New Drop

Recipes From Bon Appétit’s November 2024 Issue

We’ve got new and old Thanksgiving hits, pantry dinners, and retro-chic desserts.
Carved tadka turkey and gravy on a platter
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco

There are many ways to streamline Thanksgiving to make it easier, faster, more efficient. In Bon Appétit’s November magazine issue, we’ve come up with many reasons—55 to be exact—to slow down and love the holiday. This means making a few extra trips to the farmers market, breaking out the punch bowl, and having a disco dance party while washing dishes.

Our test kitchen reimagined vegetable sides as an opportunity to bring playful new flavor to the table. Try these tender carrots that get a salty-umami edge from a miso glaze. They’re topped with a scallion gremolata that transforms this classic side into a modern dish. Or make these hazelnut green beans finished with shattering prosciutto, sweet dates, and a zippy vinaigrette. Or better yet, make both.

For the main event we shared a recipe for Tadka Turkey and Gravy. This turkey is basted in buttery ghee, a technique that creates its signature burnished skin. And that leftover carcass can be repurposed into a punchy spin on Malaysian laksa soup.

If you need a fantastic 15-minute meal to fuel you through holiday planning, look no further than this Creamy Chili Crisp Pasta. All you need is three staples: tangy Greek yogurt, funky chili crisp, and a box of spaghetti to get dinner on the table. Here’s to a festive November.

Not a subscriber yet? Subscribe here for Bon Appétit’s gorgeous print issues and access to our Epicurious app with its thousands of easy and reliable recipes.

  • Salad on a blue plate
    Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
    1/22

    Maple-and-Bacon Fall Chopped Salad

    This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

    Get This Recipe
  • Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
    2/22

    Miso-Mayo Chicken Bowl

    This sheet pan dinner taps savory miso mayo for richness and flavor—as a coating for roast chicken and a finishing drizzle.

    Get This Recipe
  • Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
    3/22

    Baked Sweet Potato Chaat

    Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).

    Get This Recipe
  • Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
    4/22

    Pasta With Beets, Sausage, and Fried Sage

    Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

    Get This Recipe
  • Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
    5/22

    Slow-Roasted Salmon With Fennel, Citrus, and Chiles

    This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

    Get This Recipe
  • Photograph by Travis Rainey, food styling by Sean Dooley, prop styling by Emma Ringness
    6/22

    Bouillon-Baked Tofu

    Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

    Get This Recipe
  • Photograph by Travis Rainey, food styling by Sean Dooley, prop styling by Emma Ringness
    7/22

    10-Minute Broccoli in Garlic Sauce

    This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.

    Get This Recipe
  • Photograph by Travis Rainey, Food styling by Emilie Fosnocht, Prop Styling by Christina Allen
    8/22

    Creamy Chili Crisp Pasta

    Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.

    Get This Recipe
  • Photograph by Travis Rainey, food styling by Emilie Fosnocht, prop styling by Christina Allen
    9/22

    Cranberry-Maple Mule

    This big-batch cocktail made with ginger beer, cranberry juice, fresh lime, and a spiced maple simple syrup makes the perfect low-alcohol holiday drink.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco
    10/22

    Turkey Laksa Noodle Soup

    Packed with shrimp, bean sprouts, and tofu puffs, this Malaysian-style laksa noodle soup is the revivifying post-holiday balm you’ll crave.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    11/22

    Festive Red Cabbage and Radicchio Salad

    This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    12/22

    Loaded Scalloped Potatoes

    Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    13/22

    Hazelnut Green Beans With Prosciutto and Dates

    Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    14/22

    Miso-Glazed Carrots With Scallion Gremolata

    Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    15/22

    Tadka Turkey and Gravy

    Thanks to its high smoke point, ghee is an ideal fat for basting your holiday turkey; pair the perfectly burnished bird with a duo of sauces for maximum flavor.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    16/22

    Garlic Bread Biscuits

    Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

    Get This Recipe
  • Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco
    17/22

    The Gooiest Baked Mac and Cheese

    This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.

    Get This Recipe
  • Photograph by Joe Lingeman
    18/22

    Popovers

    All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

    Get This Recipe
  • Photography by Scott Semler, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarco
    19/22

    Apple-Cranberry Tarte Tatin

    This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.

    Get This Recipe
  • Photography by Scott Semler, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarco
    20/22

    Bourbon-Date Pecan Pie

    Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.

    Get This Recipe
  • Photography by Scott Semler, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarco
    21/22

    Pumpkin Basque Cheesecake

    This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

    Get This Recipe
  • Photo by Kelly Puleio
    22/22

    Newton's Law

    Apple butter is a brilliant shortcut to a robustly flavored fall cocktail. Spiced with cinnamon and sometimes ginger, nutmeg, or clove, it brings in every essential autumn note in a teaspoon or two.

    Get This Recipe
Read More
Recipes from Bon Appétit’s 2024 Holiday Issue
We’ve got elegant canapés, showstopping mains, and holiday cookies.
17 Refreshing St-Germain Cocktails
Like a rosé spritzer, a honey-apple punch, and a tropical riff on the Last Word.
31 Turmeric Recipes to Brighten Your Nights
Like a cozy dal, a golden hot toddy, and an antioxidant-rich chicken soup.
$246 vs $29 Pot Roast: Pro Chef & Home Cook Swap Ingredients
Professional chef Jesse Szewczyk and home cook Lorenzo are swapping ingredients and hitting the kitchen to make a pot roast. We set Lorenzo up with a whopping $246 worth of ingredients for his attempt at Jesse’s pro recipe. Meanwhile, a modest $29 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Lorenzo be able to execute the restaurant-quality pot roast Jesse intended to make? Can Jesse transform Lorenzo’s humble ingredients into something spectacular?
The Most-Saved Recipes in the Epicurious App in November 2024
Like sheet-pan gnocchi, tandoori chicken, and squash kale salad.
47 Festive Christmas Cocktails to Keep Spirits Bright
Make merry with spiked hot chocolate, crowd-pleasing punch, and warm whiskey cocktails.
23 Bean Salads for Meal Prep, Work Lunches, and More
Including a zucchini-cannellini Caesar, a vegetarian take on tuna salad, and a dressing made from hummus.
The 20 Best Recipes of 2024
From black bean picadillo skillet to New Jersey crumb cake.
Tomato Hacks That Will Level Up Your Cooking Game
Today, food scientist Ali Bouzari joins Epicurious to demonstrate how to transform the humble tomato to level up your cooking. From tomato water to the skin, Bouzari shows you all the ways to use every part of a tomato turning it into a culinary Swiss army knife.
The Best Fettuccine Alfredo You’ll Ever Make (Restaurant-Quality)
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best fettuccine alfredo at home.
‘Pepper X’ Creator Ed Currie Tries 16 Of The Hottest Snacks
Professional hot sauce maker Smokin’ Ed Currie, the founder and president of PuckerButt Pepper Company, returns to Epicurious to a variety of hot snacks, ranking them according to heat and flavor. Can you make a snack that packs a punch but also tastes good?
Pro Chefs Blind Taste Test Every Instant Ramen
Chefs Eunjo Park, Douglas Kim, and Toshiaki Kondo are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent instant ramen brands found on supermarket shelves. Which noodles pack the most bang for your budget, and which should you avoid at all costs?