Name: Glazed Chestnuts with Haricots Verts
Yield: Makes 8 servings
Ingredients: 1/3 cup finely chopped shallot; 1/2 stick (1/4 cup) unsalted butter; 1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups); 1/2 cup chicken broth; 1/4 cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup; 2 lb haricots verts or other thin green beans, trimmed

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans.

Active time: 1 hr Start to finish: 1 hr

Cooks' notes:

• Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat. • Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247).

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.