Join our community of Solution Seekers!

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.
 
 

Recipes

Read More About:Popular Ingredients

Related Content

Crispy Fish With Tomato and Leek Saute

20 Recipes for Fresh Tomatoes

Now’s the time to relish plump, just-off-the-vine tomatoes.

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

View Earlier Comments
Advertisement

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.