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This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
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Eating clean during Thanksgiving is so easy with this green bean casserole that's tossed in quick roux and topped with pumpkin seed crumble.
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Get Deep Dish Pumpkin Pie Recipe from Food Network
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This is a baked version of the Italian restaurant classic.
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Deviled eggs get a kick from hot peppers and Buffalo wing sauce to give your favorite appetizer a spicy and zesty flavor.
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Get Spicy Strata Recipe from Food Network
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