Here’s What Maggie Hoffman Is Cooking This Month
Thanksgiving tends to dominate the food internet in November—and I’m so excited to host this year that I spent $22 on a vintage gravy boat that looks like a footed bathtub. But it’s also my birthday month, so I’ll be cooking up a storm of dinner parties, hosting friends visiting from out of town, and trying to get quick (but good) meals on the table throughout the busy season. It helps to have a plan: a Big Soup to cook one Sunday, easy recipes for weeknights, and a few fun ideas for the holiday and various other celebrations. Scroll down to see what's on my docket.
Photo by Andrew Purcell, Food Styling by Carrie Purcell1/11Pozole Verde Con Hongos
As pumped as I am for stuffing and pie, Thanksgiving is just one dinner among many November meals. For as many of those meals as possible, I'll be trying to take it easy. Sunday soup days makes me feel better about the week to come—I'll cook a double batch of this hearty vegetarian pozole and plan for it to be at least two dinners.
Photo by Joseph De Leo, Food Styling by Anna Stockwell2/11Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
Photo by Joseph De Leo, Food Styling by Liza Jernow3/11Fried Garlic Noodles
I'll fill in the rest of the weeknights with super-fast options like these garlic noodles, seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried (in the microwave!), and infused into oil.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/11Braised Chile-Marmalade Duck Legs With Brussels Sprouts
This month is a big dinner party month for me; there are birthdays to celebrate! I've always wanted to cook duck for special occasion, so I'm eyeing this recipe from Epi contributor Christian Reynoso—as well as this whole pomegranate-glazed duck that my coworker Hana Asbrink developed for BA.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow5/11Tonnato Eggs
I've been obsessed with these deviled eggs since I first tasted them during the recipe-testing process. To me, they're the ultimate form of the classic dinner party snack. The filling is extra-savory from oil-packed tuna and anchovy but balanced with lemon and the salty pop of fried capers on top. If you come to my place in November, it's likely I'll be serving these.
Photo by John Kernick6/11Spiced-Pumpkin Soufflés With Bourbon and Molasses Sauce
I could eat pumpkin pie every week of the fall, but maybe that makes me an outlier. This lofty soufflé feels like the ideal final touch for a slightly retro dinner party, and the pumpkin flavor satisfies my endless pie craving.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini.7/11Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce
Our family Thanksgiving is usually hosted by my in-laws, but moving it to my kitchen this year (and getting to invite a few local friends) gives me great delight. It also gives me the opportunity to try a turkey recipe I've been hearing rave reviews about since I started working at Epicurious. The secret to this extra-moist bird is a jar of mayo, which gives you juicy meat and crispy, golden skin.
Photo by Chelsea Kyle, Food Styling by Anna Billingskog8/11Skillet Stuffing With Italian Sausage and Wild Mushrooms
Photo by Joseph De Leo, Food Styling by Lillian Chou10/11Chaat Masala Mixed Nuts With Cornflakes
My favorite part of a dinner party is a leisurely appetizer hour, which often serves as an opportunity to test out our latest cocktail recipes. These extra-crunchy, tangy, spicy snack mix takes just 15 minutes to put together, so it's easy to fit in when there's other cooking to do.
11/11All She Wrote
People I haven't heard from all year often text me in November to ask what Thanksgiving cocktail they should make. (Pssst! You don't need access to my cell number to get this information. Just subscribe to my cocktail newsletter, After Hours!) Our crowd is probably going to opt for martinis or wine, but if I had my druthers, I'd make this bittersweet, low-ABV batched cocktail. I once kept a jar of it in my freezer for a year, and it only got more delicious.
