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cooking.nytimes.com
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot We discovered them in "The Fearless Baker" by Erin Jeanne McDowell A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor
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Butter cream is the most popular type of frosting because it's simple and easy. Mix it up with other delicious variations too.
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Recipe for Bob Spitz's perfect omelet, as seen in the February 2009 issue of 'O, The Oprah Magazine.'
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Nothing gets a costume party going like this.
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Close your eyes and make a wish before you taste this Magic Potion - you may just get what you want!
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Using only three ingredients, you can create this classic Italian appetizer from Lidia Bastianich that all your guests will love.
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Serve this creamy drink, made with luxurious Godiva Chocolate Liqueur, during cocktail hour or as a sweet after-dinner indulgence.
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These will fly away at your next Halloween party!
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Bagel pizzas take on a ghostly effect when topped with a ghost-shaped slice of mozzarella. The eyes—made of tiny pieces of black olives—bring them to life...or not.
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Finally, a cocktail with electrolytes. (We kid...mostly.)
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This sweet and rich martini made with vanilla-flavored vodka, creme de cacao, and Irish cream is a perfect dessert cocktail or evening treat.
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A strong and dark martini, getting its color from the addition of red wine and rum; this drink packs a punch.