Apr 22, 2009 -
I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.
I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini.
- 5 Comments
Apr 16, 2009 -
If you've got leftover ham from Easter, you could use it to make a non-vegetarian version of the soup pictured below. Do you know what it is?
- 17 Comments
Apr 13, 2009 -
It's the week after a long weekend of Easter entertaining, and your refrigerator's jam-packed with everything from baked ham to frozen peas.
Put your springtime ingredients to good use with this fresh flavored combination of fettucine with mint, cream, peas, and ham that's as gratifying as it is effortless to make.
The best part about the dish?
- 2 Comments
Apr 12, 2009 -
If you don't have elaborate plans for tonight but are still looking to celebrate Easter in a special way, then this festive lasagna is calling your name. Not only is this contemporary twist on the traditional Italian staple a cinch to make, but it also couldn't be more seasonally appropriate with ham and our favorite Spring vegetable, asparagus. Ring in the holiday when you read more
- 4 Comments
Jan 05, 2009 -
Despite all the holiday leftovers you still have in the fridge, make an effort to eat more healthfully. Turn leftover ham into a delicious, no-cook salad. Although ham is full-flavored, it's a surprisingly lean meat.
- 1 Comment
Jan 04, 2009 -
As a kid, I thought the concept of pea soup was gross. But in my adulthood — and particularly this Winter — I've become obsessed with split pea soup.
With its complex characteristics — it's smoky, creamy, porky, and fresh flavored all at once — this soup is nothing short of sophisticated.
- 14 Comments
Dec 10, 2008 -
A little Cuban sandwich is called a "medianoche," meaning midnight, because it's often scarfed down after a night out. I made the mistake of consuming a much larger version of the sandwich smack in the middle of the day and, as a result, used up most of my energy until dinner digesting it.
Invented either in Cuba or by Cuban laborers in Florida (no one can quite decide which), a classic Cuban sandwich contains roasted pork, ham, pickles, swiss or provolone cheese, and mustard, all served on a roll that's flattened and grilled on a sandwich press or "plancha."
- 9 Comments
Dec 03, 2008 -
I love recipes that take simple, classic ingredients — in this case ham and cheese — and recreate them into something sophisticated and elegant. This recipe also uses a technique normally reserved for sweets (jam-filled thumbprint cookies) and applies it to savory components. The end result is an appetizer that is scrumptious, innovative, and delightfully balanced.
- 8 Comments
Oct 08, 2008 -
When the produce bins brim with Fall bounty, I love to swap out the tomatoes on my sammies for sliced apple. Together with melted cheese, the slightly sweet, slightly tart fruit makes for a hearty autumnal meal.
Though apple and cheddar is always a safe bet, last night I whipped up a grilled ham and cheese with one of my favorite indulgences: smoked gouda.
- 21 Comments
Christmas is over, and you're left with crumbled wrapping paper and way too much of last night's Christmas feast. Instead of eating cookies until you're blue in the face, transform your holiday leftovers into dramatically different gourmet dishes. To see some of our ideas, read on.
