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You may never go back to chicken after this.
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Festive and fun, this classic combination is one of our favorite champagne cocktails.
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Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
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This classic French garlic mayonnaise is a wonderful spread on sandwiches and as a binder in salads.
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Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.
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These ghoulish petits fours are wickedly delicious.
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For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. You could swirl the contrasting batters for a nifty wavy effect.
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Recipe courtesy of GILT, New York, NY. Created by Robert Honeycutt, Beverage Director.
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These from-scratch Italian biscotti flavored with anisette and brandy are made from an old family recipe and make a lovely holiday gift.
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This traditional Japanese teriyaki sauce recipe just might be the best you've ever had!
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If your kids don't prefer the whole peppers from stuffed-pepper dishes, try this deconstructed casserole version.
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.