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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.