Food Of The Month Club: 13 Recipes Celebrating November's Food Holidays

November seems like a strange time for a citrusy spring-like lemon pie, but considering it’s also the beginning of peak lemon growing season, it’s a great time to pucker up. Creamier than a lemon meringue pie, it’s also no-bake so you can make it ahead and chill for a holiday celebration.

Is calzone a folded-over pizza or a savory pie pocket? Either way, it’s a fun dough to fill. Here, it’s stuffed with creamy ricotta cheese and garlicky spinach. You can hold it in your hand and eat it on-the-go.

You’ve seen egg flights where you serve eggs all the ways you can devil an egg, but have you seen this French method where the stuffed eggs are pan fried and then drizzled with a zesty vinaigrette? These get the award for “Most Unique Oeuf.”

You can have a doughnut or you can have a doughnut, like these luxurious raspberry cheesecake brioche beauties. Sugary, pillowy, with a rich creamy filling, the local doughnut shop could never compare.

These are your favorite game day snack, but elevated. Spicy sweet potatoes, black beans and a drizzle of jalapeño lime yogurt make nachos heartier, tastier, and a little special.

The rule of this holiday is that you have to bake something pungent and it doesn’t get stinkier than a bacon and sauerkraut casserole. Luckily, the balance of the salty bacon, tangy sauerkraut and funky onions combine into a delicious dish alongside sausage and potatoes.

It’s Vanilla Cupcake Day but don’t just settle for any vanilla cupcake – make the best. Molly Yeh’s are engineered to be the moistest cupcakes possible, topped with a rich buttercream frosting and sprinkles to your heart’s desire. It doesn’t get better than this.

Not that we have anything against anchovies — they’re great when used strategically, in small doses, but we understand the assignment and present you with veggies, meats, and cheeses on top of focaccia bread, with nary an anchovy in sight. It’s the most supreme pizza of Pizza Supremes.

Indian Pudding deserves to be front and center on autumn dessert tables so it’s time to bring back and celebrate America’s oldest dessert. Combining Native American ingredients and European influences, this corn, molasses and milk bake is warm, sweet and goes well with ice cream or whipped cream.

What’s perfect about cacio e pepe is its simplicity — it’s pasta, butter, black pepper and cheese. Keep it classic because it is a work of art, a golden ratio of ingredients.

With just six ingredients, you can have flaky, buttery, sticky-sweet baklava with this classic Lebanese recipe. Pistachios are the nut of choice here, but you can also use walnuts.

In the words of Donkey from “Shrek,” everyone loves a parfait. It’s true though. Here, yogurt, apples, granola and homemade caramel sauce come together with apple crisp-like flavors for a decadent breakfast, substantial dessert or deluxe after-school snack.

The magic of this French toast recipe is in the thick and pillowy brioche bread. It soaks up the egg mixture like a sponge and makes a fluffy piece of toast, like that fancy brunch spot, but this way you get to stay in your pajamas.