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This flatbread, the work of Chef Ryan Keelan, plays up the pumpkin flavor, while bringing in additional savory, sweet, and spicy elements for a snack that satisfies any time of year. You can make your own ricotta using this recipe or substitute a high-quality store-bought version.

If you read my column, you know about the impact, especially gastronomically, that the Chinese have had on Puerto Ricans. When you go into a Chinese restaurant in Puerto Rico and order a seemingly innocuous combo plate, what you receive might baffle a Statesider: an entrée, fried rice, and french fries or tostones. Yes, Chinese cooks have figured out Puerto Ricans’ love affair with double starch and meat.

A good chocolate chip cookie isn’t just about taste—it’s also about texture. The combination of both olive oil and butter in this cookie yields a buttery, delicious cookie with a texture that’s the best of both worlds: crispy edges and a chewy center.

This fun and easy pinwheel presentation with fun colors and delicious flavor will make your little ones smile! Packed with protein and easy to eat, the kids will be ready to take on the rest of their school afternoon full and focused.

Enjoy the nostalgic red can of alphabet soup that you grew up on with this delicious version made with real ingredients, zero preservatives, nourishing bone broth, and super fun pasta letters. This soup is a tasty way to get some veggies into your kids’ lunchbox—they will happily slurp this warm veggie soup out of their thermoses.