A winter storm was coming, so I went out to cut the last of the cavolo nero before it froze. That's how ribollita usually starts for me, the cold pushes you toward it. It's a Tuscan soup built on three cheap things: kale, white beans, and stale bread. The name means "reboiled," which tells you the most important part. It's better the second day than the first. Ingredients: 400g cannellini beans, soaked overnight 200g Tuscan kale (cavolo nero), shredded into ribbons 100g stale

Every fall I end up with pumpkins that have sat around the house as decorations, and I hate throwing them out. So I built a recipe that uses a lot of pumpkin at once. This one’s creamy and cheesy, and it goes with pork chops. Ingredients: 1 medium pumpkin, peeled, cored, and sliced into roughly 1/8-inch slices (1 lb prepared weight) 1/2 cup heavy cream 1/4 cup whole milk 2 cloves garlic, minced 1/4 tsp salt Freshly ground black pepper, to taste A pinch of nutmeg Butter, for g