It was the sautéing that made Grandma’s green rice fluffy and flavorful.

You knew from the fireworks and these baked beans that it was the Fourth of July in Grandma’s little town.

My family feasted on these peas throughout the year.

If young, tender parsnips weren’t available, Grandma used carrots instead.

Grandma first ate this soufflé at a posh dinner party. Whenever she served it, we begged to hear about the party.

I don’t think there’s a better all-purpose vegetable recipe than this one of Grandma’s.

Instead of sweet potatoes, this sweet, cinnamon-scented squash graced our Thanksgiving table.

Peeling and slicing all those vegetables went quickly when we all helped.

Grandma was such a good cook that she could hear the difference in the cooking sounds as the onions began to caramelize.

We thought Grandma’s fried eggplant was just like a grilled cheese sandwich without the bread.