5 Dishes from 5 Countries that Prove Food is Love💗

A sincerely special thank you to Hannah, Dalitza, Noeris, Carla, and Alaina for sharing your memories and recipes with us. You all truly touched my heart and I feel very privileged to be able to share your stories!
Artist behind me is Jolanda Zürcher
Instagram: / jolanda_zuercher
Website: jolandazuercher.de/
RECIPES
Sauce Piquante: • Chicken Sauce Piquant ...
Funche: • Funche Aliñado / Funch...
Thumbprint Cookies
Ingredients
1 cup room temp unsalted butter
1/2 cup sugar (plus 3-4 tbsp for rolling)
2 large egg yolks
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup jam/jelly/preserves of any flavor you like
1/2 tsp baking powder
Preheat oven to 350.
Mix the butter and sugar in a bowl until it turns fluffy and light in color
Add egg yolks one at a time
Add in the vanilla and mix
Add the flour, salt and baking powder until dough is just coming together.
Make 1 1/2 tablespoon sized dough balls. Roll into the sugar and place on baking pan.
Use your thumb or a small spoon to make an indent in the cookie. Spoon your choice of jelly, jam or preserves to fill.
Bake 10-15 minutes or just until the edges are slightly browning.
Allow to cool for 5-10 minutes. Enjoy!
Bistec Encebollado
1 pack of minute steaks
Goya adobo seasoning with pepper
2 tbsp minced garlic
2 tbsp olive oil
4 tbsp white vinegar
2 tbsp vegetable oil
1 yellow or white onion
Note: Pound to tenderize the meat if you can.
The night before marinate the bistec by seasoning with adobo and brushing minced garlic onto both sides. Coat with olive oil and half the vinegar and refrigerate.
Cut the onion into thin rounds, set aside. Add the rest of the vinegar and the vegetable oil to a large pan. You want the vinegar/oil mixture to cover most of the bottom of the pan. Quickly sear both sides of the steak in high heat, then add a little water and a couple of onion rounds (these will melt and flavor the broth, we will add the rest later.) For the water about a third of a cup should do. Just enough to fully cover the bottom of the pan, but we don't want to completely submerge the steaks.
Lower the temperature to med-low, cover and simmer for 15 minutes. After 15 minutes flip the steaks and check for salt content in the broth. The water should not evaporate too much that the broth is too salty or there is no broth at all. If needed, you can add more water or more adobo throughout. Cover and cook for 15 more minutes, then flip and check broth again. Then one more 15 minute cook, totaling 45 minutes.
At 45 minutes you should add the rest of the onions. Try to shove them under the steaks so they can be cooked by the broth. Cook covered for about 10-15 minutes until onions are soft and translucent. Serve with medium grain white rice and spoon lots of broth and onion on top of the rice!
Seca de Pollo
1 lb chicken drumsticks
1 red onion, sliced into half moons
1 scallion, chopped
1 large green bell pepper, sliced
1 large beefsteak tomato
2 red potatoes, cubed
Fresh parsley, chopped
Fresh cilantro, chopped
4-5 cloves garlic, minced
Adobo seasoning
1 tbsp butter
1 tsp cumin
Achiote seasoning packet
1 chicken bouillon cube
2-3 bay leaves
Dried oregano
Salt & pepper
Olive oil
Directions
Remove skin and season chicken with salt, pepper, and cumin. Heat about 2 tablespoons of olive oil in the bottom of a large pot. Add chicken and season with adobo. Sear on each side until brown, about 3 minutes per side. Once browned, remove from pot and set aside. Depending on the size of your pot, you may need to do this in batches. To the same pot add red onion, bell pepper, scallions, butter, and the whole achiote seasoning packet. Stir to melt butter and combine. Let cook until vegetables are soft, about 5 minutes or so. Add the garlic, salt, pepper, and dried oregano to taste. Cook for another few minutes before adding the chicken, including any juices, back in. Cover the chicken with the vegetables to make sure everything is distributed well. Add enough water to just barely cover the chicken and give it another stir. Add the bay leaves and bring to a simmer. Using a cheese grater, grate tomato directly into the pot. Add the bouillon cube and stir well. Add potatoes, a little more adobo, and half parsley and cilantro. Cover and cook until potatoes are just barely done (when you can stick a fork in them, but they don’t fall apart), about 10 minutes. Taste the soup and add more salt, pepper, or adobo as needed. Remove lid and cook for another 5-10 minutes to let reduce. Finish with the rest of your fresh herbs. Serve with white rice and avocado!
CHAPTERS
00:00 Intro
00:28 Ecuadorian Seca de Pollo (Chicken Stew)
02:58 Trying Seca de Pollo
04:17 Creole Sauce Piquant (Cajun Chicken Stew)
07:00 Trying Sauce Piquant
09:30 Venezuelan Funche (Polenta Cake)
11:21 Trying Funche
13:35 USA Thumbprint Cookies
15:15 Trying Thumbprint Cookies
16:46 Puerto Rican Bistec Encebollado (Steak and Onions)
19:04 Trying Bistec Encebollado

[@carlam.6872]

Beryl, seeing this video and seeing you enjoy my mami and papi’s seco the pollo and share it to the world, I truly don’t have the words to thank you enough. My mami would have been so happy to see you enjoy it. Thank you so so much ❤️

[@BerylShereshewsky]

Carla! Thank you so much for sharing!!! The dish was so incredible and I am actually making it again for my mom cause I know she will love it! ☺️

[@carlam.6872]

@@BerylShereshewsky I hope she loves it!

[@NicoleS0913]

This is amazing! I felt the love for your parents just looking at that dish!!! May the rest in peace 🙏❤️

[@quenepacrossing4675]

Carla i just wanted to say i made this dish and it was mindblowing!!! Probably the best thing i’ve ever made on my own. Ty for sharing it with all of us.

[@kellywimer1042]

Thank you so much for sharing the recipe with us. I wanted something simple and hearty for dinner this week and I saw this and made it. Your momma must be smiling down from heaven because I can taste the love and hearing your memories of her warmed my heart.

[@tito_me_doe676]

I’m Carla’s husband. When she makes her Seco De Pollo, I swear I can smell it from work 20 miles away. It’s so delicious and smells so wonderful. I’m super jealous watching you eat it 😂

[@AccordingToAyak]

This episode was so healing. My Mother passed away 6months ago I haven't cooked any of her meals because I felt too sad. Now I have a different perspective of communing with her & will cook her favourite dish tomorrow! Thank you & Hannah, Dalitza, Noeris, Carla, and Alaina

[@Lammington2]

I'm sorry for your loss! After losing my Mum, I found this phrase (from Sasha Velour) a really comforting way to understand my grief: "I learned that I have not lost the relationship-it’s just moved inside. It exists inside my mind, among memories and fantasies-and that space in there is just as important as the one out here." I hope it might provide you some of the comfort it does me.

[@AccordingToAyak]

@@Lammington2 Thank you so much for these words. I will hold them close as I navigate this new life of her & our relationship existing inside. God bless you x

[@luciaremolina4991]

I lost my dad 4 months ago and my mom almost 18 years ago. Food helps you make a connection, warms the heart and keeps the tradition going. It's bittersweet but if you like cooking, it can heal just a little bit of your heart. I'm the one that has my mom's cook notebook with her grandma's recipes. She never told me the secrets but I've figured them out and started writing them with pencil on top of the recipes so one day I'll be able to pass it on.

[@user-tq9vs6fc9u]

Sending love your way.

[@AccordingToAyak]

@@luciaremolina4991 I love that for you!

[@alainahightower1768]

Beryl, thank you SO much for including my pawpaw and his recipe in your video! You definitely did this recipe justice and sharing it with your neighbors is exactly what I, and my pawpaw, would have done ❤

[@BerylShereshewsky]

Alaina, we had leftovers from that night and I had my sister and brother in law over as well hahah the dish has now had many family meals!!! Thank you!!

[@jessicaalfonso8001]

Loved seeing your pawpaws recipe on the episode! I'm from the New Orleans area and my grandparents(mawmaw and pawpaw) passed away last year. Loved seeing you keep his spirt alive with his food ❤

[@alainahightower1768]

@4hk3phighly recommend using pork stew meat instead of chicken! And also using some liquid crab boil by zatarains when seasoning the stew also! I use about a 1/4 to 1/2 a tsp 😊

[@fullmetalsewist]

Alaina, my Pawpaw passed 2 years ago and your recipe and story just hit in my heart. Thanks for sharing, cousin!

[@mattyj5751]

@alainahightower1768 thank you for sharing! You seem so cool and sincere, I would love to be your friend! Please take care! P.S. I will be trying this recipe soon!

[@kaylodee9132]

I don't know how many submissions you got for this style of video, but I would personally love to see this again and again. This is so sweet and such a meaningful way to commemorate someone. Thank you for doing this ❤ I have been fortunate enough to not have lost anyone incredibly close to me, yet. I know the day will come when I cannot just drop by my grandma's house for dinner or other related experiences, and I hope I am making the most of my time with important people for as long as I can 💗

[@keelylaugh1323]

Agreed!

[@Lammington2]

Random note on making the most of your time with them - after losing my grandfather I couldn't remember the last thing I said to him. Ever since, every time I have a phone call or visit with a loved one I sign off by telling them I love them, so if I don't get to see them again I know the last thing I said to them was that. It's oddly comforting, and having now also lost my mother I hold to the practice all the more tightly.

[@Sethonious]

I would love to share the recipe that reminds me of my grandmother and how she made it with the world. How/where would you like a submission.

[@eittodtreppil837]

I would absolutely love to see more of these episodes. I have followed beryl and her videos from the beginning and I think it would be so so wonderful to see more these.

[@lonsingerfam35]

Great idea - this made me cry a bit. Lost my dad unexpectedly a few months ago. I’m going to pick 5 dishes he liked and make for the family as a nice way to remember him.

[@BerylShereshewsky]

I'm so sorry to read about your dad, food is def a great way to remember someone and think thats such a lovely thing to do in his honor.

[@Lammington2]

That is a lovely thing to do, but please make sure you're ready first. After losing my Mum it took a couple of years before I could bake my favourite food item without being a complete mess, as it was my comfort food that she would make for me. It can be odd how strong the links our brain has to food or music associated with those we love.

[@Living_a_spoonie_life]

I'm so sorry for your loss. That's a wonderful idea! Let us know how it goes.

[@fadis6257]

Therapist: how did it go with your exercises? Me: well, Beryl dropped a new video, I watched it, visited 5 different countries, felt the love from 5 different families. My heart is full and warm! Honestly Beryl, you are a loving fun cool safe place, thank you 🙏❤

[@BerylShereshewsky]

😭thank you this made MY heart full and warm!!

[@srinidhikurella1743]

You put it so aptly 🥺❤️

[@bjdefilippo447]

It's true. I don't recommend channels normally, but I share Beryl's with anyone that needs some calm and positivity in their life. She and Katie at Royalty Soaps are two people who are guaranteed to be uplifting. I hope she knows how rare and special that is.

[@scarghhh]

Why did your comment make me cry!!! Omg! ❤

[@mermeridian2041]

This.

[@poshbabe]

I cried so much watching this vid because everyone just talked about their love ones so fondly. Thank you for sharing your precious recipe & thanks Beryl for this!❤

[@dpclerks09]

Beryl, this is by far your best video yet! Unquestionably. BUT, it is flat out UNFAIR! You're not supposed to make us cry while watching your content! 😭 Food really is our common denominator as Humans. Thank you to everyone in the video that shared your families' food and stories! We are in this together! 🙏💗🌎

[@lisahinton9682]

Beryl, I'd love this idea to turn into a series. I quietly cried through this whole episode, remembering those who've passed from my own life, and the love they showed me through their cooking, and feeling so sorry for the people in this video who have suffered fairly recent loss. This was a bittersweet episode, and I'd love to see this idea turn into a series. Sending love.

[@jenifurinwy2066]

Ditto

[@MurphMers]

It was more of an ugly cry for me in my house 😭

[@lisam9233]

Tears were falling here, too. 🥰

[@ClariNerd321]

What cut of beef do you use for the funche?! I have to try that one!

[@keelylaugh1323]

Agreed! Would be an incredible series

[@jolagk]

Everyone praises the sophisticated dishes offered in restaurants, but the flavors of our childhood, simple ones served by people we care about, are the ones that stick with us the longest. Challah with butter and buckwheat honey, my grandmother's rusks with cream and bilberry compote and rosół ( chicken soup) with semolina are my favorites. I'm smiling just thinking about this dish; thank you for reminding me of it today, Beryl!

[@getlostwhenwondering393]

Me, I love home cooked meals.

[@irisdelgado1682]

I currently have on the stove "Seca de Pollo" in my Dutch oven. From my Puerto Rican heritage, we call this "Pollo Guisado" perfect for the rainy cold day today. I am actually making this for my grandparents who are in my living room right now, spending time with my son 💙

[@katief7047]

The one girls story about her grandma Shirley being her parent really touched me. I had a very similar upbringing where I lived with my grandma much of my childhood, there was even a point I just called her mom all the time and she had to explain to me she’s grams, not mom. I’m lucky enough to still have her here on Earth with me to share her recipes and knowledge of life. She recently wrote me a personal book about her life and im so grateful to have something like that, I know most people won’t. Which also reminds me how lucky I am that my grandma and mom have both written down their recipes in books for all of my cousins and I. So many people talk about how their elders never wrote down any recipes and just did things by heart. I understand that, but im happy my family knew they wanted to keep the recipes in the future family and the only way to do that was to write them down. For the girl in this video, im not sure if she has the actual recipe in hand, but I’m happy she was able to have the mental recipe for the cookies and still do something that brings her grandmas memory back :)

[@hannahdennis3003]

That was me actually! I actually didn’t have the physical recipe in hand as grandma only cooked from memory. Thank you for the kind comment:)

[@PatrickPoet]

This was the hardest episode for me to watch ever. Growing up abused I can't relate to people talking about love and support and joy. It made me sad and a little angry for the little boy I was and his abandonment and abuse. I couldn't watch it straight through because it was hard. But I saw the way Beryl kept talking about making these dishes herself with love and I thought that I can be the one who loves me and cooks special dishes for me. It's a struggle. Then at the end when Beryl sent love to all of us I started to cry. I _felt_ loved just then. Normally I keep all of this bottled up deep inside. This episode brought it all up and probably that's good. Thanks Beryl. The minute steaks are poor people's food. They're from a really tough cut that is beat with a meat hammer (or one of the fancy electric tenderizers now), and then braised to make them tender and tasty. I love food like that:) It's probably the one I'll make from this episode.

[@tanyah.9131]

What a beautiful way to give yourself some of the love you needed.. and a good reminder to do that myself! ❤️

[@priscillad8]

I'm sorry that you went through this, no one should go through this, especially a child, I can only hope that your future is full of welcome and blessings. I would like to give you a hug and make a meal with you

[@herstrangekind]

To learn to give yourself the love you need is really inspiring. Maybe you can develop a signature dish and share it with friends and family, so that it will trigger new happy memories every time you taste it.

[@PatrickPoet]

@@herstrangekind don't have friends or family here

[@Oracle428]

I overheard my brother say to a friend of his once, "I love you like cooked food." I can't think of any better sentiment to express that warm sense of home to those we care about. Thank you to everyone who shared their memories, loved ones, and delicious dishes with us. I want to make all of these! Also, I'm watching this during my lunch break at work and trying not to cry - lol - it's been tough.

[@TheCatWitch63]

Please make this into a series!!! Food is so connected to memories and we all have at least one dish that reminds us of something/someone we love. It doesn’t have to be bittersweet memories of a departed loved one, but those are the most poignant and everyone can relate.

[@tracey2156]

I have to say that I bawled like a baby through this whole video. My grandmother passed away in 2017 from cancer. 2 days after her funeral, I found out that my cancer was back and I don't think I ever fully grieved after losing her. The one dish that she used to make for us whenever we would request it was what she called "sour cream roll ups" and it was just simple French style crepes with a fresh fruit syrup, she would spread sour cream onto the crepe then roll it up and top with the syrup. We all loved it. Before she passed away she gave me the cookbook that she got the crepes recipe from, it was the very first cookbook she ever owned that she got when she got married in the early 1950s, since I had graduated from culinary school (after she had suggested I should be a chef) she thought I would appreciate the recipe.

[@piratmdn]

This make me cry through whole episode. Such a hearth warming episode. I haven't seen my grandparents for 2 year as currently I live in abroad. I literally book my flight ticket and going to hug grand ma and let her cook her favorite dish for me. Thank you Beryl

[@ThankfulNicVlogs]

Beryl, I've never cried so much at an episode you've made, than this! So many beautiful stories. If I had participated in this I would give you my moms super simple Chicken and Pork Adobo recipe OR Lola's Special Spaghetti. She passed away 5 months ago and these 2 dishes have become a staple in our house. It's all my kids want to eat!

[@b.garland1826]

I feel like you've been entrusted with the memory of some very special people, and as I see it, you've done well Beryl. Thank you all!

[@quenepacrossing4675]

Beryl!! I came to youtube today to put something on the background while I cleaned, and I was not expecting to see my own face smiling at me from your thumbnail! It was such a wonderful surprise for this to drop today and thank you again for allowing us to share our loved one's story with you. I haven't cooked bistec in a minute and I think it's a sign to bring it back into rotation. I also definitely and immediately need to try that first chicken dish from Ecuador, looks amazing!

[@terrihansen1581]

Can't wait to try all of these recipes and add them to our collection of heritage recipes we already love. My grandmom died when I was 20 and my mom died when I was 25 and they never met my son, but every time I make a recipe of theirs for a meal I take the chance to tell him something about the granny and grandmother he never met. Food=love

[@anniemarie2044]

I love this so much.

[@lornathesewist]

❤️ I love the title Heritage recipe's I'm adopting that phrase for sure in memory of my mum. Thank you 😊

[@Monish0909]

I never imagined that a cooking video could make me this emotional and cry my heart out just by watching it and going through a bag of emotions.. Food really brings out everything that's important in our lives!!.. Thank you Beryl🥺

[@agent47-thephantom14]

Beryl, this episode is by far the purest episode from your channel to me. I can feel everyone's emptions flowing like waves while narrating how the dishes are made I am watching this episode with silent tears!

[@Pinacoladamiaa]

This is my most favorite episode so far. Not because I don't like the other episodes, but because it touches me. Thanks for that!

[@RayMillsMedia]

I was just speaking to someone this morning about something called re-membering which is a way to deal with grief by inviting the person you've lost back into the present through something they may have taught you when they we're alive. When I started your video I realize that that is basically what you are doing here. I started to think about my mother who I lost in September. She taught me to cook and I try to honor her in my cooking. Thank you for this episode.

[@keelylaugh1323]

Hit the "like" button if you cried like a baby during this episode. Wow, Beryl, you got me with this one. THANK YOU!! Long time watcher, first time to comment. Such a beautiful episode. Missing my MIL tonight and wish I had gotten her famous corned beef hash before we lost her last June. I think I'll try to reverse engineer it thanks to this episode. And I'm definitely trying the minute steak! TY ❤️

[@WiseFamin]

Beryl, I have to concur with all the others who've said they hope you make this into a series! Food is an important part of most cultures and I think many people have cooking as their love language. It was certainly true in my family! My grandparents, my parents, and all my aunts and uncles have passed away, but my cousins and brother and I work hard to keep their memories alive through the food they used to make. I totally agree with what Dalitza said! Famous artists live on through the art they left behind, but family recipes made with love are how the most ordinary people among us live on for generations. How lucky are we to have people who loved us so much that they would make these dishes for us? Extra-special thanks to your contributors for sharing their family recipes with us!

[@priscillad8]

My father's family, uncles, my father and grandparents are also gone, only cousins ​​remain, but we are not close. In my mother's family, only our matriarch who passed away

[@esen.]

Having lost my grandmother recently, this video really touched me. One of my last memories with my grandmother was making a traditional Cypriot soup together ❤ I would love to see more of these.

[@ninakaiser2930]

Did my eyes stung with each story! You could feel the heartfelt love and memories. Thank you Beryl and thank you to everyone who shared their beloved memories! All of the dishes looked amazing. And Beryl‘s kind words to each of them - My heart! Please, please more episodes!

[@Doublebarreledsimian]

My Mom passed away last year, on July 4th. When I saw the theme of this video, I tried to think of a particular meal that reminds me of my mom, but the truth is, cooking reminds me of her. I was her prep cook since I was a kid and learned to make almost all of her dishes. Food was her love language, as evidenced by my rather rotound build. Towards the end I was the one making all of her meals as I became her caretaker. I got to know her very well, as she told me stories of her childhood, college days, and her adventures when she first immigrated to the US. I even got to meet her college friends. Meet their families and get to know them. It's a strange thing to realize that your Mom was someone you'd probably hang out with in college as she was very similar to many of my college friends. I miss you Mom, I think I'll make your pancit sotanghon for lunch. Here's to all the comfort foods our Mom's made for us!

[@nawm8]

I'm sure she's proud of you, kuya :) Could you share her pancit recipe?

[@Doublebarreledsimian]

@@nawm8 Thanks, she never really had measurements, but I'll list down what she usually put in: onions, garlic, carrots, a little patis and chicken bullion powder. Celery, white pepper, cabbage, (Green beans optional). Chicken, shrimp, tenga ng daga (dried wood ear mushroom), if she wanted it "espesial" she'd add saffron and chinese sausage and of course green onion.

[@nawm8]

@@Doublebarreledsimian Thank you!!

[@dpwiththedegree]

She sounds like a really spectacular lady :)

[@quenepacrossing4675]

that's beautiful, ty for sharing!

[@jessicat2742]

This episode is beautiful and reminded me of my dad. Unfortunately I didnt have the greatest experience growing up dealing with trauma and remembering the good things but there is one. When my dad was in my life I got to spend the day with and he cooked for me and teach me to play poker or watch movies. The dish was so simple grilled chicken and rice but the way he made it was spicy and delicious. I dont really remember how he made it and i struggle to remember because that was one only few good memories i have. He recently passed about little over a year ago and i miss him terribly. Even though he was struggling with himself and life, I loved him deeply. The last time I got to see him was over two decades and desperately want a way to connect to him. This episode had me crying, hearing how everyone was still able to connect to there loved ones has me thinking if i can learn that recipe maybe i can grief properly and be ok.

[@vsailorsv]

Woah....Beryl, babe I wasn't expecting to get hit in the feels at 11am My Dad passed in October 2021. He was a country born Indiana meat and potatoes kind of guy. He didnt do much cooking other than overcooking some burgers on the grill but he made a wicked good breakfast. He never got to meet my son due to covid restrictions and living in another state. He passed shortly after my son's first birthday. I make my son scrambled eggs and ham just like he did for me when I was little. We call them grampy's eggs and I make sure to tell him everytime his grampy would be so proud at how much he eats. Man my dad loved to eat lol 🥹💕

[@Living_a_spoonie_life]

Hannah...I'm so touched by your story about your grandma. Talk to her out loud and often. She can hear you, sweetheart. 💜

[@hannahdennis3003]

Hi! I’m Hannah, the one that submitted the recipe. Thank you so much for the kind comment. The grief still aches on days, but ever since I shared this recipe I can feel her

[@Living_a_spoonie_life]

@@hannahdennis3003 💖

[@CrispyShrimpies]

My grandmother would make us stouffers Mac and cheese. It’s not homemade but still reminds me of her. ❤

[@carlywetherington6537]

Can you turn this into a series like the toast series? I absolutely loved how beautiful these family stories are and the recipient look delicious.

[@cindym5302]

I’m not crying, you’re crying! Absolutely beautiful and meaningful episode. Thanks so much to everyone for sharing their stories and to Beryl for just being who she is. And the food looks great, too.

[@gb4290]

Beryl this was a tear jerker for me. First I can’t wait to try everyone’s family recipes! They look so good, and thank you for sharing. It made me think of my Nonna, she passed in 2019, she was amazing as well, she is always on my mind and more so now. Food is a unifier, it’s both personal but also about Commuinity. I love you 💕 your channel so much for so many reasons, but in this day and age, we need something that unifies us and your channel does that thank you!!🙂 much love and continued success.

[@amberlinamiller9023]

I’m watching this for a second time. That’s how amazing this video is. I really feel this could be it’s own channel. It’s leaves us feeling so truly warm and fuzzy.

[@kalihqabrown4907]

I have never been this early. And haven't finished the episode yet, but I'm already tearful and thinking of the foods that I cook for my own kids specifically bc they remind me of my grandmother and is a way to share her and her memories and love with them.. have me completely in my emotional feels this rainy Thursday 🥺😥🥰😔

[@louisejohnson6057]

Good morning Beryl! I have a few dishes that I make that my parents made. My dad's pasta dish called, What The Neighbour's Ate, and his Orange Pork and Rice, and mum's are Hamburger Potato Soup, and her Swiss Steak. My parents have been gone for 30 years(mum) and 31 years(dad), and when I make these dishes, I feel a bit closer to them. Thank you for building this community Beryl, I love it!

[@katiemay139]

You gotta tell us what the recipe for "what the neighbors ate!"

[@jasoncabral3831]

I want to know what the neighbors ate

[@marspuppy.m]

Me too ✋️

[@tinaong4422]

Please share your recipe I'm really curious what the dishes tasted like

[@louisejohnson6057]

WHAT THE NEIGHBOUR'S ATE. I have no set measurements, sorry. Package of lean ground beef. 1 can undiluted Campbell's tomato soup. It's best with Campbell's I medium-sized onion, medium chop Sliced mushrooms, fresh or canned 2 - to how ever many you want, Garlic cloves Finely grated carrots (optional) Fresh Tomatoes, chopped Worcestershire sauce Chinese 5 spice (start with a few shakes, it doesn't take much) Garam Masala (optional, but good) Herbs De Provence (rub the herbs between your palms to release the flavour) Smoked Paprika (optional, just a bit, it's flavour is strong) Salt or Soy sauce Black pepper (freshly ground is best) Hot sauce to taste (optional) Pasta with nooks and crannies (for sauce and stuff to stick in) Sauté mushrooms in olive oil, add several shakes of Worcestershire sauce. Remove to bowl when moisture has been evaporated and mushrooms have cooked. Add onions to pan, salt lightly, cook until softened. Add to mushrooms. Cook meat(or meat substitute), breaking into bite-sized pieces and adding a goodly amount of Worcestershire sauce. Cook until browned a bit and mostly cooked through. Return onions and mushrooms back to pan with meat, and the carrots, add 1 can of undiluted soup, stir to combine. Add the above herbs and spices. Add fresh tomatoes. Simmer sauce while pasta cooks. Taste for spices. Reserve some pasta cooking water, then drain pasta and add to sauce. Stir to combine, add a bit of the reserved water if necessary to ensure even coating. Eat! This is good hot, room temperature, or cold from the fridge. If you have any questions please feel free to ask.

[@amberlinamiller4862]

I am emotional watching this. Im only 3min in. Beryl this is INCREDIABLE! I too have lost my parents and this could seriously be its own channel.

[@mermeridian2041]

I loved getting to know these people's loved ones through their eyes and their food. I would love to have had grandpas and grandmas like these people did and I'm glad to have "met" them through these guests.

[@chiaradamore-klaiman8692]

Wonderful video! Thank you to everyone who shared recipes and stories about their loved ones who live on through these recipes. My grandma and I did not have the chance to make her Passover sponge cake together. I always loved the cake and looked forward to eating it at our Seder each year. After she died, I thought I’d never eat it again, but while cleaning out her house, my parents found a bunch of papers held together with a paper clip and ‘Passover Cake Recipes’ written on the outside. The first time I made my grandma’s Passover sponge cake for my family, my dad cried. Here is the recipe I use for anyone out there who wants to try it: 9 large eggs 1 cup sugar 1/2 cup potato flour (potato starch) 1/3 cup cake flour 1 lemon - juice and zest Separate 6 eggs into two bowls, add the sugar and remaining 3 whole eggs to the yolks and beat on high for about 20 minutes (my note: beat until light yellow and stiff peaks). Sift both flours together and blend thoroughly with a spoon. Add flour, lemon juice and lemon zest to mixture. Beat the 6 egg whites and fold into mixture. Bake in a tube pan - 50 min at 350 degrees Fahrenheit.

[@CHarlotte-ro4yi]

The thumbprint cookies are called “Engelsaugen” (angels eyes) or Husarenkrapferl (hussar doughnut) in German and are a typical Austrian and German Christmas cookie! They are absolutely delicious and you could do a lot of variations using different kinds of jam ❤

[@ElssiePlum]

Funny, we have them in the UK too!

[@priscillad8]

We have it in Brazil too

[@hannahdennis3003]

That was me that submitted this recipe. That’s so cool! I had no idea about their origins:)

[@CHarlotte-ro4yi]

@@hannahdennis3003 your story brought tears to my eyes! Thank you for your bravery of sharing it along with the recipe, it’s so lovely that a recipe that is „just a simple Christmas cookie“ for some, holds such special memories for others. Also I don’t actually know if the origin is German or Austrian since they can be found all over middle, northern and Eastern Europe with a variety of names for them.

[@glendagarde8434]

What an amazing episode I couldn’t stop crying What lovely tributes to loved ones that have passed You did them proud I think you are amazing I look forward to every episode you post You make a difference to people you don’t even know If your ever in Australia… you would be very welcome in my home 🇦🇺💕

[@Antyweszka]

The amount of „a lump in the throat” I can hear in this video is just too much🥹🥲😭 The best recipe in life is to LOVE❤️❤️❤️

[@missyl3119]

Beryl. This video is soooo beautiful. Tears are streaming down my face, but I'm so happy you are sharing these beloved dishes. Please continue this series!!!

[@lindyralph8792]

Oh Beryl, I love you too. This episode also made me emotional. My Dad had an incredible permaculture garden here in the Australian bush. He lived and died in his re-purposed mud-brick potting shed. I always loved Dad's salads. He grab a bunch of leaves from his garden: there were all sorts of things like kale, mustard leaves, swiss chard, rocket, spring onions and often flower petals or nasturtiums. Sometimes there would be broad beans or broccoli flowers or asparagus; basically anything edible. We'd just dress it with olive oil and vinegar or lemon juice and salt. I always felt virtuous eating Dad's salads.

[@sreenidhibadri897]

This episode made me so emotional.. literally in the verge of tears.. it reminded me of my dad who passed away suddenly 5 years back and all I could think is his favourite dessert from southern India (Tamil Nadu) Pal khoa.. I wish you do this episode once again, would really love to see this content ❤❤❤❤😊😊😊

[@lisasolesky3255]

I immediately thought of my grandma when you announced the theme. She never shared her recipes...& for years after she passed away my cousin toiled to recreate her famous "poppy seed torte", and when he cracked the recipe he hand-wrote it in his Christmas card that year. I still have that card on the side of my refrigerator. A "foodprint" on my heart.

[@sabarnasarker4630]

Ah, this one made me emotional. All my cooking in my life has been influenced and inspired by my two grandmothers. They came with their regional influences and I'm always going to be sad how I thought I had all the time in the world to learn from them. My paternal grandmother made every fish dish magic. My maternal grandmother was the pickle queen. They both passed in 2015, within 5 months of each other. But the food memories stay and when I get compliments on my cooking today, I smile, knowing they live with me, guiding me still. I miss them both a lot. And I wish I was more proactive in learning what they knew. I will never taste food like the things they made. Thank you for this video Beryl.

[@karenustach5655]

I am the youngest grand child, so my food memories from my grandmothers are very different than my brothers and cousins. By the time I came along, big family events didn’t happen. So I never had her home made enchiladas I heard so many stories about. She made the best peach cobbler, but never wrote down how to make it. My mom only cooked , because it was expected of house wives . My dad was a cook in the Navy, and says he taught my mom to boil water. Daddy was an awesome cook and I tried to have him teach me how to make gravy. I think I do ok, but no gravy will ever taste as good as his did. What I remember most about my parents food when I was young ( they divorced when I was 6) was helping put together cheese , meat and cracker platers for their Bridge night or the dreaded liver and onion night ( I still can’t stand liver) or my dad cooking instant oatmeal , or sending fig newtons in my lunch in place of fruit because he needed to go grocery shopping. I could go on all day . Love this episode and theme so much

[@brookeg5979]

I lost my Mom in 2013, and so I was kind of predisposed to this video hiting me right in the feels. Which it did, I cried all the way through. Happy tears, sad tears, lots of memories and love. Thank you to each and every one of your submitters who shared their families and their dishes today. Hugs to everyone.

[@carriehare6796]

This episode was so impactful! Thank you so much to everyone who shared. It really touched my heart. I will definitely be trying these!❤

[@rickm5271]

Oh my gosh Beryl, this is one of your best installments! And thank you to all who have contributed their recipes. I look forward to trying them as I remember their provenance. It makes me remember the recipes of my mother and father. This is just wonderful and there isn't a dry eye in the house as we watch!

[@jennykaboom]

Beryl, something came to my mind while watching - I would love to see a video on the theme of rice and beans (or lentils), how different countries and regions make versions of that classic combo. Lebanon, Cuba, Bangladesh, etc. It's an ingenious mix and every single dish I've had on that theme is a 5 star.

[@denismaryrogers6330]

Beryl, these dishes all were amazing.. and the love conveyed by the contributors brought tears to my eyes. This was a very special episode of your always interesting and inspiring channel. Thank you.

[@saul.t.2.969]

Beryl, PLEASE do a series of this. Dang it, I cried at least four times. Grandfathers can be amazing. My Grandpa Evan, was very quiet, but I knew I was the apple of his eye. My grandparents were such a place of ‘peace, acceptance and the only place where I felt special’. God rest their souls. I look forward to seeing them again, one day.

[@pretzelbeast282]

Thank you for this video, Beryl. I really needed it today. I’m dealing with awful stuff at my job, and my grandma’s memorial is Saturday. I haven’t even had time to grieve her I’m so busy with work stress. Thank you for letting me fantasize that I have nice coworkers, and we’re swapping stories of people we miss and foods we love. It’s exactly what I needed to cry over right now. I don’t mean the bad sort of crying, the helpful kind. Thanks, everyone.

[@KatDJZ]

I just cried through this whole episode 😭😅

[@Sosoosooo]

Hannah's recipe of Thumbprint Cookies really reminded me of German Engelsaugen that are always baked alongside other Christmas cookies, called Weihnachtsplätzchen, and typically eaten during the Advent time leading up to Christmas. Maybe Grandma Shirley had German origins

[@hannahdennis3003]

Hi! That was me that submitted this recipe. I know I am German, but just not sure which side of the family it’s from. It very well could have been Grandma Shirley

[@jackiecastilleja8357]

Beryl, this episode has been my favorite...to be able to connect with the families in this episode...for them to share their memories, their love and the generosity of them sharing these special recipes. Love is truly transcends. Thank you Beryl.

[@hawkuser604]

My Grandma used to make the Thumbprint cookies with different kinds of jelly or jam in them around the holidays. I never thought anyone else did. I remember them as being like a sugar cookie or snickerdoodle type cookie with the jam or jelly, but it has been 35 years ago. Another favorite was a peanut butter cookie with a hershey's kiss in the middle!

[@johannesTMP]

I just lost my grandmother 2 weeks ago, she was my cooking and baking buddy for over 30 years ... ... this episode made me break out in tears like a toddler .....

[@idatorung8545]

Heritage recipes and the food made with love are the best. Sometimes the simplest of things, like my grandma's macaroni soup (beef stock from cube in which she boiled the macaroni, served as soup), the very first "recipe" I made myself, in her kitchen with her doing crosswords at the table. Such trust. The care from those we've lost stays with the food, the recipes, the memories. ❤

[@sallycormier1383]

What a moving episode! It brought back memories of my mom’s cooking, which was mid-western comfort food. She passed away 8 years ago last November. My favorite of hers was a simple dish called Rigoletti casserole. Just spiral pasta cooked and mixed with jar spaghetti sauce, cubed velvetta cheese and crispy bacon crumbed up. Put in a casserole dish, covered with Parmesan cheese and baked. I loved the corner pieces because the pasta that touched the dish had gotten crisp and you had the creamy bits of melted cheese, the sauce(she always used Ragu except when we had spaghetti and she made her own red sauce) and the salty bacon. Feeding 5 kids on a NY teacher’s salary was a challenge and she made dishes from her childhood(navy bean soup & dumplings for example) as well as her own version of dishes she learned after we moved to Long Island(stuffed bell peppers is my brother Deano’s fav, the only one still on LI). Thanks for this episode and the memories of momala! ❤️🥰

[@priscillad8]

My grandmother also had 5 children and works so hard for little pay.

[@alexisvillalobos3875]

Absolutely touching! Thank you Beryl for putting this together and to those who shared. ❤

[@MariaJose-ph3bf]

Thank you Beryl for the most beautiful episode so far, I loved every recipe and the shared feeling of how grandparents make such an impact in almost every person in the world by taking care of their children and grandchildren and showing their love through the cooking, listening, giving the best of advices and encouraging them. Such a beautiful way to commemorate the life and love of this awesome humans.

[@FPWER]

What i beautiful theme and great recipes. But what i liked the most is the way you appreciate and honor the people sharing their story. 👍👍

[@claudiagross2300]

This is so special and so moving. Beryl, you are such a treasure- thank you thank you.

[@janiceinFL]

Beryl, this episode was def a tear jerker. I'm 63, and I've been fighting cancer for 3 yrs now. I divorced when the kids were 9 mos, 2, & 3 yrs old, never got another partner and Dad wasnt in their lives so basically I was a single Mom their entire lives. No money for meals out, so I did a LOT of cooking and the kids expected all their favorites every holiday because I always pulled it off! This has me thinking of how important it is for me to leave behind these recipes I made and enjoyed with my kids and grandkids and to do it now, you never know what the next day holds! Thank you for giving me a nudge!

[@paigeholland8061]

Not me crying through this entire episode! ❤😭

[@saena971]

Beautiful episode, Beryl, I got choked up more than once! I have to admit, I'm envious of people who have this kind of family cooking history. We weren't close to any of my grandparents, & both of my parents were somewhat utilitarian cooks growing up. I mean, things tasted good and all, but they never really had signature dishes that could take me back to my childhood now. I know I will have other ways of remembering them when they eventually pass, but seeing how meaningful & emotional these recipes are makes me wish I had access to that kind of loving tradition.

[@priscillad8]

Nothing prevents you from creating these memories with them, there's still time

[@debbesundquist1418]

Oh my gosh!!! This was an amazing episode! Please turn this into a long series. It was so sweet and touching. Of course now I'm thinking about how much I loved my mother's cooking. I have made myself a little crazy by trying to recreate her meals and doing things precisely the way she did. She seldom wrote her recipes down so I had to be there when she was cooking. I even created my own "short hand" to be sure I didn't miss an ingredient or a step. Loved this, Beryl!

[@emdegn1904]

I grew up LOVING thumbprint cookies that everyone in my family made!! NOW, as an adult Nordic American, I exclusively use lingonberry jelly if it's store-bought:) It is my favorite!! It makes me happy that you used it for this recipe-- talk about NOSTALGIA.

[@Kati216]

We have the same cookies in Germany and we call them Engelsaugen. So "angel's eyes". Which fits the theme of the episode just perfectly 😅

[@taraoakes6674]

This is such a beautiful episode. I just lost my mother-in-law recently, and I learned from her and my husband how to make New Mexican posole. It’s so warm and comforting in the winter. And, even though I don’t use red chile that’s as hot as most locals do, I love it. I’ll always think of her when I make it. 🌽🍖🌶️🌶️🌶️

[@smallgalaxy7509]

Ooo that sounds delicious!

[@cierastyles]

Shirley’s thumbprint cookies really got me. My grandma also made these cookies a lot, especially at Christmas time. They were my favourite. Recently, we had to put my grandma in a home because her dementia has progressed so much, she’s a dancer to herself. This was the first Christmas I didn’t get to have her baking, so I made these cookies for my friends. They loved them, I knew they would.

[@clararydstrom5861]

We make those thumbprint cookies in Sweden with raspberry jam, they’re called ”hallongrottor” meaning ”raspberry caves”! They’re something that grandmas and grandkids bake together ❤

[@biendereviere]

My granny died almost 16 yrs ago and she never wrote down any recipes so I had to recreate all her signature dishes purely on memories from myself and my family, but they all say (over 20 people total) it tastes almost 97% the same as hers so I see that as u huge compliment! My brother is expecting his firstborn around my 31st birthday this June and I swore to him I’d take over our granny’s role and teach his little girl about her great grandmothers’ love of cooking and the love of food! I know I’ll probably won’t be the one to become her godmother and honestly I don’t mind, I’m going to be the best auntie in the world and turn that little girl into my mini sous chef ❤❤❤ I do secretly hope her name will carry a link to our granny in one way or an other

[@priscillad8]

Me with my niece, I want her to know who my grandma was

[@lizryan7451]

Thank you everyone for sharing your beautiful memories, and giving us the chance to know your loved ones through their recipes! This was a really lovely video and I'd love to see more like this. Sadly I've lived far from my extended family my entire life so I never got the chance to be very close with my grandparents, but I still have fond memories of the meals we shared together. In particular my Granny, who passed away a little over a year ago, loved to play hostess and always cooked for us when we visited and got the whole family together. I remember spaghetti, salad, and sweet tea being a standby when she was feeding the crowd. She always had a loaf of cranberry orange bread on hand in the freezer. And one of her favorite recipes was a copycat from a local restaurant of prosciutto-wrapped gouda-stuffed chicken with garlic cream sauce. When we went through her cookbooks and clipped recipes after she and PawPaw were gone, I found that recipe no less than 5 different times (newspaper clippings, handwritten, and printed). I made it for my family this year for Christmas dinner, and it was nice to have that little part of her to remember.

[@priscillad8]

🖤

[@PockASqueeno]

Man, I wish I’d known about this! I’d have shown my late Grandmother’s Welsh rarebit.

[@Anita-kd4zu]

Hannah's story behind the Thumbprint cookies broke me.

[@hannahdennis3003]

Hi, I’m the Hannah that submitted the story. Im sorry if I made you sad ❤

[@cassandrap.3183]

Listening to the ladies speak about their grandfathers has me in tears thinking about mine. I miss that old man

[@PRDreams]

Hanna: my grandma raised me too. I know what you mean about memories fading, but know that they are always with us. Hugs!!

[@hannahdennis3003]

Hi, I’m the Hannah that submitted the story. Thank you for the kind comment. I’ve definitely felt her with me as of late

[@JinHee20]

This may be the most incredible video you’ve done so far on this channel. I love your work Beryl. This episode just hit different. Thank you for sharing this with us. I could feel the love of every one who shared the recipes with you and all of us.

[@Cecilpedia]

I'm sharing this for my mom since she doesn't have a KZbin channel but wants to share this story. The food that brings her great memories of a loved one is smoked rainbow trout on rye bread. Her father, my grandfather, would make it for his breakfast every morning. He grew up very poor in West Virginia, so he would forage and fish to supplement his diet. In doing so, he learned how to preserve fish to eat later. He grew up with dirt floors and considered brand name lunch meat to be his version of steak. When he married my grandmother, his financial situation greatly improved, but he still hung on to his frugal habits of childhood. Today, my mom substitutes smoked trout with smoked salmon as it is easier to find in the grocery store, but whenever she wants to relive happy memories with her father, she toasts rye bread, smears on some cream cheese, and tops it with her fish to reminisce about the early morning breakfasts she would have with her dad on Saturday mornings.

[@elisaabelleira]

What a moving episode. Thank you Beryl and thank you to all the contributors for sharing your recipes and loved ones with us. ❤

[@SLAMSwan]

Grab your tissues, y'all. This was so touching and beautiful. Beryl has the best content.

[@emzwart2453]

Hello, I discovered your channel about two months ago with the Breakfast around the World Series. This video speaks to me because my Nan passed away this year, food was her love language and we put one of her recipes on the memorial pamphlet at her funeral. I live in Australia and my Nan was born in and from Pakistan. It would mean so much to me to give the world one of her recipes if you do another video like this. I loved the people, stories and recipes in this video ☀️

[@evieblazek8637]

So crazy! My daughter, Hannah, from the US, used to make thumbprint cookies with jam with her grandma.

[@portiafatherree1173]

Beryl!!! Ugh 😭😭😭 I loved this so much it really makes me feel apart of a community when I can make special dishes from another dear soul from across the world that was made by special people in their life. Ugh these are the things that make the internet really cool!

[@Chosengirl1]

Thank you Beryl, going through grief and this helped

[@rantsandfaves]

Beryl please make this a series because this touched my heart deeply. Love your content!

[@amyb5353]

I love this theme! More of these videos please. :)

[@darcyjorgensen5808]

That Funche looks *AMAZING*!

[@jamietaylor4260]

Beryl, what a special video! And just so perfectly true. My Dad and I talk often about how any sourdough biscuit reminds us of his parents. They loved keeping a starter, decades before it was the cool thing to do. :) Although she wasn't much of a cook, coffee is so associated with warm memories of my Nana, that for my mom and I, it's practically required every time we are together. It's like she's with us.

[@amyoung101]

I cried. So touching and beautiful 🥰

[@Bluthgirl76]

This episode made me tear up with each recipe and the beautiful stories behind them. This is a wonderful tribute Beryl and I think you made all their families proud ❤