Name: Marshmallow Sauce
Cook time: 3 minutes
Total time: 8 minutes
Yield: Makes 2 1/3 cups
Ingredients: 2 teaspoons powdered dried egg whites, such as Just Whites; 3 tablespoons warm water, divided; 2/3 cup light corn syrup; 1/2 cup confectioners' sugar; 1/8 teaspoon salt; 1 teaspoon pure vanilla extract; Stand mixer

Homemade marshmallow sauce is so ridiculously easy to make that you'll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions.

Cooks' note:

•You can substitute in pasteurized egg whites with no trace of yolk, such as Eggology. Use amount to equal 1 egg white. Leftover sauce keeps, covered and refrigerated, for several weeks.

Recipe notes

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.