Yam recipes

Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

A hollowed-out French bread loaf stuffed with layers of scrambled eggs, deli ham, Monterey Jack, cheddar, red peppers, and tomato slices, then baked until melty. A showstopping brunch centerpiece.

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Swirled chocolate raspberry cheesecake on a chocolate wafer crust with sour cream, raspberry preserves, and a glossy chocolate ganache topping. Pure indulgence.

A delicious quiche made with succulent smoked ham, mozzarella cheese and sliced tomatoes.

Pounded chicken breast stuffed with ham, guava paste, and cilantro, then wrapped in crescent dough and baked golden. Topped with a sweet guava-sherry sauce for a Latin-inspired showpiece.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Cordon bleu casserole with cubed turkey and ham in a creamy dill sauce, topped with cheddar breadcrumbs and walnuts. A cozy way to use leftover holiday meat.

Apple-almond stuffed turkey: a Thanksgiving bird packed with tart apples, ham, toasted almonds, currants, citrus zest, and fennel seed in a bread stuffing moistened with apple juice and chicken broth.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.