13 michael recipes

Mango chutney with brown sugar, vinegar, ginger, coriander, and cayenne. A quick-cook Indian condiment that improves with age. Makes 8 cups for pairing with curries and grilled meats.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.

No-bake peanut butter pie with extra-crunchy peanut butter, cream cheese, and whipped topping in a graham cracker or chocolate crumb crust. Crushed peanuts on top for double-crunch.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Michaelmas broth is a traditional Irish chicken and rice soup served on the Feast of Saint Michael in late September. Whole chicken simmered with mirepoix, then strained and finished with long-grain rice.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.