From miso-glazed eggplant to creamy squash soup, these 25 recipes will lead you into winter" /> The Tastiest, Most Comforting Recipes to Cook in November

Thomas J. Story

From miso-glazed eggplant to creamy squash soup, these 25 recipes will lead you into winter

Maya Wong  – November 7, 2019 | Updated November 8, 2019

November is here! The days are short, and so is our patience for complicated recipes that require too much effort (save the labor-intensive dishes for Thanksgiving). This list of 25 dishes is all about keeping it simple and cozy for the other 29 days of the month that don’t revolve around turkey and carb-heavy side dishes — although we do love a crisp-top sourdough stuffing. Here, you’ll find the recipes that embody November to us: brothy soups, easy braised meats, seasonal vegetables, and more.

Deeply Flavorful Meats

James Baigrie

Braised Pork With Mustard, Rosemary, and Capers

It’s the salty, tangy sauce that makes these pork chops one of our favorite recipes to make in November. You can also use other cuts of pork, like tenderloin, if you prefer.

Garlicky Steak Salad With Chickpeas and Artichokes

Don’t be alarmed by the 12 cloves of garlic required for this flank steak. (But hey, it’s called garlicky steak for a reason!) The orange juice and soy sauce mellow it out into a sweet, salty marinade.

Wine-Braised Beef Short Ribs

Look for a hearty red wine like a Cabernet Sauvignon, Syrah, or Sangiovese to make these deeply luscious short ribs, which become even more flavorful when made a day ahead.

Pork and Charred Brussels Sprouts With Chili Lime Sauce

Garlicky chili lime sauce is key to this meat and vegetable dinner. Once you try the sweet-salty sauce, you’ll want to use it on anything from salads to roasted potatoes.

Slow-Braised Beef Stew With Mushrooms

We love this beef and mushroom slow cooker dish for its convenience. Scoop some of the beef ribs over jasmine rice or mashed potatoes for a comforting dinner on a chilly night.

Seasonal Produce and Vegetables

Thomas J. Story

Moroccan Carrot Salad

Israeli chef Alon Shaya of Denver’s Safta makes this Moroccan-style salad with young carrots, which he prefers for their super tender skin.

Miso-Glazed Eggplant (Nasu Miso)

This simple recipe focuses silky, soft Japanese eggplant. Pick some up from the farmers’ market, make it for Sunday night dinner, then eat chilled leftovers over a salad for tomorrow’s lunch.

Potatoes with Sage Brown Butter

There are only three ingredients in this simple side dish: potatoes (we like thin-skinned varieties like German Butterball or Yukon Gold), salted butter, and fresh sage leaves crisped in butter.

Savoy Cabbage Gratin

Think mac ‘n’ cheese but with soft cabbage  instead of noodles. This gratin will keep you nice and warm on a cool night.

Roasted Beets With Tahini

This salad focuses on an iconic pairing: the nutty sesame flavor of tahini and the earthiness of fresh beets. 

Red Quinoa Bowl With Swiss Chard and Poached Egg

Quinoa, carrots, Swiss chard, and portobello mushroom make a healthy lunch- and dinner-friendly bowl that leaves you full and satisfied. A runny egg binds it all together and adds a bit of protein.

Comforting Stews and Curries

Photo: Iain Bagwell

Saffron Tomato Chickpeas With Spiced Freekeh and Shaved Brussels Sprouts

Saffron makes the chickpeas in this bowl super smoky, while freekeh grains are there to soak up any extra sauce. You can look for dukkah, an Egyptian spice blend, at well-stocked grocery stores or online.

Lentil Stew With Winter Vegetables

Get some much-needed vegetables in before Thanksgiving with this lentil stew packed with butternut squash, kale, beets, carrots, and onions. 

Red Curry Tofu With Fall Vegetables

Red curry paste and coconut milk make the base of this vegetarian curry, while lime juice gives it a bright, citrusy zing. Bonus: it only takes 30 minutes to make.

Broccolini and Chickpea Dal

All we want to do is stay in with a bowl of this hearty, golden yellow dal. Don’t forget to make some fluffy basmati rice to eat with this legume-rich stew.

Winter-Friendly Soups

Photo: Iain Bagwell; Styling: Emma Star Jensen

Creamy Squash Soup With Salad Topping

Here’s what we don’t like: overly sweet butternut squash soups. What we do like? This smooth, not-too-sweet bisque made with half-and-half, almond butter, and lime juice that’s topped with a slightly spicy salad.

Meatball Vegetable Soup

Now that the sun goes down after 5 p.m., we’re using darkness as an excuse to cozy up to this simple, brothy soup. These meatballs are made with turkey, but you can use beef or a mix of both.

Red Pepper Cauliflower Soup

This big-batch soup gets its creaminess from cauliflower, bright color from red peppers, and flavor from chicken broth. Make it once and store it in the fridge for the week.

Speedy Chicken Posole With Avocado and Lime

If you like hearty soups with a handful of ingredients in every spoonful, this posole is a winner. And don’t forget the garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream.

Sausage and Cabbage Soup

Polish or Portuguese sausage add flavorful, fatty bites of meat to this soup, but the most important ingredient is actually the wheat beer. Make sure not to substitute a dark ale or stout for the light beer here; it can be too bitter.

Baked Goods and Desserts

Thomas J. Story

Buckwheat Gingerbread Muffins

Gingerbread muffins are here to remind us that December is fast approaching. These buckwheat-based baked goods are an obvious on-the-go breakfast, but also make a convenient snack while the short ribs are braising.

Leek and Walnut Bread

Keep this recipe on hand for when you need to make a savory bread to sop up all the juicy stews and soups you’re making this month. 

Pumpkin Scones

‘Tis the season for pumpkin! Save the pie version for Thanksgiving and look to these buttery scones a flavor that feels so appropriately wintery. 

Leek and Chanterelle Tart

The simple salt-and-pepper crust of this tart is worth making from scratch but if you do use a ready-made crust, pick one without sugar. You can also substitute button or cremini mushrooms for the chanterelles. Basically, do what works for you and leave the dessert stress for Thanksgiving.

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