This pie will always have a special meaning to me because it was the centerpiece of the bake-off of my dreams! I remember watching Food Network programs as a teenager, thinking, “I would love to be on these shows!” Well, thanks to Bobby Flay, I got the chance to prove that my pies could compete with the best. In November 2009 he challenged me to a pumpkin pie throwdown on Throwdown! with Bobby Flay. Although Bobby ultimately won the throwdown, he told me my version was “one of the best pumpkin pies I have ever eaten.” I like to serve this pie with a dollop of Maple Whipped Cream (page 194).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.