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The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.
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Crushed, ripe blackberries give this mojito a tart-sweet kick.
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Butter cream is the most popular type of frosting because it's simple and easy. Mix it up with other delicious variations too.
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Close your eyes and make a wish before you taste this Magic Potion - you may just get what you want!
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Serve this side dish vegetable recipe with Alfred Portale's Herb-Crusted Rack of Lamb.
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Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
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For a quick energy fix, combine Smirnoff No. 21 Vodka and your favorite energy drink.
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Vodka, dry vermouth and whiskey comprise the Irish Martini; a stiff cocktail.
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These cheddar-carrot balls are perfect as an after-school snack that's fun for kids -- and a guilty pleasure for adults.
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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
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The peppermint patty is a creamy, chocolate cocktail that is easy to warm up to at the Ship Tavern in Denver.
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Bagel pizzas take on a ghostly effect when topped with a ghost-shaped slice of mozzarella. The eyes—made of tiny pieces of black olives—bring them to life...or not.