Slideshow: Staff Picks: The Best Things We Ate in November

Wood Grilled Broccoli
Wood Grilled Broccoli
"It's kind of embarrassing, but it's been a couple years since I've been to Girl & the Goat in Chicago. Most of that has to do with how hard it is to score a reservation. But I lucked out on the night before Thanksgiving, when I was able to walk right up to the bar and order all the dishes I've been meaning to try. There wasn't a bad bite in the bunch, but the one that clearly stood out was the wood grilled broccoli. Nowhere else is broccoli given such care and attention. The bright green stalks are crisp and the opposite of mushy, but the heads are still wonderfully tender. The pieces are accentuated with a creamy, smoky bleu cheese and "spiced crispies." Of course, I'm not the first to fawn over this dish. In fact, Huge Galdones picked the dish to be his last bite in Chicago." Nick Kindelsperger

[Photograph: Huge Galdones]

Grilled Cheese Sandwich at Saxelby Cheese
Grilled Cheese Sandwich at Saxelby Cheese
"OH GOD, THE CHEESE. SO MUCH CHEESE. LIKE A CHEESE VOLCANO. THE BEST KIND OF VOLCANO." Robyn Lee

(For a more coherent review, read Max's Sandwich a Day post.)

[Photograph: Robyn Lee]

Hot Pot
Hot Pot
"It's been a great month of eating, what with reaping the rewards of Kenji's Thanksgiving recipe testing, pigging out day-of, and eating the FIVE Balthazar pies Ed brought into the office. But if a "best bite" is a measure of how much we crave something after eating it, I don't think anything tops my recent hot pot meal at Little Sheep in Flushing. Specifically my bowl of chrysanthemum greens, bok choy, wobbly tofu, and kabocha squash all stewed in ma la broth. You know those old Ovaltine commercials where the color-coordinated all-American family ask for 'More Ovaltine Please!' in harmony? Well, more ma la greens, please and thank you!" Max Falkowitz

[Photograph: Max Falkowitz]

Shrimp and Grits
Shrimp and Grits
"My friend in Boston had been raving about the shrimp and grits at Hungry Mother all day. Actually, for years. 'Sometimes they run out. Maybe we should call ahead and reserve them.' Ok calm down, it's just shrimp and grits. But then I understood. They're the most popular item on the menu at Hungry Mother in Cambridge, but people have been known to cry when they're sold-out or it's not the right shrimp season. (And I really thought my friend might be one of those criers that night.) Thankfully they had a few orders left and we ordered them, immediately.

The naturally sweet shellfish, sautéed with garlic and rendered tasso ham fat, sit on a bed of ultra velvety, buttery Anson Mills grits. That would be fine and good but it's all about the rich brown sauce on top, made by cooking down the shrimp stock with Worcestershire sauce, lemon juice, and lots of butter. Moral of the story: BUTTER. Also, get the skillet-toasted housemade cornbread with sorghum butter. (Butter.)" Erin Zimmer

[Photograph: Elizabeth Bomze]

Hamsi
Hamsi
"My new favorite word in Turkish: hamsi, Black Sea anchovies. They're in season right now, and I can't get enough of the little guys. I like them best just like this, barely flour-dusted, fried to a crisp, and served with parsley and lemon. Being able to get a heaping pile of fried fish, with a waterfront view, for about USD $4 was among my favorite things about the city." Carey Jones

[Photograph: Carey Jones]

Dungeness Crab
Dungeness Crab
"It's crab season in San Francisco, and we had a series of feasts at home--first, simply boiled crab with wedges of meyer lemon to squeeze on, alongside a flute of Jean Paul Brun Cremant de Bourgogne (delicious). The second night, I put the picked crab into crab cakes, mostly crabmeat, just barely held together with mayo and breadcrumbs." Maggie Hoffman

[Photograph: Maggie Hoffman]

Pork-Soaked, Long-Fermented Kimchi
Pork-Soaked, Long-Fermented Kimchi
"I had a fantastic meal at the new St. Marks Place outpost of Han Joo, the Korean barbecue joint from Flushing known for cooking their pork not on grills, but on solid crystal slabs. The best bite of the meal (and of my month!) is the last of the meal: a few scraps of long-fermented kimchi that had been sitting at the bottom of the slab the whole time, slowly absorbing the collected pork juices from the entire meal that preceded it." J.Kenji Lopez-Alt

[Photograph: J.Kenji Lopez-Alt]

Roti with Condiments
Roti with Condiments
"When I finally hit my Thanksgiving leftovers limit, I went with a few friends to Kin Shop for brunch. Everything was delicious but honestly, my favorite part of the meal was probably the roti and the sampling of condiments which we shared as an appetizer. (I really like spreading things on bread). The roti came out hot, buttery, and flakey, with just enough stretch to make it great for mopping up the various sauces which included chili jam, cucumber relish, coriander nam prik, and young coconut-gooseberry chutney. Plus, I was granted use of the leftovers to amp up my pork meatballs. So it was really win-win for me all around." Carrie Vasios

[More of our coverage on Kin Shop here.]

[Photograph: Robyn Lee]

Surprisingly Good Turkey
Surprisingly Good Turkey
"Every year at Thanksgiving, my cousin Ari does the impossible: he makes a turkey that is so good, juicy, flavorful, that it's not an afterthought next to the sides. It's truly the star of the show. And he lets me take home the carcass to make the best stock ever." Ben Fishner

[Photograph: Lev Gartman]