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cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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Get Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce Recipe from Food Network
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Cocoa powder, sugar, and butter make this decadent chocolate popcorn recipe a simple and delicious holiday treat.
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Get Sarah's PB and J Chocolate Bars Recipe from Food Network
cooking.nytimes.com
Mississippi mud pies come in all shapes and sizes: No two are exactly alike They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
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These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.
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Raspberry jam is sandwiched between two sugar cookies and topped with a sprinkling of confectioners' sugar for a delightful cookie treat.
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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The strong, malty flavor of Guinness makes this hamburger stand out.