Ways

Really. Crisp, buttery potatoes. Rich, melting eggplant. Luscious cheese sauce. It's practically the national dish in Greece, where they make it with ground lamb. That's what I was doing when I thought, why not make Turkey Moussaka?

Deeply delicious. Spicy and sweet. Rich and bright. Substantial but not heavy. Maybe the best-ever use of leftover turkey. So good it makes me think Better of turkey. More than enough a flavor for a party.

My first taste of this ridiculously delicious and satisfying Alpine specialty was in the middle of a 10-mile hike at a mountainside refuge high in the French Alps. Now that I've made it at home, I can tell you that you don't have to be in the Alps to love it. I can also tell you that it's probably a good idea to walk a few miles before and/or after you enjoy it. Because this is, well, not a light dish.

Because they're so thoroughly satisfying. Because they make your home smell great while they cook. 10 minutes or less of actual preparation for each. 24 hours in the slow cooker for the pork, 20 minutes in the oven for the bread. Beyond great for breakfast, lunch and dinner.

One of my earliest food-flavor memories is mashed turnips. Slightly sweet, a little earthy, soft and warm. But the real attraction was the way the dish was served. Behind glass. Convenient and automatic. Very sci-fi.

When it gets really cold, it's time to make ribollita, a deeply delicious and satisfying potful of Tuscan kale soup, something between a rich vegetable soup and a vegetable stew. A complete and soulful meal in a bowl.