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Cooking With Cold Cuts

With a few items from the refrigerator and pantry, you can lift humble lunch meats from fallback to feast.

By Sara Quessenberry
Packaged cold cutsAnna Williams
The wrap-it-and-place-it-on-a-platter approach to cold cuts has its advantages, but ingenuity is not among them. Think of lunch meats as ingredients, not finger foods, and build on them.


Read More About:Popular Ingredients

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Quick Tip

Kitchen timer

Make this crisp salad into a hearty next-day lunch: Tuck the leftovers into a toasted baguette spread with wasabi mayonnaise, wrap tightly, and refrigerate for up to 8 hours.