This is the sandwich I grew up on and it still hits exactly the same way. Prosciutto, hot capicola, Genoa salami, and provolone layered onto ciabatta with plum tomatoes, shredded lettuce, red onion, and pickled pepperoncini — all drizzled with a simple red wine vinegar dressing. Wrapped in wax paper and sliced in half the way a proper hero should be. This is not just a sandwich. This is a love letter to my mom.

Broccoli rabe roasted with cherry tomatoes and sliced shallots until crisp-tender. A quick, nutritious Italian side dish with bold, slightly bitter flavor.

Crispy cornmeal-Parmesan crackers made from food processor dough, topped with wild mushrooms roasted at 450 degrees with tarragon and lemon. A sophisticated, earthy bite that elevates any wine club gathering with its rich, woodsy flavor.

Frenched lamb chops soak up a bold marinade of olive oil, balsamic vinegar, rosemary, parsley, cumin, and garlic before hitting the grill, then are served with a bright reserved mint-lemon dressing. The aromatic crust and herb-forward finish make these chops an impressive yet straightforward main course.

White rice is toasted before simmering in chicken stock with lime peel, then finished with fresh lime zest, lime juice, cilantro, and green onions for a fragrant, fluffy side. This bright and herby rice is the perfect base for soaking up saucy tinga and spicy black beans.

Colorful skewers of cremini mushrooms, bell pepper, zucchini, and red onion brushed with olive oil and fresh thyme, then grilled. A simple, budget-friendly side that rounds out any backyard barbecue spread.

Peach iced tea and fresh lemonade stirred together and topped off with a light lager beer for a fizzy, Southern-inspired shandy. An easy, refreshing tailgate sipper that keeps the whole crew cool through the fourth quarter.

Puff pastry is spread with fig jam and grated Manchego cheese, cut into strips, twisted into elegant straws, egg-washed, and baked at 400 degrees until flaky and golden. These sweet-savory, crunchy pastry straws make a stunning yet effortless appetizer that pairs beautifully with cocktails and conversation.

Brussels sprouts halved and quartered, then cooked with cubed pancetta until the sprouts are tender and the pancetta is crispy and golden. A simple, savory side dish that pairs salty Italian pancetta with earthy sprouts for an effortless crowd-pleaser.

A hearty hash made with leftover slow-cooked beef and crispy Yukon gold potatoes. The perfect way to repurpose game day leftovers into a satisfying meal.