It's seems strange that there's only one day a year dedicated to celebrating moms—the women who taught us how to tie our shoes and blow our noses. They feed us, clothe us, and (when we're grown) share a drink with us to recall all the times they almost lost it while taking care of us.
Mom, it's time to return the favor: with a meal that shows just how much we appreciate you. We'll act like the responsible adults you raised us to be; we'll make a grocery list three days out, prep the sides the day before, and set the table that morning. This year we're going big (or we're not going home).
Here are 10 ideas for the best Mother's Day dinner celebration yet.
Make Mother's Day dinner extra special with a signature cocktail. How about this citrus wonder to start? "Yuzu is a citris fruit, first from China but now also popular in Japan," Teri writes. "Unsqueezed, I'm told, it looks like a rather sad grapefruit. Squeezed and straight, it tastes like the sourest Sour Patch Kid you ever met without that much-needed sugar coating. Yet mixed with equal parts basil-infused simple syrup and vodka, it tastes exactly like what I need at the end of a day that started with work e-mails at 5 a.m.—a dream."
Merrill's simple salad celebrates spring in all its glory: bitter radishes, peppery arugula, sour lemon, and salty pecorino.
"Here's a bright-tasting risotto that pairs perfectly with just about any roast you might want to serve during the holidays," AntoniaJames writes. "The chewy, flavorful oat groats create a starchy broth that makes this vegan dish creamy without any dairy products. You can also use cooked farro, instead of oat groats, if you prefer."
"This recipe is the aggressive, no-more-excuses shove that you need to start baking your own bread," Genius columnist Kristen Miglore writes. "It will only take you 4 hours of intermittent attention, and won't require a starter nor any equipment you don't already own—and it will rival your favorite bakery's."
"A chilled soup that (finally) feels like soup," Kristen sighs, "thanks to a clever blanching technique and some seductive spring trimmings."
"When I think of stale bread, bread pudding is always my first thought. It is one of my favorite comfort foods, sweet or savory," gingerroot writes. "However, my family recently enjoyed delicious Spaghetti with Sardines, Dill and Fried Capers from Gourmet—a riff off the Sicilian classic Pasta con Sarde—and it immediately gave me the idea to shower a salmon fillet in seasoned breadcrumbs. From there the rest was easy, choosing accompanying flavors that pair well with salmon and a technique that is so easy, I wonder why I don’t do it more often. Gin imparts more fragrance than flavor, delicately perfuming the fish with juniper goodness."
"This hardly counts as a recipe," Greg Henry writes, "but it's certainly one of the most delicious way to eat artichokes I can imagine. Besides learning to prep but the baby artichokes in the manner I have described allows the hearts to cook properly with out frying the leaves to death."
"Salsa verde is a great way to make the most of your herbs," Sarah says. "Just pulse a combination of fresh herbs with plenty of olive oil, a little garlic, and a couple of anchovies, and you've got a condiment that can be used to top a steak, dress pasta, gussy up scrambled eggs, or smear over grilled flatbread."
"This is a take on my Scottish Shortbread recipe, which usually calls for brown rice flour to add a crumbly texture," Hilarybee says. "I find coconut flour adds both texture and a lovely, nutty flavor. The butter and coconut oil ensure that the cookie is still crispy and durable, just as a shortbread should be. For a twist, roll the cookies in lime-infused sugar. I like to stamp my shortbread with springerle molds to make them extra special. I also like to use this dough to make press-in tart dough; one batch of this recipe will yield one 10-inch shortbread tart crust."
"This dessert is simple to put together, but tastes surprisingly complex," Yossy writes. "It is cool and tart, floral and herbal, creamy and sweet, all in one. If you don't like the idea of flowers in your food, feel free to leave the cream off. The sorbet is delicious as is."