Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Serves 12

bonappetit.com

INGREDIENTS
1 lb. double-smoked slab bacon, cut into 1″ cubes
1½ lb. kielbasa sausage, sliced on a diagonal ½” thick
8 garlic cloves, crushed
3 Tbsp. double concentrated tomato paste
1 Tbsp. paprika
1 tsp. ground coriander
1 tsp. ground cumin
¾ tsp. cayenne pepper
2 medium onions, thinly sliced
1 cup dry white wine
2 Tbsp. kosher salt
1 small head of green cabbage (about 2 lb.), cored, thinly sliced
2 large carrots, peeled, sliced 1½” thick
1 Pink Lady apple, cored, grated on the large holes of a box grater
2 lb. Yukon Gold potatoes, scrubbed, cut into 1″ pieces
1 lb. sauerkraut (not drained; about 2 cups)
4 cups homemade beef stock or water
Small dill sprigs, dark rye or pumpernickel bread, and unsalted butter (for serving)

INSTRUCTIONS
Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.

Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.

Divide stew among bowls. Top with dill. Serve with bread and butter alongside.

Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.

To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin.

Serves 8-10

epicurious.com (Link may not work)

INGREDIENTS
1 cup (2 sticks) unsalted butter, plus more for pan
½ cup (packed) chopped sage, divided
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
1 large white onion, chopped
2 large carrots, peeled, chopped
4 celery heart stalks, leaves removed, chopped
1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped
2 garlic cloves, finely chopped
1½ cups chopped crimini mushrooms
3 cups unsalted vegetable stock or broth
1 tsp. onion powder
½ tsp. cayenne pepper
Freshly ground black pepper
2 (11-oz.) stale baguettes, cut or torn into ¾” pieces (about 12 cups)
1 cup dried cranberries

INSTRUCTIONS
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–7 minutes.

Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾” pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.

Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–50 minutes.

Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.

At Coyle’s Bakeshop in Seattle, chef-owner Rachael Coyle always keeps a Bundt cake or two in the case. This autumnal version, an adaptation of an Italian apple cake, is moist and light, fragrant with freshly ground spices and studded with chunks of fruit. In the spring, substitute fresh rhubarb for the apples. Coyle’s collection of vintage Bundt pans were a staple of 1960s home baking and offer a decorative flair. To show off the cake’s fluting, she dusts it with powdered sugar and tops it off with a dollop of whipped cream

Serves 12

foodandwine.com

INGREDIENTS
Unsalted butter, for greasing
2 green cardamom pods
1 2/3 cups granulated sugar
4 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
1 tablespoon orange zest
2 teaspoons vanilla extract
1 cup extra-virgin olive oil
2 1/3 cups all-purpose flour (about 10 ounces), plus more for dusting
1 tablespoon baking powder
1 pound Granny Smith apples (about 2 large apples), peeled and cut into 1/2-inch pieces
2 tablespoons powdered sugar
1 1/2 cups lightly sweetened whipped cream, for serving

INSTRUCTIONS
Preheat oven to 350°F. Generously grease and flour a 14-cup Bundt pan. Heat cardamom pods in a small skillet over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. When cool enough to handle, crack open outer shells, and transfer small brown seeds to a mortar and pestle. Discard shells. Crush seeds until finely ground; set aside.

Place granulated sugar, eggs, egg yolks, and salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until mixture is light and fluffy, about 2 minutes. Beat in orange zest, vanilla, and ground cardamom, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add olive oil in a slow, steady stream, slowing pour as necessary to ensure oil is fully incorporated.

Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples, and fold just until combined. Spoon batter into prepared pan. Bake in preheated oven until golden brown and a long wooden pick inserted in center comes out clean, about 1 hour. Transfer cake in pan to a wire rack, and let cool 30 minutes. Invert cake onto wire rack, and cool completely, about 2 hours. Sprinkle with powdered sugar, and serve with whipped cream.