As the new year brings resolutions, we leave behind the old in 2025. Recipes, however, are something that are passed down not just from year to year, but from generation to generation. Here are some of the LFA community members’ most special recipes:

From Amalia Rosen ‘27

Charoses – a staple food for Passover that has been in my family since 1982, which originally came from an old New York Times recipe.

Ingredients

• 3 medium apples (McIntosh or Northern Spy)
• ½ cup chopped walnuts
• ¼ to ½ teaspoon powdered ginger
• ¼ to ½ teaspoon powdered cinnamon
• 1½ tablespoons sugar, or to taste
• 3 tablespoons Red Concord grape wine 

Instructions

1. Peel, core and chop the apples moderately coarsely
2. Toss with the chopped walnuts and add the ginger, cinnamon and sugar to taste
3. Stir in two tablespoons of the wine and adjust the seasoning
4. This should ripen in the refrigerator for at least six hours before it is served, and is even better if it stands for 24 hours. Before serving, stir in the last tablespoon of wine.

From Helena Secrest ‘26

Titi Donna’s Famous Eggrolls – Secrest grew up as the designated wrapper separator when making the egg rolls with her whole family, and it is one of her favorite memories.

Ingredients

• 1 pound ground beef (85% lean)
• 2 pound ground pork
• ½ cup to 1 cup chopped carrots (your taste)
• ¼ cup chopped celery
• ¼ cup chopped onions
• 3 cloves chopped garlic
• Salt to taste 
• Pepper to taste
• 1 packet Mama Sita’s Lumpia Mix

Instructions

1. Mix all the above and fry a small patty to taste test
2. Rolling TYJ spring roll pastries cylindrically 
3. Fry 5-7 minutes

From Chris Frekko ‘27

Pumpkin Chiffon Pie – a family recipe made every year that Frekko’s family enjoys on Thanksgiving, with a twist on the traditional crust, replacing it with ginger snap cookies.

Ingredients

• 1 cup canned pumpkin
• 3 eggs separated
• ½ cup sugar
• 1 cup milk
• ¼ teaspoon salt
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 tablespoon plain gelatin dissolved in water
• 2 tablespoons melted butter
• ¼ cold water

Instructions

1. Occasionally, mix egg yolks, sugar and milk
2. Add to pumpkin with salt, spices and melted butter
3. Stir and cook the center until custard consistency
4. Remove from heat, add gelatin that has been softened in cold water
5. Stir until dissolved
6. When the mixture begins to mound and stiffen, fold in stiffly beaten egg whites and add 1/2 cup of sugar gradually. 
7. Fold into the pumpkin mixture.
8.  Pour into the ginger snap crust. 
9. Chill for at least 3 hours. 
10. Put ginger snap cookies in the middle and dollops of whipped cream around the edge.

From Kayla Moore ‘26

Pelmeni – Moore makes these traditional Russian dumplings from scratch when visiting her family in St Petersburg, Russia. She and her family enjoy hiding a pecan nut in one dumpling and seeing who the lucky winner is.

Ingredients

• Dough
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon salt
  •  ¾ cup (180 ml) cold water
  • 1 egg (optional, traditional versions often skip it)

• Filling
  • 250 g (½ pound) ground beef
  • 250 g (½ pound) ground pork
  • 1 medium onion, very finely grated
  • 2 cloves garlic, minced (optional)
  • 2–3 tbsp cold water or broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper

• For Serving
  • Butter
  • Sour cream
  • Fresh dill or parsley
  • Black pepper or vinegar (optional, traditional)

Instructions

1. Make the Dough 
   1. Mix flour and salt in a bowl
   2. Add egg (if using) and gradually add cold water
   3. Knead until smooth and elastic (8–10 minutes)
   4. Cover and rest for 30 minutes at room temperature
2. Prepare the Filling
   1. Combine beef, pork, onion, garlic, salt and pepper
   2. Add cold water or broth and mix until juicy but not mushy
   3. The filling should be moist — this is key to good pelmeni
3. Shape the Pelmeni
   1. Roll the dough thin (about 1–2 mm)
   2. Cut circles (6–7 cm / ~2½ inches)
   3. Place 1 teaspoon filling in the center
   4. Fold into a half-moon and seal edges firmly
   5. Bring the two corners together and pinch to form the classic shape
4. Cook
   1. Bring a large pot of salted water or broth to a boil
   2. Add pelmeni in batches
   3. Stir gently to prevent sticking
   4. Cook 3–5 minutes after they float.

From Isaias Cairampoma

Peruvian Ceviche with Leche de Tigre – This iconic Peruvian dish holds a special place as a childhood memory for Cairampoma. In Peru, he remembers beach days where his dad would bring fish he caught, and his mom would prepare ceviche right there on the shore. The meal became a family ritual and remains one of the most special moments of his childhood.

Ingredients

• 1 pound fresh white fish (sea bass, mahi-mahi or corvina), cut into small cubes
• Optional: You can also include shrimp
• Vegetarian option: replace the fish with diced mango
• Juice of 6 limes
• ½ red onion, thinly sliced
• 1 hot pepper (habanero or aji amarillo), finely chopped (remove seeds and membranes)
• 2 tablespoons chopped cilantro
• 1 garlic clove
• Small piece of ginger
• Small piece of celery
• Salt to taste
• Optional serving sides: sweet potato, Peruvian corn, yuca and lettuce leaves)

Instructions

1. Season the fish (or shrimp or mango) with a light sprinkle of salt 
2. Prepare the leche de tigre
   1. Blend the lime juice with ginger, garlic, celery, cilantro and a bit of hot pepper
   2. Strain to create a smooth citrus marinade
3. Marinate
   1. Pour the leche de tigre over the fish or shrimp until it’s covered, then let it sit 5-15 minutes until opaque
   2. For mango (vegetarian), marinate only briefly — just enough to coat it with flavor
4. Mix in the sliced red onion, chopped pepper and cilantro
5. Serve cold and enjoy with optional serving sides

From Swati Tanwar

Indian Carrot Pudding (Gajar ka Halway) – Tanwar remembers enjoying the warm dessert during winter in India amongst her family. On cold mornings, they would peel and grate carrots together, laughing and enjoying each other’s company. The dish holds a special place in Tanwar’s heart as one reminiscent of family time and winter coziness. 

Ingredients

• 1 kg fresh carrots, grated
• 1 can sweetened condensed milk
• 2-3 tbsp ghee
• A handful of chopped nuts (cashews, almonds, raisins)
• Optional but “elite”: a pinch of cardamom

Instructions

1. Heat the ghee (Indian butter) in a heavy pan and add the grated carrots
2. Cook slowly, stirring often, until the carrots soften and release their natural sweetness
3. Add condensed milk and let everything simmer gently — low heat, lots of patience
4. Keep stirring until the mixture thickens and turns glossy
5. Add nuts and cardamom at the end for warmth and crunch
6. Serve warm. Always warm.