Don’t laugh . . . it works, and it’s good. The key is to make sure that your marshmallows are really toasted to a deep golden brown color on all sides to get the most flavor. Don’t walk away from the oven because the marshmallows brown quickly. Would a dollop of “Fluffy” Whipped Cream (page 154) on top be overkill? I think not! In the mood for S’mores? Just blend the toasted marshmallows into the Double Chocolate Milkshake (page 134) and add a few tablespoons of crushed graham crackers on top of the whipped cream.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.