Gus Toribio and Yissel Acevedo have adapted the Dominican Republic's national breakfast of mangu to their family in the United States, years after immigrating to America.

Kingston resident Gerri Kaplan talks about adapting Italian recipes from her Brooklyn upbringing to meet Jewish dietary rules.

Stephanie Niglio’s family has Italian and Slovak roots. Born and raised in the Coal Region, Niglio makes haluski with the Pennsylvania Dutch version of dumplings.

Al and Elaine Kuschas and their daughter, Carol, keep alive family recipes that once crossed an ocean.

Retired pilot Benjamin Dziuba started a dream at the age of 89. He planted blueberries. Now 96, his blueberries are used in the recipes of countless families, including his own.

In Jeri and Mark Scaramastro’s kitchen, their grandchildren's pictures line the walls above the cabinets. Now, Mark teaches his youngest grandsons how to bake a family favorite: cannolis.

For Colette Hughes, her Lackawanna County garden is a testament to her family. Her Polish heritage means that pickles are a household staple.

Heaps of savory, seasoned rice and marinated chicken make up the versatile dish that is Fatima Ashraf’s biryani. She makes it for special occasions, for friends, but mostly for her family. It’s a beloved meal among her children. And each time she cooks biryani, she follows the Hyderabadi recipe her mother learned from her grandmother and that she has passed on to her children.

Food unites people from diverse cultures, backgrounds and ages like nothing else. Join us at the table as we serve up generations of family recipes, traditions and memories in our new series, Recipes of the Region.