273 yams walt recipes

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

A variation of the classic french canadian pea soup.

Spargel in Weisser Sosse: German white asparagus in a creamy white sauce with julienned ham and freshly grated nutmeg. A classic springtime German side dish ready in 20 minutes.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Buttery thumbprint cookies with brown sugar and vanilla, filled with a dot of raspberry jam. A diabetic-friendly treat that's ready in 30 minutes with just 7 simple ingredients.

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.

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.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.