Cured Meat

This creative sandwich uses two leftovers: turkey and stuffing.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

We love the way this recipe revamps a standard BLT.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).