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Deep-fried egg rolls stuffed with shaved steak, American cheese, and bell peppers are a gooey appetizer you can dip in a variety of sauces.
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 yeasted and braided coffee cake has an apple, ginger, and cinnamon filling and is drizzled with a sweet vanilla glaze.
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This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Oatmeal Waffles with Allspiced Apple Butter Recipe from Food Network
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Get Apple-Cinnamon-Walnut Skillet Cake Recipe from Food Network
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Get Souffle Pancake With Apple-Pear Compote Recipe from Food Network
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Chowhound's simple apple pie recipe yields a fresh, flaky, and delicious dessert for your Thanksgiving, Christmas, or special occasion feast. Guide includes clear...
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Get Cider Brined Grilled Stuffed Pork Chops Recipe from Food Network
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Get Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt Recipe from Food Network