We’ve got pumpkin spice, sheet-pan chicken, and other cozy meals.

Serious Eats / Lorena Masso

I’ve worked in food media for more than 20 years, and I can tell you that November in our business is not** **relaxing. Not only are we thinking about what we’re making for Thanksgiving and other fall and winter holidays—we’re thinking about what you’re making. So I’m not surprised that when I polled my Serious Eats colleagues about which of our recipes they’re most excited to make this month on the days they aren’t cooking a turkey and a million sides and desserts, a lot of easy dinners popped up. Of course, some people (looking at you, Genevieve) can’t resist a project—like the stunning pumpkin lasagna pictured above. That’s cool, I’ll just be over here making sheet-pan dinners and one-pot lentil soup. So, here you have it: the recipes we plan to make on repeat this month.

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Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

“A cake I don’t I have to get my stand mixer out for? I’m in! Olive oil cakes just feel more special than other cakes, so I’ll be making this for some of the many November birthdays in my life. I’m looking forward to serving it with a big dollop of orangey whipped cream on each piece.” —Ashlee Redger, writer

Serious Eats / Niedle Creative

“I love a baked pasta, and this Egyptian recipe for macarona forn looks like an epic one. It blends Italian and Greek influences to make something that’s one part baked ziti, one part moussaka. In my book, that’s all parts perfection.” —Daniel Gritzer, editorial director

Serious Eats / Lorena Masso

“Leah’s pumpkin lasagna sounds so rich and comforting—perfect for the chilly days. I’m excited to set aside a weekend day to make what she describes as “a beautiful beast of a lasagna.” —Genevieve Yam, senior editor

Serious Eats / Qi Ai

“I love Lebanese food and lentils, so I was immediately drawn to this recipe. When I discovered that it takes well under an hour to prepare, I was sold. This recipe is defintely going on heavy rotation for me.” —Megan O. Steintrager, associate editorial director

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Serious Eats / Qi Ai

“I am hurtling full throttle into stew season like an F1 driver: beef bourguignon, chicken and dumplings, chili—you name it, I braise it. And this stewy, silky braised beef with a tomatoey gravy is on my list—it’s screaming to be spooned over some buttery noodles.” —Grace Kelly, senior editor

Serious Eats / Mateja Zvirotić Andrijanić

“Sweet potato fries are my bar food North Star—and also my biggest heartbreak. Too often they come out soggy, leathery, or tragically gummy. These, however, are crisp enough to hear—no deep fryer required. I’m excited to try them out.” —Leah Colins, senior culinary editor

Serious Eats / Jatin Sharma

“I can’t wait to make our contributor Nermine Mansour’s sharkaseya (Egyptian-style Circassian chicken). In Jordan, where I grew up, there’s a small Circassian community, and while I’ve tried classics like pshats (a garlicky yogurt chicken) and haliva (crispy cheese pastries), I never came across this dish. I love the idea of a rich, creamy walnut sauce, and the layered, molded presentation is gorgeous—with just a touch of 80s cookbook charm in the best way.” —Laila Ibrahim, associate culinary editor

Serious Eats / Qi Ai

“The weather’s getting chillier here in Vermont, which means it’s time for cozy, comforting dinners. I already made Genevieve’s Sloppy Joes recipe once and will be doing so again many times before the spring thaw. It has the perfect sweet-to-tangy ratio, and is ready in no time flat. We like to serve it on brioche buns in my household.” —Rochelle Bilow, editor

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Serious Eats / Amanda Suarez

“It’s almost November in New York, which means it’s cold, a little gray, and all I want to do is stay in and make something warm and comforting. This Italian-American wedding soup hits exactly right—the tiny meatballs, the greens, the pasta, that savory broth. It feels like the kind of meal you make when you want to slow down, throw on a sweater, and let your apartment smell amazing while the city does its thing outside.” —Jessie YuChen, visuals editor

Serious Eats / Vy Tran

“I’ve finally ceded to the passing of time and accepted that it’s officially fall, despite all my protesting. Accordingly, I’ve stocked up on lentils in anticipation of my inevitable comfort-reliance on lentil soup during these darkening days. However, before I fully commit to soup on repeat, I’m excited to use some of those lentils for Sharon Brenner’s red lentil köfte recipe. These look so delicious, and I’m intrigued by the idea of eating lentils in a new form instead of soup. I’m also excited to experience lentils at a chilled temperature—something I don’t think I’ve encountered before.” —Amanda Suarez, associate director, visuals