Fourth of July

This recipe can also be prepared in a 9-inch deep-dish pie plate. ...read more

Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs. ...read more

With their tangy barbecue mushrooms, rich pimento cheese, and crunchy pickles, these miniature sandwiches are packed full of Southern-style goodness. ...read more

Think of these as a healthy alternative to cheese curls, because the turmeric dusting on the popcorn will likely tint your fingers just like cheese curls would! To complement the turmeric’s currylike flavor (it's one of the main spices in curry powder), try substituting finely ...read more

Gomasio, a Japanese seasoning made from salt and toasted sesame seeds, tastes good on just about everything. Separating Brussels sprouts into little leaves allows you to cook them more quickly and sidestep that overcooked, cabbage-y flavor many people dislike in the veggie. ...read more

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds! ...read more

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes. Makes 2 1/2 cups / 30 minutes or less ...read more

Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them. ...read more

Spice up your holiday spread with this chile- and ginger-laced accompaniment that can be served warm or chilled. It tastes great on post-holiday sandwiches, too! ...read more

A marmalade glaze brings out the natural sweetness of carrots in this fat-free side dish. ...read more

Garlic, black pepper, and fresh parsley hit just the right savory note to bring out the sweet side of roasted potatoes. Leftovers (if there are any!) are great in frittatas, quesadillas, tacos, and more. ...read more

Paprika- and cumin-laced kosher salt flavors these crispy wedges. ...read more

Garlic breadcrumbs are a natural with roasted broccoli, nestling into the nooks and crannies of the cooked florets. For a main dish, toss with warm pasta and goat cheese. An English muffin works well for the breadcrumbs. ...read more

Roasted cauliflower gets a hit of flavor and texture from crispy sage leaves fried in butter. For an entrée salad, serve the vegetables over baby kale, and garnish with lemon wedges. ...read more

Puréed pumpkin lightens up an otherwise-classic dip recipe without sacrificing the rich, creamy texture that hummus-lovers crave. Here, we warm the chickpeas and the pumpkin before blending them so that they meld better with the tahini and lemon juice. ...read more

Potage is the French term for a blended soup that’s usually served at the start of a meal. A single potato gives this pumpkin version a rich, creamy texture—without the cream. ...read more

You can mix and match fruits for different fillings. ...read more

Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice. (The food stylist used colorful cauliflower varieties and heirloom squash for even richer hues.) Spoon the vegetables into ...read more

This cornucopia is easy to make using poster board and foil, and the result looks like a centerpiece created by a professional baker. Fill it with hot roasted vegetables, or use it as a bread basket for your holiday feast. The cornucopia can be made a day ahead. ...read more