Easter Sunday was a hit—roast lamb, glazed ham, buttery potatoes, and those spiced, sticky hot cross buns. But now you’ve got leftovers… and we’re not here to let them go to waste.

What’s French for ‘Steakhouse’? La Tête d’Or is Daniel Boulud’s take on America’s burliest restaurant genre.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.

Their hybrid paneer consists partly of casein, the milk protein that is the main component of paneer, and partly of pea protein. And as peas are grown in Europe, they are a more sustainable choice ...

Create an account or sign in to continue with your reading experience. Jump to the recipes: boxty pancakes with ham hock and chive crème fraîche, coddle and Guinness chocolate cake. Anna Haugh ...

Boiling is a classic method that’s super straightforward. Just toss those ham hocks into a pot of water, season it up, and let it simmer away. Not only does boiling tenderize the meat, but it also ...