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.
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.