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To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees the garlic and, just before serving, adds it to the sautéed chard.
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Get fired up for fall.
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The best kind of love note.
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Like jellybeans for grown-ups, these gels have soft centers and crisp shells. This recipe is for blackberry gels. (Or, try this recipe for lime gels.) This recipe is one of O's DIY candy recipes.
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Light, lemony, and oh-so simple, this champagne cocktail is a natural predinner drink.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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Snow days just got sweeter.
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The one (Jell-o shot ring) to rule them all.
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With zesty kielbasa and flaky puff pastry, these tarts are basically just fancier pigs in a blanket.
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Sandra Lee says cooking for Halloween doesn't have to be a frightening experience!