Dish #2 from Global Kitchen: Pastitsio (from the "Eurasia" chapter), a Greek casserole with pasta, feta cheese, tomatoes, onions, ground lamb (I used very lean beef because Nicole's not big on lamb), and milk. This was fun to make: a simple cream sauce from skim milk with a little flour and butter and an equally simple tomato sauce from the meat and tomatoes. Divide pasta among the two sauces, layer, and bake. Like a lot of Greek dishes, unusual flavors mingle--this time cinnamon, garlic, and loads of fresh oregano. We hosted the Berkley Democrats' annual holiday potluck last night and this was a warm thing to serve at a December gathering, though I could imagine making this year-round.