Prosciutto

Active time: 35 min Start to finish: 40 min

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

For a meatless pizza, skip the prosciutto and add sautéed sliced portobello mushrooms.

This hearty soup makes delicious use of the flavorful 1/4-inch-thick rinds that remain after wedges of Parmesan have been grated away; they infuse the soup with a nice salty bite as it simmers.

"During a recent business trip to Birmingham, Alabama, I had dinner at the Hot and Hot Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

Can be prepared in 45 minutes or less.

The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.