130 nana recipes

These scrumptious muffins are perfect to enjoy while tanning outside on a hot summer day.

Old-fashioned pinto beans simmered low and slow with bacon drippings, a pinch of sugar, and salt until creamy and tender. Nana's humble, smoky pot of Southern beans, just like she made them.

A simple yet super tasty pizza topped with a fresh and chunky topping with a crispy bottomed crust.

BBQ hot dogs simmered in a quick homemade sauce of ketchup, brown sugar, mustard, and sauteed onion, then baked until sticky and caramelized. A fast, sweet-and-tangy spin on the humble hot dog.

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Nana Moon's traditional Christmas pudding: brandy-soaked dried fruit, suet and breadcrumbs steamed for hours into a dark, rich pudding, flamed with brandy and served with brandy butter.

Banana bread with honey, orange zest, chopped walnuts, and dates. A family-style loaf with layers of sweetness and warm citrus fragrance beyond basic banana bread.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Pommes Anna with tarragon: thin-sliced Yukon Gold potatoes layered with herb butter, baked tender, then broiled to a crisp golden top. An elegant French potato cake from a handful of ingredients.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Classic tuna casserole with tender broccoli spears layered in creamy mushroom sauce and topped with melted cheese for nostalgic comfort food that's ready in under an hour.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Instant Korean kimchi (gut churi) ready in 15 minutes with no fermentation needed. Crunchy napa cabbage tossed with garlic, red pepper flakes, soy sauce, and vinegar for a fresh, fiery side.

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!