Ham

Why Madame? Because it has an egg, of course.

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

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.

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.

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.