November is all about the ramp-up to holiday season, and we’re excited for cozy, comforting autumnal favorites like cranberries, root veggies, and pumpkin. In this weekly digest, our team shares the recipes we cook for fun—outside of BA HQ—as we embrace the joys of fall cooking. Here’s the full month, Turkey Day included.

November 25 (Thanksgiving Week)

Creamy, Complex Green Bean Casserole

I never really liked green bean casserole until I tried Chris Morocco’s Green Bean Casserole. The gloopy, soggy dish I’m used to is completely transformed into something deeply savory, complex, and just plain good. I suppose some things are truly better homemade and I come back to this dish every year. It swaps out the traditional use of canned mushroom soup for deeply caramelized mushrooms in a cream sauce. It’s got a few steps, but hey, it’s Thanksgiving right? I make things easier for myself by prepping the green beans and mushrooms in advance, so come Thanksgiving I can assemble, bake, and serve. With the leftovers, I’m eating them over freshly cooked rice.  —June Kim, head of video 

Tried-and-True Stuffing

My family tried out countless stuffings before stumbling upon this one from Claire Saffitz in BA’s 2014 Thanksgiving issue. It has been our go-to ever since. With seedy rye, emerald kale, and meaty mushrooms, it could be my whole holiday meal and I’d be happy. We swap in vegetable stock to keep it vegetarian (for that person who doesn’t eat turkey—me). And we throw in some jarred chestnuts for added coziness. I’d love to say I get creative with the leftovers, turning them into a glorious waffle or dramatic sandwich, but the truth is: I microwave them in a bowl and eat them on the couch. —Emma Laperruque, senior cooking editor 

Crackly, Ruffly Cinnamon Crinkle Pie

I love a classic Thanksgiving pie just as much as anyone else, but I’ve had my eye on this buttery Cinnamon Crunch Crinkle Pie by food editor Shilpa Uskokovic for weeks. Eliminating the need to make from-scratch pie crust, store-bought phyllo dough makes for a dramatic, ruffly, crackly topping that’s a stand-out star amidst the usual pie spread. Leftovers, who? —Antara Sinha, associate cooking editor

The Ultimate Cheese and Cracker Spread

Everyone is tired of me talking about how this is the first year in over a decade that I haven’t been in total control of my Thanksgiving menu. My single assignment for 2022 is “cheese board” so, in true Type A fashion, I decided to make all the crackers myself. Luckily, pretty much every single one of my coworkers also recommended these Za’atar Fire Crackers developed by Kendra Vaculin, which are so good and so easy. Add them to your weekend snacking plans, and throw in Whipped Feta and Charred Scallion Dip and these Chipotle Cheddar Crackers from Ina Garten’s latest cookbook for another super simple, super delicious option (I made them for the first time last month and now I keep a log of the dough in my freezer at all times). —Sonia Chopra, executive editor

Gooey, Sticky Caramel Cake

I’ve been eyeing Zaynab Issa’s Caramel Apple Snacking Cake for a while, and wanting to try it has forced my hand on cookware—I finally bought a square baking pan. (No idea why I settled on using a round pan as a replacement for more than 10 years.) Several of my colleagues have already endorsed this autumnal treat, which feels easy enough to do in the midst of cooking other projects over Thanksgiving. As for leftovers, this is exactly the kind of cake that I will luxuriously eat as breakfast with black coffee. —Serena Dai, editorial director

November 18

Crispy-Chewy Sheet-Pan Gnocchi

From our deputy food editor Hana Asbrink, this is one of the easiest, tastiest dinners I’ve made in a while. You chop up some vegetables while the oven preheats, then throw everyone onto a sheet pan with store-bought, shelf-stable gnocchi. While that roasts, shake up a tangy soy dressing—takes three minutes, if that—leaving you plenty of time to catch up on whatever chores you’ve fallen behind on (folding laundry for me, always folding laundry for me). —Emma Laperruque, senior cooking editor

Hefty, Hearty Butternut Squash Lasagna Pie

This Yotam Ottolenghi recipe for butternut squash lasagna pie doesn’t seem like it should work. You put 10 cups of baby spinach, an entire sliced squash, half a box of broken lasagna noodles, basil, and cheese in the largest bowl you own, and toss it all in what seems like a paltry amount of sauce. (The sauce recipe calls for a jar of red peppers, but I swapped in a can of fire-roasted tomatoes instead.) It felt improbable that all this would fit in a 9-inch springform pan and that the raw noodles would emerge toothsome. But fit it did, with a little jamming, and underneath the lid of aluminum foil, the veggies gave off enough moisture to cook the noodles until perfectly al dente. The cap of garlicky béchamel on top looks like icing on a cake and serves the same function—a creamy contrast to the layers below. —MacKenzie Chung Fegan, senior commerce editor

Herby, Creamy, Lemony Chicken Dinner 

Okay, I’m going to lie a little bit for this feature: I didn’t make deputy food editor Hana Asbrink’s zhug-marinated chicken thighs, but I did eat them after my husband cooked them. A neighbor gifted us her homemade zhug, left over from a dinner party, and this seemed like an easy and fun way to use it. Ours took slightly longer to cook—our broiler is maybe not as hot!—but the result still had wonderful flecks of crispy char. We used leftovers for sandwiches slathered with yogurt sauce and lemon: a creamy, bright, and herbaceous second-day meal. —Serena Dai, editorial director

Any-Weather Chicken Noodle Soup

Last Saturday, I was out early. It was so cold and, in my rush to get out the door, I forgot to check the weather. After playing a vigorous round of indoor tennis, still thinking it was cold out, I shopped for ingredients to make the chicken noodle soup from the pantry cookbook, Ottolenghi Test Kitchen: Shelf Love.  But even as I was making it, I could feel the humidity thicken as if mimicking the thickening going on in the simmering pot. As I was removing the skins from the tomatoes, I started to worry. Given the humidity, who is going to want soup—even soup that smells this good? When I woke up on Sunday morning and looked at the temperature, all concerns evaporated. The pendulum had swung in the other direction, with the weather dipping into the upper 30s. It was freezing. But I had my answer as to who would want soup: the whole household. —Dawn Davis, editor in chief

Classic, Comforting Red Sauce

After recovering from a bout of the flu this weekend, I reemerged with a ravenous craving for classic red sauce over pasta, at its pared down best. I turned to this simple recipe, and made it a step simpler by using the canned crushed tomatoes I had on hand. Rigatoni, slow-simmered marinara sauce, a drizzle of good olive oil, and a knob of parm grated over the bowl revived me after a weekend of sipping chicken broth from a deli container. I stashed the leftover sauce in the freezer for whenever the craving strikes next. —Antara Sinha, associate cooking editor

November 11

Herby, Bright Stuffed Cabbage

I riff on this perfectly homey Andy Baraghani recipe whenever I have a pretty head of cabbage in my fridge and want to spend some contemplative time in my kitchen. Blanching each leaf, assembling the filling with whatever herbs and extras I have lying around (this week: dill, basil, feta, and pistachios), rolling everybody up and topping each with a little butter hat before steaming—it’s a meditative process I return to again and again, with a delicious reward. —Kendra Vaculin, associate food editor

Thanksgiving Trial Run Brussels Sprouts

Thinking through what sides will be a hit at the Thanksgiving table in a couple weeks and what veggies I could put on the table this week, vegetables that my son will actually eat, I decided upon Peter Som’s delicious Roasted Brussels Sprouts With Gochujang Brown Butter. Roasted brussels sprouts are tossed in a glaze made from gochujang and maple syrup, and finished with scallions and a handful of toasted walnuts (optional). Quick and autumnal, the dish’s dynamic combination of sweet and spicy notes satisfies the palette in multiple ways. —Dawn Davis, editor in chief

Election Night Grilled Chicken

I woke up on Election Day morning with two priorities in mind: to vote and to have a spatchcock chicken for dinner. But it couldn’t be just any chicken for my Tuesday night supper. It had to be the Gai Yang (Grilled Coriander and Garlic Chicken) from John Chantarasak’s new cookbook Kin Thai. Before heading to the polls, I placed the chicken, which I bought already spatchcocked, in its herby, fish-sauce-scented marinade. It married beautifully with some sticky rice, carrots, and baby bok choy that I roasted in the remaining marinade, and a sprinkle of chopped scallions and jalapeños. —Kate Kassin, editorial operations associate

Creamy Butternut Squash Pasta With Sage and Walnuts

I riffed on this New York Times pasta to use up an acorn squash that had been neglected for far too long. It was creamy, comforting, and the process of roasting whole squash, sizzling sage, and toasting nuts (I used hazelnuts instead of walnuts because of an allergy) made my apartment smell like peak autumn. No overpriced, seasonal candle would compare. And, lucky me, I had plenty of leftovers for lunch the next day. —Antara Sinha, associate cooking editor

Toasty, Nutty Brown Butter Rice Crispy Treats

I am a loud and proud #ShilpaStan, and once again, she did not miss. I needed an easy dessert to bring to a dinner party and have always been a fan of rice crispy treats—but I also wanted to impress a new group of people as, ahem, a “food person.” This treat met all the expectations of my childhood self while adding a touch of sophistication for an adult gathering. They’re still plenty sweet with sticky melted marshmallows, and they still have the satisfying soft chew of crispy rice cereal. Yet they’re nutty and more savory, rooting you solely in the above-eight crowd. I’m already wishing I made more just for myself. —Serena Dai, editorial director

Breezy One-Pot Mac and Cheese

My spouse doesn’t really cook, but even she knows how to boil pasta. And so, when I poured a box of cavatappi into a pot full of onions, kimchi, squash, and veg stock, her face registered an expression of shocked confusion. While unconventional, the technique Hetty Lui McKinnon employs for her kimchi and squash mac and cheese is genius—the dried pasta cooks in an aromatic broth, absorbing flavor while releasing starch that thickens the sauce. There’s no need to stir a béchamel, no need for a second pot. I used whatever cheese I had on hand, which ended up being about 8 oz. of Comté and sharp cheddar. Even though that’s only half the amount called for, I found it to be plenty cheesy for a weeknight. —MacKenzie Chung Fegan, senior commerce editor

Pork Spareribs With Jammy Barbecue Sauce

Last Saturday, I hosted eight people for dinner, and I wanted to celebrate with something impressive but easy enough to pull off. I tried these St. Louis–style spareribs I had been eyeing since the summer, and they’re now officially my new favorite dinner party trick. Why? You can make them ahead—in the Instant Pot, in 12 minutes—and finish them quickly under the broiler to tender, lacquered perfection just before sitting down to eat. It’s the ultimate hosting move. Do as Shilpa says and bring the extra sweet-and-spicy glaze to the table. No matter how many layers you add, you’ll want more. Don’t be afraid to scale up: You won’t be sad to have the leftovers. —Sasha Levine, digital director

November 4

Festive, No-Bake Mithai

I am not a baker but I do love sweets. When it comes to mithai, I’ve been making Kaju Katli and these Salted-Coconut Ladoos on repeat. The latter can be decorated with festive sprinkles. They’re super cute and a great alternative to holiday cookies, as a dessert that doesn’t need the oven.  —Urmila Ramakrishnan, associate director of social media

Spicy, Tangy Honey Dressing

Come fall and winter, radicchio is always in my fridge. I find its unapologetic attitude admirable, like someone who knows what they want, and gets it. But admittedly, you need something to tame the bitterness. Like this spicy honey dressing from Chris Morocco. Throw in some toasted hazelnuts, fluffy quinoa, and crumbled Cotija, and you have a side dish to outshine the main. —Emma Laperruque, senior cooking editor

Reliably Delicious Guacamole

Everyone needs a guacamole recipe they can count on—like, for me, this one from Rick Martinez. It is limey, spicy, oniony, perfect. The toasted pepitas are marked as optional, but I say mandatory. So nutty, so crunchy, so good. Plus, who doesn’t want extra toasted pepitas around for 2:57 p.m. the next day when you are suddenly ravenous and have a meeting in three minutes? —EL

Fish Pie With a Sourdough Crust

The requirements: Feed a crowd, use up an extra loaf of bread, don’t scare an 80-year-old British man with something too spicy or, worse, vegetarian. Ottolenghi’s fish pie checked all the boxes. Instead of the traditional mashed potato topping, the recipe calls for chunks of sourdough—an improvement on the original, I think, thanks to the textural contrast of the crispy-crusty bits. —MacKenzie Chung Fegan, senior commerce editor

Showstopping Lemon Meringue

Inspired and outraged by a GBBO technical challenge (the proper ratio of curd to meringue in a lemon meringue pie should be about 1:1, in my opinion), I turned to Chris Morocco’s recipe. I favor a crumbly, shortbread-like pâte sucrée instead of flaky pie crust on citrus pies, and I pressed the dough into an 11″ tart pan instead of a 9″ pie plate. The recipe made the exact right amount of lemony filling and pillowy meringue. It took mere seconds for the topping to toast (and almost burn) under the broiler, so I’m thinking of investing in a kitchen torch for future meringue shenanigans. —MF

Comforting Cumin-Lamb Noodles

There are few combinations I love more than lamb and cumin. Whether it’s coating the chewy noodles at NYC chain Xi’an Famous Foods or packed into the delightful dumplings at Sally’s in Brooklyn, it’s what I eat whenever I need some flavorful comfort. This week, I’ve been satisfying my cravings at home with associate food editor Zaynab Issa’s recipe for spicy lamb noodles, which gives a massive boost to store-bought pappardelle in a dish that’s weeknight-friendly, easy to scale, and will be keeping me cozy all winter long. —Nico Avalle, digital operations associate