When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.
Don't have a leftover ham bone? No problem. Just buy a precooked ham steak.