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Filipino Embutido

This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside. Serve it with watercress and steamed white rice,…


Cooked Egg With Ibérico Ham

Ingredients 4 garlic cloves 4 tablespoons extra virgin olive oil, preferably Spanish 2 large eggs 2 thin slices, or approximately 1 ounce, jamon Ibérico de Bellota Sea salt, to taste Preparation Split open and peel garlic cloves by pressing down on them with the flat side of a kitchen knife. Heat 1 tablespoon olive oil…


Veal Chops Surprise

This dish, which was featured in The Sunday Times Magazine in 2006, is a fussy dish that takes time, but impresses with its creativity and depth of rich flavor. The result of hard work in the kitchen is revealed with panache at the table, when dinner guests open their steaming packets of parchment paper to…


Sour-Cherry Thyme Glaze

Ingredients 1 ½ cups sour-cherry preserves ½ cup chopped shallots 2 tablespoons Dijon mustard 1 ½ tablespoons sherry vinegar 1 ½ tablespoons fresh thyme leaves 1 teaspoon crushed dried red pepper Nutritional Information Nutritional analysis per serving (6 servings) 234 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated…


Miso-and-Apple-Glazed Baked Ham

Ingredients 1 sirloin end ham, spiral-sliced or unsliced, 7 to 8 pounds, preferably without added nitrates or water ½ cup white miso 2 tablespoons apple butter ½ cup apple cider 1 Granny Smith apple, peeled and coarsely grated ½ cup light brown sugar 2 teaspoons coarsely ground black pepper Preparation Leaving the ham in the…


Croque Monsieur

In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they’re almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you’re on the fast track to the perfect party…


Crab Croque-Madame

Every Francophile has eaten a croque-monsieur, which is essentially a hot ham and cheese sandwich, the top spread with a layer of béchamel sauce and grated cheese, then grilled until golden and bubbly. You can get one in any café, where it is eaten from a little plate, either at a small table or standing…