Prosciutto

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

This easy garlicky cream sauce comes together faster than your pasta takes to cook.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

Juicy sweet peaches are leveled up with chili crisp and vinegar, becoming the star ingredient in this summer sandwich that’s sure to be your next picnic MVP.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

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 to create a light coating.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.