The tantalizing aroma of roasting vegetables often wafted through Grandma’s house in autumn.

Faced with a paper grocery sack of fresh vegetables from her neighbor’s garden, Grandma set to work on a pot of goulash.

We thought we were so clever calling this dish ‘Sweet and Sauerkraut.’

As a wedding shower gift, Grandma received a book of recipes from friends, with this recipe among them.

The sauce gives this corn the same great flavor as Boston baked beans.

I remember Grandma giving me a brown paper bag and sending me to her garden to pick squash for this casserole.

Grandma said that in her New England childhood, these were served for breakfast with bacon and eggs. I like to serve them as a side …

This creamy, comforting side dish was one of Grandma’s favorites from her church supper cookbook.

In the summer, Grandma served this lemony cauliflower with marinated grilled chicken.

Two sure signs that spring was here were Grandma’s open windows and this delicious asparagus on her table.