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cooking.nytimes.com
This recipe is by Corby Kummer and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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Seltzer and ice take the edge off these martinis for a refreshing and relaxing cocktail.
cooking.nytimes.com
This recipe is by Dana Bowen. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cocoa, heavy cream
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!
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Get Banana Cream Pudding Recipe from Food Network
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In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
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We use these simple roasted tomatoes to make Ricotta with Roasted Cherry Tomatoes on Crostini.
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This delicious cocktail is perfect to enjoy around a fire during the cold winter months.
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These are a sweet graham cracker crumb bar with coconut and a milk chocolate topping.