Here’s What to Make on Every Food Holiday in November
Make every day a celebration! We rounded up a recipe for every food holiday this month.
You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii
This sandwich will put all other sandwich recipes to shame! One look at this impressive sandwich and your family and friends will know their taste buds are in for a treat. The tall layers prompt people to ask how they're supposed to eat it. I encourage them to simply dig in and enjoy! —Margaret Yost, Tipp City, Ohio
I have a real sweet tooth, so Halloween is my favorite holiday. I came up with these bars for my kids, but I think I like them even more than they do! —Nancy Heishman, Las Vegas, Nevada
Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don’t need to worry about filling the chip bowl—the tortilla chips are conveniently baked right in the dish! —Kelly Byler, Goshen, Indiana
I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. —Nancy Sousley, Lafayette, Indiana
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert.
Our daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
My husband likes to take muffins to work. And with this mix in my pantry, I can have muffins ready in minutes. —Darlene Brenden, Salem, Oregon
We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan
There's no mistaking that savory is the main herb seasoning this rich and creamy soup.
In this recipe, brown sugar and spices add extra flavor to already delicious apple cider. —Marlys Benning, Wellsburg, Iowa
These cookies were ideal for a winter get-together I hosted. I like to share these crunchy treats on the way home from cutting our fresh Christmas tree.—Shelly Rynearson, Oconomowoc, Wisconsin
This no-cook cranberry medley spiced with cinnamon and ginger is a wonderfully refreshing complement for a savory entree. The tartness mellows as the relish chills.—Deb Williams, Peoria, Arizona
November 24: National Sardines Day
Sardines add richness to this healthy 20-minute pasta dish from The Recipe Critic. It’s quick and nutritious, and would make a wonderful weeknight meal.
Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska