We’ve always loved prosciutto but recently we’ve been on kind of a prosciutto kick which means we’ve been buying a lot of it and looking for new ways to eat it. We got to wondering if there really was a difference between the domestic varieties or the ‘real’ imported stuff. Read more »

For the first recipe on this site we wanted to go big. That sounded like a lot of work, so instead we went small but with big flavor. These Prosciutto Wrapped Figs with Herbed Goat Cheese are the kind of quick and easy appetizer you can knock out in a hurry and impress the mustard out of your guests. They have big, complex flavor and are over-the-top delicious whether you eat them hot or cold. Read more »