Name: Cider-Glazed Carrots
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 2 pounds medium carrots (about 12), peeled; 1 cup unfiltered apple cider; 1/2 cup water; 2 tablespoons unsalted butter, cut into bits; 1 tablespoon cider vinegar, or to taste

Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.

Cooks' notes:

· Carrots can be cut 1 day ahead of cooking and chilled in a sealed bag. · Carrots can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a heavy saucepan over low heat or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.