This recipe was in Mrs. Rowe’s self-published cookbook, Mrs. Rowe’s Favorite Recipes, which is no longer in print. A note at the bottom of the page gives low-fat options, like using low-fat cream cheese and margarine. Give it a whirl if you like, but you’d be missing out on the true-blue flavor of this pie. The coconut and pecans will need close attention while toasting; don’t let their heavenly smell distract you. In fact, they continue to cook for a minute or so after being removed from the heat, so stop cooking them just before they look the way you want them to—golden brown and crunchy. Try the Chocolate Cookie Crust (page 21) for contrast, or the Gingersnap Crust (page 22) to cut the sweetness.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.