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.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.