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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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Get Swedish Meatballs with Spicy Plum Sauce Recipe from Food Network
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Recipe for Grilled Lobster with Charred Chili Sauce, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Enjoy this CREAMY VEAL SAUCE recipe with ingredients and easy step-by-step directions from Chowhound.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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The addition of fresh tomatoes to this recipe really brightens up the flavors.
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This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chipotle Sour Cream Recipe from Food Network