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cooking.nytimes.com
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder Decorate them with royal icing
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Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years...
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A rich chocolate pound cake recipe flavored with espresso and studded with pistachios and dried cherries.
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Get Fudgy Chocolate-Spinach Brownies Recipe from Food Network
www.allrecipes.com
This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
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Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Get Succotash Recipe from Food Network
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If you're stopping at double chocolate, you aren't thinking big enough.
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This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.
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Get 3 Mix-Ins to Customize Store-Bought Gelato Recipe from Food Network
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Get Tiramisu Recipe from Food Network