Ham

This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.

Cherry peppers are plump, round peppers that are usually sold pickled in vinegar. They range in color from bright red to dull green, and in spiciness from mild to hot. Good in salads and as part of an antipasto tray, they add a kick to cooked dishes, too, like the Chicken Scarpariello on page 262.These stuffed cherry peppers will look very nice and go a long way to dressing up an antipasto table if you use both red and green peppers. Sometimes you will see these already stuffed hot peppers marinating in oil and vinegar. You can do the same by packing the stuffed peppers into a clean jar and pouring the liquid from the jar of cherry peppers and some olive oil over them. Store them in the refrigerator for up to a few days like that, but be sure to drain them well before you serve them, or they will be messy to eat.

If you can buy fresh mozzarella “hot off the press,” before it’s been refrigerated, it will be easier to cut and fill. There are a lot of different fillings you can use in place of the prosciutto—olives, salami, fresh basil leaves, or pesto. Choose a thin-bladed knife with a blade long enough for you to see what the blade is doing as it cuts through the cheese.

Ever since I was a kid working in catering halls to pay for college, I’ve been fascinated by how delicious this simple dish is. Though the original has ample amounts of oozing butter, this version doesn’t have any butter in it at all, and it still tastes great. Pay close attention to the cooking time so the chicken doesn’t dry out, and prepare the sauce 2 hours ahead of cooking time.

Never trust a skinny chef—or one who serves you an 800- to 1,400-calorie chef’s salad! If you think you’re being good when you order this dish, think again. Given the exceedingly large quantity of deli meats, the Russian dressing, and the boiled eggs, you might as well eat a Big Mac. This version, however, really is a skinny salad. It calls for egg whites only, reduced-fat cheddar, and a reduced-fat full-flavor Russian dressing of my own creation.

High in protein, with practically no carbs—this salad rocks and makes a great lunch or dinner!

Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.