Meat

These thin, crispy, savory meat-and-vegetable-topped Armenian flatbreads can sprayed with lemon juice and eaten like pizza, or turned into sandwiches by rolling them around a salad of fresh or pickled vegetables. Our dough started with a higher-protein all-purpose flour to create an ample amount of gluten that gave the dough both crispness and tenderness but not so much that it turned tough.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

Yield: Makes 12

Active Time: 25 minutes

Total Time: 55 minutes

Potatoes are finely cut into small cubes, then cooked risotto-style.

4 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1 clove garlic, finely chopped
1 piece (1 inch) fresh ginger, finely chopped
Salt and black pepper, to taste
1 large flank steak (about 3 pounds)
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 pound fresh snow peas, trimmed

Casônsèi della Val Camonica

Savory pancetta, cream, and garlic mingle with sweet butternut squash in this baked pasta dish. Cook the squash in the sauce to boost the flavor and cut down on pots. Salt and pepper, to taste 1 pound rigatoni 2 tablespoons butter 1/4 pound pancetta, cut into 1-inch pieces 1 small onion, chopped 2 cloves garlic, chopped 2 cups chicken stock 2 cups heavy cream Pinch ground nutmeg 1 whole butternut squash, peeled, seeded, and cut into 1-inch pieces Butter (for the dish) 1 cup grated Parmesan

Chuck roast is a tough cut that needs a long, slow simmer (a low oven works well). Add 1 cup of red wine to the pot and let the meat cook for 2 hours. Halfway through braising, add turnips and carrots. Serve with mashed potatoes.