Food Holidays & Occasions 30 Recipes to Make in November The holiday season really starts to ramp up in November, and in this collection, we've gathered plenty of celebratory recipes to meet the occasion. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 22, 2022 Trending Videos Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam. Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver The holiday season really starts to ramp up in November, and in this collection, we've gathered plenty of celebratory recipes to meet the occasion. Sip on our Chandelier Martini, snack on some Gougères with Smoked Salmon, Caviar and Prosciutto, and wrap up the meal with these Chocolate Cream and Orange Brioche Buns — all would make stunning additions to your table. And for regular cozy fall nights, plenty of these recipes can do double-duty — tuck into a dish of Roasted Carrots with Preserved Lemons and Dates on a weeknight, or serve it alongside turkey. As for mains and desserts? Read on for those, and all of the other dishes we'll be making this month. Related: Amazon’s Secret Outlet Dropped 4,000+ Kitchen Sales Before Black Friday, but These Are the 15 Best 01 of 30 Almond-Cardamom Budapest Roll Almond-Cardamom Budapest Roll. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This decadent roll cake pairs an almond flour meringue base with sweetened whipped cream and orange segments. Get the Recipe 02 of 30 Chocolate Fudge Loaf Chocolate Fudge Loaf. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This rich and fudgy cake is topped with a thick blanket of dark chocolate ganache and sprinkled with cacao nibs and flaky sea salt. Get the Recipe 03 of 30 Gnocchi with Roast Chicken, Bacon, and Kale Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless Roast chicken, crispy bacon, tender kale, and sweet red onion are tossed with gnocchi and topped with lemon zest and Parmesan for this hearty meal. Get the Recipe 04 of 30 Spinach Dip Hot Bread Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley The classic spinach dip appetizer achieves new heights in this irresistibly cheesy appetizer from Mr. Digby's in San Francisco. Get the Recipe 05 of 30 Candied Sweet Potato Pancakes Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen "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. Get the Recipe 06 of 30 Cornmeal Cake Trifle with Sabayon and Candied Kumquats Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely 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. Get the Recipe 07 of 30 Spatchcocked Smoked Turkey Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely Sweet, tangy, and succulent thanks to chef 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 can also be cooked in a kettle grill or smoker at 225°F until it reaches an internal temperature of 155°F or roasted in the oven at 325°F (cook times will vary). Get the Recipe 08 of 30 Lamb Ragu Bucatini Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley The spices in this lamb ragu are the secret to making a rich pasta sauce in just an hour. Get the Recipe 09 of 30 Gougères with Smoked Salmon, Caviar and Prosciutto Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman These cheesy puffs look fancy, but come together in minutes to make any snack feel like an occasion. Get the Recipe 10 of 30 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen 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. Get the Recipe 11 of 30 Chhundo and Goat Cheese Crostini Andria Lo Chhundo, a pickled 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. Get the Recipe 12 of 30 Pumpkin Spice Conchas Pumpkin Spice Conchas. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver These light and fluffy Mexican pan dulce, great with a cup of coffee, are topped with a sugary pumpkin-spiced shell. Get the Recipe 13 of 30 Saffron Tea Cakes Saffron Tea Cakes. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver These fluffy brioche-based tea cakes play off the flavors of lussekatter, a Swedish pastry featuring saffron, spices, and raisins. Get the Recipe 14 of 30 Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver These buttery pesto-and-Asiago-cheese-stuffed brioche spiraled pastries are a perfect treat for any time of day. Get the Recipe 15 of 30 Citrus, Beet, and Arugula Salad with Halloumi Croutons Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons. Get the Recipe 16 of 30 Chocolate Cream and Orange Brioche Buns Chocolate Cream and Orange Brioche Buns. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver These festive, doughnut-like, buttery brioche pastries are filled with fluffy chocolate cream and orange marmalade. Get the Recipe 17 of 30 Grilled S’mores Pie Grilled S'mores Pie. Jennifer Causey / Food Styling by Ali Ramee This decadent pie with a chocolate ganache filling is topped with gooey toasted marshmallows, giving you all the flavors of s’mores but in a pie cooked on a grill. Get the Recipe 18 of 30 Salt-Crusted Turkey Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Banish any chance of a dry bird with this salt-crusted turkey breast. Salt-roasting is a technique that is often employed to keep lean fish moist while roasting, because the mixture of salt and egg whites forms a nearly airtight crust when baked, locking in moisture and flavor. It works the same magic with turkey. Whereas traditional methods for roasting turkey tend to yield dry white meat, salt-roasting delivers an incredibly juicy breast that's perfectly seasoned to the bone, with no brining required. Get the Recipe 19 of 30 Chandelier Martini Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen From the Chandelier Bar at the Four Seasons in New Orleans, this cocktail punches well above your standard hotel bar martini. Stirred exactly 24 times, this classic martini is made extra special with the addition of Chandelier Magic, a citrusy and aromatic homemade blend of bitters. Herbsaint, an anise-flavored liqueur historically used in lieu of absinthe in New Orleans, brings a subtle herbaceousness to the Chandelier Magic which pairs perfectly with the slightly–sweet Old Tom-style gin. While this recipe calls for three gins, they each bring a unique flavor that combine elegantly in this aromatic martini. The juniper-forward Bombay melds with the botanical Hendrick's with notes of cucumber and rose, the Old Tom-style gin diminishes any harshness from the other gins and brings depth and complexity. The round sides of a martini-coupe help lift this cocktail's floral aroma as one sips. A rare martini which can truly shift from cocktail hour to dinner, the Chandelier Martini is surprisingly smooth and gentle, making it very food-friendly. Don't forget to hold on to the extra Chandelier Magic; the bitters mixture is delicious with some simple seltzer water for a refreshing, low-ABV spritz, or try a dash or two in your next gin and tonic. Get the Recipe 20 of 30 Corn Biscuits with Savory Herb Streusel Photo by Jennifer Causey / Food Styling by Torie Cox 2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn—cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise. Get the Recipe 21 of 30 Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Boiled and then smashed and baked on a sheet pan, these extra-crispy potatoes satisfy cookbook author Adeena Sussman's Hanukkah latke cravings with no shredding or frying. Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat. Get the Recipe 22 of 30 Cranberry-Walnut Stuffing Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Tart cranberries and toasted walnuts add flavor and a crunch to this crowd-pleasing holiday side dish. Hunks of toasted rustic bread form the backbone of this stuffing, and a buttery sautéed mixture of onion, celery, herbs, and cooked sausage fills it out with rich flavor. Simmering the cranberries first in vinegar and sugar both intensifies and rounds out their distinctive tartness. Serve this versatile dish alongside roasted turkey, pork, or beef. Get the Recipe 23 of 30 Chivda Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Popular during Diwali, this snack mix has many variations. Yamini Joshi's version, which she keeps on hand for visitors during the holiday, includes crispy rice flakes, nuts, shredded coconut, spices, seeds, raisins, and roasted split chickpeas. Fragrant from curry leaves, sour from ground dried pomegranate arils, and lightly smoky from black salt, it's a crunchy, chewy blend that's wonderful with hot chai. Get the Recipe 24 of 30 Roasted Carrots with Preserved Lemons and Dates Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give this charred carrot salad bright flavors. Get the Recipe 25 of 30 Garlic-and-Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make purple mashed potatoes. Get the Recipe 26 of 30 Brandy Pecan Pie Gerard + Belevender A blend of turbinado sugar, maple syrup, and honey makes for a pecan pie with a well-rounded sweetness. A dash of apple brandy adds a faint caramel apple flavor and brightens the nutty toasted pecans. Get the Recipe 27 of 30 Bimuelos with Cranberry Curd and Cardamom Honey Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Golden orbs of fried dough often dusted with sugar or drizzled with sweet syrup, bimuelos are a popular dessert across many cultures and are a favorite on many Hanukkah tables. In Adeena Sussman's version, the orange-scented dough fries up perfectly golden crisp and holds its crunch even when doused with the cardamom-laced honey. Festively pink, the make-ahead cranberry curd provides the perfect tart-creamy balance. Get the Recipe 28 of 30 Brussels Sprouts and Broccoli with Cranberry Agrodolce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish. Get the Recipe 29 of 30 Smoky Sweet Potatoes with Chorizo Butter Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite. Get the Recipe 30 of 30 Carla Hall's Buttermilk Biscuits Photo by Jennifer Causey / Food Styling by Torie Cox Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit