What to Cook This Weekend

What to Cook This Weekend: November 22–24, 2019

Reduce your Turkey Day to-do list by getting a head start on stuffing, cranberry sauce, pie, and more.
Two hands pulling a 13x9 pan of baked cornbread out of the oven.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
  • Image may contain Food Bread Confectionery and Sweets
    Photo by Chelsea Kyle, Food Styling by Simon Andrews
    1/11

    Food Processor Butter

    Transforming cream into butter is simple and mess-free with your food processor. Just add herbs and seasonings to create your own flavored butter. Choose from cinnamon-orange, garlic-herb, paprika-sesame, or invent a flavor entirely your own.

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  • Photo by Michael Graydon & Nikole Herriott
    2/11

    Thanksgiving Stock

    Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    3/11

    Winter Squash Soup With Gruyère Croutons

    A mix of butternut and acorn squash makes this soup silky and flavorful. This low-stress appetizer can be made a few days in advance and stored in the fridge—you can even make it 1-2 months ahead, freeze it in quart containers, and thaw it overnight before reheating on the day of the feast.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    4/11

    Buttermilk Cornbread

    This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    5/11

    Cranberry-Cherry Compote

    Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

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  • Photo by Chelsea Kyle, food styling by Katherine Sacks
    6/11

    Our Favorite Pie Crust

    We love this crust because it comes out flaky, buttery, and crisp every single time. It can be made and frozen for up to 3 months; just thaw before using it.

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  • Photo by Bobbi Lin
    7/11

    Earl Grey–Bourbon Punch

    Turn this punch recipe up a notch with a decorative ice ring. The honey syrup and tea can be made up to three days ahead. 

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    8/11

    Big-Batch Pancake and Waffle Mix

    Don't forget Thanksgiving breakfast! With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

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  • Photo by Michael Graydon & Nikole Herriott
    9/11

    Smoky Carrot Dip

    Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    10/11

    Pumpkin Pie Spice Mix

    There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard—just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious pie filling or stir it into whipped cream or frosting for festive fall desserts.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    11/11

    Candied Kumquats

    A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade. Use leftover syrup to drizzle over pound cake or to sweeten tea.

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