78 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM
that built us,’ ” says Lena. And the meals were memorable.
“Everything was made from scratch.”
Baking the cookies for the first time with Phyllis gives her
daughters even greater appreciation for how they were raised
and the commitment their parents had to putting fresh,
homemade food on the table. They put up 200 to 250 jars of
tomatoes every August, a longtime family tradition, so Phyllis
can make her famous gravy and share it with everyone and
have plenty left over for
freezing. And when the
family comes together
for meals these days, the
tradition extends to the next
generation. Phyllis (“Nonni”
to the grandchildren) and
Aldo light up when the grandkids are around.
“Growing up, we had dinner on the table every night,” Julie
says. “Now our kids ask, ‘Where’s Sunday dinner?’ Food and
family are everything to us. We love being together.”
“Our ‘out to dinner’ is our mother’s house,” says Linda.
Phyllis encourages all members of her family to cook as
much as they can and offers wisdom that comes only from
years at the kitchen counter. “The best chef is your fingers,”
Phyllis says. “I do everything by hand. Grab. Dig in. That’s
the beauty of a kitchen.”
She admits it’s all hard work, but she never minded it—not
for one minute.
“I love being in the kitchen, cooking for my family.” Phyllis
gestures to Aldo with a smile. “I’ve got him and the kids.
That’s all I want.”GATHER
Watch Phyllis show off
her cookie-making skills.
tasteofhome.com/
cappucciofamily“Every thing
was made
from scratch.”
FAMI
LYAND^ BAKIN
G^ PHOTOS:^
JARED^
LEEDS