Bon Appétit

This budino (Italian for "pudding") is thick with a creamy texture. Be sure to use a large pot when making the caramel. If a smaller saucepan is used, the caramel could bubble over when the cream mixture is added.

Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.

Farro is a nutty grain similar to spelt. A whole-grain wheat grown in Italy, it has a firm, chewy texture when cooked. Look for semi-pearled farro, which has some hulls already removed from the grain and therefore cooks faster.

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

The quail marinates overnight, so be sure to begin one day ahead.

The restaurant uses sausages that are specially made by a local market, but you can use any mild pork sausage.

Part oatmeal, part pancake, this recipe is the best of both.

These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.

Hot chili paste gives the rice its kick. The heat is balanced by the briny olives and the sweet raisins.

Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.