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cooking.nytimes.com
This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler “A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew,” she wrote Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out
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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
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This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.
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Get Zombie Eyeball Punch Recipe from Food Network
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This streamlined fudge recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.
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Get Caramel Candy Recipe from Food Network
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Get Pumpkin-Pie Parfaits Recipe from Food Network
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This is serious chocolate-and-peanut-butter inception.
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Frost all of your cakes with this icing and you'll have no regrets.
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They're a cookie dunker's dream.
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Get some green on the table—smothered in cream and cheese, naturally.
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Get Milk Chocolate and Mixed Nut Bread Pudding Recipe from Food Network