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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.
cooking.nytimes.com
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
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Get Salisbury Steak with Mushroom Gravy Recipe from Food Network
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Get Loco Moco Fried Rice Patties Recipe from Food Network
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Get Loco Moco Recipe from Food Network
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Get Peppercorn Brisket Recipe from Food Network
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Potatoes, processed cheese and ground beef are flavored with bell pepper, jalapeno and cayenne in this easy soup.
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This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
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Get Sheik Babani Recipe from Food Network
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Get Vietnamese Noodle Soup Recipe from Food Network