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Capirotada is a seasonal, Mexican-style bread pudding traditionally prepared during Lent; after Grandma Leonor's passing, the family recipe was lost, alive only in childhood memories; Casey helps recreate it.

Recipe Lost and Found

Grandma Leonor's Just Right Capirotada

Sarno's Pastry Shop was the gathering spot for the LA Italian community from 1946 to 2000; the founder's grandson hopes to recreate their famous traditional Easter tart made with sweet ricotta, whole grain wheat berries and floral citrus elements.

From Italy With Love: Sarno's Pastry Shop's Pastiera Napoletana

After her mother, Sue Ellen's, recipes were badly damaged in a fire, a daughter is left without guidance for some of her most beloved Thanksgiving dishes; Casey helps recreate recipes for cranberry sauce and custard pie.

Bringing Back Thanksgiving: Sue Ellen's Cranberry Sauce and Custard Pie

Chicken adobo is the signature dish of the Philippines, but each family has their own special recipe; Casey sets out to find the right ingredients to unlock the mysteries of this dish.

A Symphony of Flavors: Great-Grandma Felina's Chicken Adobo

A highly regional dish, lasagna recipes vary widely; Casey Corn helps a recipe-seeker recreate her Great-Grandmother Antonia's magical lasagna with its many paper-thin layers of handmade pasta and a sneaky white sauce.

Great-Grandma Antonia's Homemade Lasagna

Casey helps recreate a grandmother's sweet and smoky Armenian-style lamb with adjar, an ancient grain similar to spelt, using a traditional Armenian oven called a tonir in this celebration of Old World cooking for the modern era.

Tackling the Tonir: Grandma Taguhi's Armenian-Style Lamb

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Classically trained chef and food anthropologist Casey Corn is on a journey to help people rediscover their lost family recipes, diving into each family's history and culture to reveal the magic behind the dish.

S2 E1 | Tackling the Tonir: Grandma Taguhi's Armenian-Style Lamb