Cooking with Granny
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🍲Family Recipes, Cooking Tips & Food Stories from Grandmas👵🏽👵🏿👵🏼
🥘Cooked by Welcome to Grandma's Kitchen!
Follow me (Caroline Shin, native New Yorker, Queens girl forever, multimedia journalist) as I hop from kitchen to kitchen, cooking with grandmas across the rich multicultural landscape of NYC: a Korean grandma's (my own!) pork belly in Corona, Trinidadian Grandma Louisa's hot sauce in Crown Heights, Russian Jewish Grandma Nina's stuffed peppers in the Upper West Side, and so much more. Pick up som
06/03/2026
Suya and jollof cravings now answered. Astoria, LIC, Sunnyside: hit them up with a takeout order at Sunnyside Eats.
Ayyy, Community Service premieres with fellow Queens kid, Adrian Cepeda!! I’ve been a huge fan since he opened his BIPOC bookshop in Jackson Heights!!!
Also a big shoutout to my bfffff .miller for all the love and support ❤️❤️❤️ And to artist-marketer-community-organizer who knows a thing or two about creating your own BIPOC table in media. She’s the director & board member of , a publishing house for AAPI talent. Thank you!!!
Chef-owner Yvan Lemoine, a Queens guy from Sunnyside, has maxed out the deliciousness of duck — EVERY part of it, inside out, literally. This is the spectacular, special-occasion duck preparation at Tourmaline, a modern French restaurant in ritzy Forest Hills. I also covered it in Eater’s Queens Heat Map.
The E-Noodle chain closed in Flushing and opened Okay Noodle in Elmhurst, as I wrote in Eater’s Queens Heat Map. They make all their dumplings and fishballs in-house, too.
P.S. I only put the soup dumpling in the bowl to cool it down for my daughter. Usuallly, it goes right in the spoon and then in my mouth with the euphoric burn of savory, meaty, soupy, vinegary 🤤
I looove clay pot rice. Got recs for other clay pot spots??
02/13/2026
The interview itinerary:
1. Boishaki for lunch
2. Little Flower for firni donuts
3. First Cup Cafe for fuchka (which I get like once a week)
02/12/2026
My childhood in immigrant small biz restaurants in NYC inspired me to become a food journalist. It’s about giving the spotlight to the immigrant hustle — with fewer resources (money, connections, bureaucratic knowhow) and more challenges (language, race, culture barriers), particularly for POCs.
Thank you for the opportunity to share my thoughts and insights on this and Zohran Mamdani 🙌🙌🙌
A look at the endangered heritage salts, drinks and all the 3 modern Filipino dishes at the new Bukas Cafe — with co-owner Anna Javier. Read the full story at link in bio. Or DM me for the link. 😎🤓
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