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.
 
 

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What's your most inventive way to use cold cuts in a recipe?

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Parmesan

If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.