A kitchen big enough for everyone’s recipes.
Our Big Family Kitchen was built to solve a familiar family problem: the recipes are everywhere.
Some are in old cookbooks. Some are on handwritten cards. Some live in someone’s memory, in a text thread, in a photo, or in the answer to “Can you send me that again?”
This site gives all of those recipes a place to land.
It sits alongside the original Leusch family archive, which preserves Aunt Laura’s 2003 cookbook and the recipes passed down through that branch of the family. Our Big Family Kitchen is the growing side: the place for the Sundy, Edwards, Hong, Quinn, Branion, and Leusch lines to add what we cook now, what we remember, and what we want the next generation to be able to find.
Recipes here do not have to be perfect. They can be old or new, fancy or practical, fully tested or still waiting for someone’s note in the margin. The goal is not to make a flawless cookbook. The goal is to keep the food, the stories, and the people connected.
For now, the kitchen is private and invitation-only. If you’re here, pull up a chair.
Aunt Laura’s letter
Aunt Laura made those original books as a college graduation gift for me — handwritten cards typed up, and recipes that had never been written down recreated from memory. This letter came with them. These are her exact words.
Dear Kate,
I have spent this past winter and spring trying to compile these books for you. It is a true labor of love, believe me! As you enter the big world, I am sending with you “The Leusch Family Recipes.” They have been gathered from three generations before yours. They also come from friends of ours, both old and new, some gone outgrown, or just lost. A piece of all of them stays with us. I hope you enjoy using these recipes and reading the occasional story connected with them.
As I was copying these, I thought of many hints to give you. Most of them have disappeared as I came to this final point. I found that we have a lot of what I would call “weekend” recipes. They take a lot of time! Almost always, they are worth it. Some recipes are so old and well known to us that they were never written down; I have tried to recreate those for you.
My hints… oh yes, Kate, I do have a few! Do you know that the only food you pack when measuring is brown sugar? Don’t be afraid to talk to the butcher or fish man for advice or to order a specific cut of meat or fish; they are there to help you. A lot of the recipes call for a small amount of liquor and you probably won’t want to buy a full bottle for just 2 tablespoons. Look for a store that sells small bottles; you’ll save a lot of money and still be able to make the recipe. Most of all, enjoy the cooking! Have fun with it. If you really hate an ingredient, leave it out. And finally, if you never want to cook, save this for your children.
Happy Graduation, Kate!
Love, Aunt Laura