Indholdsfortegnelse for November 2025 i Bon Appetit

“What are you doing for Thanksgiving?” I have been asking myself this question since late summer as I sort through my work calendar, restaurant openings, and vacation schedules. My family asks too, and my friends remind me of their standing invites. I’m still not quite sure as I write this letter. I have been traveling the last few Thanksgivings—usually for work—and have had to send kind wishes through group chats and swoon over turkey and dressing and dishes of macaroni and cheese on FaceTime. Figuring out what I’m going to do every year has challenged what was always tradition: heading home for Thanksgiving. But one year I caught up with my dear friend over a long, lazy lunch at one of the world’s finest restaurants. Another year I was on…

This year we’re forgoing the bubbling green bean casserole in favor of a punchy side that provides some cooling contrast to a buffet of hot and room-temp dishes. Instead of cream of mushroom soup and French’s fried onions, these beans are tossed with quick-pickled shallots and blanketed in a bright blender dressing thickened with salty-rich parm. On Thanksgiving, we consider these a cook’s best friend: They’re best straight from the fridge and better when made ahead, leaving you more time for just about anything else. —Kendra Vaculin ¼ cup plus 1 Tbsp. apple cider vinegar1 Tbsp. honey Kosher salt1 large shallot, thinly sliced1 lb. green beans, trimmed2 oz. Parmesan, cut into small pieces, plus more finely grated for serving1 garlic clove, finely grated¼ cup extra-virgin olive oil1 Tbsp. Dijon mustard…

Few dishes better capture Houston’s spirit than a steaming bowl of pho. The iconic Vietnamese noodle soup is as much a staple as smoky brisket or gooey queso. It’s an essential dish woven into the fabric of the Bayou City. Houstonians eat pho for breakfast as eagerly as they do past midnight, in suburban strip mall restaurants and banquet halls and at backyard pop-ups. A classic preparation of pho begins with a clear, deeply savory broth poured over springy rice noodles, topped with slices of rare beef, brisket, or tendon. On the side there’s usually a platter of bean sprouts, Thai basil, and lime wedges for customizing each bite. While the dish’s origins are murky, it’s generally believed to have roots in northern Vietnam. Pho bo, or beef pho, is…

Amanda Shulman and Alex Kemp have had a busy few years in Philadelphia. Shulman debuted Her Place Supper Club in June 2021, and the pair opened Quebecois stunner My Loup in May 2023 with Kemp at the helm. Both restaurants landed on our Best New Restaurants lists in 2022 and 2024, respectively. They married in August 2023 and had their first child, Evie, in January. For the first time in a long time, they’re finding time to cook outside of work. And while their home kitchen is stocked with bottles and baby formula for now, they thoughtfully designed a space that will let them transition to solid foods and shared meals. From a workhorse sink made to tackle an unending stream of dishes to the beloved appliance Shulman also relies…

Thanksgiving is the perfect time to dust off the quirky ornate tableware that can make any place feel like home. Here, Bon Appétit staffers share their most-cherished pieces—plus ideas for new treasures with serious keepsake potential. KITSCHY COLLECTIBLES There’s no china or silver making its way down my family tree. However, one heirloom has graced every Thanksgiving spread I can remember: the turkey shakers. My grandmother gifted my mother the first pair, and now these ceramic birds are a part of the Thanksgiving table I set in my own home, sure to become a part of my kids’ holiday memories too. —Noah Kaufman, senior commerce editor A DAZZLING DESSERT DISPLAY It wasn’t a holiday in my family without a 7Up pound cake glistening under the crystal cut-glass dome that held…

Year after year we dance around ways to tweak our candied yams. Maybe we add marshmallows, or bust out our jars of whole spices, or finally stop calling them yams since they are, in fact, sweet potatoes. (That last one is a nonstarter for anyone of Southern extraction.) This recipe is something everyone can agree on, combining everything you love about the classic—tender, earthy tubers in a sticky, warmly spiced syrup—but uses purple potatoes for a moodier, more vibrant presentation and unique flavor. A generous splash of lemon juice offers a tangy addition to a dish that’s always begging for something fresh to round out the abundant sweetness we know and love. —Inés Anguiano 4 3"-long cinnamon sticks4 whole star anise3 whole cloves3 lb. purple sweet potatoes (about 3 very…

A heaping wallop of sweet potato purée lends a soft orange glow and beguiling sweetness to these tender dinner rolls. The natural starches and sugars in the tubers function similar to a tangzhong, the cooked flour paste that’s the secret to milk bread’s springy bounce. Make a double batch; you’ll be grateful when it comes time to make sandwiches from the leftovers the next day. —Shilpa Uskokovic 1 large sweet potato (about 8 oz.), scrubbed½ cup (packed; 100 g) light brown sugar¼ cup whole milk1 ¼-oz. envelope instant yeast (about2¼ tsp.)3 large eggs½ cup (1 stick) unsalted butter, melted, plus more for pan and serving1 Tbsp. plus 1 tsp. Diamond Crystal or2¼ tsp. Morton kosher salt, plus more3 cups (375 g) bread flour Vegetable oil (for bowl) Flaky sea salt…

Instead of spending precious time prepping piles of individual brussels sprouts, roast one glorious head of cabbage instead. That single, easy-to-manage cabbage provides a myriad of textures and flavors: Ruffled edges get crisp and caramelized, while those tender center leaves become lusciously soft. Glazed in a glossy sauce reminiscent of honey mustard and topped with bits of bacon, it’s a vegetable side that hits all the notes—sweet, salty, bright—and it’s going to be the first thing on everyone’s plate of seconds. —June Kim 1 very large or 2 small savoy cabbages (2–2½ lb. total), halved, cut into4–6 wedges depending on size2 Tbsp. (or more) extra-virgin olive oil, plus more for drizzling1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more Freshly ground pepper4 slices thick-cut bacon (about 6…

Most wine produced in the world is derived from a shared grape species, Vitis vinifera. Consisting of thousands of varieties, vinifera spans broad geographical regions from western Europe to southwest Asia, from the Middle East across to North Africa. When you enjoy wines like Pinot Noir, Chardonnay, Cabernet Sauvignon, Riesling, or Merlot, you’re enjoying vinifera. But wine is a mutable force. It’s always changing to reflect its present circumstances, and the story of vinifera is evolving. While the planet adapts to the increasing pace and impact of climate change, winegrowers and winemakers all over have seen drastic shifts in vinifera, especially in places where it isn’t indigenous, like in the United States. Constant disease pressure and extreme weather can affect grape health, resulting in expensive losses. Compromised grapes do not…

SMOKE SHOW When the weather grows blustery and cold, it’s time to go big on cozy cocktails. Lusciously creamy with warming spice notes, Natasha David’s indulgent Smoke Show is a quintessential holiday season drink. Here she uses equal parts bourbon and dark rum to build a caramelized boozy base. The spirits get tempered with smoky-sweet cinnamon syrup, heavy cream, and an orange liqueur like Grand Marnier. Pour the shaken mixture over crushed ice and garnish with a smoldering cinnamon stick—don’t skip the aromatics! The result is a luxe cocktail you’ll want to sip for dessert next to a roaring fire. —Sam Stone Bring five 3"-long cinnamon sticks, 1 cup sugar, and 1 cup water to a bare simmer in a small saucepan over medium heat, stirring until sugar is dissolved.…

MUSHROOM BOURGUIGNON 4–6 SERVINGS Umami-rich mushrooms get the bourguignon treatment here, an ode to the classic slow-braised beef of France’s Burgundy region. The earthy fungi simmer away in a wine-fortified broth bursting with pearl onions and carrots. Dried mushrooms, rehydrated in hot water, are the secret to creating an intense vegetarian broth with a depth similar to a meat one. 0.3 oz. dried porcini mushrooms (about¼ cup) or other dried mushrooms8 Tbsp. (1 stick) unsalted butter, divided2½ lb. mixed mushrooms (such as crimini, button, portobello, and/or baby shiitake), cut into1" pieces3 Tbsp. all-purpose flour2 large carrots, peeled, sliced ½" thick on a deep diagonal10 garlic cloves, finely chopped1 14.4-oz. bag frozen pearl onions2 Tbsp. double-concentrated tomato paste1½ cups dry red wine (such as Burgundy)5 sprigs thyme1 dried bay leaf1 Tbsp.…

Every Thanksgiving dinner is an opportunity for reinvention. Precisely because it is a meal steeped in tradition, any little point of differentiation between this year’s and the last’s feels like a bold, delicious statement. Some brave soul triumphantly takes on the turkey for the first time. Sweetly spiced purple potatoes stop the buffet line in its tracks. An elaborately marbled Bundt dripping with ganache nestled amongst the pies suddenly becomes a dessert table nonnegotiable. Whether you’re gathering with your nearest and dearest or surrounded by new faces, there are endless ways to make your mark—and that’s something we can all be thankful for. —Amiel Stanek…

Adding garlic to the Thanksgiving mashed potatoes is an exercise in balance. Too much of the allium and the flavor lingers on your tongue, overshadowing the other sides. But when you get it right, it’s pure harmony, like Beyoncé, Kelly, and Michelle at a Destiny’s Child reunion. You might be tempted by a more straightforward mash, but with the right technique, you can have it all: potatoes with plenty of character yet enough mellowness to allow everything else on the table to shine. Slow-roasting the garlic is the answer. The technique tames any harshness while intensifying the sweet and savory notes. This way you can cram a wealth of garlic flavor into the mash (three whole heads, to be exact) without any of that lingering zing that could otherwise compromise…

Roasted squash feels like a quintessentially autumnal side and, in keeping with the mood of the season, can feel a bit sleepy. But with fresh ginger and chile, this platter of glossy miso-glazed mixed squash is bright and alive, a riot of textures and flavors. The frizzled-scallion topping—a nod to Cantonese steamed fish, which often arrives at the table covered with great tufts of the stuff—suffuses the whole dish with a complex oniony perfume. Even on a table full of the holiday’s greatest hits, this is a certified crowd-pleaser. —Shilpa Uskokovic ½ medium butternut squash (1½–2 lb.), peeled, seeds removed, cut crosswise2" thick1 medium acorn squash (about 1½ lb.), scrubbed, halved, seeds removed, cut into 2"-thick wedges1 small delicata squash (about 1 lb.), scrubbed, cut into 2"-thick rings½ cup extra-virgin…

Want your contribution to the dessert buffet to turn heads this year? Make a cake. It’s what every dessert plate is missing among the beloved pies and tarts. Whether it’s a showstealing layer cake festooned with candied cranberries or a no-mixer-required Bundt with a swirly two-tone crumb, when it comes to Thanksgiving, the golden rule of gathering always applies: The more the merrier! Bourbon Caramel Pecan Cake All the pleasures of pecan pie filling—deeply toasted nuts, rich, treacly caramel—reimagined as a topping for a tender vanilla cake. White Chocolate– Cranberry Cake Let someone else fuss over the turkey: This cranberry-laced layer cake is the kind of Thanksgiving project where the result is every bit as grandiose as the effort. Chocolate-Pumpkin Marble Cake No mixer? No problem. This gorgeously marbled, ganachedrizzled…