Sarajevo’s legendary börek — flaky spiral phyllo pastry filled with spiced ground beef — made at home. Gina brings every layer back from Bosnia and Herzegovina.

Gina brings the real boeuf bourguignon home from Burgundy — beef braised low and slow in Pinot Noir with pearl onions, mushrooms, and lardons until it’s so tender it practically apologizes for making you wait.

The classic Roman pasta that looks impossibly simple and tastes impossibly good — made right, with Pecorino Romano, cracked pepper, and the right technique.