• Home
  • /
  • Category Archives: Ham

Aligot (Mashed Potatoes With Cheese)

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they’re still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that…


The Bobby Flay Burger

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. “The best burgers are made on an iron surface and cooked medium, so they’re not too soft and you can get a crust,” he said at the time. “If you press…


Plum Glaze for Baked Ham

Ingredients 1 tablespoon unsalted butter ¼ cup chopped shallots 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme Salt 1 cup chicken stock or water ½ cup coarsely chopped dried plums (prunes) 1 tablespoon Dijon mustard 1 tablespoon cider vinegar, or red or white wine vinegar Nutritional Information Nutritional analysis per serving (1 serving)…


Ale-Braised Collards With Ham

This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence. Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 garlic cloves,…


Original Chicken Cordon Bleu

This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name (“cordon bleu” means “blue ribbon”). It’s also far easier to make than you may think. A chicken breast is pounded thin (we’ve been known to cheat by using pretrimmed cutlets), then wrapped around a…


Oxtail-Stuffed Peppers

Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than…


Paella of the Land

This recipe, which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport, Massachusetts, and brought to The Times by John Willoughby, is classical in its use of rabbit, chorizo, Spanish ham and Calasparra rice. But its depths of flavors are increased exponentially by grilling the meats…