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www.delish.com
This classic, refreshing lemonade gets an extra burst of flavor from juicy blueberries.
www.delish.com
For summers best salad tahini, or sesame seed paste, becomes a dreamy dressing with lemon zest.
www.delish.com
We'd gladly soak in this champagne Bubblebath for hours on end.
www.delish.com
When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.
www.delish.com
These cocktails pair perfectly with cheese fondue, which also has the same flavorings of kirsch and white wine. Garnish these fizzy drinks with dried cherries.
www.simplyrecipes.com
This Homemade Almond Roca is an easy English toffee with almonds, covered with dark chocolate. No candy thermometer required. Perfect for holiday gifts!
www.allrecipes.com
Chocolate, strawberries and vanilla ice cream come together beautifully in this luscious frozen pie. The crumb crust made of chocolate wafer, walnuts and butter is pressed into a pie pan, filled with layers of softened vanilla ice cream and strawberries, and finished with clouds of freshly whipped cream.
www.allrecipes.com
These chocolate brownies are all the more decadent and rich for the use of cream cheese and nuts.
www.allrecipes.com
The slow cooker makes steel-cut oats with bananas and cocoa powder for a simple and tasty breakfast option.
Ingredients: water, oats, bananas, cocoa
cooking.nytimes.com
These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare) Each recipe was tested more than a half-dozen times, so please grant us some generosity
cooking.nytimes.com
In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.