Dry White Wine

Doro Wat

Spicy Ethiopian Chicken Stew

Ethiopian

Xiaolongbao (Soup Dumplings)

Delicate steamed dumplings filled with savory pork broth and ground pork.

Chinese

Moussaka

Layered eggplant and ground lamb casserole with a creamy béchamel sauce.

Greek

Vegetable Shepherds Pie

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Irish

Barley Risotto with Cabbage and Sausage

Tanya absolutely loves the combination of cabbage and sausage, and this dish is one of her favorites. Today we are all cooking with more and different grains. Barley is an ancient grain, one of the first grains cultivated, more than eight thousand years ago, and is used around the world. Every region of Italy uses it—as flour to make pasta, for breads and porridges, in soups, as a contorno, in stews—and I use it here in a risotto. Barley does not release starch as short-grain rice does, and so, when making a barley risotto, I cook the barley separately, drain it, and add it to the flavoring of the risotto I want to make—in this case, cabbage and sausage. Then I apply the last step of a regular risotto, mantecare, mixing the flavored barley with butter and grated Grana Padano to make it creamy. I par-cook the barley like pasta in this recipe, since it takes much longer to cook than rice.

Italian

Boneless Pork Chops with Ginger, Fig, and Lemon Compote

This recipe can be prepared in 45 minutes or less.