Recipe Recap: November Edition 

Eight recipes to make right now 

| National   Cooking | Jessica Battilana

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Photo: Nathan Michael

We hope that by now you’ve crawled your way out of a Thanksgiving food coma.

For those who still find themselves with surplus bird, though, here are two suggestions: Turkey tortilla soup features ingredients not seen on most holiday tables, including avocado, lime and jalapeños, making the warmer a welcome break from the rich dishes that define Thanksgiving. Leftover turkey can also be substituted for chicken in this pot pie; top it with cheddar biscuits or leftover piecrust.

If the fridge is bare or you’re in search of some lighter, brighter options, try kasha-stuffed squash, swordfish topped with a vibrant, spicy red chile “pesto,” or a raw kale salad with goat-cheese dressing.

If you’ve decided to open the holiday floodgates, we offer further options, like a mezcal-spiked drinking caramel that’s poised to give hot chocolate a head rush, wedges of buttermilk cake with poached pears and a cloud of crème fraîche, and red-wine-marinated skirt steak that could become a weeknight staple in the busy days to come.

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