Eric Brown, an employee at Mrs. Rowe’s Restaurant and Bakery for eleven years, asked his mother for his favorite grape pie recipe and she graciously offered it to us—for all true pie lovers and bakers are generous in spirit and love to share recipes. When Mildred Rowe was a child, she often picked wild grapes, which used to grow plentifully in the Appalachians. “Mother told us how they fought the wild turkeys for the grapes,” says Mike DiGrassie. This recipe calls for Concord grapes since many of us don’t live near a wild grape patch. It’s one of the few grape pie recipes that doesn’t require peeling the grapes.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.