Simmer

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.

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.

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

Porcini mushrooms reinvent a traditional Eastern European pilaf and add oomph. Try it as a meatless main course.

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.

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.

Here's a new take on breakfast.

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

To crack the spices, place in a resealable plastic bag and tap with a rolling pin.

A creamy risotto might make a main course, but for this Italian dish of braised veal , you might want to bend the rules of one dish cooking to be able to serve a traditional Italian-style side dish. Making risotto is not demanding—you can make it with ease while the veal shanks are braising.

Brazilians typically enjoy this hearty meal at midday, accompanied by a caipirinha and followed by a nap. Plan on spending two or three days putting this magnificent dish together. Serve feijoada with steamed rice, braised greens, and sliced oranges for a traditional presentation.