There’s a lot to cook in November before (and after) turkey in the oven. These new recipes include legendary chef Martin Yan’s Kung Pao Chicken, chorizo tacos from 2013 F&W Best New Chef Chris Shepherd, and Swedish Meatballs in a Rich Skillet Sauce for weeknight dinners. When you’re ready to plan a meeting, Chef Chris Cosentino’s Harissa Smashed Sweet Potatoes and a batch of buttery biscuits are welcome additions to the table. Leave room for dessert: Chef Maneet Chauhan’s chai-spiced pumpkin pie and F&W Best New Chef 1990 Nancy Silverton’s butterscotch budino offer two very good reasons to linger.
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Smashed Sweet Potato Harissa with Charred Dates
Morgan Hunt Ward / Food Styling by Chelsea Zimmer / Props Styling by Julia Bayless
Chef Chris Cosentino bakes whole sweet potatoes in foil, gently flattens them, then pan-sears them and finishes them in the oven for crispy edges and a creamy center. Fresh labneh and brown harissa butter provide tangy richness, balanced by a salad of charred Medjool dates, shallots, fresh herbs and lime.
Creamy Apple Cider Bourbon Slush
Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Props Styling by Josh Hoggle
Frozen apple cider cubes give this bourbon slushie its thick, icy texture without diluting the fruit flavor. Cinnamon, vanilla, and maple syrup complement the sweet-tart character of the cider, while maple whipped cream mellows the whiskey taste.
Glazed carrots and parsnips
Morgan Hunt Ward / Food Styling by Margaret Monroe Dickey / Props Styling by Claire Spollen
Blackberry Farm puts regional ingredients at the center of this simple side dish of sorghum-glazed carrots and parsnips. Made by pressing sweet sorghum stalks and boiling their juice, this dark, flavorful syrup has deep roots in Southern and Appalachian cuisine and remains closely associated with the region.
Green Goddess Kugel
Victor Protasio / Food styling by Julian Hensarling / Props styling by Christina Daley
Inspired by the green goddess vinaigrette, 2022 F&W Best New Chef Caroline Schiff flavors this savory noodle kugel with scallions, chives, dill, parsley, and lots of lemon zest. Blanching and briefly cooling greens preserves their color before tossing them with farmer’s cheese or ricotta, olive oil, garlic and seasonings.
Hot Italian sandwich
Morgan Hunt Ward / Food Styling by Julian Hensarling / Props Styling by Christina Daley
Chicago native Roscoe Hall draws inspiration from the sandwich traditions of three cities for this hot Italian sandwich: Chicago juice-soaked Italian beef, New Orleans spicy hot sausage po’ boy, and New York chopped cheese. Pork sausage adds richness and heat, while giardiniera and sport peppers add heat and crunch. Mixing the topping like chopped cheese distributes those flavors in a sandwich that’s eaten hot and a little messy.
Red wine-braised bratwurst with apple and celeriac puree
Christopher Simpson / Food styling by Margaret Monroe Dickey / Props styling by Claire Spollen and Christina Daley
For this cold-weather dinner, 2013 F&W Best New Chef Chris Shepherd browns bratwurst, king oyster mushrooms and cipollini onions in the same pan. Buttered celery root and Granny Smith apple puree provide an earthy, slightly tart base for the meat, vegetables and red wine sauce.
Thai lentil and green curry soup
Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling / Props Styling by Abby Armstrong
Microwaveable black lentils help make this Thai green curry soup in 30 minutes, made even heartier with butternut squash and mushrooms. Cilantro and green onions are mixed with coconut milk and added near the end to preserve their fresh flavor and bright color.
Coconut Flan
Photo by Lauren Vied Allen for Cuban Soul by Mika Leon
Mika Léon’s coconut flan, taken from his recipe book Cuban soul, combines coconut milk and coconut cream with condensed and evaporated milks for a silky custard under a glossy caramel.
Kung Pao Chicken
Victor Protasio / Food styling by Torie Cox / Props styling by Lydia Pursell
Chef Martin Yan’s kung pao chicken balances tender meat, aromatic chilies, tingling Sichuan peppercorns and crunchy roasted peanuts in a bright, tangy sauce.
Smoked fish salad
Greg DuPree / Food Styling by Chelsea Zimmer / Props Styling by Christina Daley
Adapted from Ayesha Nurdjaja Mediterranean all the way: bold flavors, designed to be sharedThis smoked fish salad combines flavorful fish flakes with bright lemon and fresh herbs. Cucumber and scallion cubes add crunch to the creamy mixture. “Think of this like tuna salad, but dressed up and on the go,” says Nurdjaja.
Fresh Chorizo Tacos with Blistered Poblano and Charred Green Onions
Christopher Simpson / Food styling by Margaret Monroe Dickey / Props styling by Claire Spollen and Christina Daley
Fresh Mexican chorizo provides most of the seasoning in these 25-minute tacos from 2013 F&W Best New Chef Chris Shepherd.
Butter cookies
Food & Wine / Photo by Caley Ellenburg / Food styling by Julian Hensarling / Prop styling by Abby Armstrong
These buttery cookies skip the folding, rolling, and cutting in favor of one-bowl dough spread directly into a baking dish of melted butter. They emerge with crisp, golden edges and a soft center, ready for flaky salt and a drizzle of honey.
Swedish meatballs
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Prissy Montiel
Allspice and nutmeg lend signature heat to these tender Swedish beef and pork meatballs. The sauce comes together in the same pan, incorporating the browned bits with the flavorful Worcestershire sauce and tangy Dijon mustard.
Chai-Spiced Pumpkin Pie
Gastronomy and wine
Chef Maneet Chauhan flavors both the ginger-graham cracker crust and the filling of this pumpkin pie with homemade chai masala. Cardamom, fennel, cloves, cinnamon, black pepper and star anise bring fragrant warmth alongside black tea and ginger.
Tyler Florence’s California Fried Chicken
Food & Wine / Photo by Carson Downing / Food Styling by Shannon Goforth / Props Styling by Lexi Juhl
Tyler Florence’s California fried chicken, a signature at San Francisco’s Wayfare Tavern, combines its Southern roots with a generous blend of herbs and garlic. The chicken cooks sous vide for four hours before being dipped in a spicy batter containing vodka, baking powder and MSG, then coated in seasoned flour and rice flour for a rough crust.
Lu Rou Fan (Taiwanese braised pork rice bowl)
Greg DuPree / Food Styling by Emily Nabors Hall / Props Styling by Christina Daley
This familiar Taiwanese meal pairs rice with slow-braised pork belly in a deeply seasoned sauce. The fried shallots soften in the cooking liquid, adding a sweet, aromatic flavor, while the gelatin from the pork skin gives body to the sauce.
Nancy Silverton’s Butterscotch Budino with Caramel Sauce
Food & Wine / Photo by Dera Burreson Fox / Food Styling by Shannon Goforth / Props Styling by Lexi Juhl
Butterscotch Budino from 1990 F&W Best New Chef Nancy Silverton layers deeply caramelized brown sugar custard with vanilla caramel sauce and a lightly whipped topping of cream and creme fraiche. A little scotch adds a toasty, malty depth to the custard, while tangy topping and flaky sea salt balance its sweetness.
Butter Lettuce with Apples, Walnuts and Dijon Vinaigrette
Morgan Hunt Ward / Food Styling by Margaret Monroe Dickey / Props Styling by Claire Spollen
The Beall Family Holiday Salad at Blackberry Farm layers butter lettuce and bitter radicchio with crunchy fennel, sweet apple, toasted walnuts and tangy pomegranate arils. A small amount of the farm’s Magnolia or Camembert cheese adds a creamy, earthy richness to fruits and greens.
Shrimp in Lobster Sauce
Copyright 2026 by Jennifer Chong. Reproduced with permission from Simon Element, an imprint of Simon & Schuster. All rights reserved.
Actor Ming-Na Wen’s shrimp in lobster sauce does not contain lobster; its name refers to the sauce associated with Cantonese-style lobster preparations. From his cookbook Have you eaten yet?the recipe is reminiscent of her family’s Chinatown Inn in Pittsburgh, combining shrimp, ground pork or turkey, peas and delicate egg ribbons in a ginger-garlic sauce seasoned with soy sauce and Shaoxing wine.
Rick Martinez’s Mineras Enchiladas
Food & Wine / Photo by Dera Burreson Fox / Food Styling by Shannon Goforth / Props Styling by Lexi Juhl
Chef Rick Martinez adds chicken to enchiladas mineras, a Guanajuato specialty traditionally made with chili-coated tortillas, cheese, potatoes and carrots. Guajillo and cascabel chiles make the sauce, which flavors the browned chicken and vegetables as they simmer until tender.
Mama Rico’s Chorizo Meatloaf
Christopher Simpson / Food styling by Margaret Monroe Dickey / Props styling by Claire Spollen
Fresh Mexican chorizo adds Chilean seasoning, fat and richness to the ground beef in this juicy meatloaf, with serrano, cumin, Mexican oregano, smoked paprika and cilantro for added flavor. The bread bakes until almost done before being uncovered and brushed with a chipotle and ketchup glaze.
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