Recipes To Make in November

Two bowls of acorn squash soup topped with fried shallots and croutons — The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Now that Halloween is behind us it's tempting to start looking ahead to the holidays. But if you're anything like me, just the thought of Thanksgiving makes you a little tired, and the holidays beyond still feel far away. That's ok! You still have to feed yourself approximately three times a day. That means that on November first you still have about 66 meals ahead of you before the big turkey. Make those meals awesome!

Whether you're in search of a new lunchbox sandwich that isn't sad and soggy, a 30-minute brunch showstopper, or a comforting weeknight soup recipe, we have everything you need to live in the moment and stop looking ahead more than you absolutely have to.

01 of 05

Pan Bagnat (French Tuna Sandwich)

The Spruce Eats / Diana Chistruga

The usual conundrum with sandwiches is how to prevent the bread from absorbing too much moisture and getting soggy, but this French sandwich says c'est la vie to all that. Thanks to sturdy, crusty French bread, the tangy Dijon mustard and red wine vinegar-based dressing in this sandwich seeps deliciously into the crumb, but the outer crust prevents it from going full sog. The filling ingredients are reminiscent of a Niçoise salad, with tuna, hard boiled eggs, tomato, olives, and basil, which add color and texture to a sandwich that was made to be assembled, forgotten for a few hours, and then remembered right around lunchtime.

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02 of 05

Creamy Acorn Squash Soup

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Roasted acorn squash and apple give this pureed soup an unctuous, creamy texture, but there's not a whiff of dairy in sight. Just the deep, satisfying flavors of shallot, garlic, and ginger, and a drizzle of maple syrup to balance the flavors. Fried shallots and homemade cheesy croutons add texture and a touch of luxury for a bowl that brings the flavors of fall to your weeknight table.

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03 of 05

Orecchiette With Sausage and Broccoli Rabe

The Spruce Eats / Maxwell Cozzi

Made with only six ingredients, this classic orecchiette dish uses sweet Italian sausage and broccoli rabe for big flavor. The orecchiette pasta acts like little catcher's mitts to hold onto the sausage crumbles. But if you can't find orecchiette, no worries! Other cup-shaped pastas like cavatelli and conchiglie (shells) work just as well.

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04 of 05

Çilbir (Turkish Eggs)

The Spruce Eats / Diana Chistruga

This is one of those dishes that will impress the socks off anyone you make it for, and you can sit back with a smug smile on your face, knowing just how easy it was to pull off. Çilbir is the ultimate brunch dish: poached eggs cradled in a seasoned yogurt sauce and crowned with a drizzle of spiced butter and fresh herbs. Just add a couple pieces of hearty toast and you'll be eating a restaurant-worthy brunch at home in 30 minutes while all your friends are still standing in line waiting for a table.

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Continue to 5 of 5 below
05 of 05

Pumpkin Banana Bread

The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

There once was a time when you had to choose between pumpkin bread and banana bread. But then some genius figured out how to use both in a tender, flavorful loaf and we've never looked back. For a produce trifecta, serve slices of this bread with cream cheese and apple butter.

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