Chef Seamus Mullen

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.