Deb Perelman

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Here's how to convince kids to eat mushrooms and kale for dinner.

Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate swirls—even if you don't like white chocolate, give it a try.

Deb Perelman's recipe for salty-sweet cookies that have a caramel filling you can totally pull off at home.

Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set (to whom I'd bring it for class snacks when it was our turn) as well as adults.

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.