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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.