This recipe was found in a notebook belonging to Willard Rowe (Mildred’s second husband), on a stained and yellowed sheet of ruled paper. Willard died in 1972, but many of his recipes are still used by the family and the business. This pie is a favorite of longtime customers Marion and Gene Harner, who remember when Mrs. Rowe’s Restaurant included a slice of pie with every meal. “You got a complete meal for under $2,” says Gene.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.