TODD COLEMAN
Culture

What to Cook in November

It's November and it's starting to get chilly. Now's the time to hunker down and warm up in the kitchen with 12 recipes that will guarantee you won't need a sweater. From seasonal roast squash to pumpkin pies, and earthy beef stews to hearty braised pork, there's a lot to be excited about this month.

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Get the recipe for Chicken With 40 Cloves of Garlic »
Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream.
Sweet and super-tender butternut squash makes the perfect addition to pancake batter, though sweet potatoes are a fine substitution.
Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables »
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.
A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic 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.
With its brisk acidity, a good-quality pinot noir from France’s Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef stew.
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser.
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch.

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