Mother's Day

Dessert, Brunch and More: 10 Mother's Day Recipes from Across the U.S.

May 05, 2015

This Mother’s Day, toast Mom with her favorite cocktail and a homemade spread inspired by some of our favorite Edible magazines. From lemon olive oil shortcakes from Edible Ojai to a whipped goat cheese with pea shoots appetizer from Edible Green Mountains, these recipes put spring’s best ingredients to work.


creme brûlée
Photo by Meredith Coe

Suellen Calhoun’s Rhubarb Crème Brûlée – Edible Blue Ridge
Rhubarb is a cornerstone in Suellen Calhoun’s Charlottesville, Virginia kitchen. A family favorite recipe features rhubarb as the star ingredient in this gorgeous pinkish reddish crème brulee. When choosing stalks at your local farmer’s market or supermarket, look for taut, shiny skin and no wrinkles. Calhoun prefers the thinner, smaller stalks for this Mother’s Day treat, a sweet alternative to a classic strawberry-rhubarb pie.


caramelized apricot french toast
Photo by Carole Topalia

Caramelized Apricot French Toast With Prickly Pear or Mesquite Bean Syrup - Edible Phoenix
Apricots and other stone fruits have been highly prized by Arizonans since their introduction by the Spanish. These fruits ripen early in the desert so they can be enjoyed just in time for Mothers Day. The local prickly pear and mesquite syrups in this recipe can easily be substituted with maple syrup for this one-of-a-kind French toast she won’t soon forget.


Tennessee style pork loin and butternut squash gratin
Photo by Jill Melton

Tennessee Style Mother’s Day Spread – Edible Nashville
Late April and May in Tennessee brings the return of bushy fresh oregano, creeping thyme, aromatic mint and sprightly chives. Using these as her inspiration, Edible Nashville editor Jill Melton whipped up this southern Mother’s Day menu. A tender pork loin is paired with sweet sorghum and tender spinach, making for a juicy and flavorful main dish. Butternut squash gratin is a simple side dish, using only a few ingredients and cornbread, in the south, is always on the menu.


mango blueberry bowl with lime cashew yogurt
Photo by Charlotte Abrams

Mango & Blueberry Bowl with Lime-Cashew Yogurt – Edible Sarasota
In Sarasota, blueberry and the beginning of mango season coincide with Mother's Day so this perfectly sweet and juicy combo is put to work in a variety of light desserts. This recipe takes both spring time staples and turns them into a delectable parfait that's not only Mother's Day brunch-worthy but healthy, too.


lemon olive oil with macerated berries
Photo by Deborah Pappalau

Lemon Olive Oil Shortcakes with Macerated Berries – Edible Ojai
California boasts 30,000-40,000 acres of groves that produce about 160,000 tons of olives a year. Given the benefits of healthy fats found in extra virgin olive oil, it seems fitting that Californians take a cue from the Spanish, who are known for using olive oil liberally in savory foods and in cakes, cookies, and even ice cream. Perfect for Mothers Day, this sweet little shortcake is a good receptacle for all the fresh fruit that is just too pretty to bake when they’re at the peak of the season.


whipped goat cheese with pea shoots
Photo by Mary Blair

Whipped Goat Cheese with Pea Shoots – Edible Green Mountains
Pea shoots are trendy little things right now, and easy to incorporate in many dishes. In Edible Green Mountains Editor Mary Blair’s kitchen, they’re used as a garnish, but they’re also great in sandwiches, salads or a stir-fry. This pretty appetizer will likely be the easiest thing you make on Mother’s Day.



Mexican chocolate waffle vegan style
Courtesy of Rebel Mariposa, La Botanica

Mexican Chocolate Waffles Vegan Style – Edible San Antonio
The country’s seventh most populated city, San Antonio continues to embrace its traditional Hispanic heritage. In this recipe by local Chef Rebel Mariposa, authentic Mexican flavor profiles delicately dominate, San Antonio-style, by introducing cacao, cayenne and cinnamon. "I watched my Tias (aunts) take recipes from American cookbooks and magazines and put a Mexican twist on them,” Mariposa says. “They would say things like 'it doesn't call for cayenne but let's add it anyway, it will taste better if we do.'" This vegan Mexican waffle combines the modern flare of San Antonio's local food scene with traditional staples of Mexican cuisine.


spring pea salad
Courtesy Todd Fisher, Tarpy’s Roadhouse, Monterey

Spring Pea and Prosciutto Salad – Edible Monterey Bay
In the Monterey Bay area of northern California, peas fattening up in the fields signal the start of spring. They start coming in around mid-April at the same time as the area’s first strawberry harvest. 

Executive chef Todd Fisher of Tarpy's Roadhouse in Monterey (and host of The United States of Bacon on the Discovery channel) is passionate about cooking with the seasons and recently appeared on the TODAY show to show off super foods grown in the Monterey Bay area. This recipe pairs the sweetness of spring peas with delicate slices of Prosciutto for a salad that comes together quickly.


bacon egg muffin
Photo by Jess Thompson

Bacon and Egg Muffins – Edible Seattle
Stuffed with a half pound of crumbled bacon, chopped chives, Parmesan cheese, and an egg baked right into the center, these biscuity yet hearty Seattle muffins aren’t the kind that’ll leave anyone hungry an hour later.


lemon blueberry ricotta pancakes
Photo by Jennifer Rubenstein

Lemon Blueberry Ricotta Pancakes – Edible Indy
Indiana is known for its blueberries, so what better way to use oodles of them than in these lemon blueberry ricotta-filled pancakes perfect for Mother’s Day brunch. Top with a dollop of sweetened ricotta cheese or drizzle with maple syrup before serving.