What is Mother Would Know?
Whether you already cook reasonably well, have a few simple meals you can prepare or just have the feeling that you had better learn how to cook before your take-out bill ruins your credit rating, Mother Would Know is for you. The name of this site comes from the experience that many of us have had –needing to call our mother (or father or grandmother or favorite aunt) to ask why our version of the old family favorite dish is not working out or how long we can keep turkey leftovers.
Let’s cook together. We’ll make great food with your kitchen equipment, even if it doesn’t match what cable TV chefs and food show contestants use. I hope that you will send me your questions and let me know what types of recipes you would like to learn.
I’m all in favor of you calling your own mother – or father – with cooking questions. The difference between asking them and checking in with me is that this a “no nagging zone.” As someone who has been on the receiving end of a nag or two from her own mother, I appreciate that sometimes all you want it a quick, to-the-point bit of cooking information or a recipe.
Laura Kumin. Photo courtesy of Willem Bier. Though I am not wearing an apron here, this is really me, in my kitchen.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on some of my links to books and other products and buy the item, I receive a small commission.
About Laura Kumin
A member of the sandwich generation, I still call my own mother for the deli health salad recipe she has given me at least ten times, but I can never find in the chaos of my recipe folders. I also get calls, texts, and emails from my twenty-something kids, asking for a recipe or wondering what type of chopped meat to buy for hamburger.
The good news is that I am not your mother, so contact me anytime without fear that I’ll ask you about your love life, your job (or lack thereof) or anything else you would prefer not to discuss – especially with your mother.
I have no formal cooking diplomas, certifications or degrees. I’ve never even worked in a restaurant. I began cooking in college and haven’t stopped. Appetizers to dessert and solo meals to huge dinner parties – I love it all. My cookbooks are well worn, but I also like to invent new recipes. My kitchen gets a workout almost every day and my utensils have knicks and scratches galore.
I used to be embarrassed about my lack of culinary credentials because I am an attorney and there is no profession that is more tied to degrees, exams (ugh!) and licenses to practice than the law. But one fine day I stumbled on Mark Bittman’s biography and I was liberated. If a guy who had never taken a culinary course or worked in a restaurant could write a best-selling book called How to Cook Everything, then why should I be reticent to share my home cooking style and secrets? My credentials are the meals that I make, the fun I have in the kitchen, and the fact that even people who aren’t my kids call me when they have cooking quandaries.
Join me for cooking adventures. I can’t guarantee that you’ll become a master chef, but I am sure that you’ll discover recipes and kitchen tips you’ll use for a long time. Plus, we’ll enjoy ourselves.
I write all the content on this blog, except for occasional guest posts by friends or family. The views expressed in my content are entirely my own, as is the choice of what I write about.
I accept free samples and review copies of books, but acceptance of an item or book does not guarantee a favorable review. If I have accepted products and/or money to write about an item or product (known as a “sponsored post”), I always disclose that at the end of the post. In any event, compensation does not affect my views and I will only work with an organization, brand, or company if I believe their item, brand, or product deserves positive recognition.
Jill cornish says
Laura – JillCornishhere. Met you in the knitting group at Cathy Barrow’s last summer. Have not been able to participate since she moved – life withtwoeldery family members is complicated. I desperately need time to myself but haven’t found it yet.
About cooking: that’s one thing I CAN do, my real stress buster. My family appreciates the fact that we eat better than others – all fresh food. My cookbook collection is embarrassing – far more than anyone needs. Lots of books about food policy and issues, too.
Plan to go through your old blogs when I have time. Looking forward to seeing you all again some time this summer.
Laura says
Jill, How wonderful to hear from you. I’m with you on cooking as a stress buster. Like you, I probably have way too many cookbooks and books on food-related topics, but we both revel in them so I think it’s not too bad as far as weaknesses go. Hope you enjoy my posts and look forward to seeing you when your schedule allows.
Trish Petty says
Hi Laura,
We met on Monday at Herd On The Hill event, I have 2 copies of your Hamilton book and would love for you
to sign them.
I look forward to hearing from you.
Thanks,
Trish
Laura says
Trish, Fantastic. I have your card and will call you to set up a time to meet. Best regards, Laura
Trish Petty says
book signing
Bev Bechtel says
Hi Laura! I love that your mom wanted you to be like Trish Nixon and the tea sandwiches! Soynds like my mom! I came upon your site this morning as I’m making tuna stuffed tomatoes for a ladies luncheon I’m attending today. Got some good tips like turning tomatoes upside down and draining. Does make sense! But I wouldn’t have thought of it! Thank you!! 😊
Laura says
Bev, So lovely to meet you. And if you’re making stuffed tomatoes, you’re my type of retro-gal 🙂 Hope you enjoyed your ladies luncheon.
Valerie says
Hi Laura, I have been receiving your email newsletter for a couple of months and have tried and enjoyed many of your recipes. I just got around to reading your bio and could empathize completely with your recipe filing system until I discovered eatyourbooks.com about a year ago. It’s an incredible recipe database. If you like it as much as I do it will change your cooking life! Val
Laura says
Val, I believe that we are soul sisters when it comes to cooking and recipe filing. I’ve been using EatYourBooks for about 2 years and yes, it has changed my cooking life! I’m even volunteer indexing my own book, The Hamilton Cookbook, for EatYourBooks. So glad you enjoy my blog and recipes.
Bethany says
I just discovered your blog today. You cook like I do: adventurous and full of flavor. I’m excited to try your recipes. I’d like to be your mentee!
Laura says
Bethany, Lovely to “meet” you. Let me know what you make and how you like it. You can use the contact link on my blog or email me at laura at motherwouldknow dot com.
Cecilia Flores says
Dear Laura
Mascarpone key lime curd cheesecake is what I researched, and I found your very fine site! Can you please share with me the particulars of bed & bkfst where you stayed in Creevagh Heights in Ireland? It sounds perfect; their faces were as great-looking as yours (plus I like your clothes and your law degrees). I’m a Texan, house in Dallas but family home and homestead in San Antonio.
I’m a full-time carer for my nearly 99 yr old mother, who always said she hated to cook, but fed us remarkable breakfasts and dinners (every day, teacher though she was) and holidays. A prize story is my great-Aunt Frances asking my grandmother
why it was taking Sylvia so long to find a house
she liked….oh, said Memee, without missing a beat, she’s having trouble finding a house without a kitchen!
Whether you answer me or not, I’m going to be a regular reader.
Cecilia (Flores)
Laura says
Cecilia, Sorry it took me a few days to get back to you. Unfortunately, when I researched the current status of the B&B, I found that it is apparently permanently closed. Sad because we loved the operation and its owners. I hope they are doing well and have just decided to move onto something else. Your story about your mother and grandmother is wonderful and glad you’re coming back to Mother Would Know in the future.