November's Most Popular Recipes

Every November, we focus much of our attention on finding and sharing the perfect recipes for the Thanksgiving feast. But during the other 29 days we're still cooking, turning towards hearty, warming, and decadent fare as the nights get longer and colder. Turkey and gravy aside, you were cooking up a storm this month too, and these 10 recipes, from a creamy chicken curry to a hearty cassoulet, were the most popular—most viewed, shared, tweeted, and pinned—in November 2012.

Cream Cheese Cinnamon Rolls
Cream cheese forms the base of a decadent filling composed of pecans, walnuts, raisins, maple syrup, cinnamon, and ground cloves; spread into layers of dough, it enhances the richness and moistness of the rolls and releases a magnificent aroma as they bake. The finishing touch: a generous drizzle of mouthwatering buttermilk icing. See the recipe for Cream Cheese Cinnamon Rolls »André Baranowski
Roasted Vegetable Terrine
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.Helen Rosner
Mushroom-Barley Soup
Mushroom-Barley Soup
A hearty beef stock serves as the base for mushroom and barley soup, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.Landon Nordeman
Braciola
This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »Todd Coleman
Cassoulet
This hearty, meat-studded dish from southwestern France may be the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, cassoulet takes its name from the earthenware cassole in which it was traditionally made. See the recipe for Cassoulet »André Baranowski
Pho Bac
Pho Bac
Beef bones and spices like anise, cinnamon, and cardamom, flavor broth for a rich, heady Vietnamese soup.Todd Coleman
Salmon Teriyaki
Salmon Teriyaki
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled. Jarred versions of sweet-salty teriyaki sauce are available, but it's so easy to make from scratch, and so versatile, that we make our own and slather it onto salmon before cooking, which allows the sugars in the sauce to caramelize, for a deep, rich flavor.Landon Nordeman
Murgh Korma (Creamy Chicken Curry)
The creaminess and complex flavor of this beloved Indian curry comes from pureed almonds and cashew nuts.Penny De Los Santos
Brussels Sprouts and Bacon
When you caramelize Brussels sprouts in rich bacon fat, the sweet-salty combination is absolutely irresistible. See the recipe for Brussels Sprouts and Bacon »Todd Coleman
Chocolate Caramel Tart
Sticky caramel and dark chocolate are a natural pair. We found using that darker, Dutch-process cocoa powder in this recipe makes for a more flavorful, cookie-like crust. **See the recipe for Chocolate Caramel Tart »**Andre Baranowski