ZRAZY ZAWIJANE—POLISH ROULADE OF BEEF Pound slices of round steak very thin. Put thin-sliced onions and pickle, and a finger of trimmed French bread, on each slice, roll tightly, and secure with toothpicks. Boil dried mushrooms in beef stock. Roll beef rolls in flour and brown in butter with additional onions in a Dutch oven. Cover rolls with stock

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KADINBUDU KÖFTE—LADIES’ THIGHS MEATBALLS Divide ground lamb and beef into thirds. Sauté two-thirds of the ground lamb and beef with chopped onion until meat is cooked and onions are soft. Mix with remaining one-third raw meat, egg, parsley, salt, and pepper. Knead mixture to incorporate and refrigerate until firm. Form thick finger-sized köfte,

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DOMINIKA’S ARTICHOKE APPETIZER In a large bowl, toss marinated artichoke hearts, pitted Kalamata olives, capers, quartered tomatoes, and crushed garlic with white wine, olive oil, salt, and pepper. Spread out and roast on a baking sheet until tomatoes are tender. Drizzle with olive oil, sprinkle with salt, and top with torn basil leaves. Serve on

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IOANA’S LEMON MEATBALLS WITH CELERIAC Mix ground beef, chopped onion, chopped parsley, raw egg, allspice, salt, and pepper, and form into short oblong kebab shapes. Aggressively brown the kebabs, then set aside. Sauté celeriac root cut into matchsticks, crushed whole garlic cloves, turmeric, cumin, cinnamon, crushed fennel seeds, and smoked

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DOMINICK’S SAUSAGE, PEPPER, AND ONION CALZONE Sauté thinly sliced red and yellow bell peppers, thinly sliced half-moons of onion, and finely minced garlic until soft. Season, add dried oregano and red pepper flakes. Add crumbled Italian sausage and continue cooking until meat is browned. Let mixture cool, then stir in mozzarella, Parmesan, and

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SHCHAVELYA SUP—SORREL SOUP Sauté greens (traditionally wild sorrel, or substitute dandelion, watercress, or spinach) with chopped onions until wilted and soft. Add chicken stock, bring to a boil, then simmer to finish. Remove from heat, add sugar and lemon juice for balance. Temper egg yolks with broth, stir into soup, and simmer without boiling.

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PARMESAN FRICO APPETIZERS Mix coarsely grated Parmesan and flour, then season with red pepper flakes and black pepper. Spoon cheese in a medium-hot nonstick pan, flatten gently into a thin disk, and cook until golden on both sides. Drape still-hot frico over an inverted shot glass or teacup and let cool and harden into a Parmesan cup. Fill with a

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NATE’S AEGEAN GREEN BEANS Top and tail green beans. Mix minced garlic, parsley, dill, mint, salt, and pepper. Layer thin-sliced onions on the bottom of a Dutch oven, cover with a layer of crushed tomatoes, beans, the herbs, abundant olive oil, another layer of onions, tomatoes, beans, herbs, and olive oil. Finish with a layer of onions and drizzle

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AGNES’S LOSOS PIECZONY—FOIL-BAKED SALMON Pat salmon dry. Season with salt and pepper. Place fillet, skin side down, on aluminum foil. Separately mix butter, dill, garlic, lemon juice, and white wine. Spread compound butter over the top of the salmon fillet, and crimp the foil into a loose tented packet. Bake in a medium-high oven until fillet is

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