30 Recipes to Make in November

The versatile dough for this galette is easy to prepare and shape into a free-form crust, and fresh ricotta, infused with herbs and lemon zest, forms a creamy and aromatic base for the seasonal vegetables that roast on top.

This pie, which uses fresh, sweet cherries, amaretto and toasted oats, has no thickeners for a cleaner, more fruit-forward flavor.

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.

Top Chef winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.

Pumpkin seeds give this fall salad from chef Dan Holzman toasted flavor and crunch.

This classic pumpkin cake from Food & Wine’s Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that’s blended in.

The key to this dish is to nicely char the Brussels sprouts; the deep, nutty flavor is irresistible.

In this pie, inspired by classic pecan pies, walnuts float to the top of the custard and toast to golden brown perfection. A layer of bittersweet chocolate anchors the richness of this pie.

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.

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.

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

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.

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.

Sweet pumpkin lends a creamy, silky texture to this autumnal soup, while fresh pistou brightens it up. Serve extra pistou with grilled meats, roasted vegetables, and buttered pasta.

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

Bowls of this hearty stew, filled with cannellini beans, Yukon gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe.

“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” So Williams came up with these light, fluffy pancakes, flecked with orange zest and studded with crunchy walnuts. The addition of mashed sweet potatoes gives them a beautiful color and keeps them extra moist and tender.

A masterpiece of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with a sweet, crisp peaks of toasted Italian meringue.

Sweet, tangy, and succulent thanks to Rodney Scott’s smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey also can be cooked in a kettle grill or smoker (or even the oven!) at 225°F.

This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level.

Adorned with edible flower petals and gold leaf, these spiced sandwich cookies, which blogger and cookbook author Hetal Vasavada makes for her Diwali celebration, are an occasion unto themselves. Store-bought dulce de leche enriches a filling inspired by peda, a creamy Indian milk fudge flavored with cardamom.

Leftover stuffing and mashed potatoes get a new lease on life in these crispy, sesame-studded, falafel-like patties from Chef Zoë Kanan. “I was inspired by the overstuffed, colorful, and briny pitas of Tel Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The key here is introducing crunch to the sandwich. Use my recipe as a guide, and riff by including whatever textural ingredients you have around, like fried onions, sunflower seeds, or even wasabi peas.”

With brown sugar, vinegar, and liquid aminos, these sweet potatoes are the best balance of savory and sweet. You know they are perfectly cooked when they are tender but not falling apart.

Inspired by älplermagronen, Alpine farmers’ macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we’ve added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

The secret to nailing these classic cookies is to bake them just until they’re set but not browned. They’ll finish cooking as they cool on the baking sheet, delivering their craveable tender-chewy texture.

This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. The babka dough is well hydrated, resulting in a moist loaf with a well-developed crumb. Trust us, you won’t miss the butter.

Hearty autumn greens take on new life when braised in a miso butter–laced broth. These richly flavored greens make a versatile side dish for everything from turkey and fish to sweet potatoes and squash.

Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration. Green mangoes are essential for this recipe—seek out large mangoes with light green skin and crisp white flesh.

Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy béchamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist.

This low-alcohol punch leans on tart cranberry juice and spicy ginger ale for a big punch of flavor, allowing the booze to take a back seat. Frozen cranberries stand in for a traditional punch ring, keeping this fizzy drink nice and cold.