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cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
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I often write about the importance of eating whole grains, but since actions can speak louder than words, try making this healthy summer recipe with the most...
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See photos about How to Make a Campfire Cake from Food Network
Ingredients: artichoke, cake, watermelon
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Every artichoke lover will appreciate this cake: The leaves are totally edible! 
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Get Cabot Seriously Sharp Shrimp Focaccia Recipe from Food Network
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These cyclops cupcakes are great for Halloween even though they are more cute than scary. Kids won't be able to resist these cupcakes!
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Trick everyone with a strawberry pie that's actually a cake from Food Network Magazine.
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Had a not so good recipe my friends at Chow helped me fix and I tell you, they are good muffins now! Moist, healthy, and a little sweet surprise in the middle.