Make Ahead

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now.

Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

Be sure to pick up a few extra bottles of hard apple cider to serve along with the stew.

A restaurant-worthy dessert: Oval-shaped scoops of decadent chocolate mousse and tangy whipped crème fraîche are served atop a puddle of Port-spiked ganache.

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.

Potatoes are finely cut into small cubes, then cooked risotto-style.

The centers of these soufflés are soft and mousse-like. The topping takes its flavor cues (honey, nuts) from nougat candy.

This simple tart has a creamy filling and an easy press-in crust.

For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.

For more on assembling the torte, see "Prep School."

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.