Bon Appétit

The delicious breadcrumb crust was probably created when white flour wasn't readily available in Friuli.

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

The key to this comforting soup? Tons of fresh veggies and a rich broth.

This terrific dish is made in one large deep skillet. A sweet-spicy broth infuses the meat and the veggies with rich flavor. Ask your butcher to cut the ribs for you.

These buttery cookies would be fantastic with a cup of tea.

Brovade (turnips that have fermented for several months) is a common dish in Friuli. This recipe has a similar acidity—and is ready in an hour.

Celery leaves (which are left over from the celery used in the soup) are great in the dumplings.

The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. A little bit of beer really amps up the pan juices.

Another delicious thing about this addictive dessert? The fritters can be fried up to two hours ahead, then rewarmed just before serving.

The crunchy praline is a nice contrast to the smooth, rich custard.

The sauce would also be wonderful with baked apples or drizzled over ice cream.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

This striking side dish (it's bright pink) is a delicious new way to dress up humble beets. Pair the gratin with roasted lamb.

The combination of shrimp and root veggies is unexpected—and fantastic. For a vegetarian main, skip the shrimp.

Bacon and maple are a classic combination. Here, the dynamic flavor duo teams up in a sweet-and-salty maple sauce studded with caramelized bacon. The sauce is spooned over ice cream and sprinkled with toasted pecans to create the ultimate sundae. Serve any leftover sauce with pancakes or waffles.

The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.

Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

Golden Delicious apples, which aren't too sweet and hold their shape when cooked, are a great choice for this pie.