Ham

(Pinzimonio) There is no definitive recipe for this antipasto, intermezzo, side dish or after-dinner salad. Pinzimonio means "combination," and the dish consists of an assortment of the freshest vegetables available and some good-quality olive oil. Pick the vegetables from your garden, or go to a farmers' market. There need not be great variety: An arrangement of crisp carrots, radishes and spring onions would be wonderful, as would tender young artichokes and fragrant bulbs of fennel. Most of the vegetables are served raw, but some things, like string beans, are better blanched, and certain root vegetables, such as beets and potatoes, should be cooked thoroughly. The prosciutto and bread in this recipe are not traditional, but they add lots of flavor and substance. Quantities are left up to you; they will depend on the number of different vegetables served and the number of guests at the table.

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

These can be cooked two hours ahead, then rewarmed in the oven just before serving.

These crepe-like pancakes also make a great brunch dish. What to drink: The saltiness of the ham and cheese calls for a fruity white wine with thirst-quenching acidity, like Tuscany's Vernaccia di San Gimignano.

Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches.

For this recipe, use a fully cooked bone-in ham that has the natural shape of the leg, and has some fat and rind still attached. Do not substitute a “re-formed” oval canned ham or a deli ham. Serve a malty ale or French Gew‼rztraminer with the ham, and offer the Strawberry Basket Cake for dessert.

Big pieces of croissant get baked in a savory custard alongside ham and plenty of cheese for the ultimate breakfast casserole.

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

Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.

A fully-loaded, deluxe version featuring smoked ham, chicken, and shrimp.

A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.

A show-stopping, relatively hands-off main built for a dinner party or holiday meal.

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

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

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.