Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and mild, nutty flavor. Slideshow: How to Make Cultured Butter
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The stealth ingredient in this crunchy blend of carrots, radishes and cucumbers is mushroom broth, made by steeping dried porcini mushrooms in steaming hot water. The earthy flavor adds fantastic depth to the tangy pickles. Slideshow: How to Make Pickles
These pork chops are cut doubly thick so it's easy to give them a good char on the grill while keeping them super-juicy. They're also perfectly seasoned all the way through after a two-day soak in a brine packed with aromatics like juniper and onion. Plus: More Delicious Grilling Recipes
Paul Berglund’s delightful rendition of this sweet-tangy, egg-free pudding blends fresh orange juice and orange blossom water with the classic lemon juice and cream. Slideshow: More Pudding Recipes
Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish. Slideshow: Potato Salad Recipes
The recipe for these smör bullar—light, crumbly pecan cookies similar to Mexican wedding cakes—comes from the terrific Swedish cook Marge Peterson. Slideshow: More Cookie Recipes
Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis's The Bachelor Farmer. He adds smoked herring from Lake Superior, though the recipe is equally great with smoked trout. Slideshow: Great Cucumber Recipes
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