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30 Recipes to Make in November

30 Recipes to Make in November

By Bridget Hallinan

Updated October 29, 2019

Marcus Nilsson

Thanksgiving is the star event of November, so to help you plan, we’ve plotted out a roadmap of recipes to help you fill your table, from a clementine-and-garlic roast turkey to a butterscotch pudding parfait for dessert. That’s not to say that every dish has to be tied to the holidays; you’ll also find several to get you through the rest of the month, whether you’re looking for a warming soup or a gorgeous scone recipe.

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Acorn Squash with Coconut Custard

Eva Kolenko

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Kristen Kish’s decadent take on roasted acorn squash is the ultimate Thanksgiving side, but it also works well as an accompaniment to any weeknight meal. The dish itself is simple to put together—it’s the waiting that’s the hard part.

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Arctic Char with Soba and Green Beans

John Kernick

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For when your body needs a break from turkey and pie, make chef Sohui Kim’s crispy arctic char, served with soba noodle salad.

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Winter Galette

John Kernick

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Gail Simmons’ root vegetable galette, which is pretty much a fancy (and delicious) take on a veggie pizza, is inspired by the ratatouille that Daniel Boulud made for her wedding.

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Clementine-and-Garlic Roast Turkey

Con Poulos

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This incredibly flavorful Thanksgiving turkey can be made in just three steps, thanks to Justin Chapple’s zesty clementine and garlic jus.

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Dark-Cherry Crumble Pie

Christopher Testani

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This cherry pie is an unexpected addition to any Thanksgiving dessert spread, and the story behind the shop, Justice of the Pies in Chicago, is as sweet as the pie itself.

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Baked Camembert with Pears

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Baked brie is a classic dinner party appetizer, but this baked camembert—served with pear brandy, maple syrup, almonds, and fresh pears—is an updated take.

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Cinnamon-Spiced Candied Sweet Potatoes

Victor Protasio

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Yams and marshmallows are so last year. Spice up your Thanksgiving sides with Justin Chapple’s candied sweet potatoes, which are topped with toasted meringue.

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Apple Pie a la Mode Ice Cream Sandwiches

Eva Kolenko

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Think outside the apple pie box with these apple pie à la mode ice cream sandwiches, made with chewy snickerdoodle cookies and spiced apple ice cream.

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Crusty Baked Shells and Cauliflower

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Everything Ina Garten touches turns to culinary gold, even pasta. This baked shells dish is a hybrid between macaroni and cheese and cauliflower gratin, AKA heaven in a dish.

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Endive Salad with Pears and Pumpkin Seeds

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Daniel Holzman of NYC’s Meatball Shop might be known for his indulgent sandwiches, but this light autumn salad is just as tasty.

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Pumpkin Layer Cake with Mascarpone Frosting

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This is the only pumpkin cake you’ll ever need, complete with mascarpone buttercream and layers filled with cinnamon, ginger, and brown sugar.

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Thai Shrimp-and-Coconut Soup with Lemongrass

Seth Smoot

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This sweet and spicy Thai shrimp-and-coconut soup is here to cure that runny nose and make you feel better about the fact that winter is coming.

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Hazelnut-Rosemary Caramel Tart

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Caramel is a flavor that we’re used to seeing in November, but hazelnuts and rosemary offer an elevated take. This tart is perfect for Thanksgiving and works just as well for a weeknight treat.

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Orange-Cranberry Scones with Turbinado Sugar

Tina Rupp

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These light, crunchy scones are perfect for the morning after Thanksgiving—or really, any morning at all.

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Rosemary, Almond and Parmesan Cocktail Cookies

Quentin Bacon

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Dorie Greenspan is the cookie queen, even where savory cookies are concerned. Her rosemary, almond, and parmesan rendition make for a great dinner party hors d'oeuvre.

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Spicy Brussels Sprouts with Mint

Gabriele Stabile

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Bring some spice to your Thanksgiving sides (or any meal ever) with David Chang’s charred, chile-centric Brussels sprouts.

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Turkey Mole Rojo

Johhny Miller

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Chef T.J. Steele’s mole rojo is an awesome way to transform your Thanksgiving leftovers. Don’t be put off by the long list of ingredients—chances are you already have most of them in your pantry!

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Black-Bottom Walnut Pie

Christopher Testani

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Sick of pecan pie? Yeah, neither are we. But when you do want to try something a bit different that still has those nutty, brown sugary flavor profiles, try this black-bottom walnut pie.

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Butternut Squash Soup with Popcorn and Sage

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Butternut squash and sage is a classic combination, but butternut squash, sage, and popcorn is the inventive twist that your dinner guests will remember.

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Roasted Carrots with Caraway and Coriander

Fredrika Stjärne

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Simple yet full of flavor, these roasted carrots go well with all kinds of mains, from chicken to fish.

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Hogs in a Blanket

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An elevated take on the childhood favorite, these hogs in a blanket opt for andouille sausage instead of hot dogs and sweet mustard chutney instead of ketchup.

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Farro with Vinegar-Glazed Sweet Potato and Apples

Con Poulos

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Hearty and filling, this farro is easy to throw together for a last-minute meal. The sweet potatoes and apples are just the right amount of tart after being roasted with sherry vinegar.

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Cranberry Kosho

Victor Protasio

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Kosho is a fermented Japanese condiment traditionally prepared with yuzu. This version uses sweet-tart cranberries and gets some heat from jalapeños and their seeds. The resulting puree is sour, spicy, and salty, the perfect pair for juicy turkey at the holiday table.

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Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy

William Hereford

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Dry white wine helps cut through the richness in the gravy, bringing a balanced acidity to this hearty dish. Homemade sausage is well-seasoned and not overly sweet, so choose a savory or spicy blend if substituting for store-bought sausage.

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Butterscotch Pudding Parfait with Gingersnap Crumble

Tara Donne

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Classic butterscotch pudding is enhanced with tangy whipped crème fraîche and warm, spicy gingersnap crumble to make a beautiful parfait.

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Dry-Aged Rib Eyes with Burgundy-Truffle Sauce

William Hereford

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At The Beatrice Inn, Angie Mar loves using cuts from Pat LaFrieda Meat Purveyors for their quality and attention to aging. The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

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Cornbread Dressing with Buttery Sage Croutons

Victor Protasio

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This classic Southern stuffing has a custard-like texture that holds its shape on an overflowing Thanksgiving plate. White bread acts as a sponge absorbing all the flavorful liquid and aromatics. Toasting the bread in the skillet dries it out just enough to keep it from getting soggy.

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Bacony Potato Puree

Victor Protasio

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To make these next-level potatoes, Food & Wine’s Justin Chapple first steeps cubes of double-smoked bacon in half-and-half, then folds the strained bacon-scented cream into boiled and riced potatoes. Pressing the potatoes through a ricer makes a deliciously light and extra-creamy potato puree.

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Pumpkin and Shellfish Bisque with Pumpkin Seed Pistou

Greg DuPree

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This creamy bisque is best paired with a crisp, lemony Chenin Blanc.

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Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah

Marcus Nilsson

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This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch.

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By Bridget Hallinan

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30 Recipes to Make in November

1 of 30

Acorn Squash with Coconut Custard

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Arctic Char with Soba and Green Beans

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Winter Galette

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Clementine-and-Garlic Roast Turkey

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Dark-Cherry Crumble Pie

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Baked Camembert with Pears

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Cinnamon-Spiced Candied Sweet Potatoes

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Apple Pie a la Mode Ice Cream Sandwiches

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Crusty Baked Shells and Cauliflower

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Endive Salad with Pears and Pumpkin Seeds

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Pumpkin Layer Cake with Mascarpone Frosting

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Thai Shrimp-and-Coconut Soup with Lemongrass

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Hazelnut-Rosemary Caramel Tart

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Orange-Cranberry Scones with Turbinado Sugar

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Rosemary, Almond and Parmesan Cocktail Cookies

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Spicy Brussels Sprouts with Mint

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Turkey Mole Rojo

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Black-Bottom Walnut Pie

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Butternut Squash Soup with Popcorn and Sage

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Roasted Carrots with Caraway and Coriander

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Hogs in a Blanket

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Farro with Vinegar-Glazed Sweet Potato and Apples

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Cranberry Kosho

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Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy

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Butterscotch Pudding Parfait with Gingersnap Crumble

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Dry-Aged Rib Eyes with Burgundy-Truffle Sauce

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