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Epicurious
Cookbooks

Compote de Pommes

I love this chunky applesauce for its texture and the fact that it uses grapes as a sweetener. The key is good, flavorful apples. Take a bite out of one of the apples to determine the tartness.

Cooks' Note

At Rosh Hashanah, I often add 1/2 pound Italian blue plums to the apples instead of the grapes. It gives the applesauce a rosy color.

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Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.