Nadine Levy Redzepi

These crumbly and buttery walnut crescents from Nadine Redzepi are supersimple and total crowd-pleasers. If you’re not a walnut fan, you can use pecans or hazelnuts instead. Slideshow: More Walnut Recipes 

This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures. Slideshow: More Salmon Recipes 

This very easy salad is a staple on Nadine Levy Redzepi’s table because it’s fresh, tasty and completely versatile. Slideshow: More Green Salad Recipes 

This is Nadine Levy Redzepi's high-low approach to pork, combining a humble, fatty cut with upscale but affordable preserved truffles. The meat is cooked until just tender; it won't be meltingly soft like a braise, but it has that irresistible crunchy layer of fat to keep everything juicy.

Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose. If boozy flavors aren’t your thing, you can soak the prunes for as little as 2 hours. Slideshow: More Goose Dinner Recipes 

This recipe is Nadine Levy Redzepi’s riff on traditional Danish red cabbage, a very popular dish eaten throughout the year, especially at Christmas. It’s a lovely balance of sweet and tangy, with some richness from the addition of duck fat. Slideshow: More Cabbage Recipes 

Home cook Nadine Levy Redzepi serves these classic sticky-sweet caramelized potatoes as part of a meal that includes roast goose, pork belly and red cabbage. A good hit of crunchy salt is delicious here. Slideshow: More Potato Recipes 

Home cook Nadine Levy Redzepi serves these classic sticky-sweet caramelized potatoes as part of a meal that includes roast goose, pork belly and red cabbage. A good hit of crunchy salt is delicious here. Slideshow: More Potato Recipes