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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Cool off on a summer day with a pina colada-inspired blend of Irish cream liqueur with rum, pineapple juice, and cream of coconut.
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Chocolate bars will retain their square shape during their stint in the microwave oven, but a quick stir will show that the chocolate is indeed liquefied. Don...
cooking.nytimes.com
A good rub makes grilling or roasting easy This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove Diners will be hard-pressed to place its complex flavor until you tell them the components
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Spice up your morning routine with this gingery-tasting drink.
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The spicy and sweet flavors of gingerbread are stirred together in a warm latte that is ready in under ten minutes.
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A simple batter for chocolate cake pops with a hint of coffee flavor is ready to bake in your cake pop maker in just a few minutes.
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These high-protein double chocolate mocha cookies are super easy to make and are highly addictive! You don't need to feel guilty after eating a few, or a handful...
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Any day can be your birthday with this decadent cake-flavored cocktail.
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A glamorous dorm-style breakfast.
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Get Chug a Lug Kiwi Berry Cooler Recipe from Food Network
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Get "Heart of Darkness" Margarita Recipe from Food Network