25 Recipes You’re Going to Want to Make This November

If you’ve never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.

This rustic take on the raw vegetable platter is great for fall parties, especially when served with homemade dips.

We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. (We’ve added the bread at the end and only on top—and used oil sparingly.)

Instead of rolls this Thanksgiving, why not serve up cornbread?

Fruits, nuts, Fuyu persimmons, and two kinds of chicory (frisée and radicchio) go into this generous but light salad. Toss it at the last minute so it stays crisp.

This colorful version of scalloped potatoes will be your new favorite side dish. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that’s burnt orange to dark red. A food processor’s shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.

Bruschetta is a favorite appetizer because it’s easy, tasty, and versatile. This recipe features so many bold flavors like onion, tart cherries, blue cheese, and hazelnuts.

The tricks to achieving very creamy mashed potatoes are to not overcook them and to whip them just until smooth (if you overwhip, they’ll get gluey). Serve some of the butter on the side, so guests can determine their level of richness.

Think of these crisp, savory delights as a cross between a latke and a waffle. Dolloped extra-small, they’re great as appetizers, and the same batter (thinned with a bit of milk) makes outrageous pancakes. Turn your leftover mashed potatoes into something great with your waffle iron. Serve these as a savory brunch option alongside scrambled eggs. The outside of the waffles will be crisp while the sour cream adds a cool texture and the final sprinkle of bacon and green onions brighten and finish the dish. 

Instead of having the same old turkey sandwiches after Thanksgiving this year, try these easy empanadas. Use store-bought pie crust, and they come together in minutes. Find rolled-out pie crusts in the refrigerator section of your grocery store

For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.

Any firm, mild fish is delicious cooked this way. Grilling the delicate fillet on foil keeps it from sticking to the grates.

Rub the turkey with salt two days before roasting to season it beautifully without the messiness of a brine. A flavorful herb butter adds juiciness.

Cooked sunny side up or over easy, the egg’s yolk becomes a rich sauce for the cauliflower.

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.

The bracing flavor of mustard or dandelion contrasts nicely with the savory meatballs, but you can use any greens you like (tougher greens, like kale, may require longer cooking). Serve with hot polenta on the side.

Stuffed with a flavorful herb paste, rolled, tied, and baked skin side out until golden, this succulent roast is the polar opposite of overcooked, bland turkey breast.

Red curry paste–a flavorful mix of chiles, lemongrass, ground shrimp, and more–is one of the great creations of the Thai kitchen. And it’s available in jars, making it possible to cook this complex-tasting dish in just a half-hour.

Polenta is a great option when you crave Italian comfort food but have pasta fatigue.

This sandwich combines some very familiar Thanksgiving flavors (turkey and cranberry) with enough surprising ones (shallots and blue cheese) to make you forget you’re eating leftovers.

We love pie, but we also like to have fun with tradition. This pretty tablescape of fruits and leaves can be arranged a day or two ahead, as your holiday dinner decor. Then, when it’s time for dessert, bring out bowls, spoons, and paring knives; dishes of candied nuts and pie-crust cookies; some whipped cream; and a couple of bottles of liqueur. Your guests cut up their favorite fruits and add toppings and cookies, creating their own pie in a bowl.

A press-in crust makes this dessert easy even if you’ve never made a pie. The brandied mascarpone topping gives it a special-occasion touch.

We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.

Not feeling apple or pumpkin pie for Thanksgiving? Make this chocolate pecan cake.

Cook the fruit ahead so the pie won’t collapse in the oven.