Garlic

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.

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

Cassoulet is a robust meal, filled with cured and smoked meats and sausages, baked in a stew of beans until a rich crust forms. According to tradition, the cook repeatedly breaks the crust and pushes it down into the stew.

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.

Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini.

Healthy steak from the California Health & Longevity Institute near Los Angeles.

The piquant pickled red onions are the ideal topping for this traditional Austro-Hungarian cheese spread.

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

For leftovers of this classic seafood stew, increase the recipe by half.