Joanne Weir's Plates & Places

Traditional Valencian paella; Valdemar's paella.

Chicken paprikash; white asparagus salad gribiche; Danube 75.

The Italian tomato harvest in Parma, Italy; recipes include lasagna di alaria, tomato risotto and upside-down heirloom tomato cake.

Saganaki; rolled grape leaves; htipiti -- spicy feta with yogurt and paprika; tzatziki.

Beans with chorizo and morcilla; Joanne's gigantes; grilled bread with beans and greens.

Lamb chops; tuna-stuffed piquillo peppers; allioli; olive and red wine flatbread; red wine granita.

Santorini favas with capers and preserved lemons; pie with chicken, greens, feta, dill and mint.

Porchetta meatballs; black rice and arugula pesto salad; balsamic tomato dipping sauce.

Moussaka; purslane and herb salad; Greek yogurt baklava soft serve.

Hungarian goulash; pull-apart seeded bread wreath; smoked paprika butter.

A fresh spin on the Viennese classic, wiener schnitzel; dill green goddess salad bowl.

Vegetable stew; minestra; endive salad with oranges, pine nuts and cabrales; monkfish with romesco; apricot sorbet with cava.

A salad of radicchio, roasted cauliflower, dates and fried chickpeas; pumpkin souffle with a cinnamon creme anglaise.