43 yam fry recipes

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Beau's notes: * There are no "jalapeno beans;" there are jalapeno peppers and pinto beans. I have two recipes, both of which are quite tref, but a Catholic should worry? But if you are hosting a Jewish person, smoked turkey will substitute most agreeably for the chazer called for in either recipe.]

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.