Spanish cortador de jamones Florencio Sanchidrián has cut ham for everyone from the King of Spain to Robert De Niro, and considers himself an ambassador for his country’s Iberian ham.
Kris Morningstar of Terrine in LA shares his recipe for the French classic Croque Madame, stuffed with gooey Gruyère, salty ham, béchamel, Dijon mustard, and egg-topped rustic bread.
The Parisien, or "jambon-beurre," is just ham and butter on baguette—but its perfect simplicity was under threat for decades.
If you're in the midst of the hangover from Hell, we can help. This is the Ultimate Breakfast Sandwich from Eggslut, and you probably have everything you need to make it.
“Ride or die, remember?”
Traditional Shropshire fidget pie made with gammon and apple is a renowned regional dish—except hardly anyone in Shropshire has heard of it.
“Write a list of everything you plan to cook on Christmas Day,” advises Nigella Lawson, TV chef and unrivalled domestic goddess. “Then go away, drink a cup of tea, and strike out about half the dishes you’d planned.”
For too many years ham has been baked in honey, and nothing else. It's time to add some fresh flavor to the mix.
Sadly, "Awesome" is not on it.
Researchers at the Center for Taste and Feeding Behavior have created a machine that can identify aromatic molecules and then amplify the smell of the ones that may be lacking on the taster’s tastebuds.
“Cuba is for traveling, not for living,” said one man I encountered. “We get a ration of five eggs per month, one piece of bread per day, and one chicken leg every 45 days.”