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Oct 20, 2012 07:59 AM

Home Cooking Dish of the Month (November 2012) - Nominations

November is coming up, and it's time to consider what we'll be cooking together next month!

During October we've been cooking enchiladas, and some great sounding dishes have emerged. If you are just finding the Dish of the Month, do take a look at the October thread here:

Everyone is welcome to join in and name a dish that we can all cook in November. Think of a dish as an ingredient plus a technique. For example, enchiladas: tortillas, stuffed and baked. Meatballs: ground meat, formed into balls and browned. There can still be many variations in the dish, but we'll all be cooking something similar, and comparing notes.

Please type your nomination in ALL CAPITAL LETTERS. You may nominate as many dishes as you like. When we move on to the voting round, you can only vote for one dish. Nominations will be open until October 25th at 8pm Pacific time (11pm Eastern time, and 3am October 26th GMT). After nominations close we'll move on to voting.

If you have yet to participate in the Dish of the Month, or if you've been reading the threads and never posted on Chowhound, now is the time to join in! It's a lot of fun, and everyone has something interesting to share.

For many of us, the days are getting shorter and colder, and Thanksgiving is approaching. So, what dish shall we cook in November?

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  1. Much thought will be given to turkey and sides and pies in November, at least here in the USA.
    I don't know what the "opposite" of Thanksgiving dinner is (sushi?) but I think a dish *not* related to the traditional bird would be a good choice for the rest of the month. Also good would be easy, do-ahead, inexpensive.
    So maybe.. strata? Too broad?

    1 Reply
    1. re: blue room

      I kind of agree with you on this. I mean, how many turkeys will anyone want to cook this month? And most people don't like to experiment too much with Thanksgiving dinner. But we could go with things that could fit into the traditional meal... like squash dishes, gratins, or a specific pie. Or we could go out in a different direction altogether. Also, there is a lot to November besides Thanksgiving. Football parties, tailgating... and the weather getting cooler. Plus some folks will be gearing up and experimenting for their holiday cooking in December. Lot's of options, I think.

    2. I am nominating something that I think is specific enough, yet broad enough to cover many variations....

      POT PIE

      As in chicken and mushroom with a fresh thyme crust; beef and root vegetables with a potato/horseradish mash topping; lamb and artichoke with herb biscuit topping, etc...... :)

      7 Replies
      1. re: gingershelley

        We just had lobster pot pie this week for dinner and it was sooooooooooo good!

        1. re: HillJ

          and you didn't invite me ? waaahhh
          that's the ultimate in ultra yummmmm

          1. re: iL Divo

            iLD, next time I save a spot at the table for you! I made a version with lobster tail & claw meat, fennel, onion in a fish sauce and used a pastry crust. Small pot pies with a tossed green salad.

            1. re: HillJ

              YUM! See, you are on my wavelength, HillJ!

              1. re: gingershelley

                I love pot pies; especially the less traditional fillings (these days). While I probably wouldn't turn my nose at a homemade chicken or lamb pot pie..some of the recent veg pot pies and spicy concoctions really wow me.

            1. Hmmm... So far: strata, pot pie, gratin... all three appeal to me. Throw in cobblers or crisps and I'd have a tough time choosing.

              1 Reply
              1. re: Gio

                cobblers, love them. the colder outside the more reason to make then eat one.

              2. ROASTED CHESTNUTS dishes that include or feature the chestnut meat.
                or WHOLE NUTS, around the holidays so many fresh whole nuts are on sale, with so many interesting ways to feature nut meat in a recipe.

                2 Replies
                1. re: HillJ

                  I have a vacuum packed bag of chestnuts.
                  never known what to do with this ingredient and bought it on impulse.
                  guess I should look up recipes.
                  friend bought us a bag of roasted chestnuts in NYC during a cold winter gloomy day.
                  I was surprised by their taste as was she, almost •yam like

                  1. re: iL Divo

                    Roasted chestnut cookies, grind up the bag in your food processor.
                    Smitten Kitchen has a lovely recipe.