Our Best November Recipes for 2023
We spend a lot of time thinking about Thanksgiving, and our collection of the best November recipes for 2023 will definitely get you ready for that big meal. Maybe you want to get ahead on prep by loading the freezer with really good turkey stock and pie dough. Or maybe you’re just starting the menu-planning phase and want to consider making a showstopping roast duck or chile-spiced confit turkey this year. Still, Turkey Day is just one day in our cooking month, and there are other November dinners to plan, so you’ll also find many more reader-favorite fall recipes below. Scroll down for cheesy pastas, sweet roasted winter squash, and the most popular way to usher in cookie season.
Photo by Elizabeth Coetzee, Food Styling by Rebecca Jurkevich2/47Creamy Mushroom Lasagna
We love November recipes like this mushroom lasagna, which keeps things simple and lets the mushrooms shine on their own. Pretty much any type of mushroom can be used here for delicious results.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson3/47The Simplest Roast Turkey
Even if it’s your first time hosting Thanksgiving, we don’t want you to get stressed out about cooking a turkey. This easy recipe is beloved by our readers, and we promise that you can’t flub it. Looking for more turkey recipe options? We’ve got a whole collection.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi4/47Classic Pecan Pie
Fresh orange zest is the key to unlocking truly memorable pecan pie. Go ahead and save this recipe now because you’ll be making it for years to come.
Photo by Joseph De Leo, Food Styling by Judy Haubert5/47Potatoes au Gratin
This creamy potato gratin could be a holiday side, but you could also eat it on the couch, straight from the casserole dish. You do what you gotta do.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi6/47Our Favorite Apple Pie
Apple pie may be in the holy trinity of Thanksgiving desserts, but it’s not too early to make one now. Practicing your pie crust skills will just get you ready for the big day. This pie technique guide and FAQ will get you started.
Photo by Elizabeth Coetzee, Food Styling by Mira Evnine8/47Lyonnaise Potatoes
You can use a knife to make this wonderful potato side dish, but a good mandoline will cut your prep time in half.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne9/47Our Favorite Mac and Cheese
If all you want to eat is cozy comfort food, this creamy homemade macaroni and cheese is the recipe for you.
Photo by Joseph De Leo, Food Styling by Drew Aichele10/47Quick Chana Masala
This quick chana masala will satisfy everyone at your table. There are some smart lessons in the recipe too—simmering the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight, and grating the tomato saves you prep time.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne11/47Spritz Cookies
Spritz cookies can be a mess to pipe—this recipe works better because there’s a bit of cornstarch in the dough.
Photo by Peden & Munk12/47Classic Baked Ham
This classic holiday ham recipe appeared in the 75th-anniversary edition of Joy of Cooking. It’s an easy method for a totally impressive meal. Serve with biscuits or Parker House rolls on the side for making little sandwiches.
Photo by Joseph De Leo, Food styling by Rebecca Jurkevich14/47Shrimp Cocktail
Can you really call it a party if you don’t serve shrimp cocktail? Make a big batch and don’t miss our Old Bay Remoulade.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone15/47Our Favorite Mashed Potatoes
Everyone has their favorite mashed potatoes, and these are ours. They’re a little tangy from the sour cream and extra silky thanks to the use of a ricer. Plus, these babies can be made in the morning and warmed right before serving.
Photography by Laura Edwards16/47Phyllo-Wrapped Brie With Hot Honey and Anchovies
Our readers look for Brie recipes every November and December. This gooey appetizer is savory, not sweet, with anchovies, garlic, and roasted bell peppers under the crackly phyllo crust.
Photo by Travis Rainey, Food Styling by Micah Marie Morton18/47Simple Turkey Chili With All the Toppings
Should your in-laws decide to extend their visit, you’ll need some easy dinners that can feed a crowd. This simple turkey chili is quick to make and fun to pile with toppings.
Photo by Quentin Bacon19/47Maple-Roasted Acorn Squash
This is how Ina Garten likes to roast acorn squash. And what Ina Garten likes, we usually like too.
Photo by Sarah and Kaitlin Leung20/47Hong Kong-Style Crispy Rice Skillet
Pull out your trusty cast-iron skillet to make this crispy rice dish from The Woks of Life.
Photo by Chelsea Kyle, Food Styling by Laura Rege21/47Butternut Squash Soup With Apples and Bacon
Making any of these fall soups is a great way to prepare for the week ahead, but this squash option might be the most autumnal of all of them.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi22/47Simple Classic Stuffing
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews23/47Crisp Roast Duck
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich25/47Wild Mushroom Risotto
It’s hard to imagine a more comforting meal than a bowl of warm mushroom risotto. Serve this with a simple green salad for an elegant (and easy) dinner party. (And tell someone to bring this brownie tart for dessert.)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson28/47Pumpkin Cheesecake With Bourbon–Sour Cream Topping
This cheesecake from Gourmet is one of our most popular Thanksgiving desserts—but you can make it any time this fall. The sour cream topping provides tartness to contrast the sweetly spiced pumpkin base.
Photo by Elizabeth Coetzee, Food Styling by Tiffany Schleigh29/47Twice-Baked Potatoes With Cheddar and Garlic
Photo by Travis Rainey, Food Styling by Tiffany Schleigh30/47Boulevardier
At Epicurious, we love a three-ingredient cocktail. This whiskey classic is a go-to for sipping through the fall and into winter.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton31/47Instant Pot Lamb Haleem
Get out your Instant Pot for this warming meal, and don’t skip the crunchy garnishes.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich32/47Confit Turkey With Chiles and Garlic
If your Thanksgiving gathering is shaping up to be a small affair, skip roasting a whole bird and go straight for the best part: turkey legs. By confiting the legs, you'll ensure they stay moist throughout and fall-apart tender.
Photo by Chelsea Kyle, Food Styling by Laura Rege34/47Creamy One-Pot Pasta With Sausage and Squash
One Dutch oven is the only pot you need to get dinner on the table in under an hour.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka35/47Roasted Brussels Sprouts With Garlic and Pancetta
Photo by Elizabeth Coetzee, Food Styling by Sean Dooley36/47Hasselback Potatoes
This recipe cleverly employs the use of chopsticks to achieve that playful, accordion-like texture. Serve as a side with juicy pork tenderloin or set these next to your holiday bird.
41/47Extra-Fluffy Sourdough Dinner Rolls
Get started early in November making your sourdough starter, then by the third Thursday of the month, you’ll have what you need to make the most pillowy, plush rolls to mop up all that gravy.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne42/47Chocolate Cream Pie
You won't find a classic graham cracker crust here; this double chocolate pie uses thin chocolate cookies instead, ensuring an ultra-rich, deeply chocolaty flavor.
Photo by Chelsea Kyle, Food Styling by Anna Billingskog43/47Kale and Brussels Sprout Salad
Salad on a Thanksgiving table can be a controversial topic. This one, featuring ribbon-sliced kale and brussels sprouts in a bright lemon dressing, makes a strong case for why you need one.
Photo by Joseph De Leo, Food Styling by Judy Haubert46/47Sheet-Pan Mac and Cheese
This may be the greatest tip you receive this season: bake your gratins and casseroles (or anything with a crunchy, cheesy topping) in a sheet pan rather than a baking dish. You’ll cut down on cooking time and have more crispy topping in each bite.
