Yam recipes

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

A quick and easy way to use up your leftover by making this delicious spread.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.

Microwave upside-down brunch cake with ham, crushed pineapple, and brown sugar under a cornmeal batter. Sweet and savory in under 30 minutes.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Celebration rugelach stacks three tiers of cream cheese pastry filled with walnuts, golden raisins, cinnamon, and raspberry preserves into a stunning Hanukkah or holiday centerpiece.

Ham and Swiss cheese quiche cooked in the microwave with eggs, half-and-half, and a touch of nutmeg. Quick weeknight quiche ready in 27 minutes.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Strawberry, banana, jam and cream cheese make a creamy, rich and fruity stuffing that's filled into toast. Shallow frying the stuffed toast in butter until golden, brown and oozy. Serve with some freshly made strawberry sauce.

This is a fantastic sandwich recipe, very light and very tasty.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

A triple-decker Dagwood sandwich stacked with smoked turkey, ham, Emmentaler cheese, spinach, and romaine on whole grain and sourdough bread. A deli lover's dream.