Ditte Isager

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

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

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 simple salad gets extra flavor from finely grated hazelnuts.

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!

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.

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

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

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

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

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.