Skip to main content
Epicurious
Cookbooks

Pistachio Tuiles

Try making this sweet, delicate cookie with any nut. It’s a terrific garnish for ice creams or chocolate desserts.

Cooks' Note

You can make a stencil with the lid from a yogurt container. Cut off most of the lip, leaving a piece to use as a tab. Trace a 2 1⁄4-inch circle in the center of the lid and cut it out with a sharp knife. If you aren’t making these for the Bitter Chocolate Custard dessert on page 174, you can just sprinkle the powder in a thin, even layer on a Silpat, bake, and let cool. Then you can cut or break the tuile into abstract shapes.

Read More
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.