Recipes & Menus

All the Recipes From Bon Appétit’s Thanksgiving Issue

We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
A red bowl filled with creamy mashed potatoes with buttery wells.
Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz

In the November magazine issue of Bon Appétit, you’ll find pages brimming with all things Thanksgiving—our Super Bowl is finally here! This year we’re giving you a comprehensive guide to Friendsgiving, suggesting low-proof vermouth make an appearance on your Thanksgiving menu, and sharing vibrant recipes to make your holiday feel special.

First up: a slew of fresh sides to choose from. Try these golden and pillowy Sweet Potato Rolls. Or make this Green Bean Salad with a Parmesan vinaigrette and pickled shallots—a welcome bright bite to balance the richness of other dishes. If you’re looking for garlicky mashed potatoes, might we suggest this recipe? Our version gets its gusto from slow-roasted garlic that becomes jammy and sweet when cooked.

In need of a centerpiece vegetarian main? This Mushroom Bourguignon will hit the spot. With a bevy of shrooms, tender pearl onions, and a wine-based gravy, it’s decadent and luxurious. But if turkey’s more your speed, this one’s a classic.

Now we know pie is everyone’s go-to dessert, but this year we’re all about cake. White Chocolate Cranberry Cake, Pecan Cake, Chocolate-Pumpkin Marble Cake, need we say more? Keep reading for all the recipes from our November issue.

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.

  • A stainless steel skillet of sweet and sour cranberry chicken and green beans atop a white tiled surface and alongside a...
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    1/23

    Sweet-and-Sour Cranberry Chicken Stir-Fry

    Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

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  • A single serving of spiced beef and pumpkin chili alongside the full yield and a cutting board with additional jalapeños.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    2/23

    Weeknight Pumpkin Chili

    A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

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  • Two pork chops placed opposite one another in a brown pan sauce speckled with dried cherries onions and rosemary.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    3/23

    Rosemary and Dried Cherry Pork Chops

    Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

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  • A bowl of mezze rigatoni brussels sprouts and pecans in a dark maroon bowl.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    4/23

    Brussels Sprout Pasta

    This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

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  • Flaky puff pastry baked with apricot jam slices of brie sprigs of thyme and topped with cracked black pepper.
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
    5/23

    Jammy Brie Galette

    This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.

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  • A castiron skillet filled with mushroom bourguignon resting on a white and black stovetop.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    6/23

    Mushroom Bourguignon

    In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

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  • A pie with layers of syrupy chopped pecans brown sugar custard whipped cream topped with candied pecans in an Actually...
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
    7/23

    Pecan Cream Pie

    Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

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  • A white platter of saucy candied purple sweet potatoes interspersed with cinnamon sticks and star anise atop a silver...
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    8/23

    Candied Purple Sweet Potatoes

    Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.

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  • A red bowl filled with creamy mashed potatoes with buttery wells.
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    9/23

    Garlic Mashed Potatoes

    A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.

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  • A platter of green beans dressed in parmesan vinaigrette against a neutral lace runner and maroon tablecloth.
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    10/23

    Green Bean Salad

    Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.

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  • A neutralcolored stone baking dish of salted sweet potato rolls alongside a small dish with a halved roll buttered on...
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    11/23

    Sweet Potato Rolls

    Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.

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  • A brownrimmed white ceramic plate filled with round cuts of various squash roasted and speckled with peppers.
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    12/23

    Sweet-and-Spicy Squash With Scallion Oil

    Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

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  • A decorative platter filled with chunks of cabbage in a light sauce and speckled with bacon.
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    13/23

    Maple Bacon Cabbage Wedges

    Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.

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  • A slice of a twolayer white chocolate frosted cake sits alongside the full cake topped with cranberry jam sugared...
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    14/23

    White Chocolate–Cranberry Cake

    With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.

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  • Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    15/23

    Pecan Cake

    This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

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  • A pumpkin bundt cake with spirals of chocolate throughout and drizzled with a chocolate ganache. Various cake plates...
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    16/23

    Chocolate-Pumpkin Marble Cake

    A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

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  • A carafe filled with a bright reddishorange cocktail surrounded by a variety of garnished glassware topped off with the...
    Photograph by Andrew B. Myers, Food Styling by Micah Morton, Prop Styling by Emma Ringness
    17/23

    Paper Fleet (Paper Planes for a Crowd)

    One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

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  • An earthyorange feta and sundried tomato dip on a crudit platter all on a red and green checkered surface.
    Photograph by Andrew B. Myers, Food Styling by Micah Morton, Prop Styling by Emma Ringness
    18/23

    Feta and Sun-Dried Tomato Dip

    Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

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  • A platter of matchstickcut pears tossed with shallots fresno chiles cilantro and mint all atop a vibrant green tablescape.
    Photograph by Andrew B. Myers, Food Styling by Micah Morton, Prop Styling by Emma Ringness
    19/23

    Asian Pear Salad With Crispy Shallots

    Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.

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  • A single bowl with a decorative striped rim is filled with mashed potatoes topped with saucy turkey meatballs and...
    Photograph by Andrew B. Myers, Food Styling by Micah Morton, Prop Styling by Emma Ringness
    20/23

    Swedish-Style Turkey Meatballs

    These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.

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  • Japanese curry recipe
    Photograph by Isa Zapata. Food Styling by Micah Morton. Prop Styling by Paige Hicks
    21/23

    Japanese Curry With Winter Squash and Mushrooms

    If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

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  • Slices of roasted turkey on a white serving platter.
    Photo by Bobbi Lin
    22/23

    Bourbon and Brown Sugar Glazed Turkey

    Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible, ask your butcher to do it for you.

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  • Rum bourbon orange liqueur cinnamon syrup heavy cream a smoldering cinnamon stick and crushed ice in a rocks glass.
    Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    23/23

    Smoke Show

    The Smoke Show uses bourbon, rum, and cinnamon syrup to make a cocktail so delectable, it doubles as dessert. 

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