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.
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.