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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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If you 've never tasted a grasshopper pie made with cr Eme de menthe and cr Eme de cacao, you 're in for a wonderful treat when you make this pie. The combination of the creamy, mint filling, chocolate cookie crust and grated chocolate topping is sensational.
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Mix chocolate cake mix, margarine, condensed milk, and Snickers® candy bars to make this recipe for candy bar brownies.
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Take your love of Oreos to the next level.
Ingredients: chocolate chips, oreos
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This raspberry lemonade martini is easier to make than you'd think, and tastier than you can imagine.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans.
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Not so much the drink of Ernest Hemingway, but rather the drink inspired by the author, the Hemingway daiquiri is a sweet and tart rum drink that packs a punch.
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Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.
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Savory and juicy, this dish is the perfect roast for your holiday meal.
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This recipe turns a soda fountain treat into a cake, topped with our Vanilla Malt Frosting and malted milk balls.
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Recipe for Nibby Napoleons with Chocolate Sauce, as seen in the February 2007 issue of 'O, The Oprah Magazine.'