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Get Guinness Float Recipe from Food Network
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Bite-sized meatballs are marinated in a soy sauce mixture and served warm.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Using ready-made eggnog from the dairy case means no eggs to cook for this spirited, coffee flavored holiday cup.
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Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!
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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...
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How can you resist this decadent pie that is a graham cracker crust lined with bittersweet chocolate and filled with a custardy banana filling? And after two hours in the fridge, this pie gets even better when topped with whiskey whipped cream.
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Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery.
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Matt Lewis and Renato Poliafito firmly believe that homemade hot chocolate is superior to any commercial mix. They make their decadent version with both bittersweet and milk chocolate and then top it with marshmallows that they make and sell at Baked.
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Something between a truffle and a no-bake cookie, these are fun for grownups at Christmas (they have a kick) or to celebrate the Run for the Roses.
www.delish.com
This refreshing dessert requires only three ingredients (other than water and salt) and is delicious served alongside simple cakes, like the Orange-Scented Buttermilk Cake Loaves.