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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.