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The herbal pungency of the Benedictine points up the smoky smoothness of the whiskey, the dryness of the vermouth balances the sweetness of the Benedictine, and the orange peel adds a hint of sunshine. This makes an especially fine after-dinner drink.
The herbal pungency of the Benedictine points up the smoky smoothness of the whiskey, the dryness of the vermouth balances the sweetness of the Benedictine, and the orange peel adds a hint of sunshine. This makes an especially fine after-dinner drink.
www.delish.com
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
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Peanut butter cookies never tasted so good!
Peanut butter cookies never tasted so good!
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These ghoulish petits fours are wickedly delicious.
These ghoulish petits fours are wickedly delicious.
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This easy icing makes decorating any dessert a simple (but fun!) affair.
This easy icing makes decorating any dessert a simple (but fun!) affair.
www.delish.com
This spicy tater tot recipe is a perfect wing alternative for all your vegetarian friends.
This spicy tater tot recipe is a perfect wing alternative for all your vegetarian friends.
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Who can say no to a chocolate and caramel banana?
Who can say no to a chocolate and caramel banana?
www.allrecipes.com
Decadent yet deceptively simple, these rum balls are sure to be a hit at your next holiday dessert table!
Decadent yet deceptively simple, these rum balls are sure to be a hit at your next holiday dessert table!
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Get Granola Bars Recipe from Food Network
Get Granola Bars Recipe from Food Network
Ingredients:
rolled oats, canola oil, butter, salt, brown sugar, honey, apple juice, molasses, vanilla, rice cereal, wheat germ, pecans, almonds, milk chocolate
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.