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From our Kitchen:

Oven Fried Chicken Sticky Buns The Rev's Okra Nancy's Granny's Peach Ice Cream

Start Cooking!

Perhaps nothing connects us to our past more profoundly than sense memory. And the nostalgic memories stimulated by food are, without a doubt, the most evocative and compelling tastes of all. Tastes, smells, or textures can trigger long-forgotten but significant moments in life, and return us to specific places in time; they are our subliminal train tickets to long ago destinations. The aroma of a particular dish can take you back to your childhood instantaneously. Suddenly you are racing your bicycle down the block to get home in time for dinner as the smells of familiar ingredients waft from neighborhood kitchens. Or a bite of homemade lumpy mashed potatoes transports you back to comforting Sunday Suppers with the whole family gathered around the table.

While researching this book, I met so many people from all walks of life who had a hunger to learn how to make their childhood dishes; from a fovrite Korean steak on fire (bulgogi) to a perfect peach pie. Whether they are home cooks, food writers or restaurateurs, each returns home, time and again, to savor the tastes of those beloved foods. And each is recording and preserving recipes for the next generation. Like them, you can rescue your family recipes from extinction and immortalize the stories they tell.

A Note on the Recipes

While my mission is to record recipes accurately, I have updated many of them to include the use of modern appliances, such as a food processor. I still have, and occasionally use, my grandmother's hand grinder that fastens to the countertop, but she would have been thrilled at the convenience of of a food processor. No more grated knuckles when making coleslaw or potato pancakes on a box grater!

Our tastes, as well as our cooking devices, have changed over the decades. In most cases I use olive oil rather than corn oil or butter because of the health benefits attributed to it today, I also use nonstick cooking spray, a modern cooking product that seems to have become indispensible. If a change would affect the dish, such as substituting for lard in a pie crust, I have noted that in the recipe. Similarly, I used 2% milk in most recipes because the change is imperceptible. In those cases where the taste profile is affected the recipes will list whole milk. When I do use butter, I prefer unsalted sweet butter because its flavor is purer. Eggs are assumed to be large eggs, which, unlike in previous generations, are now available year-round.

Stuffed Peppers