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This delicious Thai chicken soup requires a few exotic ingredients, but it's worth it!
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Get Quinoa and Vegetable Stuffed Peppers Recipe from Food Network
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Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
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Get Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango Recipe from Food Network
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Chunks of pork tenderloin marinated in soy sauce, peanut butter, and sesame seeds star in these savory and succulent Korean-inspired kebabs.
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Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network
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Quinoa, mango, mint, peanuts, and peppers are tossed in a ginger-curry dressing to make this tangy vegan salad a guaranteed hit at potlucks.
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Chicken and green beans are served over rice with a spicy peanut sauce.
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Get Cold Noodle Salad Recipe from Food Network
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Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi'Lantro is one of chef Aarón Sanchez's favorites.