November feels a bit like the start of a rollercoaster at the amusement park: You know what’s coming—the ups and downs and loops and whirls of a busy holiday season—but for a brief moment, you can rest in some of the solitude of fall’s sweet, slower days. This month’s issue embraces both of those parts of the month. We’ve got recipes you’ll need for Thanksgiving, whether you’re hosting the family or just providing a side dish or pie on a longer buffet. We’ve also got a few seasonal favorites you’ll want to enjoy while the calendar is still trained on this, the penultimate month of the year.
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01 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
All dressed up with a holiday table to go to! This 1994 recipe called for wrapping green beans with carrot strips, but we figured y’all wouldn’t mind if we used bacon instead.
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02 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
The fancy name of this 1991 casserole led us to take a closer look at its special ingredients—coconut and applesauce. We upgraded to apple butter, which has a richer, more concentrated flavor.
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03 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Originally published in 1975, this recipe was sent to us by Mrs. Raymond F. Buck of College Station, Texas, and was dubbed “the ultimate” dressing by our Test Kitchen.
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04 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
When we set out to revamp this recipe from our 1980 cookbook Cooking Across the South, our team nicknamed these buttery spuds the “Bikini Potatoes” due to their peeled midsections.
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05 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Southern food icon Edna Lewis schooled our Test Kitchen in the mid-1990s with this recipe, garnering their highest praise. Instead of cooking everything together, she simmered the pork low and slow before adding the greens, allowing them to retain their hearty texture.
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06 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Featured in The Southern Living Community Cookbook, this cheesy side was pulled from Charleston Receipts. The casserole takes its name from a town outside Charleston, South Carolina, which was originally inhabited by the indigenous Sewee people.
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07 of 21
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Associate Editor Alana Al-Hatlani spent years in pastry kitchens, perfecting her pie dough recipe. This month, she shares what she believes to be the nearly perfect recipe—plus a few new pies to try out that pie dough this month.
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08 of 21
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
As the name suggests, this pie starts with a magic shortcut: a box of brownie mix. Your family won’t believe it, so don’t even tell them. Just serve up this chocolaty sweet, and let everyone praise the unique pie choice.
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09 of 21
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
If you’ve got extra sweet potatoes after making your salad and gnocchi this month, you can use them for this stepped-up pie recipe. Pure maple syrup is a natural pair sweet potato for sweetness, but the addition of flaky sea salt blunts the sweetness for an unique finish that might become a new family favorite.
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10 of 21
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
This pie looks far more impressive than it is demanding. Once you stack the apple slices, it’s easy to shingle them for this beautiful pattern. Or make up your own pattern as you see fit. The shortcut of jarred caramel sauce brings everything together and makes this a fun new take on the classic apple pie.
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11 of 21
Robby Lozano; Food Stylist: Emily Nabors Hall; Prop Stylist: Phoebe Hauser
An online exclusive recipe, this pecan pie is every bit as rich and comforting as the classic, which is usually made with corn syrup. But this pie recipe holds a Southern secret: cane syrup.
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12 of 21
Caitlin Bensel; Food Stylist: Torie Cox
Watch out, pecan and pumpkin. In Florida and across the country, Key lime pie is upstaging the classics. This recipe combines the tangy delight with another star of the season, cranberry, for a dish that’s a wonderful counterpoint to the holiday’s rich, carb-heavy foods.
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13 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
An online exclusive recipe, these Southern cheese puffs belong on every party table this holiday season. These appetizers have the flavor and bite of cheese straws but in a puff form. You can serve them as is, but we also like giving a bowl of pimiento cheese for stuffing.
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14 of 21
Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Sweet potatoes are good for more than just casserole and pie this month. Use them alongside Honeycrisp apples, baby kale, and dried cranberries for a fall-perfect side dish on a weeknight or for a holiday spread. To get crispy, perfectly roasted sweet potato wedges, spread them out between two pans.
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15 of 21
Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Classic gnocchi is made with white potatoes, but there’s no reason you can’t use the same technique for a tender, pillowy sweet potato version. You don’t need a heavy sauce. These go great with a simple butter and Parmesan sauce.
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16 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Senior Lifestyle Editor Ivy Odom gave her late grandmother’s recipe a fresh update—and the results would make her proud. From a stain-splattered recipe card, Odom was able to piece together a recipe and wade through murky instructions to create a dessert that would do Doris Odom justice.
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17 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
“TODAY” host and Southern Living columnist Craig Melvin shares his mother’s potato salad recipe. A true Southern classic, this side is great on its own or served with turkey gumbo the day after Thanksgiving.
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18 of 21
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Country music star Lainey Wilson shared her Boudin Balls recipe. “I’m gonna tell you right now: If you don’t like boudin balls, I don’t know if we can be friends,” she says with a laugh. “I like a little kick in my food.” Not only were these savory sausage bites included on her family’s Thanksgiving menu, but she also serves them at her Nashville bar, Lainey Wilson’s Bell Bottoms Up, as a tribute to her Louisiana roots.
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19 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Hannah Greenwood
This isn’t your typical Thanksgiving bird. It’s spiced up, kicked up, and turned up to 11 with the addition of a butter-bound mixture of lemon zest, fresh herbs, and Cajun seasoning. The result is a rich, savory flavor with a subtly spicy kick. And whatever you do, don’t throw away those turkey bones. Save them to make a rich and flavorful stock for soup or gumbo.
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20 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Hannah Greenwood
For many folks, the best part of Thanksgiving is the leftovers, and this year, we invite you to try this leftover-style turkey gumbo. It’s made with the Cajun Turkey leftovers, plus andouille sausage, for a Louisiana take on leftovers. You can tailor this to your family’s tastes by using leftover white or dark meat and omitting the Scotch bonnet chile.
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21 of 21
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Hannah Greenwood
If you have a house filled with guests over the holidays, keep this quiche recipe in your back pocket. Without much extra effort, this recipe makes two pies instead of just one, and we’ve given you great make-ahead tips if you need to make these and reheat them the morning you plan to serve. Just add fruit and fresh grits or fried potatoes to the side.
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Dining and Cooking