For years we thought that Cordon Bleu was a French only dish, but the more research we’ve done, the more we discovered that many countries and cuisines have embraced the concept of meat wrapped around cheese. Switzerland has Schnitzel, Spain has Cachopo, and Argentina has…

If you want a change from the ham buns do try this recipe from the Northern Italian Aosta Valley; nestled just below Mont Blanc near France and Switzerland. Cheese from “Valle d’Aosta” is also known as Fontina. Fontina DOP cheese is made only with milk…

It’s really quite impossible to tell when the Cubano Sandwich (grilled meat and cheese), was created; but as people sailed between Cuba, Tampa and Key West; culture and ideas were shared. It was a common lunch for Cubans; so, when they relocated to work in…

Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts…