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Tell VT: What did you learn from mom about cooking?

tell vt mother daughter

What’s the best thing your mom taught you about cooking? Share your answer below and see what others have to say. Our favorite responses will be published in the next issue of VT.

April/May 2012

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My mom taught me to have fun while you cook. Listen to music, dance , sing to make food with joy and love.

Celia - 2016-02-01 08:17:06

I had trouble with the Wild Rice and Sage Stuffing with Crunchy Croutons on page 50 of the Thanksgiving special issue. First of all, there's no sage in the ingredients, and it didn't really fit in an 8 X 8" pan. Were the 8 slices of toasted bread supposed to be croutons? That's a lot of croutons!

Irene Gibson - 2015-11-28 21:03:33

My mom taught me that being organized in the kitchen saves a lot of hassles and frustrations. Because of her training, I always have all the ingredients lined up before starting to cook, and I clean up as I go, so I never suddenly discover that I'm missing an ingredient or a clean utensil right when I need it.

Roberta - 2015-08-04 02:50:24

Because my mom is from Trinidad, she's not afraid of mixing flavours, spices, or even fruits and vegetables in a dish. She taught me to try new combinations, which I do a lot in my own cooking and baking. It made becoming a vegetarian that much easier for me back when I was 13, and has help to ensure that my own tiny vegheads love a variety of flavours.

Candice - 2015-01-25 17:38:26

I consider myself to be a good cook. That being said, I am having a hard time cooking vegetarian. I have tried many recipes and had to discard the dish. Part of the problem maybe that I am also learning to cook on a electric stove. Any help that VT may throw my way to help with cooking vegetarian will be appreciated.

Raene Dell - 2015-01-20 17:17:56

I subscribe to VT and I have the app, but there is no way to use it with my current subscription. This is very frustrating. Please advise.

Jan Miller - 2014-12-30 15:38:18

Try a bite

pam rank - 2014-08-17 02:15:22

I can"t believe that you recommend Weetabix as a cereal for kids. I lived overseas as a kid, and OMG, Weetabix is absolutely the most unappetizing and tasteless cereal ever. I would not give it to my kids because it would make them hate anything I ever offered them afterwards in the name of healthy, vegetarian eating. Has anyone on your staff eaten Weetabix?

Elena Larsen - 2014-08-12 01:07:52

Thankyou for the awesome vegie burger recipe in the July/August issue on page 52. It is by far the best vegie burger recipe I have ever tried.I am gluten intolerant and allergic to eggs, so I was happy to see a recipe that did not use these as a binder. These burgers hold together very well, are nice and moist and taste great! When I made this recipe I did not have the fresh herbs, so I used one teaspoon each of the dry herbs in with the quinoa as it cooked. I added minced fresh parsley while mashing with the other ingredients. They turned out very good. I froze the patties individually on a cookie sheet and then packaged them in the freezer. They made a great " grab and go" meal for lunches all week.These burgers are so filling and complete that they do not even require a bun, and they are great either hot or cold served with a salad, between lettuce leaves with a slice each of tomato, red onion and avacado or alongside a plate of steamed vegetables. They even make a great meal on their own. I would like to try this recipe again varying the grain, beans, vegetables and spices. It is a wonderful recipe. I shared it with family and friends. I think that the recipe could be used to make "vegieballs" for spaghetti or small patties for use in place of falafel in sandwiches, too. This is just a great all around, versital recipe I will use over and over again. Thanks again.

Wendy Cunningham - 2014-08-03 02:20:20

Is everyone aware that Pad Thai contains fish sauce?

Ron Schaffner - 2014-07-17 23:10:19

My mother taught me that there's no such thing as a bad casserole. Some of them just need a little bit of help to be great.

Erin Renee - 2014-07-16 01:17:35

When I was a small -- uhm, make that young -- boy, I got interested in cooking. My mom said I could make whatever I wanted in the kitchen, BUT I had to eat everything I made. That was the most valuable cooking training I ever had. I learned to eat anything! I expanded my range of appreciation of foods, I learned about lots of combinations, textures, degrees of done-ness, and I learned not to be picky. And maybe most of all, I learned to eat my mistakes -- a valuable ability both in and out of the kitchen. Thanks, Mom!

Real Cheap Food - 2014-05-07 13:41:53

Not much. She was a good basic 1970's Mom in the kitchen. Lots of items came in a box or a can. My husband really taught me to cook and enjoy real food.

Kenda - 2014-04-14 16:00:00

I have been all over your site looking for the right place to get feedback as about a recipe I made from the March 2014 issue. I made the Black Bean and Chile Posole. It came out like soup. I used the amount of liquid in the recipe which turns out to be 9 cups. Was this correct? The one pictured looks very thick mine it's soupy. The dried Chile was expensive in Whole Pay Check.

Michael Raiman - 2014-03-17 23:50:27

Hi I just renewed my subscription and I'm trying, (after 58 years of eating... the other way... to stop eating animals..) but its hard and one of the things i am having trouble with, is the funky ingredients. Many are too way out there.... either i can't get them or they are too expensive, or they just don't look appealing as I've never tried them.... so can you add some plain recipes? with ingredients i might actually have on hand? and then ways to jazz it up? for beginners like me? Because most of the recipes in your magazine, i have to skip for one reason or another. thanks

c a tyler - 2014-03-02 15:01:13