78 Recipes That Will Make Your Mom Proud

Citrus Salmon en Papillote

Salmon en papillote, or salmon cooked in parchment paper, is so easy to make yet so delicious, elegant and impressive. —Dahlia Abrams, Detroit, Michigan

Springtime Beignets & Berries

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

Strawberry-Basil Refresher

Fresh strawberries and basil are everywhere, so get them together for a cooler that’s pure sunshine. I garnish with basil leaves and sip outdoors. —Carolyn Turner, Reno, Nevada

Brunch Banana Splits

My whole family loves bananas, fruit and granola for breakfast. I topped all that with yogurt, nuts and honey and called it a split. This is perfect to serve on a busy morning or a special one! —Nancy Heishman, Las Vegas, Nevada

Asparagus, Bacon & Shallot Tart

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

Tomato-Lime Sipper

It's easy to make lots of this in advance. Everybody loves a bloody Mary—and this virgin version's not too spicy, either.—Bonnie Hawkins, Elkhorn, Wisconsin

Mama's Warm German Potato Salad

My grandmother, Mama, made this potato salad for every family gathering at her home. The relatives would arrive with their specialties in hand. She never wrote the recipe down, so I had to re-create it from memory. Years later, it's just about right. —Charlene Chambers, Ormond Beach, Florida

Berry Tartlets

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture—or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio

Sweet Pea Pesto

I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

Rhubarb Tart

The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee

Creamy Chicken Vol-au-Vent

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

Brandied Apricot Tart

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona

Lemon & Thyme Roasted Chicken

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon

Chocolate Hazelnut Pudding Torte

This recipe is a busy mom's twist on a favorite dessert—tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! —Cheryl Snavely, Hagerstown, Maryland

Full Garden Frittata

I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Cod and Asparagus Bake

The lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey

Whole Grain Banana Pancakes

My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa

Greek Veggie Omelet

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York

Pixie Dust Cookies

These crisp and buttery cookies are based on a favorite Scottish shortbread recipe. They're just the right amount of sweet—and fun to decorate! —Peggy Goodrich, Enid, Oklahoma

Pineapple-Coconut Smoothie

Use fresh or frozen fruits in this coconutty recipe. It's like a pina colada, but better for you and more versatile. —Gunjan Dudani, Bellevue, Washington

Fresh Strawberry Breakfast Tacos

When our son was growing up, this was one of his favorite breakfasts. I've used low-fat ingredients in the past with good results, too.—Joan Hallford, North Richland Hills, Texas

Strawberry Cookie Cups

I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.—Andrea Zulauf, Livonia, New York

Creamy Pesto 'n Bacon Eggs Benedict

One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

Zucchini & Gouda Skillet Frittata

This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. —Susan Marshall, Colorado Springs, Colorado

California Dream Smoothie

It's sunshine in a smoothie! This one's a true California treat—sweet and tangy from start to finish. —Sonya Labbe, West Hollywood, California

Cinnamon Roll Cream Cheese Coffee Cake

Cheesecake, coffee cake and cinnamon rolls—all rolled into one! —Deanna Smith, Meridian, Idaho

Avocado & Artichoke Pasta Salad

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey

Limoncello Cream Pie

After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

Herb & Cheese Scrambled Eggs

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California

Nutella-Stuffed Strawberries

Gourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon

Tangy Poppy Seed Fruit Salad

For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah

Cioppino-Mixed Green Salad

Living in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California

Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Apple-Rhubarb Bread

Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota

Quick Nicoise Salad

Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri

Avocado Fruit Salad with Tangerine Vinaigrette

On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio

Rosemary Lemonade

A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California

Ham & Feta Omelet

Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. —Brittany Beus, College Station, Texas

Walnut-Crusted Ginger Salmon

For those who aren’t wild about fish, this gingery salmon is a game-changer. Baking on foil makes for extra-easy cleanup. —Becky Walch, Orland, California

Easy Pistachio Tube Cake

Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia

Flower Petal Sweet Rolls

I adapted this recipe from the back of a frozen dinner roll package. You can prepare the rolls the night before for convenience. Then, bake them in the morning to make a lasting impression on guests as they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Tuxedo Park, New York

Chicken Alfredo Lasagna

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

Grapefruit Poppy Seed Bread

I had grapefruits handy, so I used the zest and juice for this lovely quick bread. It's got a nice little tang and a tender crumb. —Lisa Moriarty, Wilton, New Hampshire

Lemon-Raspberry Ricotta Pancakes

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario

Two-Berry Pavlova

Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota

Easy Strawberry Butter

After picking strawberries for the first time, I developed this fruity, spreadable butter. Try making other fruit spreads using raspberries or blackberries, or a seedless jam like apricot—my favorite. —Julie Herrera-Lemler, Rochester, Minnesota

Lemony Zucchini Ribbons

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin

Honeydew Salad with Lime Dressing

Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. —Melissa McCabe, Long Beach, California

Chorizo & Grits Breakfast Bowls

While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California

Mushroom-Gouda Quiche

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey

Shortcut Tres Leches Cake

My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California

Chicken & Brussels Sprouts Salad

My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California

Spinach-Egg Breakfast Pizzas

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia

Shrimp Avocado Salad

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

Cherry-Chip Oat Scones

My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire

Rosemary & Thyme Lemon Pudding Cakes

These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado

Simple Asparagus Soup

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana

Hawaiian Breakfast Hash

Breakfast is our favorite meal, and we love a good variety of dishes. This hash brown recipe is full of flavor and possibilities. Top with some eggs or spinach for an extra twist! —Courtney Stultz, Weir, Kansas

Berry-Topped Coffee Cake

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

Rise and Shine Parfait

Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois

Fruity Waffle Parfaits

This recipe satisfied all of my cravings for breakfast when I was pregnant. I knew I was getting plenty of nutrition in each serving and it tasted great.—Penelope Wylie, San Francisco, California

Hash Brown Pancakes with Smoked Salmon & Dill Cream

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois

Mini Nutella Doughnuts

You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

Garlic-Dill Deviled Eggs

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers that you'll want to eat on every occasion. —Kami Horch, Calais, Maine

Tart & Tangy Lemon Tart

Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota

Sour Cream-Leek Biscuits

These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut

Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

Chicken Piccata Pockets

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois

Apricot-Rosemary Scones

Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida

Baked French Toast

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

Pork and Asparagus Sheet-Pan Dinner

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas

Low and Slow Huevos Rancheros

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. —Joan Hallford, North Richland Hills, Texas