Egg Noodle

This tasty Slavic dish can be made in a snap with shredded coleslaw cabbage. For a complete meal, accompany each serving with a couple of links of sautéed soy “sausages” and a salad of dark green lettuce and tomatoes.

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight

Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.

You'll need a big wok or two skillets to hold this large stir-fry. Here's a recipe where you can put that very dense, baked tofu to good use. Choose tofu that's been flavored with star anise or five-spice powder, available in natural food stores. It has an entirely different texture than fresh—it's quite meaty, actually. I find it tastes best if you slice it thinly and stir-fry it with the ginger and garlic.

This cold sesame noodle dish is one of the most popular dishes in Chinese restaurants. My family recipe is simple, made with readily available ingredients. It's a great blank canvas for adding all sorts of leftover proteins. I have made the dish with shredded roast chicken and duck, as well as sliced pork and beef. Sesame paste, often referred to as tahini, can be found in health food stores or the international foods aisle of your supermarket. If you can't find it, try unsalted 100 percent pure peanut or almond butter, which will give you different, but equally tasty, results.

The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn’t the least bit aggressive. For a supper that’s both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself.

Anne Whiteman was the mother of Michael Whiteman, a Brooklyn native and the business and creative partner of the legendary Joe Baum in designing and operating many restaurant projects, among them the food services of the World Trade Center, including Windows on the World, and the restoration and operation of the Rainbow Room. If this is the kind of food Michael grew up eating, then it's no wonder his palate is so finely tuned. This recipe is typical of highly evolved dairy noodle kugels, in that it is dessert-sweet and topped with corn flakes, although it doesn't call for the canned crushed pineapple that so many less refined recipes do. Here, the cottage cheese is pureed with the sour cream, milk, and eggs to form a silken custard to hold the noodles. Michael and I are not certain how his mother arrived at the odd amount of sour cream, but I have decided not to change it. It is called "birthday kugel" because his mother made it mainly for those celebratory occasions.

Don't be intimidated. This is actually just a Southeast Asian twist on beef-noodle soup: steak, fragrant broth, and eminently slurpable noodles.

Bahmi goreng You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.

Scallops halved horizontally cook fast and make a meaty, substantial meal — especially when accompanied by this rich white-wine sauce studded with peas and chopped chives.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

A savory take on noodle kugel, this beautiful dish is creamy on the inside with a golden-crisp crust. Using thin egg fettuccine rather than traditional short, wide egg noodles adds elegance.

We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

This dish is wonderful no matter what egg pasta you use. And the Greek feta can be found at most supermarkets.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant—and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.