The meat’s salty-sweet richness pairs beautifully with the perkiness of the arugula and honeyed personality of pears.

Prosciutto begins with fresh, raw pork legs that are salted then slowly dried and cured over several months before aging for ...

Think you know prosciutto? Think again. In this country when we use the word prosciutto, most people take it to mean Prosciutto di Parma or a near sibling. One of the world’s great gourmet foodstuffs, ...

Ham has always been there for us, from second grade lunches to Easter dinners at grandma’s house. But saying every ham is the same is like saying all beef is steak. It's just not true. While all hams ...

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We love both of these salty, buttery hams for charcuterie, salads, pizzas, and snacking. Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a ...

In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 ...