OTHER MOM-INSPIRED FAVORITES: Fried Noodles; Green Goddess Soup with Zucchini, Chard, and Cilantro; Seared Salmon with Green Sauce; Rich Chocolate Celebration Cake

My mom made us breakfast every single day while we were growing up, before we piled into the car and she dropped us off at school on her way to work. When I say I don’t understand people who don’t eat breakfast, I say this with the perspective of someone who ate scrambled eggs, pancakes, French toast, corn muffins, and hot raisin bread every morning, not just…

BRUNCH: Julia’s Citrus-Sugared Dutch Babies

COCKTAIL HOUR: Sarah’s Coconut-Lime Coolers
DINNER: Lainey’s Cilantro-Lime Shrimp Tacos with Red Slaw
We host and attend our fair share of potluck parties. But they all take place in the city. There’s one on the agenda that’s a meet-up of all the good NYC folks who participate in Food52, but that’s only as far away as Central Park. Small fry when compared to St. Thomas.

In St. Thomas, instead of seasonal green salads and pesto chicken sandwiches and green

…

Thank you to everyone who participated in our Mother’s Day Roasting Pan Giveaway courtesy of LeCreuset. We so loved reading about all of your favorite childhood dishes, and the love they continue to bring into your adult lives.

We chose a winner randomly from the list of commenters. Congrats to reader Laura!

Here’s what Laura had to say about her mother’s dish-we can’t wait to beg her for the recipe so we can make it ourselves:

My mom made the best stroganoff growing up, it was my favorite meal! Now I make it for…

BOOZY AFTERNOON SNACK MENU: Deviled Eggs; Pigs in a Blanket; Turkey Pepperjack Melts; Chocolate-Bottomed Blondies

When I pass a lemonade stand (a rare enough occurrence these days) and I notice that the kids are simply pouring Minute Maid into little cups and selling Enteman’s soft chocolate chip cookies, no matter how cute the young entrepreneurs, I feel anger welling up. When I was a kid, we made lemonade for lemonade stands from scratch! Still, as a grown-up, no amount of anger can prevent me from feeling guilty that I’ve just been…

DISH: Potato Chip Chilaquiles
TYPE: New kitchen tools, old leftovers
CINCO DE MAYO BRUNCH MENU:Guacamole; Potato Chip Chilaquiles, Spinach Salad with Corn, Avocado, and Cilantro Citrus Vinaigrette

Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for sauce, cheese, and eggs (or chicken). As a frittata uses up extra sauteed vegetables and yesterday’s pasta, or as fried rice makes the most of Sunday night’s dried-out takeout, Chilaquiles takes chips, eggs, and salsa, and makes them each transcend their individual taste value into a dish that you would…