In one minute, learn how to make prosciutto-wrapped crudite.
Amy Cao's "little toast" crostinis are served with simple-to-make toppings.
Giada tosses whole-grain pasta with pepper-infused oil and grated cheese.
Giada drizzles rich sage butter on her prosciutto and Mozzarella crostini.
For brunch, Giada uses muffin tins to make individual frittatas.
PB Curry, Szechuan Strawberry, Prosciutto: no ordinary ice cream flavors!
Ingrid Hoffmann whips up fried olives for her tapas and paella feast.
Every bite is heaven with this recipe for prosciutto and carrot bundles.
It's a wrap: beurre-blanc-drizzle d asparagus bundles rolled in prosciutto.
Michael bakes asparagus wrapped in prosciutto and topped with breadcrumbs.