Food Holidays & Occasions Mother's Day 27 Mother's Day Recipes to Celebrate Mom Build the ultimate menu that says thank you. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 4, 2024 Close Photo: Food & Wine Mother's Day only comes around once a year, so make it extra special to celebrate everything the moms in your life do on a daily basis. Go all out and whip up a next-level homemade meal, whether you're making brunch or dinner. These Mother's Day recipes span breakfast to dessert with cocktails, appetizers, and all sorts of dishes in between, so you have options for a celebration any time of day. Make a batch of Chocolate Toffee Bar Brownies for a sweet treat, have this creamy vegan pasta on deck if you need a meatless dinner, or whip up these Pecan-Plantain Sticky Buns for brunch. Whatever you make, you'll have memorably delicious results. Read on for more ideas to celebrate the moms in your life. 01 of 27 Croque Madame Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg, the French Croque Madame sandwich is a luxurious, deeply comforting dish. Get the Recipe 02 of 27 Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Chef Brooke Williamson gives crawfish étouffée a West Coast approach with this poached egg sandwich, lending gravy rich flavor from lobster and adding a sunny pop of color with turmeric eggs. Get the Recipe 03 of 27 Coffee Delight Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless With caramel sweetness from aged rum and rich Cognac, bitterness from cold brew coffee, and a big scoop of vanilla ice cream, this coffee float combines the best of dessert and cocktail hour. Get the Recipe 04 of 27 Palacsinta (Hungarian Pancakes) with Apricot Lekvár Aubrie Pick These tender and light crêpe-like pancakes are rolled up with freshly made apricot preserves for natural sweetness. Get the Recipe 05 of 27 Sausage and Red Onion Sheet Pan Quiche Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee Inspired by a foot-long quiche chef Cedric Maupillier has historically served at Convivial in Washington, D.C., this version feeds the whole family. Get the Recipe 06 of 27 Pecan-Plantain Sticky Buns Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Pastry chef Paola Velez pays tribute to her Dominican mom's love of both plantains and sticky buns with this treat. Cook the soft, ripe plantain down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Get the Recipe 07 of 27 Cheesy Breakfast Tacos Morgan Hunt Glaze / Prop Styling by Josh Hoggle / Food Styling by Nicole Hopper. Customize these tacos with your mom's favorite ingredients for the scramble, type of cheese, and toppings, as long as you get that cheese skirt for an extra toasty crunch. Get the Recipe 08 of 27 Spanakopita Pie Food & Wine To turn a classic spanakopita appetizer into a crunchy, cheesy, and earthy pie, pack store-bought phyllo dough with plenty of greens and tangy cheese. When the phyllo bakes to a crisp in the oven, the filling will get a little creaminess and richness from eggs, feta, and provolone, plus a touch of warmth from nutmeg and brightness from lemon juice. Get the Recipe 09 of 27 Ruby Red Spritz Victor Protasio This rosy, bittersweet aperitif is an ideal way to toast to Mother's Day and it primes appetites for whatever meal you've made. Get the Recipe 10 of 27 French Onion Baked Brie Matt Taylor-Gross / Food Styling by Amelia Rampe If your mom loves that first spoonful of French onion soup — with toasted bread, melted cheese, and savory caramelized onions — then they’ll love this appetizer, which is a decadent mash-up of French onion soup and baked Brie. Smear the cheesy snack on slices of toasted baguette. Get the Recipe 11 of 27 Green Goddess Pasta Salad Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines Sharp, peppery radishes; creamy artichokes; bright, earthy asparagus; gemelli pasta; and tangy green dressing come together for a refreshing, herby side dish or lunch. Get the Recipe 12 of 27 Broiled Leeks with Toasted Pine Nut Sauce Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by a traditional Catalan calçotada, Ann Taylor Pittman and Scott Mowbray broil leeks, top them with a zingy pine nut romesco sauce, and garnish with extra pine nuts for texture and a buttery finish. Get the Recipe 13 of 27 Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster For this gorgeous spring dish from Tuscan winemaker Cinzia Merli, pillowy homemade potato gnocchi are tossed with delicate asparagus and a light yet creamy pancetta pan sauce. Get the Recipe 14 of 27 Chicken Freekeh Skillet with Warm Feta-Lemon Relish Alison Miksch Serve crispy chicken with hearty whole-grain freekeh and bright citrus in 35 minutes for a quick and satisfying spring dinner. Get the Recipe 15 of 27 Seafood Lasagna Food & Wine / Photo by Robby Lozano / Styling by Josh Hoggle / Food Styling by Emily Nabors Hall Serve a show-stopping seafood lasagna with depth by cooking crab and shrimp with wine and herbs, then layering the mixture with mascarpone cheese, noodles, mozzarella, and a clam juice-spiked bechamel. Get the Recipe 16 of 27 Rosy Hibiscus-Gin Lowball Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Kathleen Varner In this refreshing, balanced beverage, roselle — the type of hibiscus used in most hibiscus teas — complements the floral notes of gin. Stir leftover hibiscus tea into lemonade for a refreshing nonalcoholic sipper. Get the Recipe 17 of 27 Wedge Salad with Coconut Ranch and Furikake Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This lighter version of the classic wedge salad replaces bacon and cheese with extra crunch and earthy flavors from bits of sesame seeds and seaweed in the Japanese spice mix furikake. The dressing, essentially a coconut-based ranch, gets its body from coconut cream. For a subtle allium bite, it’s spiked with fresh chives. Get the Recipe 18 of 27 Lamb Shoulder Chops with Herb and Sunflower Seed Salad Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Cook lamb shoulder chops quickly on the grill and serve with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds. Get the Recipe 19 of 27 Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Cookbook author Andrea Slonecker cooks Swiss chard down into tender, silky ribbons by braising with fruity Madeira and complex, tangy, earthy garam masala. Serve with bread to sop up the flavorful cooking liquid. Get the Recipe 20 of 27 Sizzling Garlic Salmon with Sheet Pan Potatoes Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven before they're joined by a side of salmon. The salmon is slathered with mustard and drizzled with toasted garlic oil, then cooked alongside the vegetables for a seamless final presentation. Get the Recipe 21 of 27 Honey-Ricotta Mousse with Strawberries Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Make ahead this velvety-smooth, berry-topped mousse in only 15 minutes and then firm the dessert up in the refrigerator for an hour. Ricotta cheese, quickly whipped in a food processor with honey and vanilla, forms the base of the mousse. Folding whipped cream into the ricotta yields a luscious dessert. Get the Recipe 22 of 27 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan pasta sauce, with a touch of white miso for added depth. Feel free to top with your mom's favorite grated plant-based cheese. Get the Recipe 23 of 27 Chocolate Toffee Bar Brownies heami lee / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CHRISTINE KEELY In this recipe from legendary baker and cookbook author Maida Heatter, buttery chocolate-covered candy bits melt as the brownies bake, leaving deep pockets of caramelized toffee for extra sweetness and texture. Get the Recipe 24 of 27 White Asparagus Soup with Pickled Ramps and Hazelnuts Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker and restaurateur André Mack's silky white asparagus soup is buttery and creamy with a mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brighten the entire dish. Roasted hazelnuts and hazelnut oil lend a deliciously nutty body to the soup and make a beautiful garnish. Get the Recipe 25 of 27 Chocolate Granola Pie Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster If you’ve got a bag of granola and a chocolate bar, you're already well on your way to making this easy, fast granola chocolate pie. The molasses and eggs form a light custard that balances the sweetness of the chocolate, while the granola and coconut give it crunch throughout. Serve this pie warm or at room temperature, and add a little ice cream on top to treat any mom. Get the Recipe 26 of 27 The Best Cucumber Sandwich Cedric Angeles Chef Vishwesh Bhatt adds verve to these sandwiches with Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala. Layer in crisp cucumbers, spicy chile slices, and juicy tomatoes for a surprising lunch. Get the Recipe 27 of 27 Biscoff Banana Pudding Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley The subtle spice of Biscoff cookies helps to balance the sweetness of each decadent layer of creamy custard and fresh bananas in this tall and impressive banana pudding for a crowd. It's inspired by one made by 2019 F&W Best New Chef Kwame Onwuachi's aunt Yolanda, of Beaumont, Texas. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit