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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.