Ham

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the still-warm bread

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Let's just call this the ultimate burger and be done!

A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.

This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

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.