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This recipe is by Maura Egan and takes About 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Profiteroles are among the most irresistible desserts They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts Adding dark chocolate ice cream catapults them heavenward, to everyone’s delight
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Two kinds of ice cream float shots: chocolate ice cream drowned in Kahlúa, and vanilla in limoncello.
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A gluten-free recipe for chocolate and hazelnut meringue cookies: crisp on the outside, moist and chewy on the inside.
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Because "zoodles" are so hot right now—and you don't need a Spiralizer to make them!
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Get Pork Filet in Dark Ale: Filet pur de Porcelet Pane aux Fruits Secs, Sauce Nostradamus Recipe from Food Network
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Get Toffee Bars Recipe from Food Network
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Get Pear and Hazelnut Wontons Recipe from Food Network
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Get Roasted Brussels Sprouts with Grapes Recipe from Food Network
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Get Filet Mignon Parcels Recipe from Food Network
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This potent syrup marries well with rum.
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Get Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens Recipe from Food Network