Our Favorite Recipes from the October/November 2023 Issue of Cook’s Country

Luckily, I’m armed with the October/November issue of Cook’s Country magazine, which is packed with comforting fall recipes, like our Applesauce Spice Cake with Brown Sugar Icing and Turkey Burgers with Pickled Cranberries, as well as plenty of fresh additions to your holiday entertaining menu, including Cider-Braised Turkey and Olive Oil Mashed Potatoes.

Here are a few of our editors’ and test cooks’ favorites.

When I first tasted Kelly Song's Shanghai Scallion Oil Noodles, it had been a long day at work. But at the very first bite of these tender, chewy noodles, slick with a perfectly balanced savory-yet-sweet sauce, I felt miles away from the office. The strong aroma of the gently simmered scallions perfumed every element of this dish, and crispy fried scallion greens made for the perfect texture contrast and satisfying crunch. I loved it so much that I went straight home to make it for dinner and have made it countless times since. Simple, delicious, and the perfect antidote to a long work day. —Eden Faithfull, Associate Editor

I had the pleasure of eating my first klobásník when I tested Dawn Orsak’s delightful recipe for our kitchen team, and I’ve been hooked ever since, making them to store in the freezer for a quick breakfast and to bring to tailgates and potlucks. Basically, they are buttery dinner rolls (think brioche married with biscuits) stuffed with juicy, garlicky smoked sausage—and they’re impossible to resist. They’re traditional in Czech communities across Texas, and creative variations on them are more and more popular in Texas-based chains that sell kolaches, their sweet siblings. So if you want to experience the pinnacle form of “pigs in blankets” (trust me, you do), then do yourself a favor and bake a batch of these adorable, smoked sausage–stuffed buns. I think you’ll find that they’re not only surprisingly easy and fun to make but also incredibly satisfying to eat and share. —Matthew Fairman, Senior Editor

When the weather starts to turn cool, I automatically start dreaming up menus for all kinds of cozy gatherings: game nights and tailgates in October, holiday dinners and cookie swaps in November and December. No matter the occasion, you can bet that a bowl of Amanda Luchtel’s Beet Dip with Yogurt and Tahini will be set out to greet my guests; I mean, does it get more festive than that color?? Striking hue aside, this dip is downright delicious: The earthy-sweet roasted beets are perfectly complemented by rich and tangy Greek yogurt and nutty tahini. I love the pops of texture the shredded beets add and the vibrancy of the lemon juice and dill. The best part? It can be made up to three days ahead, the ultimate gift for stress-free hosting. —Jessica Rudolph, Senior Editor

Inspired by a meal at Owamni by the Sioux Chef, a restaurant that draws on indigenous ingredients and traditional cooking techniques, Cook’s Country’s Editorial Director Bryan Roof developed a recipe for Grilled Sweet Potatoes with Maple Chile Crisp. The natural sweetness of the sweet potatoes is complemented by intense, smoky char. The result is tender, creamy sweet potatoes that are rich, smoky, and earthy. When dressed with a hearty amount of maple chile crisp, they are indulgent and intensely satisfying. I look forward to when the nights are a little longer and cooler but still warm enough for grilling so that I can make this recipe. —Mark Huxsoll, Test Cook

In the spirit of busy weeknights, I’m leaning into Stir-Fried Vegetables and Pork with Crispy Wontons, a recipe card dinner developed by my colleague Amanda Luchtel. It is a flavorful combination of ground pork cooked with scallion whites, minced garlic, and fresh ginger, plus coleslaw mix (a shortcut for shredded cabbage and carrots) and sliced shiitake mushrooms. All the elements get tossed with soy sauce, rice vinegar, a little sugar, and sesame oil, which impart some deep savory notes. Simply finish the mix with scallion greens, spoon it over steamed rice, and sprinkle crispy wontons on top. It’s comfort food with a light, fresh vibe from all the vegetables. —Megan Ginsberg, Deputy Editor

I love chocolate chip cookies more than just about any other food, and these Browned Butter Chocolate Chunk Muffins are like eating a chocolate chip cookie in breakfast form. This recipe is from my colleague Amanda Luchtel who loves sweets almost as much as I do. The browned butter adds toasted richness and the sour cream makes sure the muffins have an ultratender crumb. I’m all about the big chunks of chocolate mixed in (I’ve already made them at home with a combination of bittersweet and milk chocolate) and that lightly crunchy top that comes from sprinkling with sugar before baking. These muffins are a great option to make for your breakfast, snack, or dessert—and if you bring them to friends, I assure you they will be impressed by your baking skills. —Morgan Bolling, Executive Editor of Creative Content

I am torn between what I like more about this recipe—the creator's enthusiasm for it or the recipe itself. Hailing from Pennsylvania, Mark Huxoll is very passionate about rich, molasses-based shoofly pie. This sweet treat, which is often eaten for breakfast with a cup of coffee, does not disappoint. Mark's wet-bottom version has two distinct layers: a gooey bottom and a cakey top, and it couldn’t be easier to make. You simply whisk the filling together, sprinkle it with a crumbly topping, and bake it in a buttery, flaky crust. If you enjoy a pecan pie's deep flavor and gooey texture or want to try something new with assertive molasses flavors, this is the pie for you. (Although consuming it for breakfast is optional, I highly recommend saving a slice for the morning after, as we did during development.) —Amanda Luchtel, Test Cook

This fall, I’m eating my apples mashed. Specifically because I’ll be indulging in Jessica Rudolph’s Applesauce Spice Cake with Brown Sugar Icing. Her snack cake calls for 2 cups of applesauce, either store-bought or made from scratch using our Brown Sugar Applesauce recipe. While the generous amount imparts a deliciously moist texture, the apple flavor hardly takes over. Instead, it harmonizes with the cake’s other warming notes, including brown sugar; vanilla; and a host of autumnal spices such as cinnamon, ginger, nutmeg, and clove. The fluffy, spiced cake can be enjoyed on its own, perhaps with some coffee or tea. Or if you’d like to go all the way like I do, top it with the recipe’s brown sugar icing, which is gooey, salty-sweet, and reminiscent of velvety butterscotch. And to drive home the feeling of fall (in the way that only spiced desserts can), top the cake with toasted pecans for the perfect finishing touch. —Kelly Song, Test Cook