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.
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.
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Roasted Parsnips with Horseradish Mayonnaise
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 »
This concentrated apple butter makes a stellar apple pie, but is also a natural accompaniment to toast.
Cocoa powder enriches these braised beef short ribs.
Get the recipe for Braised Short Ribs with Celery Root Pureé »
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.
Cream of Fennel Soup
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 »
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 »
Roasted Lamb with Rosemary (Arni me Dendrolivano)
Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.
Roasted Beets with Orange and Crème Fraîche
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 »
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 »
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.
Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »
Gruyère, Rosemary, and Honey Monkey Bread
Roast or sauté extra squash over the weekend (butternut or calabaza are perfect) to make quick weeknight work of this garlicky, spicy pumpkin soup.
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.
Get the recipe for Apple and Cranberry Upside-Down Cakes »