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Dishes that require a moderate amount of skill, not for beginners, but still manageable for the home cook.

Mexican lasagna

This is one of the recipes that came to Arizona from Mexico; probably based in the typical quesadillas - corn tortillas filled with meat, cheese, or vegetables, and baked - also very popular. Corn tortillas are used in place of the traditional lasagna sheets.

Lamb menestra

This type of menestra is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste. Stewing meat and vegetables together keeps the food moist. The result is a succulent dish, perfectly cooked and not dry at all.

Risotto alla Milanese

Risotto alla Milanese, or Milanese risotto, is a classic dish from Milan in northern Italy. Saffron gives the creamy rice its distinctive golden color and delicate flavor, while butter, white wine, and broth build its rich, savory character. Serve it as a traditional first course, or as an accompaniment to dishes such as ossobuco.

Italian meatballs

In Italy, meatballs (polpette) are traditionally served as a second course, often with sauce or vegetables on the side. Smaller meatballs may also be offered as an antipasto or used in soups, pasta dishes, and other regional specialties.

Irish stew

The inviting and very satisfying Irish stew illustrates the stewing technique. Prepared usually with the tougher cuts from lamb or mutton and, being Irish, the vegetables had to include potatoes. A good Irish stew is thick and hearty not watered down like soup. A substantial dish and full of flavor.

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