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Serve this creamy drink, made with luxurious Godiva Chocolate Liqueur, during cocktail hour or as a sweet after-dinner indulgence.
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For these delicious icebox cookies, rich chocolate dough is studded with buttery hazelnuts, tart dried cherries, and sweet white chocolate.
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ORE-OMG, you'll flip for this dessert.
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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
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Flavors from your favorite mint Girl Scout cookie blend in this cocktail.
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You haven't had mashed potatoes until you've made them with browned butter.
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This luscious chocolate frosting is a great complement to our Moist Devil's Food Cake.
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This super-cool ice cream is the only thing better than eating frozen Thin Mints straight out of the box.
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Sangria, a punch made with sweetened red wine and fresh fruit, is a natural at holiday parties. Try this easy variation, which calls for equal parts ready-made Stirrings sangria mixer and Moët & Chandon champagne.
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For each drink, pour three ounces of mixer into a glass; add three ounces of sparkling wine.
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A tiny extra step transforms vanilla marshmallows into a fun and whimsical take on jelly doughnuts.
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Oysters + tequila + Tabasco® = good times. We couldn't ask for anything more!