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A flashy hotel just opened in Iraqi Kurdistan, reflecting the region's ambitions. But the Arab-led government in Baghdad has given the region an economic jolt, putting its outsized dreams in doubt.

Some argue that workers should be able to move more freely in a global economy. But others push back, saying an influx of labor into the richest countries would devalue workers' worth and actually hurt more in the long run. A group of experts debates for Intelligence Squared U.S.

Medical tourism was expected to be huge in 2013, and countries like Colombia, which has seen huge improvements in safety and tourism, decided they wanted in on the action. In recent years they've been building facilities specifically designed for medical tourists. But the numbers have not quite met projections.

Songs are like relationships: Some burn hot before fizzling out, while others stay with us forever.

Sandy Pollock and Crystal Cook, aka the Casserole Queens, pass along a recipe for King Ranch Casserole. Sandy grew up with the cheesy Tex-Mex dish and says the traditional quick-fix doesn't need updating. Never mind if the casserole's origins have gotten mixed up along the way: This one's a keeper.

David Greene talks with Sylvain Groulx, head of mission for Doctors without Borders in the Central African Republic, about the state of the violence there and the hopes for peace now that French troops have arrived.

The famed mezzo-soprano has battled conductors, cancer and the rapid-fire music of Rossini and always comes out on top. Today, she devotes her time to helping young singers find their voices.

Host Michel Martin and editor Ammad Omar dip into Tell Me More listeners' letters to get their take on the week's top stories. This week, Canadian listeners take exception to a comment made on Thursday's show.

Steven Soderbergh's latest film is a showbiz story about Vegas icon Liberace and his secret lover — played, respectively, by Michael Douglas and Matt Damon, both terrific in their roles. It premieres Sunday on HBO.

Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.