About Melissa Pasanen

Melissa Pasanen

Melissa Pasanen is the food editor of Vermont Life and a staff writer for Art of Eating. She also regularly contributes to The Burlington Free Press and previously served as their food and restaurant correspondent for almost seven years. Pasanen is the co-author of Cooking with Shelburne Farms. @mpasanen

A porcelain bowl filled with shepherd's pie and topped with potatoes, onions, and cheddar

Shepherd’s Pie with Onions and Cheddar

This shepherd’s pie is made with ground lamb or, for the non-purists, beef and caramelized onions topped off with mashed potatoes loaded with grated Cheddar cheese.

  • 1 H, 20 M
  • 2 H
  • 11
Bacon Goat Cheese Tart

Bacon and Goat Cheese Tart

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

  • Quick Glance
  • 30 M
  • 2 H
  • 4