Cookbook Crush: SPAM Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world; now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she even came up with her own Spam and Caviar blini creation).