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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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Get Double Chocolate Pudding Pie Recipe from Food Network
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These tender red velvet crackle cookies look like they're dusted with snow, and taste like cocoa. Perfect for the holidays!
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
cooking.nytimes.com
Most pavlovas are white and fluffy nests filled with whipped cream and fruit This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top What was once billowing and light becomes rich and intense
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Super-rich and fudgy, individually baked brownies with chocolate ganache, olive oil, sea salt, and coffee syrup.
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Get Super Gooey Chocolate Drops Recipe from Food Network
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A recipe for chocolate cookies filled with a creamy peppermint-candy-studded buttercream filling.
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Get Brownie Batter Cookies Recipe from Food Network
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Get Andes Mint Cookies Recipe from Food Network
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Get Red Velvet Cheesecake Recipe from Food Network
cooking.nytimes.com
Here is a pie that might make Thanksgiving purists shake their heads Chocolate and pecan But bear with us