Ham

Who says turkey get a monopoly on Thanksgiving?

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

There is no better beach or picnic sandwich than the muffuletta. Here's why.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. 

Where we go when we want to find the best ham and cheese outside Paris.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

How to turn that bone into a soup without making it too hammy.

Beat the holiday grocery shopping stress by ordering your Christmas bird online.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

These fillings would also work wrapped up in a tortilla or lavash.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it.

These mini tarts are double sealed for extra insurance.

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.