7 parade recipes

No-bake rum pineapple pie with vanilla pudding, sour cream, and crushed pineapple in a graham cracker crust. A boozy, creamy chilled dessert that sets in 3 hours.

Fun chocolate cookies with cocoa and chocolate chips, decorated with miniature bear-shaped cookies pressed around the edges. A kid-friendly baking project.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Homemade papadum (papad) from lentil flour with black pepper and cumin. Rolled thin, dried, then fried until crispy and blistered. A classic Indian appetizer or snack.

Classic American meatloaf made fluffy with a milk-soaked white bread panade, blended ground beef and pork, and a savory mix of sage, mustard, and Worcestershire. Optional ketchup glaze.