Fall

If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.

Pomegranate juice adds tartness to this famous French dessert.

A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.