Honey-Cured, Hickory-Smoked Shoulder Ham Steven Raichlen 7 hours’ smoking, 6 days’ curing, plus prep, cooling and drying time
Will Horowitz’s Watermelon Ham Steven Raichlen, “Salt Smoke Time” 5 hours, plus 4 days’ brining and resting
Spinach and Gruyère Breakfast Casserole Melissa Clark 1 hour 50 minutes, plus at least 8 hours chilling and 10 minutes resting
Cozonac (Walnut and Raisin Easter Bread) Genevieve Ko, Irina Georgescu 1 1/2 hours, plus 2 1/2 hours proofing and cooling
Torta Rustica With Ricotta and Spinach Melissa Clark, Sophie Minchilli, Nancy Harmon Jenkins About 2 hours, plus chilling and cooling