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Epicurious

Sweet Balsamic Reduction

This makes a wonderful sweet-tart condiment with caramelized, almost molasses, undertones. It lasts for at least two weeks in the fridge and is amazing drizzled over creamy, mild ingredients such as avocado slices or soft goat cheese spread on crackers. It’s especially good over filet mignon (page 108) and Brazilian Leeks (page 142), which in fact go beautifully together.

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Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Chewy Glazed Lemon Cookies
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Brussels Sprout Pasta
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Thai Curry Puff (Ga-ree Puff)
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Diner-Style Apple Pie With Lattice Crust
Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.