This soup marries the flavors of ham and cabbage so nicely. The broth is made with a ham bone which adds richness and a perfect saltiness. After simmering, the ham falls off the bone and mingles with ...
This is such a delicious way to use up ham – it's rich, certainly, but the apple offers bright contrast to the cream and salty meat. You could serve this as a side dish but I think it's a main meal, a ...
I found this recipe in “Vegetables” by James Peterson (William Morrow, 1998). Makes 8 servings. 3 smoked ham hocks (8 ounces each) or equivalent weight To cook ham hocks: Put ham hocks in 6- or ...
The ideal rib-sticking pie you may require for dark autumn evenings with a not-so-subtle nod to traditional Irish fare. Preheat the oven to 180°C/350°F/Gas Mark 4. Steam the cabbage in a metal steamer ...
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Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. For about 20 years ...
Fresh off the heels of one holiday feast, now we’re going all out baking cookies and preparing to make another spread for Christmas dinner. For the cooks and home entertainers among us, the act of ...
The Alsatian people love pork meat and cabbage, and this recipe of cooked knuckles and braised cabbage – a superb winter warmer – is often served with steamed potatoes. The Alsatian people love pork ...
Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her ...
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