The family loved Grandma’s wonderful enchiladas so much, she always doubled the recipe.

Grandma learned not to use her good cloth napkins when she served these saucy ribs.

Grandma said this hearty chili was best served with a side of warm corn tortillas or corn bread.

Grandma said that the name of this dish refers to the sound the sausage and cabbage make as they cook.

Grandma liked the flavor that the cloves gave this Bavarian dish.

These sirloin tips are so easy to prepare that Grandma said they practically cooked themselves.

Everyone looked forward to Sunday dinner when Grandma’s rib roast was on the menu.

We were surprised how good the pickles in the filling tasted with the savory meat and rich sauce.

Grandma ate this once in New York City and convinced the maître d’ to share the recipe.

Grandma was always the first among her friends to try new recipes or ingredients, such as couscous.