Recipes

10 Dishes You Loved in November

These are the 10 dishes you loved the most in November.

These are the 10 dishes you loved the most in November.

  • A serving platter of stirfried bulgogi beef topped with sliced scallions.
    Photo by Linda Xiao
    1/10

    Basic Bulgogi

    Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

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  • Bowl of roasted brussels sprouts atop a red napkin.
    Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
    2/10

    Roasted Brussels Sprouts

    For more variations and veggie inspiration, check out our roasted veggie matrix.

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  • A stuffed turkey breast wrapped in bacon on a platter with two pieces sliced off.
    Photo by Christopher Testani
    3/10

    Porchetta-Style Roast Turkey Breast

    Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter.

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  • Image may contain Drink Juice Beverage Beer Alcohol Orange Juice Glass and Cocktail
    Eva Kolenko
    4/10

    Overeater's Tonic

    Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

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  • Image may contain Bowl Food Meal Dish Gravy Human and Person
    Christopher Testani
    7/10

    Classic Turkey Gravy with Thyme

    Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

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  • Image may contain Bowl Food Dish Meal Curry Soup Bowl Plant and Egg
    Alex Lau
    8/10

    Curried Butternut Squash Soup

    You need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

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  • Image may contain Plant Food Dish and Meal
    Alex Lau
    9/10

    The New Classic Stuffing

    A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

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  • Gratin of potatoes shingled and topped with melted Gruyere and Parmesan in a casserole dish on a wooden surface.
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    10/10

    Classic Potato Gratin

    When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

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