Recipe Roundup

What to Cook This Weekend: November 16–18

Make-ahead dishes for Thanksgiving and a few easy, satisfying meals for the days leading up to it.
Slowcooked pork and chickpeas on an oval plate.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Photo by Jennifer Davick
    3/11

    Beet and Fig Salad with Candied Pecans

    Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    4/11

    Mushroom and Kale Breakfast Skillet

    For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    5/11

    Gin Rocket

    This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that’s ideal for serving with seafood or light pasta dishes.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    6/11

    Sambal Shrimp Lettuce Wraps

    The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.

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  • 7/11

    Basic Cranberry Sauce

    This no-muss, no-fuss cranberry sauce is the perfect accompaniment to roast turkey on Thanksgiving and stores beautifully so that you can make it up to a week ahead.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    8/11

    Instant Pot Beef and Sweet Potato Chili

    The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    9/11

    Slow-Cooked Green Beans With Harissa and Cumin

    Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

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  • Photo by Chelsea Kyle, food styling by Katherine Sacks
    10/11

    Our Favorite Pie Crust

    Pie dough can be stored in the fridge for up to 3 days before baking, or kept in the freezer for several months—just remember to thaw it in the fridge at least 24 hours before you plan to roll it out.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    11/11

    Cowboy Breakfast Casserole With Sausage and Spinach

    Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven—no need to preheat!—while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.

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