5 Fashion Influencers Share Their Favorite Mother's Day Recipes (2024)

"I generally try to stay away from gluten, but I have to break my rule for my Grandmother's beignets. They're so good!"

INGREDIENTS

2 1/4 tsp active dry yeast

1 1/2 cup warm water

1/2 cup granulated sugar

1 1/4 tsp salt

2 eggs, slightly beaten

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

1 quart vegetable oil for frying

Powdered sugar – lots of it!

PREPARATION

Mix water, sugar and yeast in a bowl – let it sit for 10 minutes. In your mixer, combine eggs, salt and evaporated milk together. Beat until combined. Add mixture to yeast mixture, mix thoroughly. While mixing, add in 3 cups of bread flour. Add the shortening in and stir in remaining flour, continue to mix. On a lightly floured surface, place dough and knead until smooth. Place dough in a large greased bowl and cover with a damp towel. Let is rise for at least 2 hours (it's even better if you keep in your fridge overnight). The dough will be super sticky so pour some flour on top and roll. In a Dutch oven, heat vegetable oil to 350 degrees. With a pizza cutter, roll and cut the dough into 2-inch squares. Heat vegetable oil on high and place a dew dough squares (maybe 4) in at time and fry, flipping continuously until they are golden brown, 2 minutes on each side (I love watching this part happen!) Drain on paper towels and coat with lots and lots of powdered sugar (this is key!) Serve warm and enjoy!

An Arkansas native, Bronson is one of the most in-demand event planners, regularly organizing some of the most memorable and imaginative parties all over the world. He is celebrated for a style of entertaining that combines wit and sophistication with the gracious warmth of his Southern upbringing. When planning a menu, he often turns to his great-grandmother's, Ruby Thomas, fried chicken recipe, which she featured in her "Feasts of Eden: Gracious Country Cooking from the Red Apple Inn" cookbook. The fried chicken, which Bronson prepares in his cast-iron skillet that has been passed down through the family as well, remains a signature dish of Bronson's, and it has gained so many loyal fans over the years that it was even included in the official Clinton Presidential Center Cookbook. Ruby was a celebrated cook and hostess in her time, as well as the "culinary spirit" who was as the helm of the Red Apple in Eden Isle, Arkansas.

INGREDIENTS

Serves 3 to 4

2 ½ pound fryer

1 Quart buttermilk

Salt and black pepper

2 Cups flour

1 teaspoon paprika

3 cups vegetable shortening

PREPARATION

Two hours before serving cut chicken into 8 pieces – 2 drumsticks, 2 thighs, 2 breasts and 2 wings. Soak in buttermilk at least 1 hour. Remove and shake off excess milk. Mix salt, pepper, flour and paprika in paper bag or bowl. Add chicken pieces, a few at a time and coat thoroughly with flour mixture. Heat shortening to 375 degrees in Dutch oven or heavy iron skillet. Add as many pieces of chicken as will fit comfortably without crowding. Brown 2 minutes on each side. Turn heat down, cover skillet and cook 10 minutes. Remove lid, turn heat to high and cook a couple of minutes until crisp. Remove and drain well on paper towels. Place in a low oven to keep warm.

One of today's most sought-after designers, Lela Rose counts everyone from Cameron Diaz to Anne Hathaway as fans. Rose, now a published author, released her first book, Prêt-à-Party, with Rizzoli in 2015, which focused on her love of style and entertaining. A recipe Lela cherishes that was passed down to her is her mother's amazing Pear Gingerbread Upside Down Cake. It was served every Christmas at breakfast, as well as at Easter lunch for as early as she can remember. It has always been a favorite of the fashion designer's as the gooey gingerbread melds perfectly with the pear - but the long slices of caramelized lemon peel are what really reminds her of her mother, who has always loved a zesty lemony taste. They perfectly complement the fruity and sweet taste of this cake.

INGREDIENTS

For topping:

2 1/2 firm pears (preferably Bosc)

1/2 stick (1/4 cup) unsalted butter

3/4 cup packed light brown sugar

For cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 cup molasses (preferably mild)

1 cup boiling water

1 stick (1/2 cup) unsalted butter, softened

1/2 cup packed light brown sugar

1 large egg, lightly beaten

Special equipment: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Accompaniment: vanilla ice cream

PREPARATION

For topping:

Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.

For cake:

Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

"This was the first thing my mom taught me how to make when I moved to NYC after college. I had previously always been a moderately-abled assistant to my mom or sister in the kitchen during their forays into Julia Child's world of French food (I can flip a crepe like nobody's business). But coming to NYC brought a need for simple easy recipes that I could cook in a small kitchen—this one always hit the mark. The skin comes out so crispy and crunchy –sometimes its all eaten before it leaves the kitchen!"

INGREDIENTS

1 Roasting Chicken (around 5 lbs)

1Tablespoons Five Spice

1 tsp vegetable oil

1 Garlic head, cut in half crosswise

1 lemon, cut into quarters

Half an onion. Cut into quarters

PREPARATION

Preheat Oven to 425. In a small bowl mix together 5 spice and vegetable oil until blended. Rub mixture all over outside of chicken. Stuff cavity with garlic, lemon and onion (however much you can fit inside). Place on a roasting pan and roast for 1 ½ hours, or until juice run clear when cut between leg and thigh. Remove from oven and rest for 15 or so minutes. Serve with white rice and stir-fried vegetables.

Celebrated Chef Marcus Sammuelson learned how to cook from his grandmother - traditional Swedish meatballs before anything else. Helga's meatballs can be found on the menu at his restaurant Red Rooster, where he has said they are the most popular dish on the menu.

INGREDIENTS

For the Meatballs:

1/2 cup dry bread crumbs

1/4 cup heavy cream

2 tbsp olive oil

1 medium red onion, finely chopped

1/2 lb ground chuck or sirloin

1/2 lb ground veal

1/2 lb ground pork

2 tbsp honey

1 large egg

Kosher salt and freshly ground black pepper

3 tbsp unsalted butter

For the sauce:

1 cup chicken stock

1/2 cup heavy cream

1/4 cup lingonberry preserves

2 tbsp juice from Quick Pickled Cucumbers

Kosher salt and freshly ground black pepper

PREPARATION

Prepare the meatballs: Combine the bread crumbs and heavy cream in a small bowl, stirrin with a fork until all the crumbs are moistened. Set aside. Heat the oil in a small skillet over medium heat. Ad the onion and saute for about 5 minutes, until softened. Remove from the heat. In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste. Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs. Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooke through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet. Prepare the sauce: Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with mashed potatoes, preserves, and Quick Picked Cucumbers.