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In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
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Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.
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Get Ahi Tuna with Napa Cabbage Salad Recipe from Food Network
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The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten
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Get Spicy Red Curry Chicken and Rice Recipe from Food Network
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Get Vietnamese Grilled Smoked Pork Chop Rice Bowls Recipe from Food Network
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This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger...
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A refreshingly spicy salad with Thai-inspired flavors.
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pok-pok-wings-front Last year I was lucky enough to spend a couple of weekends in Portland, Oregon, where I developed a bit of a city crush. With a great food...
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This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pad Thai Recipe from Food Network
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An easy, delicious soup made with shrimp stock, straw mushrooms, and citrus zest. Leftovers freeze well.