« Retro rice skillet a fitting end for leftover ham

Deeply flavored red wines to pair with quick ham dish

Tribune News Service photo

Ham-it-up skillet updates a 1960s convenience foods recipe with flavor from vermouth, Dijon mustard, thyme and bay leaf. (Bill Hogan/Chicago Tribune/TNS)

This entry was posted in . Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives