For anyone who has ever struggled to make biscuits or gumbo or meatballs like Mom, you have to read this story from the New York Times. For me, it's the meatballs. How do you get them with the right flavor and crispy on the outside while still soft on the inside but not so soft that they fall apart? I don't know.
In the Times piece, the author tracks down her family in Italy to figure out why she can't get her mother's spaghetti sauce right. And she comes back with what I've always feared - she never will get it exactly right.