136 dark recipes

No-bake mocha fudge made with dark chocolate, sweetened condensed milk, butter, and instant coffee. Just 5 ingredients melted together for a rich, creamy coffee-chocolate candy.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Retro cola Jell-O mold with cream cheese and dark cherries. This fizzy, creamy gelatin dessert comes together in 5 minutes and sets into a wobbly showstopper your potluck crowd will fight over.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Shrimp and pork stir-fried with cellophane noodles, dried mushrooms, and sherry in a wok. A quick Chinese-style noodle dish that soaks up savory mushroom broth.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Overnight baked French toast with a bubbling caramel-pecan bottom that flips into a gorgeous, sticky top. Make it tonight, bake it for a showstopping brunch.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Squid with a spicy Sichuan-style pepper sauce: scored squid blanched until it curls, then tossed in a fiery soy, sesame, and chili dressing. A quick Chinese appetizer with tender squid and bold heat.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.