As with any roast, cooking a ham can be a process. Depending on how you do it, you run the risk of the meat drying out, or ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Pernil is the roast of my childhood. It’s ...

Unlock secrets of unforgettable homemade roasts inspired by family cooks, filled with timeless flavor and tips for sharing ...

It's always fun — and delicious — to cook an impressive, statement-sized roast ham for the holiday table. But, what to do with all the leftovers? Best-selling cookbook author Alison Roman is joining ...

Our test cook’s ingredients included leftover ham, shredded Brussels sprouts, thinly sliced sweet potatoes and minced garlic (shown in the olive oil.) Here’s the medley of ham and vegetables, not yet ...

This pork is best cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for ...

This classic, comforting, stick-to-your-ribs soup makes the most of your holiday ham leftovers (especially if you have a ham ...

There’s a lot of inspiring stuff flying off the presses lately, and we’re thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose ...

A 1989 Food & Wine's Best New Chef, Susan Spicer is one of the most popular and respected culinary figures in New Orleans. Her iconic restaurant Bayona has been a NOLA landmark for three decades, ...

Preheat the oven to 350 degrees. Combine the cumin, caraway and mustard seeds in a small skillet and heat over low heat until ...