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www.allrecipes.com
Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
www.allrecipes.com
Peanut butter cups wrapped in a peanut butter cookie for the most peanut buttery of treats.
www.allrecipes.com
These unique fritters are like bread doughnuts, studded with pineapple and finished with pineapple glaze for just the right amount of sweetness.
www.allrecipes.com
This creamy dressing is rich with herbs--chives, garlic, scallions and tarragon--and uses far less anchovy than most green goddess dressings. A delightful green salad or seafood topper!
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.
www.delish.com
Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
www.foodnetwork.com
Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network