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cooking.nytimes.com
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler “A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew,” she wrote Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out
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A tangy version of bacon wrapped chestnuts.
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This Asian marinade recipe pairs well with fish.
Ingredients: white miso, mirin, soy sauce, water, lime
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Get Jicama Tacos Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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An easy and elegant sauce to accompany fish, meat, or poultry.
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Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It's quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.
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"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
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Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.
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Cashews are the base of the cake and the crust in this gluten-free, paleo-friendly raw chocolate cake with coconut.