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

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

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

The lamb roasts on a bed of thyme to infuse the meat.

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

Use a lager to tenderize the pork shoulder in these carnitas.

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.

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.

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.

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual bèchamel sauce, and it will bake perfectly in just 30 minutes.

Butternut adds heft and sweetness to this season-blurring beauty.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.

A hearty, satisfying vegetarian take.