I recently made bigos, a hearty Polish stew, using the recipe I got from my friend’s mother. I’ve loved bigos ever since I first had it at her house, back when I was studying abroad in Warsaw. The recipe has three ingredients: sauerkraut, ham hocks, and dried mushrooms. But bigos is a kind of kitchen-sink dish; you can add whatever you’ve got wilting in the fridge that you need to use up. Bigos really hits the spot for me, especially on cold winter days. But…