About My Grandma Recipes
My Grandma Recipes is a collection of home-style American cooking: the casseroles, cakes, pies, stews and soups that show up at Sunday dinners, potlucks and holiday tables. It is written for people who want a dependable recipe for tonight's dinner, a weekend bake or a dish they remember from a relative's kitchen, and who would like clear steps rather than guesswork.
Whether you are cooking for the first time or have been feeding a family for decades, the goal is the same: a recipe you can follow from the first ingredient to the last, with no mystery steps.
What You Will Find Here
The recipes are organized into four main categories:
- Comfort — the largest category, covering slow-simmered mains, casseroles, hearty skillet dinners and other dishes made to feed a table.
- Baking — cakes, bars, pies, rolls, cookies and candies, from simple weeknight treats to holiday baking.
- Classics — well-loved American standards, such as pot roast, goulash and fried chicken, written out in a form you can cook from.
- Soups — pots of soup and stew, from quick weeknight bowls to slow-cooked weekend batches.
Alongside the categories, themed collections gather recipes around a single idea, such as ways to use summer zucchini and peaches, easy weeknight dinners, slow cooker meals, air fryer chicken or Christmas candy. They are a handy way to find several options when you have a particular ingredient or occasion in mind.
How Recipes Are Developed and Edited
Every recipe on My Grandma Recipes is developed and edited with the person at the stove in mind. In practice, that means the focus is on:
- Clear steps. Instructions are written in the order you actually do things, so you are not reading ahead to find out what should have been prepped first.
- Realistic times and temperatures. Prep and cook times are meant to reflect a normal home kitchen, and oven or stovetop settings are given so you can plan your meal.
- Ingredient substitutions. Where a swap is practical, such as a different cut of meat, a pantry alternative or a dairy substitute, it is noted so you can adapt the dish to what you have.
- Food-safety notes. Guidance on handling, storing and cooking food safely is included where it matters, particularly for poultry, ground meat and leftovers.
Home kitchens vary. Ovens run hot or cool, pans differ and ingredients are not all the same size, so treat times as a guide. Use your own judgement, and verify doneness with a food thermometer rather than by color or timing alone, especially for chicken, ground meats and roasts.
Author Profiles
Recipes are published under four author profiles, each with its own focus: Southern baking and old-fashioned comfort food, soul food and Sunday dinners, family weeknight cooking, and simplified classics and baking. Open a profile to see that author's focus and recipes.
Our team:
Martha Collins
Plum cobbler with an oat topping, cranberry cheesecake on a gingersnap crust, a pot of chicken noodle soup: Martha Collins' recipes lean toward baked goods and the hearty dishes that fill a Sunday table. Her hundreds of recipes are written in plain steps, with ingredients most home cooks already keep on hand.
See all recipesDenise Washington
Seasoning blends, buttermilk fried chicken and a chicken wing boil made in the air fryer set the tone for Denise Washington's recipes. Her small collection stays in the comfort category and focuses on soul food built for a full Sunday table. Each recipe is written to feed a crowd and to be easy to follow.
See all recipesCarlos Mendez
Skillet suppers, creamy casseroles, taco night favorites and big pots of chili and soup make up the core of Carlos Mendez's recipes. His recipes lean on Tex-Mex flavors like green chile, black beans and lime, and on one-pan methods that keep weeknight cooking short.
See all recipesEmily Nguyen
Casseroles, cinnamon rolls, goulash and chopped salads are the kind of dishes Emily Nguyen's recipes revolve around. Her style takes familiar classics and lays them out in plain steps that suit a small kitchen and a first-time cook. Her hundreds of recipes lean toward comfort food, classics and baking.
See all recipesFeedback and Reporting a Problem
If something in a recipe is unclear, a step does not match your result, an ingredient amount looks wrong, or you simply have a question about a dish, please tell us through the contact page. Mention the name of the recipe and what you noticed, such as the step, the ingredient or the time. The more specific the detail, the easier it is to look into.
Suggestions are welcome too, whether it is a dish you would like to see or a way a recipe could be made easier to follow.
Corrections
When a mistake is found in a recipe, whether it is an ingredient amount, a time, a temperature or an unclear instruction, it is looked into and the recipe is updated so that the page reflects the best available version. Reports from readers are a big part of how these errors come to light, which is why the contact page is there.
Nutrition and Allergens
Where nutrition information appears, treat it as an estimate. Actual values depend on the brands you buy, the exact amounts you use, how you portion the dish and any substitutions you make. It is not a substitute for advice from a doctor or registered dietitian.
Always check ingredient labels for allergens such as dairy, eggs, wheat, tree nuts, peanuts, soy and shellfish, especially when you swap ingredients or use packaged products. If you or someone you are cooking for has a food allergy or dietary restriction, review every ingredient before you begin.
Get in Touch
Have a question about a recipe or an idea for something new? Visit the contact page and send a message.