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Gina's Arancini

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

Author: Anna Francese Gass

Pasta with Anchovies and Tomatoes

Author: Barbara Wichman Nowak

Artichoke, Spinach, and Prosciutto Flatbreads with Spicy Honey

Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.

Author: Mindy Fox

Clams in a Cataplana Casa Velha

Author: Jean Anderson

Tomato Prosciutto Grilled Cheese

Author: Graham Elliot

Penne with Basil and Prosciutto

Author: Elise Mitzel-Ulanoff

Prosciutto Wrapped Grissini

Author: Holly Smith

Grilled Ham, Cheese and Pickle Sandwiches

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

Author: Kevin West

Veal Saltimbocca

Author: Shelly Berger

Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

Spicy Creamy Chickpeas with Runny Eggs and Prosciutto

A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.

Author: Andy Baraghani