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Seltzer and ice take the edge off these martinis for a refreshing and relaxing cocktail.
cooking.nytimes.com
This recipe is by Dana Bowen. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cocoa, heavy cream
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
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In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
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We use these simple roasted tomatoes to make Ricotta with Roasted Cherry Tomatoes on Crostini.
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This delicious cocktail is perfect to enjoy around a fire during the cold winter months.
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Crescent rolls are here to change everything you thought you felt about buns.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
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These are a sweet graham cracker crumb bar with coconut and a milk chocolate topping.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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This sauce is used at the Inn at Little Washington in its signature dish, "Filet Mignon" of Rare Tuna.
Ingredients: cocktails, alcohol, soups, chocolate