Here’s What to Cook Every Night This Week (November 6 – 12)

Daylight savings doesn't stand a chance

what to cook this week november 6-12: plate of cauliflower fried rice topped with a sunny side-up egg
Photo: Liz Andrew/Styling: Erin McDowell

Daylight savings time ends on November 5, meaning days will get shorter and nights will get longer (and colder). There’s no better time to cozy up on the couch with a comforting meal, whether it’s a lightning-fast egg skillet or a bowl of tortellini soup with sausage. Read on for seven dinners to serve this week that are sure to keep you warm. In the meantime, we’ll queue up Love Is Blind while you cook.

105 Fall Dinner Ideas Starring Easy Seasonal Recipes

what to cook this week november 6-12:
Oscar Wong/Getty Images

Shopping List

3 heads garlic
Two 2-inch pieces ginger
2 cups fresh Thai basil
1 red jalapeño pepper
1 head cauliflower
7 carrots
8 celery sticks
1 red bell pepper
4 lemons
1 sweet onion
1 small fennel bulb
2 large yellow onions
1 pint cremini mushrooms
1 large bunch flat-leaf parsley
2 bunches scallions
1 bunch cilantro
2 large bunches radicchio
1 bunch basil
2 bunches thyme
1 bunch dill
1 bunch rosemary

2 pounds skin-on, bone-in chicken thighs
½ pound Mexican chorizo
9 large eggs
1¼ pounds thin pork cutlets
1 pound Italian sausage
2½ cups chopped chicken

2 ounces feta cheese
Sour cream, for serving
1 stick unsalted butter
2 ounces Parmesan cheese, plus more for serving
4 ounces heavy cream

Canned and Packaged Goods
2 ounces Taiwanese rice wine or cooking sake
Two 14-ounce cans diced tomatoes
12 ounces frozen peas
One 28-ounce can crushed tomatoes
32 ounces chicken broth
12 ounces store-bought cheese tortellini
2 ounces dry white wine
Two 15½-ounce cans white beans, such as cannellini or Great Northern
32 ounces low-sodium vegetable broth
32 ounces chicken broth
2 sheets frozen store-bought puff pastry

Pantry Ingredients: soy sauce, coarse raw sugar, freshly ground white pepper, canola or soybean oil, black sesame oil, extra-virgin olive oil, pickled jalapeño peppers, granulated sugar, chipotle chili flakes, kosher salt, freshly ground black pepper, vegetable oil, rice vinegar, sriracha, sesame seeds, all-purpose flour, Dijon mustard, capers, bay leaf, dried oregano, dried thyme, crushed red pepper flakes

Monday: Three-Cup Chicken

The “three” in the recipe name refers to a delicious trifecta of soy sauce, black sesame oil and rice wine. With a touch of sugar and a generous dose of Thai basil, the marinade turns nutty, salty, sweet and bright. Be sure to use bone-in or boneless chicken thighs: Dark meat is essential to the dish.

Tuesday: Skillet Eggs and Chorizo

Things we love: filling, flavor-packed meals. Things we hate: washing a million dishes after dinner. Luckily, this one-pan gem delivers 23 grams of protein per serving and spares you the mountain of dirty cookware. Finish it with chopped parsley, sour cream and a flourish of feta cheese.

Wednesday: Cauliflower Fried Rice

Topped with an egg and ready to devour in 25 minutes, this low-carb spin on the takeout staple will give you all the warm-and-fuzzy feelings you crave. Start with pre-shredded cauliflower rice to cut back on prep time. As for the marinade, it’s nothing but rice vinegar, soy sauce and sriracha.

Thursday: Pork Scallopini with Lemon, Capers and Radicchio

Briny capers and fresh lemon bring a slew of pantry staples and crispy pork cutlets to life. Radicchio adds bitterness, crunch and color to the dish, so don’t be surprised if your guests (er, roommates) snap a few photos for their IG stories.

Friday: Tortellini Soup with Italian Sausage

Two iconic soul-soothers, one tasty dish. The store-bought tortellini cooks until tender in a cheesy, herbaceous tomato soup. The Italian sausage infuses every drop with fennel-laced spice and savory flavor. (Oh, and protein.)

Saturday: White Bean Stew with Marinated Radicchio

This crowd-pleaser comes together in just over one hour. Toss in a few meatballs at the end of cooking, before the radicchio, for extra protein, or swirl in some yogurt or citrus- or allium-infused oil for a photogenic finishing touch.

Sunday: The Ultimate Chicken Potpie

It doesn’t get more classically comforting than this, folks. The pastry-topped masterpiece requires minimal prep. As for cooking, you’ll only need to briefly sauté the filling until thick, then transfer it to the skillet to bake to bubbly perfection.

taryn pire
Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
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