A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Skillet-Fried Cod With Tartar Sauce
These seared, seasoned fillets cook in a snap, so make your sauce ahead of time to serve everything while it’s still hot.
Cafeteria-Style Slaw
Make this retro, finely chopped slaw as a cooling accompaniment for blackened fish or barbecue.
Egg Custard Pie
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
Daffodil Cake
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
The Good Dishes
A collection of serveware and linens reminds our chef of the woman who cared for her at the dinner table and beyond.
Lavender Meringues
With a crisp and airy texture and floral flavor, these ethereal meringues would be welcome at any spring gathering.
Bean & Ham Bone Soup
When spring days waffle from blustery and cold to sunny and warm, Chef Lynn Wells turns to a comforting soup brimming with fresh vegetables and plenty of ham.
Poppy Seed Chicken Casserole
Topped with crunchy Ritz Crackers and slivered almonds, this old-school casserole was a favorite dish that Chef Lynn Wells’s mother made.
