Ola Rudin

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.

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

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.

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.

This simple salad gets extra flavor from finely grated hazelnuts.

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

Onions become meltingly soft and improbably delicious after dry roasting.