Let’s get one thing straight: I’d never try to guilt you into planning a stunning spread for your mom this Mother’s Day. That’s simply not me.

Having said that, she was the one who screamed through 26 hours of labor to bring you into the world. And she was the one who cooked, cleaned, made your bed and school lunch, and came to your defense every time the neighborhood bully beat you up. And she even shouted down the bully’s mother, Stella, who happened to have been her one-time best friend, when Stella tried to blame you for her kid’s torn earlobe. (Too oddly specific?)

But, like I said, no guilt here. Just a lot of mom-approved, mom-adored recipes that fairly scream, “I love you.”

Happy Mother’s Day to the real-world heroes of our lives.

The word "David" written in script.
A white rectangular platter with a puff pastry tart filled with caramelized onions, feta cheese, and oregano.
Petrina Tinslay
1 of 7

Onion and Feta Cheese Tart

This recipe isn't fiddly–it's simple, impressive, and delicious. The combination of caramelized onions and feta is classic, especially combined with puff pastry. It makes a perfect accompaniment to a crisp green salad.

I have to admit that I wasn’t too sure about the onion tart recipe when I first read it. I just gave it a go because I had some puff pastry at home and feta cheese that had to be eaten as soon. However, I had the most wonderful surprise with all the wonderful flavours combined. Plus, it is dead simple to make.

A bowl of a little gem salad--made up of little gem lettuce, radishes, shallots, walnuts, and walnut vinaigrette
Nicole Franzen
2 of 7

Little Gem Salad

Little Gem salad. Such an appropriate name. Made with Little Gem lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it’s truly a little gem of a salad.

I was drawn to this salad recipe because I love Little Gem lettuce. This salad came together quickly and was vibrant with fresh herbs, radishes, and lemony dressing. The ricotta salata added a creamy counterpoint to the herbs and dressing, and the toasted walnuts added a nice texture.

betsy b.
Two puffy, golden Parmesan and Gruyere Cheese Souffles in white bowls on a towel.
Peter Cassidy
3 of 7

Parmesan and Gruyère Cheese Soufflé

These Parmesan and Gruyère soufflés are ethereally light and airy. Perfect for a showstopping brunch.

Fantastic recipe! Don’t let a souffle intimidate you, this is easy!

I would suggest you cook it till you get a nice dark golden top; otherwise, it’s still a bit gooey in the middle and not as well-risen as it can be. It froze well and baked up in ramekins in just 25 mins from frozen.

helen b.
A white plate with a piece of pan-seared Moroccan salmon on a bed of orange slices, red onion, and greens with three black olives on the side.
Quentin Bacon
4 of 7

Pan-Seared Moroccan Salmon

This pan-seared Moroccan salmon is gently but perfectly spiced, comes together in minutes, is perfect for crazy weeknights yet impressive enough for entertaining, and healthy enough to remind you how good it can taste to take care of yourself.

This pan-seared salmon was so delicious! I made it for a dinner I made for my in-laws, and they loved it! Another bonus of this great dish is its presentation.

A metal sheet pan filled with lemon ginger chicken legs and thighs with shallots and lemon slices.
Uyen Luu
5 of 7

Lemon Ginger Chicken

Sultry ginger, tangy lemon, hot chiles and sticky honey are a great combo and you should have a supply of them in the kitchen to turn simple chicken into something rather special for those lazy, cozy evenings.
A loaf of lemon drizzle cake with six slices cut from it and a knife lying beside it.
Haarala Hamilton
6 of 7

Paul Hollywood’s Lemon Drizzle Cake

This lemon drizzle cake has an intense citrus flavor, thanks to lemon in the batter and in the sweet, crunchy glaze that's drizzled on top.

This lemon drizzle cake recipe was quick and easy, and I would definitely make it again. The ingredients are easy to access, and it makes a perfect dessert or sweet breakfast. If you like lemon, this is the perfect option for you. It is very flavourful, light, and citrusy; overall a great recipe.

An espresso cheesecake on a silver platter with two slices cut from it.
Sara Remington
7 of 7

Espresso Cheesecake

This espresso cheesecake is coffee squared. It has an espresso biscotti crust and is filled with a chocolate-espresso-cream-cheese filling. Elegant and sophisticated.

This cheesecake is divine, both in taste and texture. Luscious, creamy, smooth texture with a great taste of chocolate-espresso that will have your guests begging for more. I feel like a master baker already!

I didn’t have any espresso biscotti or chocolate wafers, so I used digestive biscuits mixed with a tablespoon of cocoa powder. I made a ganache topping, it was pure decadence. This recipe will go to my treasure trove!

marni m.
Can you suggest some easy Mother’s Day brunch ideas?

Some easy Mother’s Day brunch ideas include avocado toast, homemade pancakes or waffles, breakfast sandwiches, and yogurt parfaits. These can be personalized with toppings like fresh fruit, nuts, and syrup. Breakfast nachos are also a great option that everyone can share.

If you’d like to get a little fancier, try our classic eggs Benedict or quiche Lorraine.

What recipes can kids make for Mother’s Day?

If you’ve got little hands that want to help make Mom’s Day special, enlist their help to make simple scrambled eggs, iced berry cake, or this easy condensed-milk icebox cake.

When is Mother’s Day?

Good reminder! In the US and Canada, as well as much of the world, Mother’s Day is celebrated on the second Sunday in May. In the UK, it is celebrated in March and is often referred to as “Mothering Sunday.”

Still looking for more food ideas for Mother’s Day? I got you! Check out our entire collection of Mother’s Day recipes. Let us know your Mom’s favorite meal in a comment below.

An oval casserole dish filled with easy breakfast strata on a wooden board with a wedge of Parmesan and a spoon on the side.

7 Mother’s Day Recipes

5 from 1 vote
Chances are, the best gift you can give Mom is some quality time. Which is why we love this ☞ EASY BREAKFAST STRATA recipe, which can be made the day before, stashed in the refrigerator overnight, and baked in the morning, while you're hanging out with Mom.
David Leite
Servings6 servings
Calories349 kcal
Prep Time45 minutes
Cook Time1 minute
Total Time2 hours 45 minutes


  • Butter, at room temperature, for the baking dish
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups tender greens, such as spinach or baby kale
  • 1 cup diced mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped ham
  • 6 ounces (about 3 cups) rustic French bread, cut into 1-inch pieces
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup shredded Havarti cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish (optional)


  • Coat a 1 1/2-quart baking dish with butter.
  • In a large bowl, whisk the eggs, milk, salt, paprika, and pepper until combined. Fold in the greens, mushrooms, tomatoes, red onion, ham, bread, and cheddar and Havarti cheeses.
  • Pour the mixture into the baking dish and top with the Parmigiano-Reggiano cheese. Cover the baking dish with plastic wrap and set in the refrigerator to rest for 1 hour or overnight.
  • When ready to bake, preheat the oven to 350°F (175°C) with a rack placed in the center of the oven. Remove the strata from the refrigerator to rest at room temperature while the oven preheats.
  • Remove the plastic wrap, cover the strata with foil, and bake for 35 minutes. Uncover and bake until it is puffed and set in the center, with an internal temperature of at least 165°F (74°C), 15 to 25 minutes more. Let rest for 5 minutes before slicing.
  • Garnish with Parmigiano-Reggiano and the parsley, if desired. Enjoy warm.


Check out the full recipe post for our testers’ reviews, more info, and tips on making this cheesy breakfast casserole.
Meat to the Side

Adapted From

Meat to the Side

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Serving: 1 portionCalories: 349 kcalCarbohydrates: 21 gProtein: 23 gFat: 19 gSaturated Fat: 9 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gTrans Fat: 0.2 gCholesterol: 230 mgSodium: 970 mgPotassium: 414 mgFiber: 1 gSugar: 6 gVitamin A: 1549 IUVitamin C: 10 mgCalcium: 367 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
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About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. My grandmother was Stella Rose! I’m taking Mother’s Day dinner to my niece & her kids since I’m not a mother. Being an aunt is the best job in the world – you get to spoil the kids & then take them home.

    Happy Mother’s Day to Mama Leite.

    1. Dottie, if your grandma was Stella Rose, does your uncle have a ripped earlobe?!!! Happy Auntie Day to you. And I’ll pass on your best wish to Mama Leite.