Recipes to Cook in November

November 6, 2013

November is a great month for cooks: Thanksgiving's on the horizon, the weather's turning colder, and the markets are full of hearty winter vegetables. Here are 17 dishes we're looking forward to cooking this month, from rich, tender lamb roast to dark walnut pie with sour whipped cream.

Spelt Risotto with Beets and Horseradish — Heston Blumenthal, chef at the Fat Duck in Bray, England, was inspired by his trip to Transylvania in this dish. Blumenthal substitutes spelt, a wheat berry found in most supermarkets, for the more common short-grain rice to give the risotto a nutty and wholesome flavor.Todd Coleman

Soy-Braised Kabocha Squash — Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.Maxime Iattoni

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. See the recipe for Roasted Parsnips with Horseradish Mayonnaise »Cory Baldwin

Bouchon Apple Butter — This concentrated apple butter makes a stellar apple pie, but is also a natural accompaniment to toast.André Baranowski

Braised short ribs with celery root purée — Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka. See the recipe for Braised Short Ribs with Celery Root Pureé »Ingalls Photography

Persimmon Pudding — Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.Helen Rosner

Garlic-and-Gruyere-Stuffed Mushrooms — Garlic-stuffed mushrooms are enhanced with a little dry sherry and nutty Gruyère cheese.Romulo Yanes

This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. See the recipe for Cream of Fennel Soup »Vanessa Rees

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) — Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »Todd Coleman

Roasted Lamb with Rosemary (Arni me Dendrolivano) — Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.Penny De Los Santos

Brown Butter Walnut Pie with Sour Whipped Cream — Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.Andrew Ingalls

A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation. Get the recipe for Roasted Beets with Orange and Crème Fraîche »Vanessa Rees

Onion and Bacon Tart — The custardy batter for this dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. See the recipe for Onion and Bacon Tart »Todd Coleman

Pappardelle with Butternut Squash, Walnuts, and Baby Kale — Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall's best flavors.Helen Rosner

Gruyère, Rosemary, and Honey Monkey Bread — This indulgent pull-apart bread is the perfect savory-sweet combination of nutty, earthy Gruyère, fragrant rosemary, and honey.Yossy Arefi

Caribbean Pumpkin Soup — Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.Penny De Los Santos

Apple and Cranberry Upside-Down Cakes — If you find yourself with a surplus of fresh cranberries, these elegant cakes are the perfect solution. They can be cooked in individual miniature pans, or in a single skillet for convenience.Khushbu Shah

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