This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher...
Author: Donna Hay
Author: Dora Moel
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted...
Author: Katherine Sacks
Author: Joe Yonan
Author: Steven Raichlen
Author: Allison Arevalo
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Jeanne Kelley
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...
Author: Rhoda Boone
Author: Adeena Sussman
These English muffins are cooked entirely on the stovetop rather than baked. It's helpful to have a griddle for cooking all the muffins simultaneously,...
Author: Claire Saffitz
Author: Gina M. Sarti
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Jennifer Iserloh
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
Author: Fred Thompson
Author: Rose Levy Beranbaum
Author: Melissa Clark
Author: Ardie A. Davis
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey...
Author: Katherine Sacks
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock...
Author: Lara Ferroni
An easy Honey Mustard Sauce recipe. Active time: 10 min Start to finish: 10 min
Author: Dorie Greenspan
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
Author: Lucy Metcalf
These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.
Author: Zhora Autumn
Author: Dede Wilson
Author: Ian Knauer
Author: Katie Brown