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1 ½ cup sugar 1 ½ cup milk ⅓ cup all-purpose flour Dash salt 2 teaspoon vanilla 1 ½ cup butter, softened

Buy It: King Arthur Cake Flour ($4, Target) Learn it! How to make a roll cake.

1 cup butter, softened 1 tablespoon vanilla 4 cup powdered sugar 1 13 ounce jar marshmallow creme Milk

3 tablespoon champagne vinegar or white wine vinegar ½ teaspoon Dijon-style mustard ½ teaspoon minced fresh garlic 1 extra-large egg yolk, at room temperature ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup olive oil

To Store: Layer candy between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

1 ½ cup powdered sugar 1 tablespoon butter, softened ½ teaspoon vanilla 1 tablespoon whipping cream or milk

Tips The ribs can be baked up to 2 days ahead and stored, covered, in the refrigerator. Let the ribs stand at room temperature 30 minutes before grilling. On the day of the BBQ, grill ribs as directed and place in three 4-to 6-quart slow cookers (one for each sauce; borrow an extra slow cooker, if needed.) Cover and keep warm on low-heat setting up to 2 hours. The sauces can be made up to 2 days ahead, except for Rosemary and Citrus sauce, which can be made up to 1 day ahead....

2 pound chicken bones 2 white onions, chopped 2 stalks celery, chopped 2 carrots, chopped 1 tablespoon black peppercorns 2 sprigs fresh thyme 6 cloves fresh garlic, peeled 2 bay leaves 11 cup cold water

1 8 ounce container light dairy sour cream 2 tablespoon prepared horseradish ⅛ teaspoon salt

Creamy Pepper-Paprika Sauce In a 4- to 6-qt. Dutch oven heat 2 Tbsp. olive oil over medium heat. Add 2 red and/or yellow bell peppers, chopped. Cook, stirring occasionally, about 8 minutes or until peppers are softened. Add 2 cloves garlic, minced, and 1 Tbsp. Spanish paprika. Cook and stir 1 minute. Add 1 Tbsp. all-purpose flour; cook and stir 1 minute more. Add one 14.5-oz. can reduced-sodium chicken broth. Bring to boiling....

½ of a medium poblano pepper 3 cup shredded cabbage ¼ cup bottled cole slaw dressing ¼ cup snipped fresh Italian parsley 2 tablespoon snipped fresh mint

½ cup (1 stick) unsalted butter, softened ½ cup granulated sugar ½ teaspoon vanilla ½ teaspoon lemon zest 2 egg yolks ⅛ teaspoon almond extract (optional) 1 ½ cup all-purpose flour ½ teaspoon salt Nonstick cooking spray Filling: 4 tart apples, such as Granny Smith, peeled, cored, ans sliced into 1/4-inch-thick wedges 3 ripe pears, such as Anjou, peeled, cored, ans sliced into 1/4-inch-thick wedges 1 cup grated frozen purchased pound cake 1 cup dried cranberries ½ cup all-purpose flour ¼ cup packed brown sugar 2 teaspoon finely shredded orange zest ½ 4-serving-size package instant vanilla pudding mix (3 1/2 tablespoons) ½ cup whipping cream 2 tablespoon orange juice...