If you want to dip your frosty winter feet in the seas of Scandinavian cuisine, start with this stew. It is rich, brothy, salty and oh, so good.

I love barley in soups of all kinds, but in this recipe the barley breaks down deliciously as it cooks, turning this hotpot into a half-soup, half-congee creation that will warm you from the inside out.

Cabbage is so blatantly healthy I figure we can all afford to smother it in browned butter and spicy aioli and still call ourselves virtuous.