It's nearly March, which means it's your last chance to eat all the savory winter recipes you can before it really turns to spring. Start with this one, a recipe we adore from chef Justin Smillie of Upland in New York. It's a casserole made with roasted vegetables and a bit of cod, bound together with two layers of spoon-soft, nearly custardy sourdough bread. That bread turns to mush in the oven, but the best kind—super flavorful, moist but not gummy, and crusty around the edges. It's enough to have you wishing that chilly temperatures would stick around.