4,445 recipes
Overnight ham souffle (strata) layered with French bread, cheddar, mushrooms, and olives in an egg custard. Assemble the night before and bake in the morning.
To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.
Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.
Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Herbed Roast Leg of Lamb with Roast Onions& recipe
Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.
Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.
Honey curry mustard chicken with a sweet-tangy butter glaze. Just 5 ingredients and one pan deliver sticky, golden chicken strips perfect for weeknight dinner over rice.
Honey-glazed ham marinated overnight in honey, brown sugar, apple cider vinegar, cinnamon, and cloves. Pre-sliced for easy serving and baked low with a sticky broiled glaze on top.
Grilled honey-lime chicken marinated in honey, fresh lime juice, cilantro, soy sauce, jalapeno, and garlic. Sweet, tangy, and slightly spicy with caramelized charred edges.
Grilled honey-soy chicken breast marinated in honey, soy sauce, dry sherry, and fresh ginger. Five ingredients, one hour marinade, and straight to the grill.
Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.
Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.
Indonesian braised pork with soy sauce, brown sugar, lime juice, crushed red peppers, and garlic. Browned hard then simmered into a sticky, caramelized glaze. Served over rice.
Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.