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These beautiful and simple cheese crisps hail from the Friuli-Venezia Giulia region of Italy.

Eaten blindfolded, the mushrooms taste like chicken.

This is a dish from Friuli, with clear Mittel Europe inspiration and flavor, and it is one of the few occasions where butter is actually better than olive oil.

Quinces wait quietly for the few people that know how to cook them.

When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.

Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot. 

What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables.

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  • Simran Sethi: 'We're losing biodiversity in foods'

    "Globally, 95 percent of our calories now come from 30 species," says journalist and educator Simran Sethi, author of Bread, Wine, Chocolate. "Three-fourths of the food we eat comes from 12 plants and five animal species."

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Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.