: this generates serious smoke and even more serious flavor.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...