Prosciutto

With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

This easy garlicky cream sauce comes together faster than your pasta takes to cook.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

One pan. Less than 10 ingredients. You got this.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

What's the difference between prosciutto di parma and country ham?

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

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. 

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.

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

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