Mrs. Rowe attributed this recipe to her friend Mrs. John Martin, a Mennonite from Harrisonburg. The custard is slightly grainy, which is normal for this old-fashioned pie, and its pleasant, refreshing flavor is unusual to the modern palate. For plumper raisins, bring them to a boil in a small amount of water, then lower the heat and simmer for 20 minutes. Drain the raisins thoroughly before proceeding with the recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.