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To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees the garlic and, just before serving, adds it to the sautéed chard.
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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You don't need a cream cheese glaze on top with this cheesecake-y filling. But then again, if you're already making these bars, you might as well go all out.
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Chefs have been stacking meat,bacon,lettuce,and tomato and calling it a club sandwich for at least a hundred years.
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We're frying to get our hands on these.
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Get Eagle Brandandreg; Mini Cheesecake Recipe from Food Network
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Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
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All bowls should be edible bowls.
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Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
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Get your cheese fix wherever you are.
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It's a whole new way to taste the rainbow.
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Enjoy a classic chicken dinner over an open flame.