For years, she’s been subsisting on grilled cheese crusts, frozen oatmeal, and golden apple slices the kids left behind, so it’s time to make Mom something special. These simple and awesome recipes are great for all ages and skill levels, but if you have little humans at home, most 10 or 11 year olds with some cooking experience can put them together with a little help from an adult. at the top. Even toddlers can help stir, pour, cut soft vegetables (with a blunt-edged table knife or plastic knife) or decorate place cards for the table. When done, serve it to him, let him eat in peace, and please don’t ask him to cut your food.
Rich in sautéed leeks, hazelnut farro and crispy chicken, this dinner from Melissa Clark is hearty, wholesome and a touch of sophistication. (Like mom!) Serve it with a crisp green salad.
Iceberg lettuce is the star of this deliciously crunchy and creamy salad from Hetty McKinnon. The recipe calls for peas and asparagus, but feel free to substitute snow peas, sugar snap peas, or sliced radishes. Feta, that salty workhorse, complements the sweetness of the vegetables.
Hetty McKinnon’s vegetarian riff on the Italian-American classic uses portobello mushroom caps instead of chicken and calls for store-bought marinara sauce to save time. Use whatever sauce mom prefers: vodka, all’arrabbiata or amatriciana.
Yasmin Fahr cleverly uses her oven’s broiler in this vibrant baking sheet meal. Salmon fillets and asparagus tips are coated in a soy mustard glaze, grilled for eight to 10 minutes until just cooked through, then topped with a sweet herb salad.
She’s spent hours baking you grilled cheese sandwiches, so surprise her with a next-level twist: Ali Slagle’s onion version features stacks of caramelized onions and Gruyere. Serve it with a tangle of greens glazed with a Dijon vinaigrette.
Recipe: French onion grilled cheese
A satisfying meal of sizzling, seared chicken with a cold salad of cucumber, tomato and feta cheese comes together in about half an hour, thanks to Ali Slagle’s clever technique of marinating the chicken in a little the garlic and yogurt vinaigrette used on the salad. . Tearing the cucumbers into chunks, instead of cutting, exposes more of its flesh, so the dressing can tuck into nooks and crannies.
So pretty it could be a painting, Alexa Weibel’s Roasted Tomato Pie is perfect for impressing someone you love. Granted, it may not be tomato season yet where you are, but roasting medium greenhouse tomatoes brings out their natural sweetness and color.
Sue Li’s 30-Minute Shrimp and Bean Stew begs to be served with a steep piece of bread to soak up the juices, and you should. If the shrimp aren’t your thing, substitute with flaky white fish or seared scallops.
Recipe: Lemon Shrimp and Bean Stew
Store-bought rotisserie chicken (or leftovers) is put to good use in this festive salad from Yewande Komolafe. Nuoc cham, a spicy Vietnamese sauce, dresses shredded chicken, peppery greens, cucumbers, minced peppers and shredded cabbage.
Assemble this salad of white beans, mozzarella and tomatoes from Colu Henry (adding strips of prosciutto or roasted red pepper if you’re feeling it), put it in a resealable container, then take mom to her favorite park for the to eat lunch. Pick up a baguette and a bottle of something bubbly – seltzer water or Prosecco, depending on your child’s size – along the way.
Recipe: White bean caprese salad
Ali Slagle calls for roasting canned peppers, tomatoes and chipotles until soft and sweet, then tossing them with gnocchi that’s been roasted in their own pan nearby. But this multitasking recipe is really just a starting point. Toss vegetables for a creamy sauce or top with walnuts, hazelnuts and pine nuts, or feta, ricotta and cheddar cheese.
Recipe: Hot and sweet pepper gnocchi
Hetty McKinnon’s Sweet and Savory Tofu Soup is inspired by the popular Chinese dish, sautéed tomatoes and egg. Both contain a secret ingredient that everyone has in their fridge: ketchup. Use a liquid measuring cup with a spout, if you have one, to beat the egg, then pour the egg into the hot liquid to cook.
Recipe: Tofu and tomato egg soup
If you’re going out for the day, Sarah DiGregorio’s pork ragù puttanesca is a perfect solution for an almost hands-off dinner. Prepare it in the morning, then come back 10 hours later in a succulent and savory sauce seasoned with tomatoes, anchovies, capers, olives and red pepper flakes that is excellent over noodles or polenta.
This elegant pasta dish from Florence Maker is so good and so surprisingly easy, it almost feels like cheating. (But it’s not! There’s nothing like it in the kitchen.) Prepare a sauce with shallots, butter and cream, then toss with fettuccine and strips of smoked salmon. To speed up the process even more, do not steam the asparagus separately and mix it with the pasta in the last two minutes of cooking. Use dried fettuccine if desired and adjust cooking time accordingly.
For the mom whose love language is nachos, make the classic variation of Pati Jinich with salted tortilla chips, melted cheese and pickled jalapeños. Serve with bowls of toppings at the table for everyone to treat themselves to, or make their true Mother’s Day dreams come true by presenting them with the tray and remote, and leaving the house.
Recipe: The original nachos