As the days became cooler and shorter, we began to look toward comforting and warm meals while still looking back to bright and refreshing foods we craved months before. We made homemade biscuits with marmalade for breakfast, tomato aspic and pan fried pork chops for dinner, decadent layer cakes for dessert, and paired luscious duck-fat gravy with mashed potatoes. Below were our ten most popular November recipes.
What Our Readers Cooked and Drank Last Month
Nathalie Dupree’s two-ingredient biscuits are fluffy and flaky but need nothing more than heavy cream and flour to make. Add some jam, butter, or honey on it for a great side for breakfast, soups, and classic fried chicken.
Making a turkey can be an intimidating process, but Steven Satterfield outlines a process to smoke the dark turkey meat and deep-fry the white meat to produce tender, succulent meat for your table.
Make this delicious cranberry preserves recipe from executive chef Rebekah Turshen at City House. This recipe is sweet with a pleasant tang from the cranberries and lemon. These preserves are great to spread on biscuits, toast, or some decadent cheesecake.
This twelve-layer cake from Peninsula Grill uses coconut in every way to create the ultimate cake. This dessert is great for all parties and will bring a lightly nutty, lighly tangy taste to keep you going. Peninsula Grill breaks the baking down to a granular approach so you can have a slice of this cake that is one of our most popular recipes, no matter the time of year.
Step aside, festive jello salads, tomato aspic is here to steal the spotlight. This aspic from Bill Bowick and David Bouffard of Sugar Bakeshop in Charleston tastes like “a bloody mary in solid form.”
This duck fat gravy is so good it goes with any meal. This recipe comes from the Tattooed Moose in Charleston. Follow the lead of the Moose and serve it with crispy fries, or pour the gravy on some creamy mash potatoes and turkey.
TLP Test Kitchen’s simple recipe for cranberry aïoli uses four ingredients and is good on almost anything. From turkey to elevated breakfast sandwiches, this cranberry aïoli has it all with tang, tart, richness that can’t be beat.
Chef Jason Goodenough of the New Culinarian in New Orleans shows how to pan fry pork chops, or paneed pork, with expert tips and tricks. Goodenough serves his paneed pork with spaghetti aglio e olio and roasted asparagus but emphasizes that the homey, rustic dish is a versatile base that can go with almost anything.
P.J. Gartin’s three-ingredient calamondin marmalade is great to jar and make into gifts for family and friends. Put it in yogurt to add an orange flavor, sweeten meats by adding a spoonful in the frying pan, or stir it into your winter cocktails.