Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Holidays & Events Chevron Right
  3. 30 Recipes to Make in November

30 Recipes to Make in November

By Food & Wine
Updated November 03, 2020
Skip gallery slides
Save FB Tweet
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Holiday season really starts to ramp up in November, and in this roundup, we’ve gathered plenty of celebratory recipes to match. An eye-catching (and low-alcohol!) sparkling cranberry-ginger punch; spatchcocked smoked turkey; and a stunning cornmeal-cake trifle with sabayon and candied kumquats. But what about all those other chilly fall—dare we say, almost wintry?—nights, when you just need something warming and comforting? Many of these dishes can work for that, too. (Hello, raclette-Gruyère mac and cheese with pickled shallots.) Read on for those recipes, and even more recipes we’ll be making this month.

Start Slideshow

1 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Winter Galette

Credit: John Kernick
Get the recipe

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.

1 of 30

Advertisement
Advertisement

2 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Dark-Cherry Crumble Pie

Credit: Christopher Testani
Go to recipe

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

2 of 30

3 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Baked Camembert with Pears

Go to recipe

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

3 of 30

Advertisement

4 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Apple Pie a la Mode Ice Cream Sandwiches

Credit: Eva Kolenko
Go to recipe

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.

4 of 30

5 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Endive Salad with Pears and Pumpkin Seeds

Credit: © Christina Holmes
Go to recipe

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

5 of 30

6 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pumpkin Layer Cake with Mascarpone Frosting

Credit: © Con Poulos
Go to Recipe

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.

6 of 30

Advertisement
Advertisement
Advertisement

7 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spicy Brussels Sprouts with Mint

Credit: © Gabriele Stabile
Go to recipe

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

7 of 30

8 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Black-Bottom Walnut Pie

Credit: Christopher Testani
Go to recipe

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.

8 of 30

9 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cranberry Kosho

Credit: Victor Protasio
Go to Recipe

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.

9 of 30

Advertisement
Advertisement
Advertisement

10 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy

Credit: William Hereford
Go to Recipe

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.

10 of 30

11 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Butterscotch Pudding Parfait with Gingersnap Crumble

Credit: Tara Donne
Go to Recipe

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

11 of 30

12 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cornbread Dressing with Buttery Sage Croutons

Credit: Victor Protasio
Go to Recipe

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.

12 of 30

Advertisement
Advertisement
Advertisement

13 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Bacony Potato Puree

Credit: Victor Protasio
Go to Recipe

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.

13 of 30

14 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pumpkin and Shellfish Bisque with Pumpkin Seed Pistou

Credit: Greg DuPree
Go to Recipe

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.

14 of 30

15 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

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

Credit: Marcus Nilsson
Go to Recipe

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

15 of 30

Advertisement
Advertisement
Advertisement

16 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Hunter’s Stew with Duck Legs and Cannellini Beans

Credit: William Hereford
Go to Recipe

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.

16 of 30

17 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Candied Sweet Potato Pancakes

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Go to 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.

17 of 30

18 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cornmeal Cake Trifle with Sabayon and Candied Kumquats

Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Go to Recipe

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.

18 of 30

Advertisement
Advertisement
Advertisement

19 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spatchcocked Smoked Turkey

Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely
Go to Recipe

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.

19 of 30

20 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Green Bean Casserole with Almost-Burnt Almonds

Credit: David Malosh
Go to Recipe

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.

20 of 30

21 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cardamom Shortbread Cookies with Dulce de Leche Peda Filling

Credit: Andria Lo
Go to Recipe

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.

21 of 30

Advertisement
Advertisement
Advertisement

22 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Stuffing “Falafel” Pitas with Tahini Gravy

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Go to Recipe

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.”

22 of 30

23 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Savory Glazed Sweet Potatoes with Sesame Seeds

Credit: David Malosh
Go to Recipe

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.

23 of 30

24 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Raclette-Gruyère Mac and Cheese with Pickled Shallots

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Go to Recipe

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.

24 of 30

Advertisement
Advertisement
Advertisement

25 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Pumpkin Spice Snickerdoodles

Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Go to Recipe

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.

25 of 30

26 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Vegan Pesto Babka

Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Go to Recipe

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.

26 of 30

27 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Braised Greens with Crispy Garlic and Miso Butter

Credit: David Malosh
Go to Recipe

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.

27 of 30

Advertisement
Advertisement
Advertisement

28 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chhundo and Goat Cheese Crostini

Credit: Andria Lo
Go to Recipe

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.

28 of 30

29 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Turkey and Butternut Squash Lasagna with Crispy Sage

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Go to Recipe

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.

29 of 30

30 of 30

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Sparkling Cranberry-Ginger Punch with Toasted Spices

Credit: Photo by Greg DuPree / Prop Styling by Claire Spollen
Go to Recipe

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.

30 of 30

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 30 Winter Galette
2 of 30 Dark-Cherry Crumble Pie
3 of 30 Baked Camembert with Pears
4 of 30 Apple Pie a la Mode Ice Cream Sandwiches
5 of 30 Endive Salad with Pears and Pumpkin Seeds
6 of 30 Pumpkin Layer Cake with Mascarpone Frosting
7 of 30 Spicy Brussels Sprouts with Mint
8 of 30 Black-Bottom Walnut Pie
9 of 30 Cranberry Kosho
10 of 30 Buttermilk Biscuits and Pat LaFrieda’s Sausage Gravy