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cooking.nytimes.com
Some of the most experienced home cooks are afraid of soufflés They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental Yet people do want to make soufflés — or want them made for them
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Cranberries steeped in cognac and rolled in semisweet chocolate combine dessert and after-dinner drinks into potent little bursts.
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The most fun way to get your apple-a-day.
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Our rum-ified spin on the classic Tequila Sunrise is simple yet sultry.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
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Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
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This tangy, spicy sauce is great with shrimp or chicken!
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These almond-filled rolled pancakes, served with chocolate sauce, make for a decadent breakfast or an elegant dessert.
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Whole milk, caramels, milk chocolate and vanilla ice cream are combined and flavored with vanilla extract in this smooth chocolate sauce.
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Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
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Get Killer Chocolate Mousse Recipe from Food Network
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Though classically paired with prime rib, this horseradish-cream sauce is as versatile as they come.