Get the latest Intense flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/intense This will hit all the heat sensors on the tongue, from front to back, it builds in flavor. No beans! http://www.grouprecipes.com/106896/the-chili-from-hickory-house.html The breakfast of Champions...I imagine Rocky downing this. Actually it makes for a great starter with a light meal to follow. http://www.grouprecipes.com/99965/bracing-fortifying-oyster-consomme.html Easy, simple to make truffles that are smooth and amazing. http://www.grouprecipes.com/98311/easy-chocolate-truffles.html This recipe comes from La Cucina Italiana and it's a rich, zesty blend of intense flavors and textures. If you've never cooked rabbit before, I can tell you that it definitely does NOT taste like chicken! Fresh Porcini mushrooms are hard to find in my part of the country this time of year -- I used dried Porcinis and reconstituted them with warm water. I then combined some of the water in which I had reconstituted the mushrooms with the vegetable broth. There's a lot of taste in this water and it seemed like a shame to waste it. The recipe calls for a 3-lb rabbit; the one I used (frozen) weighed in at about 2 1/2 pounds. It was more than adequate. Rabbit is also not easy to find everywhere; surprisingly, I found some at my local fresh fish market in Bethesda, MD -- although, you can also find it at any upscale market that sells D'Artagnan products. I paid less than seven dollars a pound for rabbit at my local market, which makes it a pretty economical main ingredient as these things go. This dish should be served immediately, although I can tell you that it tastes almost as good reheated the next day. The dish is a bit time-consuming, but the steps are relatively simple. I would definitely make this for guests. http://www.grouprecipes.com/95858/pappardelle-with-rabbit-porcini-rag.html Chimichurri isn't just for flank steak, it works equally well on cumin rubbed roasted pork tenderloin. Very good with roasted potatoes as the side dish...chimchurri is good on hot potatoes too! http://www.grouprecipes.com/93476/roasted-pork-tenderloin-with-chimichurri-sauce.html A very intense chocolate cake to sample. And sample is really all you want to do. To large of slice and you may go into a chocolate overload. http://www.grouprecipes.com/92520/decadent-chocoholics-chocolate-cake.html Chicken thighs and olives done in tomato sauce in slow cooker. Add capers along with olives,parsley and seasoning for a more briny flavor. http://www.grouprecipes.com/89349/chicken-thighs-with-olives-and-tomato-sauce.html This salad is best made with garden fresh tomatoes. It is a perfect summer salad. http://www.grouprecipes.com/87759/garden-tomato-salad.html From Brian Ries, Creative Loafing restaurant reviewer extraordinaire. He did the testing and recipe development from something he ate in at a restaurant. It is wicked and delectable. Sweet and salty delight http://www.grouprecipes.com/87011/bacon-nut-brittle.html This is prettier and better than any candied fruit you can buy. Put it in holiday yeasted breads (it looks like jewels) or serve it on a dessert tray http://www.grouprecipes.com/85027/candied-pink-grapefruit-peel.html