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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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These chocolate chip cookies with peppermint extract are tinted green and perfect for celebrating holidays such as Christmas or St. Patty's.
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From-scratch chocolate and orange-flavored cupcakes are topped with pistachio buttercream icing.
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This chocolate shell ice cream topping is so easy to make--no need to buy Smucker's Magic Shell.
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This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.
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Any type of milk, dairy or non-dairy, can be used for this skinny white chocolate-coconut latte made with 2 types of sugar-free syrups. You will still have a delicious coffee drink.
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No one will believe that you made this delectable chocolate peanut butter pudding cake in your slow cooker.
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Get Peanut Butter-Chocolate Chip-Bacon Cookies Recipe from Food Network
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Tasty cookies with a protein supplement, perfect for people who work out and are grossed out by protein shakes. Can substitute flavored supplements for a fruity twist.
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Get Roasted Parsnip and Vanilla Chocolate Soup Recipe from Food Network
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Spiked with bourbon—it’s a Kentucky Derby classic.
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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.