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.
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.
3 Recipes for a Steakhouse-Style Dinner
Somewhere between cutting fries and scrubbing the grills at her first restaurant management job, one chef found love. When she and her husband crave familiar flavors, these are the recipes she makes.
