Recipes for Friday, November 6, 2026
12 recipes NYT Cooking featured on Friday, November 6, 2026: the ingredients and steps as published, each with a link to the original.
By Florence Fabricant · 30 minutes · 4 to 6 servings
Grilled Porgy With Lemons and Scallions
By Hetty Lui McKinnon · 20 minutes · 4 servings
Crunchy Brussels Sprouts and Apple Slaw
By David Tanis · 20 minutes · 4 to 6 servings
Radicchio Salad With Walnuts and Pears
By Naz Deravian · 15 minutes · 2 servings
Gheysava (Eggs With Dates and Cinnamon)
By David Tanis · 25 minutes · 4 to 6 servings
Persimmon Salad With Glazed Walnuts and Feta
By Korsha Wilson · 15 minutes · 4 servings
Wild Greens Salad With Persimmons and Hickory Nuts
By Ali Slagle · 1 hour · 2 to 4 servings
Gochujang Tofu, Squash and Brussels Sprouts Bowls
By Yossy Arefi · 1 hour 15 minutes · 6 to 8 servings
Crunchy Apple and Kohlrabi Salad
By Sarah DiGregorio · 30 minutes · 6 to 8 servings
Apple-Maple Baked Brie
By Hetty Lui McKinnon · 40 minutes · 4 servings
Cheddar and Pear Galette
By Sue Li · 1 hour 10 minutes · 6 servings
Creamy Cauliflower-Cashew Soup
By Ali Slagle · 20 minutes · 4 servings
Chermoula Bean Salad
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