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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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A flavorful update of a traditional picnic side dish recipe, with sour cream for extra tang.
www.allrecipes.com
Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
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Ginger, garam masala, and coconut milk flavor this spicy Malaysian chicken thigh curry, perfect served over rice for a weeknight meal.
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This angel hair pasta salad is made with chicken breasts, artichoke hearts, and cherry tomatoes tossed in a simple lemony dressing.
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Deliciously easy focaccia topped with garlic-infused olive oil, cheese, and herbs will be ready in 1 hour with this bread machine recipe.
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A bright, colorful salad with linguini, carrots, green onions, and lightly cooked green beans gets an Asian taste from orange zest, toasted sesame oil and soy sauce, and a hint of heat from chopped serrano peppers.
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You can choose how spicy you want this Tex-Mex treat to be.
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Get Leftover Easter Candy Crispy Treats Recipe from Food Network
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Get Chopped Grilled Chicken Kelaguen Mannok Recipe from Food Network