Notes: Recipe may be prepared 3 days in advance and refrigerated in an airtight container./li> Recipe yields 1 1/2 cups salad; it can easily be doubled. About the author: María del Mar Sacasa is a recipe developer, food stylist, and... More

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles.... More

Just when I think I've combined bread, lettuce, cured ham, and tomatoes in every conceivable way, I stumble across a new delicious way to get it done. This recipe from Martha Stewart's Dinner At Home uses the hearts from four heads of Boston lettuce as a base (you can save the outer leaves for another salad) and then adds crunchy croutons, crispy ham, and sautéed cherry tomatoes. None of these elements sound particularly interesting on their own, but each manages to have a little edge. More

It really doesn't need to be complicated. The ham and cheese sandwich just works, and perhaps the most famous rendition of those two ingredients made melty between two slices of bread is the Croque Monsieur. While it's sometimes smothered with a cheesy roux-based Mornay sauce, for my taste it's plenty luxurious as is, perfect in its simplicity. More

When was the last time you had Chicken Cordon Bleu? It's probably been too long. Brush away all of those 1970s-era dinner party connotations and you'll find a dish that really does deserve a comeback. Why? Well, because dated or not, it's fried chicken stuffed with ham and cheese. More

On paper the ingredients for a Cuban sandwich are fairly run of the mill—ham, Swiss, roast pork, mustard, and pickles—but when pressed and grilled together within a loaf of Cuban bread, sandwich magic happens. Coming from Cuban roots, Lourdes Castro, author of Latin Grilling, knows a thing or two about this particular sandwich. She's adapted an authentic version for those of us who don't have the luxury of living in prime Cuban sandwich territory, i.e., South Florida. More

Every once in a while it's fun to get a little whimsical with your weekend morning. This simple brunch is an homage to one of the greatest children's books every written by Dr. Seuss, Green Eggs and Ham. These eggs are cooked very slowly over low heat to give them a soft texture. Use any type of ham you prefer, but I recommend a thick sliced smoked version. More

Had I known, as Francis Mallmann claims in Seven Fires, that this omelet can be found at "just about every Argentine bodega and cafe," I might have made the trip down south before now. What's not to love? It features crunchy fried potatoes—essentially, shoestring french fries—salty ham, and just enough eggs to hold them all together. More

In the back of my mind I knew I'd eventually learn to make a Denver omelet; I've just been putting it off for as long as possible. It's hard to face up to dishes that you used to love when you were young. I worried that this diner classic would seem heavy handed and greasy now. It usually features a whole mess of eggs along with ham, peppers, onions, and handfuls of cheese. It was never elegant, but strangely satisfying, even if finishing one always seemed like a dare. More

Endive gratin is a traditional dish—it has the rich voluptuousness of a gratin and crisp, bitter verdure of the vegetable. Ham-wrapped endive halves are smothered in a simple béchamel and covered with Gruyère cheese, then baked until the endive is soft and mellow and the cheese is bubbly and gooey. Add a small green salad with a little lemon juice and fleur de sel and you're in business. More