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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
cooking.nytimes.com
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr
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Watermelon puree is frozen, then blended with vodka, melon liqueur, lemon juice and simple syrup.
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These chocolate martinis are served in martini glasses coated with chocolate syrup and garnished with maraschino cherries. Use the cherries to slowly stir the chocolate syrup into the drink!
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Get Peche Bourbon Recipe from Food Network
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This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.
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Aloha! This tasty, frozen concoction transports us straight to paradise. We love it!
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Bananas in a cinnamon-caramel sauce flavored with rum, served warm over ice cream.
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Get Marmalade-Glazed Carrots With Candied Pecans Recipe from Food Network
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Use brioche to make this French toast given an accent of hazelnut through the use of hazelnut liqueur in the batter.
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Get Espresso Ice Cream Recipe from Food Network