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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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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

I was very happy to see the article "The Cafeteria Report" in the September 2013 issue. I loved the fact that this elementary school provided healthy options for the children, including a plethora of vegetarian options! It is my hope that schools all over the country will start to provide more healthful, nourishing meals for their students, much like PS244 in New York. Thanks for the great article, and looking more to reading more articles like this one!

Nicole Latorella - 2013-08-25 19:35:02

I loved the 7 ingredient Cleanse from the June 2013 issue. I thought the format of the cleanse was great and made nearly all the recipes. I particularly liked the Blueberry Beet Smoothie and have made it many times since! I couldn't find the black beluga lentils ( went to several different natural food stores) and ended up using petite French green lentils. I just got the Sept 2013 issue this week and made the "Warm Lentils with Zucchini and Herbs". What a delicious recipe!!! I will make that again many times. Thank you so much. I also enjoy accessing recipes from your website. Much easier than trying to find the issues they were in. Keep up the great work! Karen Ashbrook

Karen Ashbrook - 2013-08-06 23:49:20

what is my favorite breakfast? It's "koliva" - a dish I learned from a friend of Russian descent who remembers it fondly as a typical funeral dish. The original involved wheat berries, confectioner's sugar, raisins, a little rum, and some walnuts. I use that as a template but eliminate the sugar, use any kind of cooked whole grains (particularly kamut), seeds (like chia), berries, yogurt, nuts and some citrus zest or whole chunks of orange, including the rind. It's endlessly variable, healthy and tasty.

LeAnn Skrzynski - 2013-07-05 18:32:00

Hello! Was wondering if you guys were planning on doing a segment regarding vegetarian dha/EPA supplements...started taking ovega-3 algal oil, was wondering if its a good decision considering I already do 1 tbs flax or chia daily...Thankyou!

Lauren - 2013-06-09 06:09:24

I'd like to ask Reed Mangels a question, but can't seem to do so and don't have copy of VT right now. I've subscribed for years.

Mary Jane Mullins - 2013-05-02 23:41:51

Every meal is a celebration and should be colorful! If your food is colorful, you are getting the nourishment you need!

Maria Kelly - 2013-04-12 16:35:04

I recently made the "Now-or-Later Vegan Burgers, which I saw in the April/May issue of Vegetarian Times. Instead of using only one type of bean, I used a can(14.5ozs) of organic mixed beans(red kidney, black, pinto beans), and my spice was not chili powder but 1 teaspoon of Chinese 5-spice instead. I really enjoyed the soft texture of the homemade burgers. It was very tasty and light, and the mixture held together very well while frying the burgers. What an easy recipe to make, and it is still good as a leftover the next day.

Karen Bohland - 2013-04-10 20:24:39

Cooking is free form. Her famous words are, "Slice it up and throw it in the pot" - words I live by today in my kitchen.

C Garrard - 2013-03-16 01:57:49

My mom taught me how to make pie crust, how to understand and measure with terms like dollop, smidgeon, and pinch; how to make gravy, and how to bake many holiday treats from Germany. She also taught my sister and me that kitchen time can be fun!

JoAnne Ritchey - 2013-03-07 19:14:10