TabyanInn

Traci came up with these cookies, and I fell in love with her all over again. Chewy, delicious—and a hit with all of our guests. Perfect for a welcoming bite when you first come to the TabyanInn...

This recipe is another one of our classics at the TabyanInn. It took a while to perfect it, but our guests love it! So here is our world famous Italian meat sauce, from us to you—just don't tell!

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.