TabyanInn

These baked beans are the result of another attempt to find “the best recipe.” It took a few tries, but we love the results! They are thick and delicious…

I just love this recipe. Some of my best memories growing up are of my dad making these beans, along with braised round steak. We would have this on Saturdays and watch football games. My dad would even eat these on bread as a sandwich.

This soup is easy to make, and really hits the spot. We got this recipe for a Tuscan white bean soup from a Weber cookbook, and made it our own. The fire-roasted tomatoes and fresh herbs really make this soup.

This is a classic cheese dip recipe that I have been making for over 20 years. My sister says it makes enough to feed a Third World country, and it does. That, and it's still amazingly good.

These are the best oven ribs you could ask for. They are extremely easy to make, but huge on flavor. You can make these ribs with any number of different seasonings, but Cavender’s Greek Seasonings is the best!

This is the basic marinara sauce we use at the TabyanInn. Don't let the simplicity fool you—the tastes meld into pure red gold! The recipe is simple and easy to make. We’ve even make this on vacation in rooms where we had a kitchen!

This is another recipe of ours that grew over time. Whether it is the heat of July or the cold of December, this chili is a great dish for any gathering.

This is the recipe for a roux, the base of almost all Cajun stews and dishes. It is the start for most of our Tabyanan family recipes. “Everything starts with a roux!” was a saying I heard most of my life.

This corn soup recipe has been in my family for a few generations, and with good reason. It is simple, hearty and great way to use fresh harvested corn.

I grew up with these gumbos—simple stews with whatever meat you have on hand. This chicken gumbo is a variation of the basic gumbo recipe, and is one of my favorites.