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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena.
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These rich chocolate cookies finished with a sprinkle of French fleur de sel are the best mix of salty and sweet.
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This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.
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No candy thermometer required for this fudge with butterscotch chips, chocolate chips, marshmallow creme and nuts.
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These delicious Cereal bars are always a hit. Easy and quick to make.
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This bread is moist and nutritious.
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Chocolate ganache dotted with chewy bits of orange marmalade and rolled in cocoa powder.
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Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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This creamy, tangy feta dip is studded with bright green scallions for a fresh hit of flavor and color.
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Classic and refined, Dignified Iced Tea is a tasty mix of citrus vodka and iced tea.
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After a hard day of work, we can think of nothing better than relaxing with the minty flavors that this cocktail delivers.