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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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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.
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An effortless recipe for chicken mole, made in a slow cooker.
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Get Chile con Queso Recipe from Food Network
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A classic tuna melt sandwich recipe with a spicy twist in the form of chipotle chiles, a jalapeño, and cilantro.
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Get Sopa Seca Recipe from Food Network
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A quick and easy hot dip that's guaranteed to be a hit! I have never seen this recipe anywhere else. I got it when I was in college and it was years before I tried it. Now it is a staple of all my parties.
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Get Roasted Shrimp in Cazuela Recipe from Food Network
Ingredients: olive oil, chiles, thyme, cloves, baguette
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An easy Chinese chile garlic sauce recipe, perfect to serve with steamed shrimp dumplings.
Ingredients: chiles, garlic, salt, sugar, white vinegar