Our Mission: Preserving Grandma's Recipes for Generations to Come
My Grandma Recipes was born from a simple fear: that the recipes our grandmothers made with love—the ones scribbled on index cards, stained with butter, and passed down through whispered instructions—might be lost forever.
We're a team of home cooks, food lovers, and devoted grandchildren who believe that the best recipes don't come from famous chefs or trendy restaurants. They come from family kitchens, Sunday dinners, and the patient hands of grandmothers who never needed a measuring cup because they just knew.
How It All Started
In 2023, our founder Martha Collins inherited her grandmother's recipe box—a worn tin filled with decades of culinary wisdom. Some cards were so faded she could barely read them. Others had notes like "add more love" or "Aunt Ruth's version, better than mine." That box sparked a mission: to collect, test, and share these treasured family recipes before they disappear.
Today, My Grandma Recipes is home to hundreds of old-fashioned recipes from diverse American kitchens—Southern comfort food, soul food traditions, Tex-Mex family favorites, and classic American dishes that have brought families together for generations.
What We Believe In
- Triple-Tested Reliability: Every recipe is made at least three times by different home cooks before we publish it. If it doesn't work perfectly in a real kitchen, it doesn't make the cut.
- From Scratch, With Love: We honor the way grandmothers cooked—with real ingredients, honest techniques, and no mysterious shortcuts. You'll always know exactly what's in your food.
- Clear, Patient Instructions: We write like we're cooking alongside you, explaining every step for beginners while respecting experienced cooks' time.
- Preserving Heritage: Food is culture. Food is memory. Food is love made edible. We're committed to keeping these traditions alive.
Our Promise to You
When you make a recipe from My Grandma Recipes, you're not just cooking dinner—you're connecting with generations of home cooks who stood in their kitchens, fed their families, and created memories around the table. We take that responsibility seriously.
Every recipe works. Every instruction is clear. Every dish is worth your time. That's the My Grandma Recipes guarantee.
Meet the Family Behind the Recipes
Our team:
Martha Collins
Culinary Specialty:
Old Fashioned Comfort Food & Southern Baking Passed Down Through GenerationsPersonal Quote:
"Hi, I'm Martha! I learned to cook standing on a step stool in my grandma's Tennessee kitchen. Now I'm on a mission to preserve those treasured family recipes and share them with a new generation. So glad you're cooking with me!"Experience & Training:
Meet Martha Collins
Some of my earliest memories are standing on a wooden step stool in my grandmother's kitchen in rural Tennessee, watching her transform simple ingredients into pure magic. She never used measuring cups—just her hands, her instincts, and generations of knowledge passed down from her own mother and grandmother before her.
When Grandma Eileen passed away in 2015, I inherited her recipe box—a worn tin filled with handwritten index cards, newspaper clippings, and notes scribbled on napkins. Some cards were so stained with butter and flour that I could barely read them. That box became my most treasured possession, and My Grandma Recipes was born from my desire to preserve these recipes and share them with families everywhere.
My Cooking Philosophy
- From Scratch, Always: Grandma never opened a can of cream-of-anything soup, and neither do I. Real ingredients create real flavor—there's no shortcut for that.
- Tested Until Perfect: I make every recipe at least three times before sharing it. If my kids won't eat it or my husband doesn't ask for seconds, it doesn't make the cut.
- Clear Instructions: I write recipes like I'm teaching my own daughter—patient, detailed, and assuming you might be learning as you go.
Background & Experience
I'm a mom of three (ages 8, 12, and 15), married to my high school sweetheart, and living in the same small town where I grew up. I spent fifteen years as an elementary school teacher before leaving to focus on recipe development and food writing full-time. My work has been featured in Southern Living, Taste of Home, and several local newspapers.
When I'm not in the kitchen, you'll find me tending my vegetable garden, hunting for vintage cookware at estate sales, or teaching my kids the same recipes Grandma taught me. There's no greater joy than watching my daughter pull a perfect pie out of the oven and knowing this tradition will continue.
Connect with Martha:
Email:
Discover my recipes:
Denise Washington
Culinary Specialty:
Soul Food & Sunday Dinner Traditions Celebrating Four Generations of Family CookingPersonal Quote:
"Hey y'all, I'm Denise! Raised in my Nana's Louisiana kitchen where Sunday dinner was sacred. I'm here to share the soul food recipes that brought our family together and prove that good food is the ultimate love language. Let's cook! "Experience & Training:
Meet Denise Washington
In my family, cooking isn't just about food—it's about love, history, and keeping our ancestors' memories alive. I grew up in Baton Rouge, Louisiana, spending every Sunday at my Nana's house where the kitchen was always full of steam, laughter, and the most incredible aromas you can imagine. Fried chicken sizzling, collard greens simmering, and cornbread baking—that was the soundtrack of my childhood.
My Nana learned to cook from her mother, who learned from her mother, who cooked for her family during times I can barely imagine. Every dish we make carries that history, and I don't take that responsibility lightly. When Nana handed me her cast iron skillet—the same one her grandmother used—she told me, "Baby, this is your heritage. Don't let it go cold."
My Cooking Philosophy
- Soul in Every Bite: Good food requires good energy. I cook with intention, gratitude, and a whole lot of love—you can taste the difference.
- Honoring Tradition: These recipes survived generations for a reason. I respect the original methods while making them accessible for today's busy families.
- Bringing People Together: The best meals are shared. I write recipes meant to feed a crowd and create memories around the table.
Background & Experience
I studied hospitality management at Louisiana State University and worked in restaurant kitchens for five years before transitioning to recipe development. I've contributed to Essence Magazine, Black Southern Belle, and various food blogs celebrating African American culinary traditions.
Now based in Atlanta with my fiancé and our very spoiled golden retriever, I spend my days recreating Nana's recipes, developing new ones that honor our heritage, and hosting Sunday dinners that would make her proud. Because in my family, we don't just eat—we fellowship.
Connect with Denise:
Email:
Discover my recipes:
Carlos Mendez
Culinary Specialty:
Comfort Food Fusion & Quick Family Meals Inspired by Abuela's Texas-Mexican KitchenPersonal Quote:
"¡Hola! I'm Carlos. My abuela taught me that the secret ingredient is always patience and love. I blend her traditional Mexican recipes with American comfort classics to create food that feels like a warm hug. Glad you're here, amigo! "Experience & Training:
Meet Carlos Mendez
I grew up in San Antonio, Texas, in a house where two culinary worlds collided beautifully. My abuela Rosa came from Monterrey, Mexico, bringing recipes her family had perfected for generations. My American grandfather contributed his love for Southern comfort food—meatloaf, mashed potatoes, and apple pie. My childhood dinner table was where cultures merged and something magical happened.
Abuela Rosa passed away during my sophomore year of college, and I realized I'd never written down her recipes. I spent months calling aunts, cousins, and family friends, piecing together the dishes I'd taken for granted my whole life. That experience taught me the importance of preserving these culinary traditions before they're lost forever.
My Cooking Philosophy
- Fusion with Respect: I love blending Mexican and American flavors, but always with deep respect for both traditions. Abuela would never let me forget the originals.
- Weeknight Friendly: As someone who works full-time, I focus on recipes that busy people can actually make without spending hours in the kitchen.
- Teaching Moments: I explain the "why" behind techniques because understanding makes you a better cook, not just a recipe follower.
Background & Experience
I work as a software developer by day and recipe tester by night (and weekend, and lunch break). I have no formal culinary training—everything I know comes from abuela, YouTube, trial and error, and eating at every family gathering I could get invited to. My specialty is making traditional recipes more accessible for the younger generation that didn't grow up with someone teaching them in the kitchen.
When I'm not cooking, I'm playing soccer with friends, tinkering with hot sauce recipes, or video-calling my mom to ask "how much is a little bit of this?" just like abuela used to measure things.
Connect with Carlos:
Email:
Discover my recipes:
Emily Nguyen
Culinary Specialty:
Classic Recipes Reimagined for Modern Kitchens & First-Time Home CooksPersonal Quote:
"Hi there! I'm Emily. As a recent college grad who barely knew how to boil water, I'm proof that anyone can learn to cook. I'm here to make grandma-style recipes less intimidating for beginners like me. Let's figure this out together! "Experience & Training:
Meet Emily Nguyen
I'm going to be honest with you: two years ago, I survived on instant ramen, frozen pizza, and whatever my roommate was willing to share. I graduated from UCLA with a communications degree and zero kitchen skills. My Vietnamese grandmother, Bà Ngoại, was horrified. "How will you take care of yourself?" she asked every time we video-called.
So I made her a promise: I would learn to cook. Really cook—not just microwave things. I started with her recipes, then branched into American classics that reminded me of potlucks and holidays at friends' houses. Every mistake became a lesson, every success a tiny victory. Now I'm the person my friends call when they need cooking advice, which still feels surreal.
My Cooking Philosophy
- Beginner-Friendly Always: I remember what it's like to not know anything. I explain every term, every technique, and every potential mistake because I've probably made it myself.
- Modern Shortcuts Welcome: Bà Ngoại might not approve, but I'll tell you when a store-bought ingredient works just fine. We're all busy.
- Small Kitchen Solutions: I cook in a tiny apartment kitchen with minimal equipment. If I can do it, you definitely can.
Background & Experience
I'm the youngest member of the My Grandma Recipes team, and I bring a different perspective—I'm learning alongside many of our readers. I document my cooking journey on our social media channels, including the fails (there are many) and the wins (getting more frequent!). I also manage our Pinterest and help make our content accessible to younger audiences.
When I'm not in the kitchen, I'm video-chatting with Bà Ngoại (who critiques my technique lovingly), thrifting for vintage kitchen gadgets I don't need, or convincing my cat Mr. Whiskers that he doesn't actually like human food.
Connect with Emily:
Email:
Discover my recipes:
Join Our Kitchen
Have a family recipe you'd like to share? A question about one of our dishes? Or just want to say hello? We'd love to hear from you.