1,797 yam recipes

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Best Stuffed Baked Ham with Honey Cider Glaze recipe

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

A savory pasta dish that can be served by itself or with succulent meat balls or steak.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

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

Norwegian sort gryte (black pot) stew with diced chicken and ham, peas, leeks, and tomatoes in a creamy mushroom sauce finished with Madeira wine. On the table in 30 minutes.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

Hash brown quiche with a crispy shredded-potato crust, no pastry needed, loaded with diced ham and three melty cheeses in a soft egg custard. A naturally gluten-free brunch centerpiece.

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.