18 Recipes We Learned From Our Grandmas

Sweet and savory recipes worth passing on to the next generation.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published April 02, 2025
Devan Grimsrud
soda cracker pie slice (topped with whipped cream and fresh strawberries) on a small plate with a fork

Simply Recipes / Mark Beahm

Whether your grandma is an avid baker, master of the holiday meal, or well on her way to becoming a "grandfluencer," I think there's one thing we can all agree on: Grandma has taught us so much! We've gathered the best tips, tricks, and recipes from our collective grandmas right here, so you can take what you need and pass it on to the next generation.

  • Grandma’s Oatmeal Cake

    baking dish with Grandma’s Oatmeal Cake, slices cut and one slice on a metal spatula with plates for serving

    Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

    "It's been years since I've been to Grandma's house, but I feel transported back to those long summer days every time I take a bite of her oatmeal cake." —Rachel Knecht, Recipe Developer

  • My Grandmother's Trick For the Best Rice

    Overhead view of pot of white rice on a counter next to a serving spoon and a gray towel

    Simply Recipes / Adobe Stock

    "With the addition of some butter, steamed white rice becomes a star." —Kat Lieu, Recipe Developer

  • Chicken Romano

    Chicken Romano on a platter, garnished with flat-leafed parsley and lemon wedges, bowl with mixed salad greens on the side

    Simply Recipes / Mihaela Kozaric Sebrek 

    "Chicken Romano is a variation of a breaded chicken cutlet. The secret ingredient is Pecorino Romano, which is added to the breading—this is how Grandma Hope made her cutlets." —Theodora Kaloudis, Recipe Developer

  • My Grandma's 1-Ingredient Upgrade for Meatballs

    Meatballs on a cast iron skillet

    Simply Recipes / Getty Images

    "I'm a better cook because of my grandma, and I make the juiciest meatballs because of one thing she said to me every time she made mandu (Korean dumplings): The onions must be grated." —Myo Quinn, Contributor

    Continue to 5 of 18 below

  • Grandma’s Snack Mix

    overhead view of a bowl of Grandma Jean’s Snack Mix Recipe

    Simply Recipes / Laurel Randolph

    "Feel free to stick to all Rice Chex or mix it up with the addition of Cheerios and Wheat Chex. For the mix-ins, I prefer pretzel sticks since that’s what my grandmother always used, but any shape will do." —Molly Adams, Recipe Developer

  • Church Chicken Casserole

    overhead view of Church Chicken Casserole

    Simply Recipes / Ciara Kehoe

    "I brown up some fresh chicken, but you could just as easily shred a rotisserie chicken. I also use Ritz crackers, but saltines, club crackers, or even a package of dry stuffing mix would do the trick." —Cynthia Christensen, Recipe Developer

  • My Grandma's Topping For Any Casserole

    Angled view of a dark blue casserole dish with a casserole topped with crushed crackers next to two serving spoons, a glass of water and a bowl of salad greens

    Simply Recipes / Ciara Kehoe

    "A bit of trial and error is in order, though my grandma recommends starting with eight Ritz crackers and going from there." —Nathan Hutsenpiller, Recipe Developer

  • Grandma's Soda Cracker Pie

    soda cracker pie slice (topped with whipped cream and fresh strawberries) on a small plate with a fork

    Simply Recipes / Mark Beahm

    "Soda cracker pie is a Southern delicacy. I think of it as the best combination of a pecan pie and marshmallows." —Cynthia Christensen, Recipe Developer

    Continue to 9 of 18 below

  • Grandma’s Corn Pudding

    Corn pudding in a casserole dish (with a bit already spooned out from the corner) next to a table napkin

    Simply Recipes / Sarah Crowder

    "Corn pudding is best, I think, when it’s warm rather than hot. Its texture and flavors are more cohesive after a rest." —Sara Bir, Contributor

  • Grandma's Oatmeal Cookies

    Side view of a stack of grandma's cookies.

    Simply Recipes / Eliezer Martinez

    "My grandma's oatmeal cookies usually included walnuts and raisins, though you can skip either if you want." —Elise Bauer, Founder

  • Chicken Adobo

    Chicken Adobo in a Bowl With a Spoon, Surrounded by a Table Setting With a Bowl of Rice, a Glass of Water, and More Utensils on the Counter

    Simply Recipes / Ciara Kehoe

    "My family’s adobo recipe goes back to my grandmother’s time, and her own mother from the turn of the century. It became my Mom’s recipe, which she cooked every week, using solely vinegar and garlic." —Elizabeth Ann Quirino, Recipe Developer

  • Grandma's Zucchini Cake

    A plated square slice of zucchini cake with cream cheese frosting

    Simply Recipes / Elise Bauer

    "The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts." —Elise Bauer, Founder

    Continue to 13 of 18 below

  • Butter Swim Biscuits

    butter swim biscuits in a baking dish

    Simply Recipes / Mark Beahm

    "This recipe makes nine big, fluffy, tall biscuits. To serve, you can drizzle your butter swim biscuits with honey, smear them with some jam, or—oh my goodness—bring on the sausage gravy. They would also be delicious with a bowl of stew or soup." —Cynthia Christensen, Recipe Developer

  • Pulpeta (Cuban Meatloaf)

    Pulpeta (Cuban Meatloaf)

    Simply Recipes / Marisel Salazar

    "Rather than being baked in an oven like other meatloaves, pulpeta is cooked on the stovetop. It’s first dipped in a beaten egg wash, rolled twice in breadcrumbs, and then seared in olive oil to create a crunchy crust." —Marisel Salazar, Recipe Developer

  • Buttermilk Fried Chicken

    Side view of fried chicken breast stacked on a platter.

    Simply Recipes / Alison Bickel

    "You'll want to use an oil with a high smoke point (425°F or above) for the best results. We recommend peanut oil, canola oil, corn oil, or even regular vegetable oil for frying." —Elise Bauer, Founder

  • Johnny Marzetti Casserole

    Spoonful of Johnny Marzetti Casserole lifted from the casserole dish, and in the surroundings, a stack of plates and a bowl of mixed greens salad

    Simply Recipes / Mark Beahm

    "Close beef-and-pasta cousins of Johnny Marzetti include goulash, American chop suey, slumgullion, and hamburger and macaroni." —Sara Bir, Contributor

    Continue to 17 of 18 below

  • Grandma Rachel's Stuffing Upgrade

    An oval white baking dish with stuffing

    Simply Recipes / Adobe Stock

    "Everything my grandma cooked had some sort of gourmet twist: an unexpected extra layer of flavor or something special you couldn’t quite put your finger on. For her stuffing, it was pine nuts." —Coco Morante, Recipe Developer

  • Classic Tuna Noodle Casserole

    Classic Tuna Noodle Casserole in cast iron skillet

    Simply Recipes / Ciara Kehoe

    "You can add other vegetables to this casserole, like diced canned tomatoes, frozen, fresh, or canned corn or peas, green beans, diced zucchini." —Elise Bauer, Founder

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