Because Michele’s Pies was born in Vermont, I make a concerted effort to use as many Vermont products in our pies as possible—and, really, no one does maple like Vermont. The Grade B maple syrup used throughout this book is a rather dark syrup with a rich, robust caramel flavor that complements baked goods of all varieties. This pie is absolutely amazing when served with ice cream (perhaps maple ice cream) or Maple Whipped Cream (page 194).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.