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A simple beer and soy sauce marinade makes for some tasty grilled chicken!
Ingredients: soy sauce, beer, water, garlic, bone
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich filet mignon with wild mushroom sauce recipe.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
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Donut holes transform into a Halloween party dessert with a quick dip in melted chocolate and an M&M garnish.
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A sprinkle of coarse sanding sugar embellishes these sweet versions of the salty snack.
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Chocolate gravy, made from cocoa powder, butter, milk, and vanilla extract, is the kind of dessert children love: creamy, sweet, and rich.
Ingredients: sugar, flour, cocoa, milk, egg, butter, vanilla
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Cherry-flavored gelatin is mixed with creme de cacao, vodka, and white rum then chilled to create these Black Forest cake gelatin shots.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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We've died and gone to chocolate heaven.
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Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.