Have stacks of Tupperware filled with leftover Easter ham? Skip the sammie and stuff your favorite holiday meat into an adorable little ravioli instead! These luscious ravioli aren’t just stuffed with ...
1. One day in advance, prepare Marmalade Mess Marinade: Mix together marmalade, ginger, garlic, mustard, brown sugar and black pepper. Cover and refrigerate. 2. One hour before baking ham: Remove ham ...
Thaw mango chunks in microwave until nearly thawed. Add to food processor bowl along with hot pepper jelly and mango preserves. Process until thoroughly blended. Add vinegar and orange juice and ...
We do love our ham in these parts. Whether it is a fine slow-smoked Virginia ham that cost you a house payment or a cheap water-added version you bought at the super stores, the back side of a pig ...
Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat 2 tablespoons of ...
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25 delicious dip, sauce and spread recipes

Add additional flavor to your favorite snacks and meals with these delicious dip, sauce and spread recipes. Which one is your ...
This file photo shows a living nativity in Old Metairie in 2002. (The NOLA.com/Times-Picayune archive) In case you need a last-minute enhancement to the ham, here's a ...
This recipe takes you back to childhood with delicious stuffed crepes filled with béchamel sauce and ham. Homemade, they are even better! Step by step, we explain all the stages of making these savory ...
Why do holiday meals have to be so much work? Often, home cooks think the only way they can observe the occasion properly and show their family and friends the respect a special meal deserves is ...
Looking for an easy, crowd-pleasing snack for football night or your next get-together? These sliders are completely addictive, thanks to the buttery, tangy, slightly sweet sauce drizzled on top. Ham ...
The New Basin Canal in the 1930s, the era of this recipe. (The NOLA.com/The Times-Picayune archive) Today's Recipe from Our Files is from the 1930s, via the 1990s. In ...