Ditte Isager

Onions become meltingly soft and improbably delicious after dry roasting.

To save time, use canned chickpeas instead of dried.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Brining the lamb before it is slowly braised results in flavorful meat.

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

Don't worry about getting too much color on your pears--they will gain more caramel flavor the market they go. This unusual dessert is a play on flavors--savory alongside sweet--and textures.

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

This simple salad gets extra flavor from finely grated hazelnuts.

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.

A caffeine-free twist on the classic Italian espresso–ice cream dessert.

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

This unconventional popovers recipe stars nutmeg and black pepper, making it the perfect savory dinner roll (or salty snack).