Ham

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

Can be prepared in 45 minutes or less.

(Veal Cutlets with Prosciutto and Sage) Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

(PROSCIUTTO E MELONE) The delicate pink cured ham from the hills of the province of Parma is one of Emilia's most important products. Purists insist it should be served on its own or with a slice of bread, but others enjoy it with melon, figs or pears; the sweetness of the fruit sets off the prosciutto's salty tinge perfectly. This simple dish is a classic example. Pour a dry white Albana di Romagna or Trebbiano di Romagna. If you can't find one of those, go for a Verdicchio from the neighboring region of the Marches.

Can be prepared in 45 minutes or less.

Highlight the homey flavors with boiled turnip greens splashed with vinegar and a basket of biscuits. End with brown-sugar-sweetened peaches and sugar cookies.

Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry's something special. It's great for brunch.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Crisp, freshly cooked shrimp are wrapped in prosciutto slices, then set atop a salad of roasted peppers, garbanzo beans and artichokes tossed with a tangy dressing.

(with Caramelized Onions and Gorgonzola Cheese)

(INVOLTINI DI VITELLO CON PECORINO E ACETO BALSAMIC)

Can be prepared in 45 minutes or less.

An Italian take on the Cuban sandwich called media noche ("middle of the night").

Grissini, long, thin breadsticks, are found at Italian markets and some supermarkets.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.