Eat This Now: Marshmallows

We don’t really need the encouragement: From Fluff to Peeps, Americans will consume more than 90 million pounds of marshmallow this year. But there are marshmallows — sandwiched between graham crackers, bobbing in hot chocolate, even spread on peanut butter sandwiches — and then there are Marshmallows, sweet and creamy, in flavors like orange, cinnamon, raspberry-crème de cassis (pictured) and sweet potato-chili. Local author Eileen Talanian’s brightly colored new cookbook, ­­Marshmallows, is evidence the kiddie confection has gone gourmet (though the basic recipe remains six-ingredient easy). The marshmallow hasn’t grown up completely, though; Talanian’s book includes instructions for making your own sweet Peeps.