About Momma Lew – Get to Know the Voice Behind the Recipes & Fun
Hi there! I’m Reesa, the voice and recipe creator behind Momma Lew, a New Jersey-based food blog where I share easy, family-friendly recipes for everyday life. As a mom of two teenagers and a self-taught cook and baker, I understand how busy life can be—and how important it is to put meals on the table that are simple, delicious, and made with love.
While I may not have a culinary degree, I’ve spent the last decade in the kitchen creating and perfecting recipes that real families want to eat.
From cozy weeknight dinners to festive holiday treats and shortcut desserts, every recipe on Momma Lew is tested in my home and made to be enjoyed in yours.
Over the years, I’ve had the opportunity to work with national food brands and contribute to trusted publications, sharing the kind of approachable, flavorful recipes that have become my specialty.
I focus on:
- Quick and easy meals for busy families
- Classic comfort food with a modern twist
- Simple baking recipes anyone can master
- Seasonal and holiday dishes that bring joy to the table
You won’t find overly complicated steps or hard-to-source ingredients here—just real food, real flavor, and recipes that bring people together.
As a lifelong Jersey girl, I love drawing inspiration from the diverse food culture of New Jersey. From Sunday pasta dinners to boardwalk treats, my recipes are rooted in the flavors I grew up with and the traditions I’m passing on to my own family.
Do you have a cookbook in print?
No, I do not.
@Paula Sires, You can take the ebook to staples and have them print and bind it.
In your chicken noodle soup you cook the stock with celery, carrots and onion but then after the stock is done you go over adding the same veggies to the broth and simmering until they are soft. I am confused, you don’t use the veggies from the stock? You start over with the vegs? Please explain and thank you!
Because I cook the stock for so long, usually those veggies are cooked down so much you can’t really chew them or eat them. They’re very mushy. The last time I made this soup last week, I was able to use some of the carrots. But, yes I do use new carrots, celery and onions in the actual chicken soup after I make the stock.
I stumbled across your website on FB and am so happy I did! From one Lewandowski girl to another! And my mom was called mamma Lew by all her son and daughter in laws! And grandma Lew by the grand kids! And I live in Jersey!
Nice to meet you fellow Lew!