Ola Rudin

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

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

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

Onions become meltingly soft and improbably delicious after dry roasting.

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.

This simple salad gets extra flavor from finely grated hazelnuts.

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

To save time, use canned chickpeas instead of dried.