A Family History of What's for Dinner

Made In New York

A cookbook and memoir by Chef Susan Burdain — one New York family, seven marriages, four generations, and everything they cooked. Arriving early 2027.

  1. A ceramic bowl of deep beet-red borscht with a swirl of sour cream, steam rising, on warm linen.
    Borscht · the Polish-Ukrainian table
    Stefan & Anna Married · Oct 10, 1896 · Podhajce
  2. William & Mary Beatty · Irish American
  3. Vincenzo & Giulia Married · Sept 23, 1911 · Fondi, Italy
  4. Angelo & Hannah Married · Oct 16, 1916 · Glasgow, Scotland
  5. John & Alice Married · Oct 11, 1937 · New York, NY
  6. Vincent & Matilda Married · July 20, 1940 · Staten Island, NY
  7. Mike & Julie Susan's parents · the most recent branch

Read the family downward

I didn't learn to cook until college — I'd call my mother from the payphone in my dorm and she would walk me through dinner, one recipe at a time. Years later the two of us started what we thought would be a little family cookbook. It became this: a history of six cultures and the people who carried them to New York, told in the food they left us. My mother wanted nothing left unsaid.

For you, Mom.

Amber lamplight through a lace curtain falling across an empty set table — quiet and nostalgic.

The Book

Five branches, one family

Made In New York is organized the way a family actually is — by the couples it came from. Each branch carries its own kitchen.

  1. 01

    Polish-Ukrainian — The Greats

    Stefan & Anna's table, where the family's oldest recipes begin.

    Borscht · Galumpka · Pierogi

  2. 02

    Irish American

    William & Mary Beatty's line — Sunday comfort and long-simmered stews.

  3. 03

    Italian

    Vincenzo & Giulia Pannozzo, who arrived from Fondi with fifteen dollars.

  4. 04

    Puerto Rican–Scottish

    Angelo & Hannah Suarez — Glasgow and the islands at one table.

  5. 05

    The Grands

    Mike & Julie — Susan's own parents, the most recent branch.

See what's inside → A taste of the recipes →