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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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Get Soy-Glazed Salmon Burgers with Ginger Lime Aioli Recipe from Food Network
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Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
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Get Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint Recipe from Food Network
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Get Salmon Burgers with Curry Mayo and Asian Slaw Recipe from Food Network
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Get Easy Chicken Burritos with Mojo Recipe from Food Network
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Get Compost Cookies Recipe from Food Network