You may find this hard to believe, but my real Thanksgiving dinner — not the dry test runs that I prepare beforehand in my kitchen as a food editor, but the one I sit down to on Nov. 24 with my family — is incredibly humble. It's usually just the four of us, sitting around a table, eating a turkey and a few understated (but no less satisfying) sides. That's the Thanksgiving I grew up with, Read more

If you think you won't enjoy the cookbook Grilled Cheese Please!, one of our must haves for March, this recipe will change your mind. It's author and cheese expert Laura Werlin's grilled cheese with crispy prosciutto and broccoli rabe. It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes Read more

During our berry tempting month of blueberries, I was obsessed with the versatility of blueberry sauce. Similarly, with an abundance of blackberries, I simply couldn't resist making a pared-down version of blackberry jam. Never one to pass up a solid salty-sweet combo, I used the ripe flavor of blackberries as a plummy counterpoint to salumi, melted cheese, and mustard. The end result is Read more

If you're looking for a project this weekend, why not make a wonderful and delicious brunch? This strata is the perfect way to start any day. It's decadent and rich without being too filling. A strata is similar to a savory bread pudding; basically it's layers of bread, prosciutto, cheese, and vegetables covered in an egg milk mixture and baked. The resulting dish is puffy, flavorful, and Read more

At the Fancy Foods Show, I found myself drawn to paper-thin slices of dark, purple-hued cured meat. I quickly learned that the ultratender, sweet meat was something called bresaola, also known as beef prosciutto. Bresaola is an air-cured, spiced, and salted cut of beef that is aged for several months. The cut comes from the hind leg of the animal and is best served thinly sliced as an antipasto. Read more

Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto. Inspired by her recipe but wanting to keep it simple, I came up with my take on her killer app. Rather than heat up the house, I decided to throw Read more

When looking for quick, uncomplicated weeknight dinners, there's one cut of meat I always seem to forget: pork medallions. Quite simply, pork medallions are one-inch-thick slices of pork tenderloin. They cook rapidly, can take on distinct flavor profiles, and taste juicy and delicious. This dish combines the medallions with peppery arugula and ripe tomatoes. The pork is further seasoned with Read more

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other Read more

Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat! This recipe serves the Read more

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half Read more