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Just Cook with Sally
Appetizers
Breads
Breakfast
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Desserts
Fish
Meats
Pasta
Pizza
Rice
Salad
Sandwiches
Soups
Vegetables
This & That
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Salad dressings
Finishing sauces
Marinades
Brines
Dry rubs
Glazes
Recipe Index
The Molesini Connection
About Sally
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Let's cook!
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Prosciutto and Cheese Pinwheels
Appetizers Sally Uhlmann 1/23/26 Appetizers Sally Uhlmann 1/23/26

Prosciutto and Cheese Pinwheels

These savory, crispy pinwheels will be the highlight of your wine tasting or party. This recipe makes half pesto and half marinara pinwheels. People are divided on their fav. So why not make both?

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Bound to become one of your go-to recipes, this showstopping Cheesy Pull-Apart Bread looks complex but is surprisingly simple to make. The secret lies in the technique. A whole, unsliced round loaf is transformed into a stunning flower of pull-apart
I cook my flatbread on the back side of a slightly rounded, 12-inch-diameter pan with wooden handles, placed directly over a gas burner on the stove. The handles lift the pan above the flame and add stability. + I use that pan only for flatbread bec
Two of my absolutely favorite humans in one of my favorite places on earth. Glorious and delicious life can be. + ✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.”
The asparagus frittata is a celebration of simplicity and elegance, bringing together the delicate, earthy flavor of fresh asparagus with perfectly cooked, rich, creamy eggs. Rooted in Italian culinary tradition, this dish transforms humble ingredien
These just might be my favorite muffins, and once you taste them, I think you’ll understand why. There’s something magical about tart cranberries nestled in a tender, oat-studded batter that strikes the perfect balance between wholesome a
You will feel when the bread dough is properly kneaded, so trust your hands! And you will know when the salad is tossed just right. Most kitchen utensils can’t match hands — think of them as human tongs when it comes to plating to achie
Community and food. Laughter and conversation. Cooking together and feasting—nothing beats that! Indian food took center stage at our dinner in Vero as Andrea Moattar and Cynthia Hovda perfected making the naan, Indian flatbread. Ann Cory, Cynt
There’s something deeply satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are precisely that—a study in how gentle heat and good wine can turn modest

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