recipes

The 10 Most Popular Recipes of November 2020

Cozy carbs are our readers' flavor of the month.
detroitstyle pan pizza
Photo by Emma Fishman, Food Styling by D'mytrek Brown

As we careen toward the finish line of this objectively grim year, our most popular recipes for the month index heavily on coziness. We’re talking about those hearty one-utensil meals you could, say, shovel into your mouth while binge watching holiday movies in your stretchy pants. Hetty McKinnon’s one-pot kimchi mac and cheese may be one of the simplest and most addictive riffs we’ve published. Meera Sodha’s syrupy, zingy version of beloved Indonesian dish, nasi goreng, takes shredded brussels sprouts to new heights. And Lara Lee’s umami-packed vegan coconut and caramelized shiitake mushroom noodles is bright and comforting all at the same time—just like the future! So to get you to 2021, here are our most popular recipes from the last month, starting with No. 1.

  • Image may contain Food Dish Meal Plant Curry and Bowl
    Photo by Laura Murray, food styling by Pearl Jones, prop stying by Nicole Louie
    1/10

    Chungdi Malai (Coconut Shrimp Curry)

    The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

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  • Photo and Food Styling by Emma Fishman
    2/10

    One-Pot Kimchi and Squash Mac and Cheese

    This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

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  • Photo by Laura Murray, Food Styling by Micah Morton
    3/10

    Brussels Sprouts Nasi Goreng

    Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

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  • Photo by Emma Fishman, food styling by D'mytrek Brown
    4/10

    Pumpkin-Tahini Mousse Pie

    This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

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  • Photo by Laura Murray, Food Styling by Micah Morton
    5/10

    Pot Roast Brisket With Harissa and Spices

    This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

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  • Photo by Emma Fishman, Food Styling by D’mytrek Brown
    6/10

    Coconut Brussels Sprouts Gratin

    Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

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  • Photo by Emma Fishman, food styling by D'mytrek Brown
    7/10

    Turkey Pozole Verde

    The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

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  • Photo by Laura Murray, Food Styling by Micah Morton
    8/10

    Turmeric and Coconut-Braised Cabbage With Chickpeas

    Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

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Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods.... Read more
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