Cook Time: 20 Minutes Total Time: 20 Minutes, plus one hour to cool

Makes 20 to 24 squares

• 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing the pan
• Two 10-ounce bags mini marshmallows, divided
• 3/4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 8 1/2 cups Rice Krispies or crispy rice cereal (see note)

Line a 9-by-13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you’ll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You’ll see little bits of golden brown sediment forming; that’s okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)

Off the heat, add the remaining marshmallows, vanilla, and salt.

Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.

Add the reserved marshmallows and stir until they are softened and partially melted. Don’t overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.

Is your spring fun being interrupted by your runny nose and itchy
eyes? Here are some tips to keep your allergy symptoms under
control:

Cut back on sticky hair products. Believe it or not, sticky hair
products can trap pollen, making your symptoms worse
throughout the day.

Use eucalyptus oil. Eucalyptus oil opens lungs and clears sinuses to
relieve allergy symptoms. Use it in spray form to spritz around your
room or add a few drops of oil to a diffuser.

Add a dose of vitamin C. Fighting off allergy symptoms requires a
top-notch immune system. Eating more vitamin C can help give it
a boost. Increase your vitamin C intake by squeezing some fresh
lemon juice in your water or adding sliced citrus to your salad.

Shower at night, not just in the morning. Skipping a night shower
could mean going to bed with pollen you’ve picked up throughout
the day, which could lead to a flare up.

Try a sinus rinse. A simple nasal saline wash can quickly loosen
mucus, clear sinuses, and eliminate allergens.

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Their advice: Never install an app at the direction of someone claiming to be tech support, and remember, banks will never ask for security credentials over the phone.

WATCH OUT FOR THESE TYPE OF WARNINGS ABOVE!! THEY ARE TRYING TO DRAIN YOUR BANK ACCOUNT

• 2 to 2 1/2 pounds Yukon gold potatoes, cut in large chunks
• Kosher salt
• 3 tablespoons unsalted butter, divided, room temperature, plus more for serving (optional)
• 3 cups shredded savoy cabbage or lacinato kale leaves with ribs removed
• 4 scallions, sliced, white and green parts separated
• 3 cloves garlic, grated
• 1 teaspoon dried mustard, such as Colman’s
• 1/2 cup whole milk
• 1/2 cup chicken stock (or more milk)
• 1/2 cup packed finely grated sharp Irish cheddar cheese, or more to taste
• Freshly ground black pepper

Place the potatoes and 2 teaspoons salt in a pot and cover by 1 inch with cold water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain thoroughly, then return to the pot.

While the potatoes are cooking, heat 1 tablespoon butter in a large skillet. Add the cabbage or kale and the white parts of the scallions. Sauté until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Remove from the heat.

Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir in the milk and chicken stock, then stir in the greens, and the cheese (if using). Season with salt and a generous grind of black pepper.

Serve warm with an additional pat of butter on top (optional) and garnish with the green scallions.