Think of this recipe as a healthy alternative to cheese curls.
Fourth of July
With their tangy barbecue mushrooms, rich pimento cheese, and c
Puréed pumpkin lightens up an otherwise-classic dip recipe.
A single potato gives this pumpkin version a rich, creamy texture.
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Onigiri—small, filled rice balls or triangles—are a popular snack and bento box staple in Japan. Here, they’re made with cooled sushi rice and decorated with scissor-cut nori shapes. Extras can be saved for lunch boxes the next day. If your kids are open to something salty and tart, add three pickled umeboshi plums (pitted and halved) to the mix. They’re a traditional onigiri filling that Japanese kids love.
This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
We turned to two old-fashioned dessert recipes—burnt sugar cake and seven-minute frosting—to come up with caramel-flavored cupcakes topped with billowy marshmallow frosting.
Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert.