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Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
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Wrap each ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.)
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These genius hors d'oeuvres from Colby Garrelts (a Food and Wine Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.
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No bread required.
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This chicken recipe is stuffed with gooey Jarlsberg and earthy spinach.
Ingredients: cocktails, alcohol, soups, chocolate
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This easy sandwich gets its great taste from a layering of flavors. Fresh cucumbers and sweet, briny pickled cucumbers provide contrast for the savory roast beef.
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Cookies that embrace the beauty of fall.
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Leaving the skins on gives this applesauce its pretty pink color.
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Orange compote makes a terrific holiday gift when packed into glass jars and decorated with ribbon. Use as a topping for yogurt, ricotta, or ice cream.
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Brownies, meet s'mores. 🙏
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This gorgeously pink punch is perfect for a capital-f Fancy bridal shower.
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Made with vodka and triple sec, this is a martini with a twist.