Typically, I don’t add food coloring to my icings unless a customer (or my daughter) requests it, but for this icing I make an exception. Just a drop or two of green food coloring makes the icing a nice shade of pale green and hints at the mint flavoring. It looks so festive atop a chocolate cupcake or mini cupcake, garnished with green sparkling sugar, that it is a natural choice for St. Patrick’s Day or other springtime celebrations. The cream cheese subdues the mint essence a little, creating a softer, rather than spicy, mint flavor. Whereas the Peppermint variation on the Swiss buttercream (page 156) is more of a seasonal option, this mint icing is popular all year long.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.