Forgetful cooks, rejoice: Burnt foods are having a moment, from caramel sauce
. This burnt honey-mustard dip plays into the trend in the most crowd-pleasing way possible, making just a minor adjustment to the time-tested accompaniment to pretzels, summer sausage and vegetable crudités. You let honey simmer in a saucepan just until it's deep brown, then mix in plain yogurt and mustard, so it's creamy and mellow. And instead of serving with the usual carrot and celery sticks, try baby bell peppers, halved and seeded; Persian cucumbers, which are just four to six inches long and don't need to be peeled or seeded (quarter them lengthwise to create spears); or, rainbow carrots.
Get the recipe: Burnt Honey-Mustard Dip