Classically trained chef and food anthropologist Casey Corn is on a journey to help people rediscover their lost family recipes, diving into each family's history and culture to reveal the magic behind the dish.
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Capirotada is a seasonal, Mexican-style bread pudding traditionally prepared during Lent; after Grandma Leonor's passing, the family recipe was lost, alive only in childhood memories; Casey helps recreate it.
Casey helps recreate this tangy, salty, savory and sweet chicken adobo.
Sarno's Pastry Shop was the gathering spot for the LA Italian community from 1946 to 2000; the founder's grandson hopes to recreate their famous traditional Easter tart made with sweet ricotta, whole grain wheat berries and floral citrus elements.
After her mother, Sue Ellen's, recipes were badly damaged in a fire, a daughter is left without guidance for some of her most beloved Thanksgiving dishes; Casey helps recreate recipes for cranberry sauce and custard pie.
Casey helps recreate a grandmother's sweet and smoky Armenian-style lamb with adjar, an ancient grain similar to spelt, using a traditional Armenian oven called a tonir in this celebration of Old World cooking for the modern era.
A highly regional dish, lasagna recipes vary widely; Casey Corn helps a recipe-seeker recreate her Great-Grandmother Antonia's magical lasagna with its many paper-thin layers of handmade pasta and a sneaky white sauce.
Classically trained chef and food anthropologist Casey Corn is on a journey to help people rediscover their lost family recipes, diving into each family's history and culture to reveal the magic behind the dish.
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