There is no love like a mother’s love and there is no food that compares to mom’s home cooking. Do you remember coming home after school to the heavenly smell of something baking, brewing or roasting? That feeling of pure joy and satisfaction when devouring a delicious snack made by Mom is unlike any other.

In celebration of our mothers and all of their culinary glory, Digest Miami got the inside scoop from 14 local chefs about their favorite dish their mom cooked for them when they were kids. From our favorite Ritz crackers-turned-pie to good, old-fashioned chili, the main ingredient in all of the recipes is LOVE. 

She gave us life, raised us and she is our constant supporter and well wisher. For these reasons, we praise our mothers' strength, beauty and talent-- especially in the delicious meals that we have savored and engraved in our hearts and memories forever.

Take a look at our adorable budding chefs with their beautiful moms in this special Throwback Thursday to Mom's Best Recipes as they share their favorite family recipes. 

Chef Michelle Bernstein - Mom's Braised Chicken Thighs

Executive Chef/Owner | CENA by Michy

“The flavors in this dish remind me of the flavors and aromas I grew up with. Whenever my mom makes this dish, it brings me happy memories of the home i grew up in, all the amazing dinners she would cook for us and to this day how incredibly delicious her food always was and always will be.”

Mom's Braised Chicken Thighs (Serves 4)

8 - Chicken thighs
1 - Cup flour
½ -  Cup olive oil
1 - Cup Spanish onion, minced
1 - Cup red bell pepper, seeded, minced
1 - Shallot, minced
½ - Cup dry white wine
1 - Cup of your favorite tomato sauce
1 - Tbsp minced garlic
1 ½ -  Tsp crushed red pepper flakes
2 - Tbsp chopped flat-leaf parsley leaves
1 ½ - Tsp dried oregano
4 - Whole pepperoncini from a jar, drained of brine
Kosher salt & black pepper 

1. Preheat the oven to 350°F.
2. Heat the oil in a wide, deep, heavy-bottomed braising pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper and dredge them in the flour, shaking off any excess. Add the thighs to the pan, skin-side down, and cook until golden, about 5 minutes. Turn the thighs over and cook until golden on the other side, about 5 minutes. Transfer the thighs to a large plate, and set aside.
3. Pour out all but 2 tablespoons of fat from the skillet. Add the onions, peppers, and shallot, and cook, stirring, until softened but not browned 3 to 4 minutes.
4. Add the wine and cook until the liquid has been reduced by half, about 2 minutes.
5. Add the tomato sauce and cook for 3 to 4 minutes. Add the garlic, pepper flakes, parsley, and oregano, and cook, stirring, for 5 minutes.
6. Return the chicken to the pan, skin-side up, and spoon the sauce over it. Add the peperoncini, and season with salt and black pepper.
7. Cover the pan, transfer it to the oven at 375F and braise until the chicken is cooked through, 35 to 40 minutes, check the chicken thighs halfway through cooking, if the liquid is not at least ½ way up the thighs, add about ½ cup of water or chicken stock to the pan.
 

Chef Aaron Brooks - Mum's Pavolova

Executive Chef | EDGE Steak & Bar

"Pavlova is a traditional Australian dessert. It's super light and fluffy. Crunchy on the outside and smooth and creamy in the center like a marshmallow. My mum would make them all the time. It's a go-to if you are heading to someone's house for a weekend barbie! You can switch up the fruits as garnish to whatever is in season but the standard is berries and passion fruit."

Mum's Pavolova

4 - Egg whites
1¼ - Cup white sugar
2 - Tsp cornstarch
¼ - Tsp  vanilla extract
1 - Tsp vinager
1½ - Cup heavy cream
2 - Tbsp sugar
1 - Tsp vanilla extract
2 - Cups assorted berries
Pulp of 2 passion fruit
Pinch of salt 

1. Preheat oven to 350’F.
2. Whisk egg whites in stand mixer till soft peaks form.
3. Slowly add salt and sugar one third at a time whilst whisking.
4. Once sugar is fully dissolved and the meringue has formed firm peaks, fold in corn starch, vanilla and vinegar.
5. Line an oven tray with parchment or wax paper.
6. Scoop the meringue onto the paper and form a circle about 10 inch wide, straighten edges.
7. Place in oven on middle rack and immediately drop the temperature to 275’F, bake for 30 minutes.
8. Drop the temperature to 200’F and bake for a further 45 minutes.
9. Turn off oven and allow the pavlova to cool in the oven.
10. To serve, whisk cream, sugar and vanilla together to form stiff peaks.
11. Pile atop the pavlova and decorate with the berries and passion fruit pulp.
 

Chef Alex Chang - Mom's Tamales

Executive Chef | Vagabond Restaurant

 

"This dish is something that just reminds me of my childhood. Every Christmas, my mom would make tamales. This is a recipe that has been passed down in her family. The best part is that it's good for dinner and breakfast. For dinner with rice and beans; the next morning with a fried egg and tortillas."

Mom's Tamales

1 - Pork shoulder
1 - Onion
4 - Cloves garlic
2 - Ancho chile
2 - Guajillo
2 - Tomatoes
1 - Cup chicken stock
¼ - Tsp dried oregano
¼ - Tsp black peppercorn

Dough:
1 - Cup lard
4 1/3 - Cups masa harina
1 ½ - Tsp salt
1 ½ - Baking powder
Corn husks soaked

1. Put pork in a pot and cover with water and braise until tender.

2. Put chiles, tomatoes, onion, garlic, oregano and black peppercorns in a pot with water and cook until tender. Blend all together.

3. Shred all the meat and mix with the chiles.

4. Prepare the dough by beating the lard until creamy and fluffy. Add masa harina in four additions, add salt and baking powder. Add 1 cup of reserved cooking liquid from pork. Spread 1 tbsp of dough on the widest part of the leaf and place a tbsp of the cooled meat filling in the center. Fold the leaf over, without pressing, then fold in the ends.

5. Stand the tamales vertically in a prepared steamer and cook over high heat for about 1 hour. Remove from steamer and let rest for 20 minutes.
 

Chef Jamie De Rosa - Chess Squares

Chef / Owner | Tongue & Cheek | Izzy's Fish & Oyster

"Growing up in Central Florida, I also learned how to cook from my grandmother and mom. They would always have something in the oven, baking, roasting, making dishes handed down by my grandmother.

These “Chess Squares” are one of the first recipes that I can remember my mother made that wasn’t’ something from Spain or family recipe. What she made, was easy, simple and “American” and I loved it! Warm, slightly sweet, and creamy I found them irresistible. It was the after school snack my siblings, friends and I would run home for hoping they would be on the kitchen counter. Thirty + years later, each time we visit, I know these will be waiting for us when we arrive. Now, only if I can convince my sister Julie not to get a head start before I arrive.

Thanks, Mom and Happy Mother’s Day!”

Read More About Chef Jamie DeRosa's Mom Here...

Chess Squares

1 – box yellow cake mix
4 – eggs
1 – stick butter or margarine
1 – box confectioners sugar
8 oz. cream cheese

1. Mix yellow cake mix, 1 egg & 1 stick of melted butter.
2. Pat the mix into a greased  9x11 metal pan.
3. In a bowl, combine 1 box of confectioners sugar, 3 eggs & cream cheese. Mix with electric mixer on low until smooth.
4. Pour new mix on top of previous mixture already in the pan (Step 1).
5. Bake at 350 degrees for 45 minutes until light brown on top.
6. Let cool in pan completely before cutting into squares.
 

Chef Richard Hales - White Clams Sauce Shells

Chef/Owner | Blackbrick | Sakaya Kitchen| Centro Taco

“My mom is a great home cook as was her mother. My mom's mother was born in the Philippines and her father was Irish-American from Iowa. I think she was influenced by both sides because our dinners at home were "continental". One day it would be an Italian Parmesan, another day American meat loaf, then Polish sausage, Paella or gumbo. My mother had an endless supply of recipes and cooked six nights a week. On Sunday we would go to a place that smoked mullet and eat seafood but she would still make us snacks like fried mushrooms later that night. Some nights I liked more than others but one dish I always begged for was my mom's White Clam Sauce Shells. It was pasta, which is my comfort zone, garlicky, which I always add to almost every dish I cook now, and most importantly, simple. A bowl, a spoon and my mom's clam sauce shells was all I needed.”

My Mom's White Clam Sauce Shells:

1 - Large can (32 oz) chopped clams in their own liquid
8 - Cloves of Garlic, chopped
Fresh parsley, chopped
2 - Tbsp olive oil
1 - Stick of butter
Juice of ½ lemon.
Medium pasta shells
Salt and pepper

1. Sauté garlic in olive oil.
2. Add clams and liquid, let it reduce to half.
3. Add butter and lemon juice, season with salt and pepper.
4. Boil water for pasta, cook till done.
5. Mix pasta into the clam sauce. Add parsley.
 

Chef Cindy Hutson - Puttin' on the Ritz Pie

Executive Chef / Owner | Ortanique On the Mile

"My mom was not a great cook. In fact, that was the reason I started cooking. When she came up with something we all liked it was a fight amongst my sister and brothers on who would get the largest slice. My mom would almost tease us with it and make us wait 24 hours to enjoy it, although the recipe clearly stated refrigerate for three hours. Boy, was it worth the wait!"

Mom's Puttin' on the Ritz Pie (Serves 8)

3 - Egg whites
1 - Cup of granulated sugar
20 - Ritz crackers
1 - Tsp baking powder
1 - Tsp vanilla extract
¾ - Cup of chopped pecans

1. Beat egg whites to stiff peaks, fold in sugar.
2. Add baking powder and vanilla extract.
3. Crush the crackers and fold into mixture along with the chopped pecans.
4. Place mixture in a buttered standard pie pan.
5. Bake for 30 minutes at 350 degrees.
6. Let chill in the refrigerator for 3 hours.
7. Slice and serve with fresh Chantilly cream.
 

Chef Brad Kilgore - Mom's Chili

Executive Chef / Owner | ALTER

"My mom, Sue Kilgore, had a few "Signature Dishes" in our house growing up, but my favorite was always her Chili. It might not be as popular down here in the beautiful weather of Miami, but in Kansas City, the winters get VERY cold! The chili would cook all day on very low heat and I could never wait to try it, dipping into the crock pot when no one was looking. I always preferred to eat it with sharp Wisconsin cheddar cheese, sour cream, and saltine crackers. I don't miss the cold but I do miss the Chili!"

Mom's Chili

1 - Pound ground beef
1 - Onion diced
5 - Garlic cloves, minced 
3 - 12 oz Canned Tomatoes (Rotel)
2 - Cups red kidney beans
1 - Tsp Spanish smoked paprika
1 - Tsp hot chili powder
1 - Tsp granulated garlic 

1. Brown ground beef with onions and garlic in a crock pot.
2. Add canned tomatoes.
3. Add paprika, chili powder and granulated garlic.
4. Let cook in crock pot at 150'F for 3½ hours. 
5. Serve topped with sharp Wisconsin cheddar cheese, sour cream and saltine crackers. 
 

Chef Dena Marino - Nonna's Meatballs

Executive Chef /Partner | MC Kitchen 

“My favorite dish from growing up in North Jersey that reminds me of home and cooking with my mom is her mom's (my nonna’s) lasagna and meatballs. We loved making fresh sheets of pasta, fresh ricotta and mozzarella to layer in between the sheets of dough. Our meatball recipe and red sauce is very simple with high quality ingredients. That's how I was taught to cook! These dishes were served mostly on Sundays and always at family gatherings. That&rsquorsquo;s why its so special to me....now I put the spaghetti and meatballs on our lunch menu at MC Kitchen and a meatball sub on our menu at Mercato!”

Nonna's Meatballs

2 ½ - Pounds  ground beef
2 ½ - Pounds ground pork
10 - Farm eggs
2 ½ - Cups bread crumbs
2 ½ - Cups parmesan reggiano
5 - Tbsp chopped garlic
10 - Tbsp chopped Italian parsley
5 - Tbsp Kosher salt
5 - Tbsp black pepper

1. Mix all ingredients together gently shape into 4oz balls.
2. Let sit on a platter in the refrigerator while you are making your tomato sauce.
3. Start the sauce in a saucepot with a little olive oil just enough to coat the bottom of the pot, and fresh chopped garlic.
4. Lightly brown the garlic and add your favorite canned plumb tomatoes, chopped fresh basil, a pinch of salt and pepper.
5. Let simmer for a few minutes and add the raw meatballs. Simmer again for probably 25-30 minutes. Check one of the meatballs and make sure it is cooked in the center. Check the seasoning again after the meatballs are cooked in the sauce, I like to add a little extra basil and crushed red pepper for a little kick!

The sauce and meatballs can go with any pasta or can be enjoyed by itself!
 

Chef Angelo Masarin - Spring Picnic Salad

Executive Chef | Midtown Oyster Bar

"It all started about 40 years ago. My mother, a business woman who worked 6 days a week, only seldom ventured into the kitchen. But when she did, we enjoyed many burnt meals due to her lack of experience. I knew she always gave it her all. The skills she lacked in the kitchen she made up in other ways— by teaching me other very important values that have helped me become the man that I am today. I would like to dedicate one our favorite dishes we have always enjoyed together. Here's to you mom!!! Happy Mother's Day."

Spring Picnic Salad (serves 4)

8oz - Organic Farro
4oz - Green Asparagus
4oz - Baby Carrots
Pear tomatoes
½ nbsp;- Fennel
1 - Broccoli
4 - Whole Eggs
Sliced Wheat Bread
EVOO, Salt & Pepper
Organic Goat Cheese

1. Bring Farro to a boil until tender, drain and set aside in a bowl to cool.
2. Roast carrots, asparagus and fennel, set aside to cool and then dice into smaller cubes.
3. Steam broccoli and in the same boiled water poach the eggs and place aside.
4. In a sauté pan, lightly fry kale with a bit of oil until crispy.
5. Cut grape tomatoes in halves.
6. Toast the bread.
7. Once all that is done, bring all ingredients together with extra virgin olive oil and salt and pepper to taste. Place the poached eggs on top and finish with drops of goat cheese and crispy toast. Enjoy!
 

Chef Jose Mendin - Zaydi’s Puerto Rican Crab Stew

Founding Partner / Culinary Director | Pubbelly Restaurant Group

"This is one of my favorite recipes because it brings back childhood memories from Puerto Rico. My mom was great in the kitchen, but this by far was the one that stuck to me the most. As many times as I cook it, it never comes out like hers -there's nothing like moms cooking."

Zaydi’s Salmorejo de Jueyes - Puerto Rican Crab Stew

1 - Pound fresh crab meat (can be substituted with blue crab meat)
1 - Tbsp. sofrito
2 - Garclic cloves, minced
2 - bay leaves
1 - Cup (lobster or shellfish stock)
3 - Tbsp tomato sauce
1 - Tbsp olive oil
1 - Tsp capers
1 - Tbsp chopped cilantro
1 - Tsp Manzanillo olives
1 - Envelope sazón Goya
Salt, to taste

1. Sauté in olive oil, garlic, sofrito, capers, olives and sazón for 5 minutes.
2. Add crab meat and continue to cook for 5-10 minutes.
3. Add tomato sauce and cook for an additional 15 minutes.
4. Finish with chopped cilantro.
 

Chef Diego Oka - Mom's Mazamorra Morada

Executive Chef | La Mar

“My favorite dessert my mom makes is Mazamorra Morada – made with purple corn! It’s so good that every time we have a family gathering – every family member demands this dessert!”

Mom's Mazamorra Morada

1 - Lt chicha morada juice
2 - Tbsp yuca starch
2 - Tbsp diced pineapple
10 - Pieces of dry apricot
1 - Cup of white sugar
½ - Cup lime juice
2 - Cinnamon sticks
3 - Pieces of cloves

1. In a pot, boil the chicha morada juice with the sugar, pineapple, dry apricots, cinamon stocks and cloves.
2. Once it reduces ¼ of the preparation, dissolve the yuca starch with a little bit of water and the add to the preparation, cook the starch.
3. Turn off the burner add the lime juice and cold down, store in the fridge.
4. Serve in bowls and decorate with powdered cinnamon.

Chef Norman Van Aken - Mama's Mocha "Melado" Love Cake 

Executive Chef / Owner | Norman's

"It is almost imperative that you offer the very best Vanilla Ice Cream that you can make or find to serve this melting, (“melado”) wonderment my Mother made for us, (minus the coffee) when we were children."

Mama's Mocha "Melado" Love Cake

1 ¼ - Cups sugar
1 - Tbsp butter
½ - Cup heavy cream
1 - Cup flour
¼ - Tsp salt
1 - Tsp baking powder
5 ½ - Tbsp cocoa
1 - Cup pecans, chopped
½ - Cup packed brown sugar
1 ¼ - Cup hot coffee

1. Preheat the oven to 350º
2. Butter and flour the pan and set aside.
3. In an electric mixer cream ¾ Cup of the sugar and butter. Add the cream, flour, salt, baking powder and 1 ½ Tablespoon of the cocoa. Rub some butter on your hands and spread the batter into the cake pan.
4. In a bowl combine the remaining ½ Cup of sugar, pecans, brown sugar and remaining ¼ Cup cocoa. Sprinkle this over the batter.
5. Pour the coffee over the batter and bake in the oven for 1 hour.
6. Scoop out with a large spoon while still warm and serve with the ice cream.
 

Chef Nicole Votano - Mom's Chicken Matzo Ball Soup

Executive Chef | Fooq's

"My favorite recipe of my mom's is her Matzo Ball Soup recipe, it reminds me of spending the day with her when I would get to stay home from school as a little girl. I make it for my kids when they are sick now."

Mom's Chicken Mazto Ball Soup

2 - Tbsp olive oil
2 - Whole Chickens
5 - Carrots
1 - Head celery
5 -Onions
4 - Quarts chicken stock
2-3 - Gallons water
2 -  Cups matzo meal
8 - Eggs
½ - Cup butter
1 - Cup chicken stock

1. Heat a large pot and add olive oil. Place chicken in pot and brown well on all sides.
2. Remove chicken and add vegetables. Sautee until browned and return chicken to the pot.
3. Add your stock. Simmer for one hour and twenty minutes.
4. While soup is cooking, combine 2 cups of matzo meal with 8 eggs, 1/2 cup of melted butter, and 1 cup of chicken stock and season to taste. Place in the refrigerator to chill for half an hour.
5. When soup is ready, turn off stove and remove chicken and vegetables. Let chicken cool, then remove skin and bones and shred chicken into small pieces.
6. Remove matzo mix from refrigerator and roll into balls the size of a golf ball. Simmer matzo balls in prepared broth for 20 minutes.
7. Serve soup hot with one matzo ball, some shredded chicken and some of the cooked vegetables.

Enjoy and feel the comfort!
 

Chef Cesar Zapata - Mom's Friojoles Antioqueños

Executive Chef | The Federal

"When I was around 10 or 11 my parents worked two jobs, leaving me responsible for making sure my brother and sister were taken care of when we arrived from school. For this reason, my mom taught me how to prepare a few dishes. My routine went as follows: do my homework (which I didn’t), watch cartoons (which was a must!) and then cook dinner for my brother and sister. One of my favorite dishes was Frijoles Antioqueños. I am from Medellin, Colombia, and this is one of the traditional dishes that I grew up eating and loving – it’s very reminiscent."

Mom's Frijoles Antioqueños

Beans
3 - Cups cargamanto or pinto beans
1 - Tsp triguisal
1 - Tbsp ketchup
½ - Pound pork hocks
6 - Cups water
1 - Cup shredded carrots
½ - Tsp salt
½ - Green plantain, cut into 1/4- inch
Hogao
1 - Tbsp chopped onions
2 - Cups diced tomatoes
¼ - Cup chopped scallions
3 - Tbsp canola oil
¼ - Tsp salt
1 - Clove garlic, minced
¼ - Cup chopped cilantro
¼ - Tsp ground cumin

1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
2. When the beans are cooking, prepare the hogao. In a large skillet, heat the canola oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the hogao, plantains, carrots, triguisal, ketchup and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as needed)
4. Serve with a fried egg, a slice of avocado, bowl of white rice and chicharron.