Hi Reader,

Before November turned to Thanksgiving, the month was always about dinners that stuck to your ribs and fogged the kitchen windows until you could finger-paint on them. My mother had an uncanny way of knowing just when the chill in the air crossed from “brisk” to “bone-deep.” That’s when she’d pull out the stockpot. Suddenly, a chicken became three meals, beans lost their anonymity in a garlicky stew, and cabbage was transformed into something that could make you forget it was, well, cabbage.

Of course, when I became a teenager, I couldn't care less. I was too interested in learning the words to Elton John's "The Bitch is Back" and practicing the Hustle.

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But when I moved away from home, all I wanted was rattling pot lids, and braises that took so long to

So this November, instead of rushing past the table, let’s linger over it. Let’s let dinner do what it was always meant to: warm us, slow us down, and tether us to the people we love—even if it’s just for an hour.

November Dinner Rules (According to Yours Truly)

1. Embrace the braise. Short ribs, pork shoulder, even a humble chicken—low and slow cooking transforms them into the stuff of dreams.
2. Root for roots. Carrots, parsnips, turnips—roasted or simmered, they’re sweet, earthy, and undeniably November.
3. One-pot wonders are your friend. Fewer dishes, more flavor. A Dutch oven isn’t a pot; it’s a portal.
4. Don’t forget the greens. Kale, collards, and escarole add balance—and a whisper of virtue—to those hearty meals.
5. Finish with flourish. A drizzle of olive oil, a sprinkle of flaky salt, or yes, a gratuitous heap of fried onions—because November is no time for restraint.

WHAT'S INSIDE...

• Maple Bourbon Braised Short Ribs
• Lasagne Bolognese
• Braised Beef With Red Wine Pasta
• Pan-Roasted Mushrooms
• Shepherd’s Pie With Onions & Cheddar
• Roasted Red Cabbage
• Pistachio Pound Cake
• Cranberry Scones
• Sticky Toffee Pudding
• Pear Bread

Maple Bourbon Braised Short Ribs

⭐⭐⭐⭐⭐ 5 from 18 votes

The title of these maple bourbon braised short ribs says it all. Meaty short ribs are braised in a brew of bourbon, maple syrup, beef broth, tomato paste, and herbs until amazingly tender.

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Lasagne Bolognese

⭐⭐⭐⭐⭐ 4.94 from 16 votes

This lasagne bolognese from Giuliano Hazan is as authentic as it gets.

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Braised Beef With Red Wine Pasta

This braised beef with red wine pasta is versatile. You can use oxtails, short ribs, or stew meat to make the ragú. And the homemade red wine pasta? You have to experience it to truly understand its loveliness...though you could swap in store-bought pasta instead. The beef ragu is even better the next day.

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Pan-Roasted Mushrooms

Pan-roasted mushrooms are first cooked until golden and crispy, then seasoned with butter, shallots, chives, thyme, and garlic. This method results in mushrooms that absorb loads of rich flavors and aren't soggy.

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Shepherd’s Pie With Onions & Cheddar

This shepherd's pie is made with ground lamb, caramelized onions, mashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, simply call it cottage pie.

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Roasted Red Cabbage

Roasted red cabbage (actually, some would argue it looks more like PURPLE cabbage) is so incredibly easy—and surprisingly satisfying—to make in the oven. Simply toss with oil and cook.

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Pistachio Pound Cake

⭐⭐⭐⭐⭐ 4.78 from 18 votes

This pistachio pound cake with a confectioners sugar glaze is a dense, moist, nutty pound cake with a tight crumb that will satisfy any and all pistachio lovers. And it makes an ample amount so you'll have plenty to share. Although beware, it disappears quickly.

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Cranberry Scones

Cranberry scones drizzled with white chocolate that are flaky and perfectly balanced between tart and sweet, and festive as can be in appearance. Certainly sounds like an ideal Thanksgiving breakfast to us.

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Sticky Toffee Pudding

Sweet, sticky, and completely addictive, it is always a crowd-pleaser. A classic British dessert made with sweet brown sugar and date sponge cake soaked in a buttery, rich, and delicious sticky toffee sauce. Top it with a dollop of whipped cream or vanilla ice cream.

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Pear Bread

This pear bread has quite a lengthy pedigree and one taste will show you why. It's moist, full of flavor, and the buttermilk glaze is superb.

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