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Get Thai Chicken Wrap with Spicy Peanut Sauce Recipe from Food Network
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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Get Grilled Watermelon and Prawns Recipe from Food Network
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A long braise and a savory rub make short ribs meltingly tender.
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These pan-seared Brussels sprouts are sweet with maple butter and salty from rich Iberico ham, with pops of pickled garlic and crisp fried sage. They make an...
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Get Ravenswood Rub Recipe from Food Network
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My brother, the real family chef, taught me how to make this incredibly easy and delicious dish in less than ten minutes. Perfect for the dirt-poor college student...
Ingredients: black beans, cheese, chili, onion
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Get Janette's Chicken Wings Recipe from Food Network
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A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.