Although just a minor variation on the Vanilla Icing (page 136), the addition of Marshmallow Fluff makes this version a bit lighter and more smooth. The marshmallow flavor is not overwhelming, and it’s a pleasant addition to the Devil’s Food Cake (page 98) in the Mini S’mores Cupcakes (page 101). We also use this icing, along with sweetened white coconut, atop Devil’s Food Cake and call it the “Snowball” during the winter or the “Bunny Tail” for Easter celebrations. Partnered with a smear of peanut butter, this icing is much loved on Vanilla Cake (page 115) in our “Fluffer Nutter,” or substitute Banana Cake (page 126) for Vanilla in the Fluffer Nutter version to get “The Elvis.” Marshmallow Icing can even be paired with Pumpkin Cake (page 128) in a dessert twist on candied yams.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.