This week’s recipes offer up enough prosciutto to satisfy even the hungriest of cured pig-eaters and reflect two very important points: it’s time for spring food, and it’s always time for Italian food. Light, healthy tarts, spring vegetable sides, poached eggs, pastas and easy chicken are where it’s at. Plus, Top Chef’s Fabio Vivani demonstrates the importance of the meat mallet and tucks leeks into bed.   

In dessert-land: get ready to see caramel pecan tortoises fly.