“My mom is Brazilian and an amazing cook. I can remember waking up to the smells coming from the kitchen, and the dish that is most my mom is her chicken soup. I have adapted it and made it my own by adding Asian elements, which I love, and some Latin touches. When I want to feel warm and comforted, it’s still my mom’s recipe that I crave.”
“Picking at the piping hot breadcrumbs that had fallen onto the baking rack from my mom’s devil’s chicken thighs—and trying not to burn my fingers—is my first food memory, and that recipe reminds me of her the most. She never ‘cooked down’ to us. We ate what the grown-ups were eating, which trained me to be open to new flavors. My kids already love to be in the kitchen. I love that it’s together time for us, just like it was for me and my mom.”
Rebecca is the chef/owner of Pearl Oyster Bar, where she debuted her modern take on the lobster roll in 1997.
6 of 8Photo: Quentin Bacon
“My family summers on the southern coast of Maine, so we’ve always eaten a lot of seafood. We walked the beach and watched the lobstermen come in with their hauls. Grilling is my favorite way to prepare lobster—I love the sweet, smoky meat against the caramelized shell. Mom and I would go to the fish store for lobsters, pour some Champagne, and chat while we cooked.”
“My mom was ahead of her time. She grew her own vegetables and herbs, composted, and made most things from scratch. We both have an incredible sweet tooth, and the food I most associate with her is ice cream. Every year our family rented a beach house, and mom made homemade ice cream all summer. She loves caramel, so I created this recipe for her.”