Feast on This: Our Favorite Recipes to Make in November

With a smoked brisket base covered with pepper and onion relish, beer cheese, and jalapeno cheese sauce, these quesadillas make an incredible addition to a game day get-together. Assemble these ahead of time, and cook them on a griddle or grill them in a nonstick pan at your tailgating event. They're easy to make and easy to share, and they're an easy-to-pull-together weeknight dinner, too. Serve these quesadillas with an avocado and lime cream sauce from our favorite vegetarian tacos.

Pair these cranberry-and-butternut-squash-stuffed turkey tenderloins with a seasonal wild rice, cranberry, and blue cheese salad for a perfect smaller Thanksgiving gathering. These are also an ideal weeknight dinner; the turkey stays succulent and moist while they cook in a sage gravy in your slow cooker.

Yes, there is such a thing, and these are it. Behold the tender, moist crumb from pumpkin puree and the rich addition of pumpkin pecan butter. Bite into the gooey chocolate center — but not before going through the cinnamon-laced, velvety cream cheese frosting! You'll soon see why we love them, too.

Sure, charcuterie boards are all the rage, but they are rooted in time-honored farm traditions of using the whole animal and curing parts for food to sustain in cold months. We have many tips and tricks to make an unheralded board for your party, including adding an array of spreads. But don't stop at meat; try this smoked salmon rillettes dip for your board. Or ditch the meat and go with a vegan charcuterie board.

The tart and sweet juice and seeds of fresh pomegranate, which have carried rich symbolism of life and power in Greek and Persian cultures for thousands of years, combine with warmly spiced apple cider, red wine, and Royal Riviera Pears for this cocktail that you can serve warm or cold. To de-seed a fresh pomegranate, cut off the flower end, then, using a paring knife, score along the ribs that run toward the bottom of the fruit, cutting into the white pith. Gently pull from the top, and it will open like a flower.

Here's a fall brunch classic: a bagel board featuring the crispy-on-the-outside, chewy-on-the-inside perfection of New York bagels from Davidovich Bakery. Add silky, salty, and smoky lox, artisanal cheeses, cream cheese, fresh dill, and your favorite fall fruits, such as persimmons, grapes, pomegranate, pears, and apples, for a memorable feast.

Hearty kale leaves — one of the planet's most nutrient-rich foods — and shaved Brussels sprouts (a hand-held kitchen mandolin does the trick!) hold up to a warm bacon dressing, which means you can prepare this salad up to 30 minutes in advance and set it in the center of your holiday table. It's so beautiful that you can make it the centerpiece! The porky, salty bacon contrasts with the sweet and juicy pears. Yum.

Smoky cumin and paprika-scented chorizo — a cured sausage from the Iberian Peninsula — and spicy green chilis turn Harry & David's cheesy and gooey cheese dip into a crowd-pleasing and filling appetizer. Pair it with tortilla chips or fresh vegetables on game day!

Five types of cookies, cinnamon swirl cake, baklava, and a pineapple macadamia nut cake, redolent with fall's aromas, are among the decadent treats from Wolferman's Bakery, which has been crafting baked goods since 1888! And they are the perfect match for an afternoon break with a hot tea or buttered rum coffee! Or set out the tray to make a stunning presentation for brunch or dessert.