Steph’s recipe is wonderfully forgiving, and most of the ingredients are likely already in your pantry or freezer. Here’s what you’ll need to whip up this creamy comfort dish: bow tie pasta (or ...

Despite The Virgin’s recent successes at making everything from aphrodisiac sandwiches to hot cross buns, I got off easy this Easter and didn’t have to prepare a damn thing for the holiday meal.

If you haven’t finalized your Easter menu just yet, we have some recipes that will not only make you do a double take but are sure to “sweeten” up your Easter dinner. Reynolds Wrap is combining two ...

When you think of pulled meat, you probably think of pulled pork or chicken—but have you tried pulled ham? While it may sound unconventional, this pulled ham is baked low and slow, just like pork butt ...

Unless you're cooking for a crowd, baking up an Easter ham may not be worth the time, effort and expense. If not, you'll do better to stick with ham steaks, a faster and more economical cut that can ...

Heat the oven to 350 degrees. Using a mandoline, slice the sweet potatoes very thinly. Place the ham, cut side down, in a roasting pan. Carefully separating the layers of the ham, insert slices of ...

When Mario Christerna was in his twenties, his mother remarried. Initially, Christerna, a Mexican American and the chef-owner of Brooklyn Ave. Pizza Co., felt protective of his mom as he got to know ...

When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before ...

Here’s a baked ham dish with a certain distinction, that is, different without being disconcerting — and in no way difficult to make. Red wine and cracked black peppercorns are the power basis of a ...

Dan Pelosi shared two recipes for a savory and sweet Easter meal. Dan Pelosi is an expert on food and entertaining, especially when it comes to creating crowd-pleasing family favorites. The Italian ...

I received a wonderful email from a listener named Jeanne. She wrote to tell me that she made a fresh ham recently. (Attentive listeners will remember that we spoke to Mark Scarbrough about ham this ...