Salami

The perfect picnic sandwich for summer.

Cut into slim wedges for an appetizer or into larger pieces for a main course.

This recipe was created to accompany other canapés: Shrimp Canapés, Pickled Herring Canapés and Smoked Mackerel Canapés.

(Italian-Style Meat and Cheese Sandwiches) Can be prepared in 45 minutes or less.

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.

This salad — named after the famous New Orleans sandwich — would also be good on oversize rolls. Suitable sides include onion rings and carrot sticks with blue cheese dip. End with praline ice cream cones.

Can be prepared in 45 minutes or less.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

Salty, crunchy, sweet, and meaty, this warm mix is a combination of party appetizer heavy hitters.

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.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

If plopping an entire stick of butter into a pot of noodles is your idea of a good time (it’s definitely ours), this saucy shrimp and salami pasta is for you.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.