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Baked Pork with Garlic and Ginger

Every time you can’t make up decision what to cook for dinner, opt for baked meat. You will never go wrong with it. The best thing about baked meat is a great variety of ideas to incorporate and flavors to experiment with. If you like a stronger flavor, feel free to double key marinade ingredients….

Autumn Hotpot with Beef and Pears

Autumn is a season for comfort food. And if any dish could taste like an autumn, it’s this one with beef, pears, and sweet peppers. Hotpots are dishes you eat for dinner more often in autumn and winter than during other seasons. They are a perfect comfort meal that warms you up after crazy weather….

Brussels sprouts with bacon

Are you convinced that you don’t like Brussels sprouts? Well, this 4-ingredient side-dish recipe for Brussels Sprouts with Bacon is dedicated to you! The key trick is to caramelize Brussels Sprouts until crispy outside and tender inside. Meantime, lemon juice and bacon will add intense flavor. Ingredients 1 pound fresh Brussels sprouts (small sprouts left whole,…

Bread with Savory Ham and Gruyère

Ingredients Butter, unsalted & softened (Used to brush the pan) 1 ¾cups flour (unbleached all-purpose) 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon black pepper 3 large eggs ⅓ cup milk ⅓ cup olive oil 6 ounces baked ham, cut into ¼ inch dice (about 1 ¼ cups) 6 ounces Gruyère, either coarsely grated…


‘Choucroute’ of Fish

A take on the French classic choucroute garnie (a jumble of fresh meats alongside smoked, served with sauerkraut), made predominantly of fish, but improved with a bit of ham or bacon. The smoked key is the focal point; the salmon adds a beautiful color and delicious richness, with the addition of any white fillet completing…


Braised-then-Baked Ham

This recipe by Julia Child for cooking a whole ham was featured in a New York Times article by Julia Moskin, exploring the predicament of making a flavorful Easter ham. The secret is to braise the meat in wine & water to finish, before roasting in a hot oven to crisp it up. The end…


Shrimp Jambalaya

This chill take on the well-known New Orleans shrimp stew comes together in roughly an hour, allowing you to get a taste of the Big Easy on any weeknight. A quickly made slurry of onions, bell peppers, ham, parboiled rice, cayenne, thyme, garlic and tomatoes is the start of this delicious dish. Let simmer until…