Prosciutto

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).

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”

Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."

Add the prosciutto at the last minute to preserve the pretty pink color.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

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.

This stuffed chicken breast is elegant enough for a dinner party.

This pork loin is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.

Keep in mind that you should really enjoy lemony flavors before making this stuffed pork loin recipe.