Better Homes & Gardens November 2016 Recipes
Sweet Potato-Pomegranate Slaw
This raw slaw is colorful and crunchy thanks to pistachios, pomegranate seeds, and shredded sweet potato. Finish the dish with a handful of fresh cilantro.
Bacon and Pear Autumn Salad
Any ripe pear will work for this smoky-sweet salad, but we prefer the Anjou. The key to picking a perfect pear is pressing gently around the stem.
Shaved Brussels Sprouts Salad
You're just five ingredients away from a stay-crisp side that's a fresh addition to any holiday spread. For maximum flavor, toast the walnuts before tossing in the dish.
Pumpkin Pie Shake
Indulge in a frosty blend of pie and ice cream. No fork needed.
Celery Root Puree
Swap celery root for potatoes and you'll never go back to the basic mash. Combine the celery-meets-parsley-flavor root with garlic, cream, and butter for a delicious holiday side.
Honey-Hoisin Sweet Potatoes
A honey-hoisin glaze ensures these sweet potatoes roast up sticky-sweet. Top them with salty chopped cashews, green onion, and plenty of lime.
The key to perfectly roasted turkey is getting some fat beneath the skin. Try a mix of softened butter and fresh herbs like sage, parsley, and thyme.
You're looking at our favorite reason to make a double batch of mashed potatoes. Dunk them in our spicy sriracha sour cream.
Seared Steak and Peppers with Cilantro Chimichurri
Double up on our zesty cilantro sauce, and try it on roasted chicken or fish tacos.
This all-fresh version of classic cranberry sauce calls for just five ingredients and a quick chop. Make it up to one week ahead for stress-free serving.
Green Bean Frittata
Transform that creamy green bean casserole into a bacon-y breakfast. Fry up fresh onions for a super crisp topper.
Dried cranberries give classic pork stuffing a bit of sweetness. Bake the side in a dish, not the bird, for those irresistible crisp edges.
Twice-Baked Creme Fraiche Potatoes
Keep it easy during the Thanksgiving rush. Assemble and bake these potatoes a day ahead, then simply chill and reheat in the oven before the big dinner.
Sweet Potato Pie
The secret to this better-than-pumpkin pie? Roasting the sweet potatoes first concentrates their flavor.
Turkey Cranberry Sandwiches
This spicy pulled turkey sandwich has a smoky secret. Canned chipotle peppers give leftover cranberry sauce a kick.
Sauerkraut and Apples
Fresh apples dress up purchased refrigerated sauerkraut in this sweet and tangy condiment. Serve it up with roasted turkey or chicken.
Roasted Cauliflower with Garam Masala
Serve this vegetarian dish with sweet mango chutney and plenty of fresh mint.
This is the classiest stuffing we've ever seen. Top the former side dish with eggs done any way you like!
Brandied Sour Cherry and Pear Pie
We won't tell if you add a couple extra splashes of brandy to the filling ... or your glass.
Gochujang Spiced Nuts
Korean gochujang is a thick paste made with red chiles, glutinous rice, fermented soybeans, and salt. It's got a healthy dose of heat and is addictive on mixed nuts.
Pickled Sweet Potatoes
Put out something new on your next charcuterie board. These pickled sweet potatoes get a kick from fresh anaheim chile peppers and red onion.
A pie Elvis would be proud of! Top luscious banana pie with peanut butter whipped cream and crunchy salted peanuts.
Striped Bass en Brodo
Cooking en brodo (Italian for "in broth") sounds fancy, but it's a super easy way to infuse fish with flavor. Here, we use a rich wine-tomato broth.