10 Foundational Recipes Every Mom Should Know
In my from-scratch kitchen, there are a handful of recipes I rely on week after week. These are the dishes that make dinner feel easier, mornings smoother, and meal planning less stressful. They’re all fairly simple, easy to do, and adaptable to whatever my family is craving. Once you have a few of these foundational recipes under your belt, cooking from scratch stops feeling overwhelming and starts feeling practical—and even fun.
Here are 10 foundational recipes I rely on most weeks, with simple how-tos and tips so you can make them work for your family:
1. Shredded Chicken
Shredded chicken is my go-to for busy weeks. I batch cook a big batch in the crockpot and use it in tacos, salads, bowls, sandwiches, and soups all week long. Simply place chicken breasts or thighs in the crockpot, season with salt and pepper, and cook on low for 4–6 hours. Shred with forks and store in the fridge or freezer. I even made a reel showing how I batch cook a bunch at one time—check it out here.
2. Homemade Bone Broth
Bone broth is liquid gold—packed with nutrients and flavor. Simply simmer leftover chicken, beef, or pork bones with water and vegetable scraps (onions peels, carrots ends, celery tops) and a few herbs for 8–24 hours. Strain, store in jars, and use as the base for soups, stews, or sauces. I’ve shared a full step-by-step for making bone broth for zero dollars on my Instagram—check it out here.
3. Basic Soup
A simple soup is like a safety net—you can throw in whatever you have on hand. Start with sautéed onions and garlic, add vegetables, protein, and your favorite broth, then simmer until tender. Add in any grains if desired, season to taste, and you’ve got a comforting, versatile meal the whole family will love.
4. Roasted Vegetables
Roasting vegetables is an easy way to turn simple ingredients into a side dish everyone will eat. Toss chopped veggies with olive oil, salt, pepper, and any seasonings you like. Roast at 400°F for 20–30 minutes, flipping halfway. We love doing this with broccoli, green beans, carrots, and Brussel sprouts.
5. Homemade Mayonnaise
Once you know how to make mayo from scratch, you’ll never go back to store-bought. Combine 1 egg, a pinch of salt, 1 tablespoon lemon juice, and 1 cup of avocado or mild olive oil. Blend with an immersion blender until thick and emulsified. Use it to dress salads or as a base for sauces and dips.
6. Bread
Freshly baked bread makes every meal feel special. Even a simple loaf can become toast, sandwiches, or a side for soup. Mix flour, yeast, salt, water, and a little sugar, knead until smooth, let rise, then bake at 375°F for 30–40 minutes. Sourdough bread is also surprisingly easy once you learn the basics, and maintaining a starter gives you a naturally fermented bread that’s easier to digest with added nutritional benefits.
7. Easy Homemade Pancakes
Whipping up pancakes from scratch is simpler than most people think. Mix together flour, baking powder, a pinch of salt, eggs, milk, and a little melted butter, then cook on a hot griddle. You can easily customize with fruit, chocolate chips, or spices, and it only takes a few minutes—no premade mix needed. Breakfast, brunch, or even a fun dinner is ready in no time.
8. Basic Egg Dishes
Eggs are quick, versatile, and protein-packed. Scrambled, fried, or boiled, they can serve as breakfast, lunch, or even a fast dinner. You can also use them to make quiches, frittatas, egg muffins, breakfast burritos, or even simple baked egg dishes. Keep your technique simple: season well, cook gently, and get creative with additions like cheese, herbs, or vegetables to keep meals interesting and easy throughout the week.
9. Basic Salad Dressing
A good homemade dressing instantly upgrades any salad. Mix 3 parts oil to 1 part vinegar or lemon juice, season with salt, pepper, and a little mustard or honey. Shake well. You can also add herbs, garlic, or yogurt for a creamy version. Keep a jar in the fridge for quick salads anytime.
10. Versatile Rice or Grain
Perfectly cooked grains are foundational for countless meals. Use 1 part grain to 2 parts water (or broth for more flavor), bring to a boil, then simmer covered until water is absorbed. Mastering this makes bowls, stir-fries, and sides quick and reliable every time.
These 10 foundational recipes are the ones I lean on weekly in my kitchen—they’re simple, versatile, and adaptable to whatever my family is craving. Once you have these under your belt, cooking from scratch stops feeling like a chore and starts feeling doable.
You’ll find all of these (and hundreds more variations) in The Homemade Kitchen Cookbook—your guide to cooking from scratch the easy way.