139 mark recipes

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Godiva chocolate tiramisu with espresso-soaked ladyfingers, mascarpone cream, and grated dark chocolate. A boozy, no-bake Italian dessert that chills overnight.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

A simple homemade Christmas incense blend of pine needles, hemlock needles, powdered sassafras bark, and whole cloves. Fill your home with the woodsy, spicy scent of the holidays in 5 minutes.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

General Tso's chicken with orange zest, Sichuan peppercorns, and dried red chiles in a dark soy and rice wine stir-fry. A lighter, more authentic take without deep-frying or heavy batter.

Tipton bars made with chocolate almond bark, Froot Loops, crisp rice cereal, and mini marshmallows. A no-bake candy bar treat that kids love, set and sliced in under an hour.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Authentic General Tso's chicken stir-fried with dried chilies, Sichuan peppercorns, orange zest, and dried citrus peel. A from-scratch version with no batter, no deep frying, and real numbing heat.