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These 'cat's tongues' are delicate buttery cookies made with a cookie press or pastry bag. The ends are dipped in semisweet chocolate. The cookies can also be sandwiched together with chocolate.
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All-butter dough is the perfect base for all your holiday pies.
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These rich chocolaty brownies are spiked with a generous dose of coffee liqueur.
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This classic French garlic mayonnaise is a wonderful spread on sandwiches and as a binder in salads.
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Peanut butter cookies never tasted so good!
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The herbal pungency of the Benedictine points up the smoky smoothness of the whiskey, the dryness of the vermouth balances the sweetness of the Benedictine, and the orange peel adds a hint of sunshine. This makes an especially fine after-dinner drink.
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Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
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Recipe By: Grace Parisi
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These ghoulish petits fours are wickedly delicious.
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Cut swordfish into chunks and cook them on skewers or rosemary sticks so the fish is done extra fast.
Ingredients: cocktails, alcohol, soups, chocolate, fish
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Perfect on hot days with its tart and tangy flavor, the Tequila Press always hits the spot.
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Fluffy frosting is perfect for piping and coloring because of its texture.