Cooking with Granny

Cooking with Granny 🍲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

e gems of wisdom in the historical, emotional, and personal stories behind their comfort food, too. Cooking with Granny is about multicultural representation in food media; recognition of immigrant contributions to American cuisine; cultural preservation for Americans, new and old; and the wholehearted celebration of the unsung heroes of the kitchen and our families -- our Grannies! Watch + Subscribe: YouTube.com/CookingWithGranny
Like + Follow: Instagram.com/CookingWGranny
Book Us for Events (like this one at LinkedIn): http://bit.ly/GrannyEvent

03/01/2026

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 interview itinerary:1. Boishaki for lunch2. Little Flower for firni donuts3. First Cup Cafe for fuchka (which I get ...
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)

My childhood in immigrant small biz restaurants in NYC inspired me to become a food journalist. It’s about giving the sp...
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 🙌🙌🙌

02/11/2026

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. 😎🤓



I interviewed the owners in their pre-opening jitters in mid-January. Their food menu had me salivating. Their drink men...
02/06/2026

I interviewed the owners in their pre-opening jitters in mid-January. Their food menu had me salivating. Their drink menu was enticing. But then Vox Media had another round of layoffs. Opening weekend crushed the owners (the chef-owner is still working an office job M-F full-time 😲), and they pared down the menu, and I had to do a bunch of rewrites. Finally, here’s the story on this new gem in my hood 💖Queens💖 

Reel to follow so stay tuned 🤗🤗🤗



I interviewed the owners in their pre-opening jitters in mid-January. Their food menu had me salivating. Their drink men...
02/06/2026

I interviewed the owners in their pre-opening jitters in mid-January. Their food menu had me salivating. Their drink menu was enticing. But then Vox Media had another round of layoffs. Opening weekend crushed the owners (the chef-owner is still working an office job M-F full-time 😲), and they pared down the menu, and I had to do a bunch of rewrites. Finally, here’s the story on this new gem in my hood 💖Queens💖

Reel to follow so stay tuned 🤗🤗🤗

These were some of the most intriguing menus, among the 600+ participating restaurants I perused for this RW story. All ...
01/23/2026

These were some of the most intriguing menus, among the 600+ participating restaurants I perused for this RW story. All that chef genius coming through in these techniques and ingredient combinations 🔥🔥🔥🤤🤤🤤

Where are you going for Restaurant Week?

I grew up watching noodle pulling at New World Mall, and the show’s now coming to Union Square. Here’s my latest on crea...
01/13/2026

I grew up watching noodle pulling at New World Mall, and the show’s now coming to Union Square. Here’s my latest on creative takes on hand-pulled noodles as well as modern Lanzhou, Cantonese, and Sichuan food at the upcoming Rulin.

What’s your favorite hand-pulled noodle spot? Mine’s the one at New World Mall.

Not too far from where my granny lived, a taco joint opened with truly fire tacos. Here’s a breakdown of all that fire. ...
01/09/2026

Not too far from where my granny lived, a taco joint opened with truly fire tacos. Here’s a breakdown of all that fire. What’s your favorite part of the taco?

I’ve lived the hard knocks of the working-class POC immigrant life in NYC; the refuge of the communities we formed; and ...
12/31/2025

I’ve lived the hard knocks of the working-class POC immigrant life in NYC; the refuge of the communities we formed; and the satiety of our cultures’ foods. They’re a balm for our resilient souls. Plus they’re tasty and flavorful af.

These are my favorite food stories that I wrote in 2025 with this perspective ingrained in me. Some quick notes on them:

1. NYC food is immigrant food. In this special long-form project for Documented, I got to flex my voice, calling a spade a spade (racism, classism) and bringing in a more lyrical writing style that I don’t really get to do in the news pieces and curated lists in other publications 👩🏻‍💻✍️

2. I got to report the Deli feature for Queens Get The Paper, a *new* magazine helmed by the king of Queens himself: Nas 🤩🤩🤩

3. I’ve been repping my hometown of Queens hard since the days when most food media didn’t care much for it, and this year, I got to keep doing so. (And will keep doing so in 2026!) Queens, get it 🙌🙌🙌❤️❤️❤️

Enjoy the reads and happy new year! 🥳🥳🥳🫶🫶🫶

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