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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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Egg salad made with Greek yogurt and brown sugar instead of mayonnaise is a quick and easy version of the classic egg salad recipe.
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These colorful roasted peppers are soaked in oil seasoned with garlic, basil, and oregano. Try them on sandwiches, pasta, or alone as a pretty side dish.
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A gnocchi recipe from Plated, with braised chicken, artichokes, and fresh dill.
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The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!
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When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most r
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This cake tastes even better after being refrigerated! If it makes it to the refrigerator ...
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Using boxed cake mix and instant pudding, this Boston cream poke cake is easy to make and is sure to be a hit at home or for a crowd.
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Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
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These little treasures look just like little hot dogs! Perfect for children's parties or sporting events.