Potato-Leek-Parsley Puree

  • 2 cloves garlic, peeled
  • 1 medium leek, cleaned thoroughly, root and dark green top removed, and sliced into ½-inch rounds
  • 4 medium potatoes (such as Yukon Gold or Yellow Finn), cleaned, quartered and rid of blemishes
  • 2 teaspoons salt
  • 2 sprigs fresh thyme
  • 6 black peppercorns
  • ½ cup fresh flat-leaf parsley, chopped
  • Ground black pepper

In a medium saucepan, combine the garlic, leek, potatoes, salt, and thyme. Place the peppercorns in cheesecloth or an herb sachet and add to the pot. Cover the ingredients with just enough water to barely cover the vegetables. This is important.

Bring to a liver simmer and cook until the potatoes are tender, about 15 minutes. Do not cover, or the beautiful green leeks will turn an ugly army brown. Take off the heat. Remove the peppercorn bundle.

With a handheld stick blender, puree the contents of the pot until well blended. Alternatively, puree in a blender of food processor, in batches. Add the parsley and you will see beautiful green flecks transform the soup. Season with the pepper to taste.

Serve immediately. Can also be made in advance and reheated.

Makes 4 servings. 

Recipe source: “The Meat Lover’s Meatless Cookbook” by Kim O’Donnel

Roasted Fresh Ham

Time 4 hours 30 minutes - Yield 12 to 14 servings

Photo Credit: Andrew Scrivani for   The New York Times

Photo Credit: Andrew Scrivani for The New York Times

  • 1 16-to-18-pound fresh ham
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons fresh thyme (from 14 to 16 stems)
  • 2 cups plus 2 tablespoons dry white wine
  • ¼ cup half-and-half


Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.

In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.

Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.

Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

Recipe source: Matt Lee and Ted Lee

Kale Chips


  • 1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)



  1. Preheat the oven to 350°F.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
  5. Best eaten within 24 hours, stored in a paper bag.

Recipe source:  “The Meat Lover’s Meatless Cookbook” by Kim O'Donnel