Winemaker Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio.
The hearty Greek casserole pastitsio traditionally combines béchamel sauce, pasta, ground lamb, tomato sauce and cheese. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
In Louisiana, a po’boy is a soft baguette filled with either fried seafood or meat. Melissa Rubel makes her po'boys with juicy grilled pork patties, topped with lettuce, tomato and a crunchy-creamy pickle-and-shallot mayonnaise.
This sweet and tangy Middle Eastern stew of tender lamb is one of wordsmith and perfect host Jesse Sheidlower's favorites. He found it in Nawal Nasrallah's Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine.
Chef Shea Gallante based this recipe on a classic Florentine dish called bistecca alla fiorentina—a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak and rubs the meat with dried herbs, garlic and paprika before cooking it.