30 Recipes to Make in November
Acorn Squash with Coconut Custard
Arctic Char with Soba and Green Beans
Clementine-and-Garlic Roast Turkey
Dark-Cherry Crumble Pie
Baked Camembert with Pears
Cinnamon-Spiced Candied Sweet Potatoes
Apple Pie a la Mode Ice Cream Sandwiches
Crusty Baked Shells and Cauliflower
Endive Salad with Pears and Pumpkin Seeds
Pumpkin Layer Cake with Mascarpone Frosting
This is the only pumpkin cake you’ll ever need, complete with mascarpone buttercream and layers filled with cinnamon, ginger, and brown sugar.
Thai Shrimp-and-Coconut Soup with Lemongrass
Hazelnut-Rosemary Caramel Tart
Orange-Cranberry Scones with Turbinado Sugar
Rosemary, Almond and Parmesan Cocktail Cookies
Spicy Brussels Sprouts with Mint
Turkey Mole Rojo
Black-Bottom Walnut Pie
Butternut Squash Soup with Popcorn and Sage
Roasted Carrots with Caraway and Coriander
Hogs in a Blanket
Farro with Vinegar-Glazed Sweet Potato and Apples
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.
Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy
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.
Butterscotch Pudding Parfait with Gingersnap Crumble
Classic butterscotch pudding is enhanced with tangy whipped crème fraîche and warm, spicy gingersnap crumble to make a beautiful parfait.
Dry-Aged Rib Eyes with Burgundy-Truffle Sauce
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.
Cornbread Dressing with Buttery Sage Croutons
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.
Bacony Potato Puree
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.
Pumpkin and Shellfish Bisque with Pumpkin Seed Pistou
This creamy bisque is best paired with a crisp, lemony Chenin Blanc.
Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch.