Prosciutto

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

Fontina cheese is available at cheese shops and some supermarkets.

Can be prepared in 45 minutes or less.

A sophisticated and easy-to-make salad.

This recipe can be prepared in 45 minutes or less.

Susan Dlott of Solon, Ohio, writes: "On our last visit to New York City, we spent the day watching the St. Patrick's Day parade, sightseeing, and shopping. We topped off the trip with a marvelous meal at La Dolce Vita. My entrée of pappardelle, pancetta, and mushrooms in a Sherry tomato cream sauce was simply unforgettable. I'd like to duplicate it at home." Active time: 30 min Start to finish: 13/4 hr

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. For this recipe we used a Belgian waffle iron, but a standard waffle iron will also work. The batter yields four 4-inch-square Belgian waffles or eight 4-inch-square standard waffles.

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.

Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function that was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible — I especially enjoyed the scrumptious artichoke hors d'oeuvre." Serve this with crusty bread to soak up some of the creamy cooking juices.