All Ingredients (0.5 g) ground cloves (or more, to taste – I used nearly 1/2 tsp) (1) (0.5 g) ground nutmeg (or more, to taste) (1) (2 g) ground ginger (or more, to taste) (1) (2.5 g) ground cinnamon (1) (2.5-5 g) balsamic vinegar, to taste (2) (4 g) loose black tea, or 2 tea bags (1) (5 g) baking powder (1) (7.5 g) butter (1) (12 g) brown sugar (1) (15 ml) olive oil (3) (15–30 ml) brandy, rum, or triple sec (for serving), optional (1) (30 g) almonds, roughly chopped (1) (30 ml) dark rumor more, as needed to reach required consistency (1) (30 ml) heavy cream (35%)or more, as needed to reach required consistency (1) (40 g) fancy molasses – I used fancy, which is light type of molasses (1) (50 g) roasted and peeled chestnuts, crumbled (1) (60 ml) dark spiced rumor slightly more, to taste (1) (60 ml) fresh clementine juicejuice of 3-4 clementines (1) (80 ml) homemade cranberry sauce like Festive Cranberry Sauce with Orange Liqueur (1) (80 ml) homemade cranberry sauce like Festive Cranberry Sauce with Orange Liqueur (1) (120 g) icing sugar (1) (125 g) all-purpose flour, plus 3–4 tbsp (25–30 g) as needed – or use more cocoa powder (1) (125 g) unsalted butter, melted (1) (160 ml) water (1) (480 ml) water (1) (960 ml) apple cider, not apple juice (1) (960 ml) water (1) (about 45 g) dark unsweetened cocoa powder (1) . (15 ml) extra virgin olive oilmay need a little extra (1) . (15 ml) olive oil, for brushing (2) . (15-30 g) butter (1) . (45o g) skillet gnocchi (1) . finely grated orange or clementine zest, for garnish (1) . finely grated orange zest, for garnish (1) . fresh rosemary, minced (1) . minced rosemary (1) . thyme leaves (1) 0.1 g saffron threads (about 1/8 tsp loosely filled or 15–20 threads) – or slightly more, for a more saffron-forward aroma (1) 0.1 g saffron threads (about 15-20 threads) (1) 0.1–0.15 g saffron threads (about 1/8 tsp), bloomed in 3 tbsp warm stock (1) 1 (3-pound / 1400 gr.) butternut squash, peeled, seeded, and cubed (1) 1 (5 ml) horseradish, or more to taste (1) 1 (10 g) semolina (optional, for sprinkling the bottom of pan) (1) 1 (12 gr.) tablespoon granulated sugar (1) 1 (13.5 oz / 400 ml) can coconut milk (1) 1 (14 oz / 396 g) can sweetened condensed milk (traditional ingredient) – I used sweetened coconut condensed milk (1) 1 (15 oz / 425 g) can cream of coconut (1) 1 (about 75-100 g) tin smoked sprats, drained (1) 1 – 1 1/2 tbsp. fresh herbs (I used chopped parsley, thyme, and oregano) (1) 1 – 1 1/2 tbsp. fresh rosemary, minced (1) 1 – 1 1/2 tbsp. Herbs de Provence (1) 1 – 1 1/2 tbsp. minced fresh rosemary (1) 1 – 1 1/2 tsp. vanilla extract or 1/2 – 1 vanilla been, seeds scraped (1) 1 – 1 1/4 cups cooked chestnuts (100–150 g), roughly chopped (1) 1 – 1 and 1/2 tbsp. oil from sun-dried tomatoes plus more for drizzle (1) 1 – 1,5 cup arugula (1) 1 1/2 (150 g) cups walnuts, toasted and roughly chopped (1) 1 1/2 (250 g) cups cherries, pitted + a few extra to garnish (1) 1 1/2 cup (180 gr.) flour, may need a bit more for dusting (1) 1 1/2 cup (195 gr.) icing / confectioners' sugar, may need a bit more (1) 1 1/2 cup (300 g) orzo (1) 1 1/2 cup (about 150 gr.) shredded cheddar or other cheese of your choice (1) 1 1/2 cup (about 150 gr.) walnuts, lightly toasted and cooled (optional) (1) 1 1/2 cups (190 g) all-purpose flour (1) 1 1/2 cups (200–250 g) cherry tomatoes, halved (1) 1 1/2 cups (225 g) cherries, pitted (1) 1 1/2 cups (225 g) green peas (1) 1 1/2 cups (300 g) granulated sugar (adjust to taste) (1) 1 1/2 cups (340 g) butter, cubed (1) 1 1/2 cups (345 ml) heavy (whipping or at 35%) cream (1) 1 1/2 cups (350 g) orzo (1) 1 1/2 cups (350 ml) milk, or a mix of milk and water, you may need more (1) 1 1/2 cups (360 g) Greek yogurt or skyr (1) 1 1/2 cups (360 ml) lilac syrup (or 1 cup (240 ml) syrup + 1/2 cup (120 ml) water) (1) 1 1/2 cups (360 ml) lukewarm water (1) 1 1/2 cups (360 ml) milk (1) 1 1/2 cups (360 ml.) milk (1) 1 1/2 cups (365 ml.) good-quality mid-priced dry red wine (i.e., Merlot or Cabernet Sauvignon) (1) 1 1/2 cups (375 ml.) whole milk (3) 1 1/2 cups (450 g) dulce de leche (1) 1 1/2 cups (~300 g.) cherry tomatoes, halved if large (1) 1 1/2 cups (~300 gr.) cherry tomatoes, halved if large (3) 1 1/2 lb. (700 g) apples – about 3 large apples (1) 1 1/2 oz (45 ml) 18% cream. (1) 1 1/2 oz (45 ml) coffee liqueur such as Kahula (1) 1 1/2 oz (45 ml) dark spiced rum (1) 1 1/2 oz (45 ml) Kahlua. (1) 1 1/2 oz (45 ml) Kahlúa (1) 1 1/2 oz (45 ml.) Crème de Violette (1) 1 1/2 oz. (45 ml) brandy (1) 1 1/2 oz. (45 ml.) Blanco (Silver) Tequila (1) 1 1/2 oz. (45 ml.) white rum (1) 1 1/2 oz. (45 ml.) Empress 1908 Indigo Gin (1) 1 1/2 sticks (about 170 g) of butter , soften (1) 1 1/2 tablespoons (22 ml) olive oil (1) 1 1/2 tbsp (22 ml) maple syrup (1) 1 1/2 tbsp (22 ml) olive oil (2) 1 1/2 tbsp. (20 ml.) olive oil (1) 1 1/2 tbsp. (30 g) honey (1) 1 1/2 to 1 3/4 cups (360 to 420 ml) buttermilk (1) 1 1/2 to 2 cups (300 to 400 g) granulated sugar (1) 1 1/2 to 2 cups (350 – 480 ml.) broth of your choice (1) 1 1/2 to 2 cups milk (375 – 440 ml) – use 1 1/2 cups for a drier version and 2 for a moist, mousse-like (1) 1 1/2 to 2 tbsp (30–40 g) honey (1) 1 1/2tsp. baking powder (1) 1 1/2vcup (~150 gr.) English cucumber, sliced (1) 1 1/2–2 cups (360–480 ml) coconut milk (1) 1 1/2–2 cups (360–480 ml) water (1) 1 1/2–2 generous scoops vanilla ice cream, about 120–160 g (1) 1 1/2–2 tsp fresh tarragon, finely chopped (1) 1 1/3 cup (about 160 gr.) all-purpose flour (4) 1 1/3 cup all-purpose flour (1) 1 1/4 cups (185 g) fresh blueberries, divided (1) 1 1/4 cups (200 g) walnuts halves (1) 1 1/4 cups (300 ml) light chicken stock (1) 1 1/4 cups (300 ml) warm milk (1) 1 1/4 cups (205 gr.) uncooked millet, rinsed (1) 1 1/5 cups (150 gr.) unsweetened desiccated / shredded coconut, fine or medium shred (1) 1 1⁄2 to 2 cups (355 to 480 ml.)freshly brewed strong Earl Grey (use 2-3 tea bags) (1) 1 1⁄2 to 2 cups (355 to 480 ml.) water water (1) 1 3/4 cups (210 g.) all-purpose flour (1) 1 3/4 to 2 cups (225–250 g) all-purpose flour (1) 1 and (240 ml) heavy whipping cream (35 %) (1) 1 and 1/2 (to 1 and 1/3) cup all-purpose flour (160–180 g) (1) 1 and 1/2 cup (180 gr.) all-purpose flour (1) 1 and 1/2 cup (355 ml.) milk; you can use dairy-free milk if desired (2) 1 and 1/2 cup (~240 to 350 ml.) – or more if necessary – of boiling water (1) 1 and 1/2 cup (~350 gr.) uncooked orzo (1) 1 and 1/2 cup (~350 ml.) low-sodium broth of your choice (1) 1 and 1/2 cup corn kernels, either fresh or frozen (1) 1 and 1/2 cup fat sour cream (Preferably 18%) (1) 1 and 1/2 cup graham crumbs (1) 1 and 1/2 cup maple syrup (1) 1 and 1/2 cup rowan berries (1) 1 and 1/2 cups (200 – 225 gr.) coarsely cubed baked ham or lean ham (1) 1 and 1/2 cups (about 200 g) pitted prunes (1) 1 and 1/2 cups all-purpose flour (1) 1 and 1/2 cup to 2 cups (360 to 450 ml.) of water – see notes (2) 1 and 1/2 cup to 2 cups (360 to 480 ml.) of water – see notes (1) 1 and 1/2 cup to 2 cups of water (or milk or the combination of both) – see notes (1) 1 and 1/2 cup to 2 cups of water – see notes (1) 1 and 1/2 cup walnut halves, toasted and slightly cooled (1) 1 and 1/2 cup warm water (1) 1 and 1/2 lb. stewing beef (like chuck) – roughly cut into rough pieces (1) 1 and 1/2 oz (45 g) blueberry reduction (1) 1 and 1/2 oz. (30-45 ml) vanilla liqueur – I used Galliano (1) 1 and 1/2 oz. (45 ml) dry gin (or white rum) (1) 1 and 1/2 oz. (45 ml) gin (I used Empress 1908 Gin) (1) 1 and 1/2 tbsp. (20 gr.) butter + more for greasing (1) 1 and 1/2 tbsp. fresh rosemary, minced (1) 1 and 1/2 tbsp. grated orange zest (2) 1 and 1/2 tbsp. of fresh or 2/3 tbsp. dried thyme (1) 1 and 1/2 tbsp. olive oil (1) 1 and 1/2 tbsp. sour cream (1) 1 and 1/2 to 2 cups of water (1) 1 and 1/3 cup (about 150 g) sun-dried tomatoes, drained, sliced, and divided (1) 1 and 1/3 cup (about 230 gr.) of all-purpose flour plus 1-3 tbsp. if needed (1) 1 and 1/3 cup cake or all-purpose flour (160 gr.) (1) 1 and 1/3 cup cream cheese, room temperature (1) 1 and 1/3 cup or more of assorted Easter M&Ms and mini eggs (1) 1 and 1/4 cup (about 150 g) icing (powdered) sugar or more, as needed (1) 1 and 1/4 cup (about 150 g) icing sugar (3) 1 and 1/4 cup light brown sugar (1) 1 and 1/4 cup Rosé wine, divided (1) 1 and 1/4 cups (15o g) of icing sugar (1) 1 and 1/4 cups (120 – 160) 1 of powdered (confection’s) sugar + possibly more (1) 1 and 1/4 cups (150 gr.) all-purpose flour + more, for dusting (1) 1 and 1/4 cups (160 gr.) powdered sugar (1) 1 and 1/4 cups all-purpose flour (1) 1 and 1/4 cups hot water (1) 1 and 2/3 cups (~330 gr.) granulated sugar (1) 1 banana, sliced (2) 1 bar spoon (1 teaspoon / 5 ml) crème de violette (violet liqueur), or more to taste (1) 1 bar spoon (5 ml) Crème de Violette, or more to taste (2) 1 bar spoon to ¼ oz (5–7 ml) crème de violette, or more to taste (1) 1 bar spoon to ¼ oz (5–7 ml) Crème de Violette, or more to taste (I used around ¼ oz) (1) 1 bar spoon to ½ oz (5–15 ml) crème de violette, or to taste (1) 1 bay leaf (2) 1 bay leave (1) 1 bell pepper (or use two or three different colours – 1/2 or 1/3 each) – seeded, cored, and cubed (1) 1 bell pepper, cored, seeded, and sliced or cubed (1) 1 bell pepper, seeded and sliced (120–150 g; any colour) (1) 1 boiled and crumbled egg yolk, optional for garnish (1) 1 bottle (750 ml) Burgundy-style wine (e.g., Pinot Noir) (1) 1 bottle (750 ml) dry red wine such as Cabernet-Merlot (1) 1 bottle (750 ml) dry rosé wine, chilled (1) 1 bottle (750 ml) rosé wine of your choice, divided (1) 1 bottle (750 ml.) red wine (1) 1 bottle dry red wine (I used Cabernet-Merlot) (1) 1 bunch asparagus (10–12 stalks), trimmed and cut (1) 1 can (14.9 oz / 440 ml) Guinness stout (1) 1 can (15 oz. or 425 ml.) of beans of your choice, rinsed and drained (1) 1 can (19 oz / 540 ml) beans, drained and rinsed (1) 1 can (85 g) smoked mussels, well-drained (1) 1 can (85 g) smoked oysters, well-drained (1) 1 can (175 g.) solid tuna, drained (1) 1 can (300 gr) sweetened condensed milk (1) 1 can (300 ml) sweetened condensed milk (2) 1 can (370 ml) evaporated milk (1) 1 can (380-400 ml.) THICK dulce de leche, store-bought or homemade (1) 1 can (400 gr) chickpeas, drained (do not discard the liquid – you can use it for thinning out) (1) 1 can (400 gr,) chickpeas, well drained (1) 1 can (400 gr.) chickpeas, drained (1) 1 can (400 ml) chickpeas, drained and rinsed, with 1/4 cup reserved liquid (1) 1 can (400 ml.) chickpeas, drained and rinsed (1) 1 can (400 ml or 14 oz) sweetened condensed milk (6) 1 can (420 ml.) crushed tomatoes – or you can use 4-5 fresh tomatoes, peeled and chopped (1) 1 can (480 ml) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed (1) 1 can (about 380-400 gr.) black beans, drained and rinsed – see notes (1) 1 can or jar (about 450 ml.) tomato passata or diced tomatoes (1) 1 can thick dulce de leche (1) 1 can x 600 gr tomatoes (whole or crushed, plain or with herbs) (1) 1 can x 800 gr tomatoes (whole or crushed, plain or with herbs) (1) 1 carrot, cut into large chunks (1) 1 carrot, peeled and finely diced (1) 1 celery stalk (1) 1 celery stalk, cut into large chunks (1) 1 celery stalk, finely chopped (1) 1 chipotle pepper in adobo sauce (1) 1 cinnamon stick (2) 1 cinnamon stick, broken (1) 1 cinnamon stick, optional (1) 1 cinnamon stick or 1/2 tsp ground cinnamon (1) 1 clove garlic, minced (optional) (1) 1 cup (2 sticks or 226 gr.) unsalted butter, softened (1) 1 cup (2 sticks or 227 gr.) unsalted butter, cut into chunks (1) 1 cup (30–35 g) cornflakes, lightly crushed (1) 1 cup (50 gr.) pizza mozzarella, shredded (1) 1 cup (80 g) unsweetened shredded coconut (1) 1 cup (90 g) dark cocoa powder, sifted (1) 1 cup (90 g) old-fashioned rolled oats (1) 1 cup (90 g) rolled oats (3) 1 cup (90 g) rolled oats – see notes (1) 1 cup (90 g.) old-fashioned (rolled) oats old-fashioned (rolled) oats (1) 1 cup (90–100 g) granola (1) 1 cup (100 g) icing (powdered) sugar – for the glaze only (1) 1 cup (100 g) pecans, toasted (1) 1 cup (100 g) shelled salted pistachios, roasted and finally chopped (about ½ chopped) (1) 1 cup (100 g) slivered almonds, toasted (1) 1 cup (100 g) walnuts, roughly chopped (1) 1 cup (100 g.) pecan halves, roughly chopped – preferably lightly toasted (1) 1 cup (100 g.) pecans, toasted and chopped – walnuts are fine, too (1) 1 cup (100 g.) pecans, toasted and roughly chopped, plus few halves for the top (1) 1 cup (100 gr.) pecan halves, toasted and finely chopped (1) 1 cup (114 g) Del Monte Very Cherry (1) 1 cup (115 gr.) fresh or frozen cranberries (1) 1 cup (115 gr.) pecans, roughly chopped (1) 1 cup (120 g) all-purpose flour (1) 1 cup (120 g) all-purpose flour, sifted + some for dusting (1) 1 cup (120 g) buckwheat flour (1) 1 cup (120 g) icing (powdered or confectioners') sugaror slightly more (1) 1 cup (120 g) powdered sugar (1) 1 cup (120 g) toasted nuts or seeds, such as walnuts, pumpkin seeds, almonds, or a combination (1) 1 cup (120 gr.) 0f powdered sugar – or slightly more (1) 1 cup (120 gr.) all-purpose flour (7) 1 cup (120 gr.) toasted black sesame seeds (1) 1 cup (125 g) all-purpose flour (3) 1 cup (125 g) all-purpose flour, plus more for dusting (1) 1 cup (125 g) all-purpose flour plus 1-2 tablespoons (10-20 g), for dusting (1) 1 cup (125 g) flour, sifted + extra for dusting (1) 1 cup (125 g) walnut halves, roughly chopped (1) 1 cup (125 g.) fresh raspberries (2) 1 cup (125 gr.) fresh raspberries (1) 1 cup (130 gr.) walnuts (1) 1 cup (140–150 g) cooked chicken, shredded (optional) (1) 1 cup (140–150 g) fresh cherries, pitted (1) 1 cup (150 g) cashews, toasted (1) 1 cup (150 g) cherry tomatoes, halved, or 2–3 medium tomatoes, diced (1) 1 cup (150 g) cooked cubed ham (1) 1 cup (150 g) fresh blueberries (1) 1 cup (150 g) frozen green peas (do not thaw) (1) 1 cup (150 g) raisins (1) 1 cup (150 g) raisins or dried cranberries or more, as desired (optional) (1) 1 cup (150 g) seedless grapes, cut in half (1) 1 cup (150 g.) cooked lean ham (preferably low-sodium), cubed (1) 1 cup (150 g.) feta, crumbled (1) 1 cup (150 gr.) seedless grapes (1) 1 cup (150–160 g) sweet cherries, pitted and chopped (1) 1 cup (150–170 g) strawberries, cut into pieces (1) 1 cup (150–170 g) strawberries, hulled and cut into pieces (1) 1 cup (150–170 g) strawberries, sliced (1) 1 cup (160 g) green peas (1) 1 cup (160 g) sweet corn, drained (from ~340 ml can) (1) 1 cup (160 gr.) fresh strawberries, hulled and sliced (1) 1 cup (165 g) raw buckwheat groats or kasha (I used kasha)- see notes (1) 1 cup (170 g) buckwheat groats (kasha), preferably toasted (1) 1 cup (170 g) strawberries, hulled and sliced (1) 1 cup (170 gr.) all-purpose flour (1) 1 cup (170 gr.) pomegranate arils (1) 1 cup (190 g) fresh blueberries (2) 1 cup (190–200 g) uncooked orzo (1) 1 cup (200 g) granulated sugar (5) 1 cup (200 g) granulated sugar – See Notes (1) 1 cup (200 g) soft goat cheese, at room temperature (1) 1 cup (200 g) sugar (1) 1 cup (200 g) sugaror more, to taste (1) 1 cup (200 g.) granulated sugar (2) 1 cup (210 g) green olives, pitted and chopped (1) 1 cup (225 g) plain cream cheese, softened (1) 1 cup (225 g.) cream cheese, at room temperature (1) 1 cup (225 gr.) cream cheese, soften (room temp.) (1) 1 cup (225 gr.) puréed tomatoes / passata (see notes) (1) 1 cup (227 g) unsalted butter, soft (1) 1 cup (236 ml.) cold heavy whipping cream (about 35%) (1) 1 cup (240 g) cream cheese (1) 1 cup (240 g) fresh ricotta (1) 1 cup (240 g) full-fat Greek yogurt (1) 1 cup (240 g) Greek yogurt (1) 1 cup (240 g) sour cream or plain yogurt (1) 1 cup (240 ml) Blueberry Maple concentrate (1) 1 cup (240 ml) Crème de Passion or similar liqueur (1) 1 cup (240 ml) dry Marsala wine (1) 1 cup (240 ml) dry white wine (3) 1 cup (240 ml) dry white wine or Spanish sherry (e.g. fino) (1) 1 cup (240 ml) fish or chicken stock (1) 1 cup (240 ml) freshly squeezed lemon juice, with pulp (about 3-4 large lemons) (1) 1 cup (240 ml) Greek yogurt (1) 1 cup (240 ml) heavy cream (35% or higher) (1) 1 cup (240 ml) hot water or vegetable/chicken broth (1) 1 cup (240 ml) light chicken stock (1) 1 cup (240 ml) low-sodium chicken broth (1) 1 cup (240 ml) milk (2) 1 cup (240 ml) pomegranate juice use 100% pomegranate juice, not drink (1) 1 cup (240 ml) reserved pasta cooking water (you may not use it all) (1) 1 cup (240 ml) strong brewed coffee (2) 1 cup (240 ml) strong freshly brewed coffee, cooled (1) 1 cup (240 ml) very strong brewed coffee (1) 1 cup (240 ml) warm water (1) 1 cup (240 ml) water (7) 1 cup (240 ml) whipping cream (35%) (very cold) (1) 1 cup (240 ml) whiskey or other strong spirit such as rum, bourbon, or vodka (1) 1 cup (240 ml) whole milk (1) 1 cup (240 ml.) (to 1 and 1/2 cup) of water (or milk or the combination of both) – see notes (1) 1 cup (240 ml.) 2% milk (or you can substitute a part with the water) (1) 1 cup (240 ml.) dry red wine (1) 1 cup (240 ml.) grapefruit juice – 1 large or two small grapefruits (1) 1 cup (240 ml.) hot water or broth (1) 1 cup (240 ml.) light cream i.e., half-and-half, 10-12% fat content (1) 1 cup (240 ml.) of Irish Cream such as Bailey's (1) 1 cup (240 ml.) of water (1) 1 cup (240 ml.) rosé wine (1) 1 cup (240 ml.) water (6) 1 cup (240 ml.) water, sparkling if desired (1) 1 cup (240 ml.) whole milk (6) 1 cup (240 ml.) whole milk – I used 2% (1) 1 cup (250 g) full-fat sour cream (1) 1 cup (250 g) grated tomato (or crushed tomato) (1) 1 cup (250 g) plain cream cheese, room temperature (1) 1 cup (250 g) tahini, well stirred (1) 1 cup (250 gr) softened butter (1) 1 cup (250 gr.) dulce de leche (1) 1 cup (250 gr.) unsalted butter, softened and chopped into small pieces (1) 1 cup (250 gr.) vanilla ice cream (or other flavours such as chocolate, maple, cappuccino, etc.), divided (1) 1 cup (250 ml) 18% cream (1) 1 cup (250 ml) maple syrup (1) 1 cup (250 ml.) beef broth (1) 1 cup (250 ml.) heavy (35%) cream (1) 1 cup (250 ml.) whipping cream (35%) (very cold) (1) 1 cup (300 g) very thick dulce de leche, preferably homemade Homemade Dulce De Leche | Havoc In The Kitchen (cook for 3 1/2 – 4 hours) (1) 1 cup (300 gr.) dulce de leche (1) 1 cup (300 gr.) dulce de leche or more, to taste (1) 1 cup (ab. 90 g.) old-fashioned / rolled oats (5-7 minute cooking time) (1) 1 cup (ab. 90 gr.) old-fashioned / rolled oats (5-7 minute cooking time) (1) 1 cup (ab. 90 gr.) rolled oats (5-7 minutes cooking time) (1) 1 cup (about 30-35 g.) of fresh oregano leaves, packed – I used the combination of Italian, Greek, and golden oregano (1) 1 cup (about 90 gr.) rolled oats 5-7 minutes cooking time (2) 1 cup (about 100 g) walnuts, toasted and cooled (1) 1 cup (about 100 g.) pecans, roughly chopped (3) 1 cup (about 100 gr.) black sesame seeds, toasted (1) 1 cup (about 100 gr.) shredded cheddar or other cheese of your choice (optional) (1) 1 cup (about 115 g.) blackcurrants (1) 1 cup (about 120–130 g) all-purpose flour (1) 1 cup (about 125 g) fresh blackberries (1) 1 cup (about 125 g) freshly picked Rowan berries – See Notes (1) 1 cup (about 125 g) freshly picked Rowan berries – See Notes (1) 1 cup (about 125 gr.) pecan halves, roughly chopped (1) 1 cup (about 125 gr.) pumpkin seeds (I used salted) (1) 1 cup (about 130 g) all-purpose flour (1) 1 cup (about 150 g) sea buckthorns – frozen or fresh (1) 1 cup (about 150 g) sea buckthorns – frozen or fresh (2) 1 cup (about 150 g.) fresh blueberries (1) 1 cup (about 150-165 g) fresh berries of your choice, preferably mixed (1) 1 cup (about 150–170 g) vanilla ice cream (1) 1 cup (about 170 g) fine instant couscous (1) 1 cup (about 170 gr.) dark chocolate baking chips (1) 1 cup (about 170 gr.) pomegranate seeds (arils) (1) 1 cup (about 180 g.) olives, halved or sliced (1) 1 cup (about 200 gr.) cooked mashed sweet potatoes – about 1/2 medium sweet potato (1) 1 cup (about 200-225 g.) Eggies or other mini chocolate eggs of your choice, plus some more for the top (1) 1 cup (about 250 g.) fresh ricotta (1) 1 cup (about 300 g) dulce de leche (1) 1 cup (~120 gr.) fresh cranberries, sliced or cut in half (1) 1 cup (~125 gr.) crumbled feta (1) 1 cup (~170 gr.) fine semolina (1) 1 cup (~240 ml) heavy (whipping, 35%) cream – or use lighter version like 18% (1) 1 cup (~250 g) tomato passata (1) 1 cup 5-10% cream (1) 1 cup all-purpose flour (1) 1 cup all-purpose or cake flour + 1-2 tablespoons, for dusting (1) 1 cup and 1-2 tbsp. all-purpose flour (1) 1 cup breadcrumbs – I simply grind the stale baguette into course crumbs (1) 1 cup breadcrumbs – I simply grated the stale baguette into course crumbs (1) 1 cup butter (225 g) (1) 1 cup butter, cubed (1) 1 cup cherries, pitted (1) 1 cup cherries, pitted and halved (1) 1 cup cherry tomatoes (1) 1 cup cherry tomatoes, cut in half (1) 1 cup chopped can tomatoes (1) 1 cup chopped cilantro – can use parsley or combine cilantro and parsley (1) 1 cup cooked red lentils (canned would work too) (1) 1 cup cream (I used 1/3 heavy cream and about 2/3 cup 10% cream) (1) 1 cup cream 5 or 10% (1) 1 cup cream cheese (1) 1 cup cream cheese – room temperature (1) 1 cup crushed ice (1) 1 cup diced tomatoes (about 2 tomatoes) (1) 1 cup dried porcini mushrooms (1) 1 cup flour (1) 1 cup flour, sifted (1) 1 cup fresh blueberries (1) 1 cup fresh cranberries (1) 1 cup freshly squeezed orange juice (about 3 large oranges) (1) 1 cup frozen blueberries (1) 1 cup frozen corn (1) 1 cup full-fat (18%) sour cream or thick plain / Greek yogurt (1) 1 cup goat cheese (about 150-170 gr.) (1) 1 cup granulated sugar (1) 1 cup grated apple (packed, with juices) – about 2 medium apples (1) 1 cup green peas, frozen (1) 1 cup heavy (whipping) cream (1) 1 cup icing sugar plus 1-3 tbsp if needed (1) 1 cup light broth (1) 1 cup light brown sugar (1) 1 cup lukewarm water (2) 1 cup milk (1) 1 cup milk 2% – or more, as desired (1) 1 cup of dry red wine (1) 1 cup of mixed unsalted nuts (130 gr.) (1) 1 cup of rolled oats (Use 5-7-minute cooking time) (1) 1 cup of strong spirit of your choice (Rum, whiskey, vodka, bourbon) (1) 1 cup of sweetened condensed milk (1) 1 cup packed light brown sugar (1) 1 cup pecans (2) 1 cup pine nuts (about 140 g) (1) 1 cup plain cream cheese, room temperature (1) 1 cup rolled oats (5-7 minutes cooking time) (1) 1 cup rolled oats (5-7-minute cooking time) (1) 1 cup rose wine (1) 1 cup seedless grapes, preferably similar to concord (if grapes are large, you can cut them in half) (1) 1 cup shredded iceberg salad (1) 1 cup strong alcohol like rum, whiskey, or vodka (I used umber rum) (1) 1 cup strong spirit such as rum, whiskey, or bourbon + you might need up to 1/4 cup more, for a stronger version (1) 1 cup sugar (1) 1 cup sweet snap peas (1) 1 cup to 1 and 1/2 cup (190 to 280 gr.) fresh blueberries (1) 1 cup walnuts, toasted (1) 1 cup water (1) 1 cup whiskey (Other strong spirits such as rum, bourbon or vodka will work) (1) 1 cup white wine (1) 1 cup whole milk (1) 1 cup rose syrup or 1 cup of simple syrup and 1 tsp. of rose water (1) 1 dash cherry bitters, optional (1) 1 dash orange bitters, optional (2) 1 duck (I used 2 legs and 1 breast) (1) 1 Earl Grey tea bag (1) 1 egg (17) 1 egg (for brushing) (1) 1 egg per bread (optional, Adjarian version) (1) 1 egg white (optional) (1) 1 English cucumber (~300 g), sliced (1) 1 English cucumber, roughly cubed (1) 1 English cucumber, sliced (1) 1 firm banana, sliced (1) 1 fresh passion fruit, pulp (1) 1 g (1/4 tsp) salt (1) 1 garlic clove, finely chopped or sliced (1) 1 garlic clove, finely minced or grated (1) 1 garlic clove, minced (4) 1 garlic clove, peeled (1) 1 garlic clove, peeled and cut into few parts (1) 1 garlic head (1) 1 generous handful fresh cilantro, chopped (1) 1 generous handful of spinach (1) 1 green onion, sliced (1) 1 green onion, thinly sliced (1) 1 handful arugula or mixed greens (20–30 g) (1) 1 handful arugula or mixed salad greens (about 2 cups / 60 g) (1) 1 hard-boiled egg, sliced (1) 1 jalapeno, seeded and sliced (1) 1 jar (250–275 g) smoked sprats in oil, roughly chopped (1) 1 jar (about 220 ml) clam juice (1) 1 jar (about 350-400 g) cloudberry jam for custard (1) 1 jar (about 400 g.) dulce de leche (1) 1 jar (about 400 gr.) good quality BBQ Sauce (I recommend sweet and smoky) (1) 1 jar (~350 ml) thick dulce de leche (1) 1 kg (2.2 lb) beef chuck or shoulder, cut into medium chunks (1) 1 kg (2.2 lb) cottage cheese (tvorog, ~0.8%) (1) 1 kg (2.2 lb) pressed cottage cheese (farmer’s cheese or tvorog) (1) 1 kg cottage cheese (drain excess whey if needed) (1) 1 large (300-350 g) chicken breast; cooked, cooled, and sliced (1) 1 large (~250 gr.) sweet onion, thinly sliced (1) 1 large (~450 gr.) eggplant – quartered lengthwise (1) 1 large 300 g) skinless chicken breast (1) 1 large banana, roughly sliced (1) 1 large bell pepper, cored, seeded, and roughly chopped (1) 1 large carrot (about 1 and 1/2 cup sliced) (1) 1 large carrot, peeled and shredded or julienned (1) 1 large carrot, peeled and sliced (1) 1 large chicken breast (about 250-300 g), cut into bite-sized pieces or thick strips (1) 1 large egg (12) 1 large egg, lightly beaten with a fork (1) 1 large egg, room temperature – remove from the fridge at least 30 minutes prior (1) 1 large egg white (1) 1 large garlic head – keep the skin on (1) 1 large mango, peeled, pitted, and sliced or cubed (about 2 cups / 300–350 g prepared mango) (1) 1 large mango, peeled and cubed (~2 cups cubed) (1) 1 large mango, peeled and thickly sliced (1) 1 large onion (about 1 and 1/2 cup sliced) (1) 1 large onion (about 1½ cups / 200 g), thinly sliced (1) 1 large onion (about 200 g), finely sliced (1) 1 large onion, chopped (1) 1 large onion, finely chopped (1) 1 large onion, finely diced (1) 1 large onion, finely minced (1) 1 large onion, finely sliced (1) 1 large onion, sliced (9) 1 large onion, sliced (1 cup sliced) (1) 1 large onion, thinly sliced (3) 1 large onion, thinly sliced. (1) 1 large onions, chopped (1) 1 large onions, thinly sliced (1) 1 large or 2 medium (~350-400 gr.) filet of salmon or trout (1) 1 large orange, zested (1) 1 large pear (such as Bartlett) – ripe but still firm, cubed or sliced (1) 1 large red onion, sliced (2) 1 large red onion, thinly sliced (1) 1 large red or white onion, sliced (1) 1 large ripe avocado, peeled and pitted (2) 1 large ripe banana (preferably overripe) (1) 1 large shallot, sliced (1) 1 large slice (about 50 gr.) rustic / sourdough white bread (crust removed) (1) 1 large starchy potato, cooked and roughly crumbled (1) 1 large sweet onion, sliced (1) 1 large sweet onion, thinly sliced (2) 1 large tart apple (~200 gr.), chopped in chunks (1) 1 large tomato, chopped – can substitute ~ 1/2 cup chopped tinned tomatoes (1) 1 large white onion, chopped (1) 1 large white onion, sliced (1) 1 large yellow or Spanish onion, sliced (1) 1 lb (450 g) red or yellow (or mix) baby potatoes, scrubbed and halved (peeled if desired) (1) 1 lb (450 g) rhubarb, chopped into 1/2-inch pieces (1) 1 lb (450 g) skillet gnocchi (1) 1 lb (450 g) sweet potatoes, peeled and cut into ½-inch cubes. (1) 1 lb (about 450 g) chicken breasts, sliced into thick strips don't go with too thin to avoid drier chicken (1) 1 lb. (45o g) skillet gnocchi (4) 1 lb. (450 g) fresh mussels (1) 1 lb. (450 g) Greek yogurt, thick – discard any whey (1) 1 lb. (450 g) ground beef (1) 1 lb. (450 g) ground pork (1) 1 lb. (450 g) strawberries, sliced (1) 1 lb. (450 g.) rhubarb stalks – about 5-6 medium stalks or 3 1/2 cups, chopped (1) 1 lb. (450 g.) rhubarb stalks –about 5-6 medium stalks or 3 1/2 cups, chopped (1) 1 lb. (450 gr.) boneless lamb (1) 1 lb. (450 gr.) button mushrooms, preferably brown – rinsed/washed, dried, and sliced (1) 1 lb. (450 gr.) firm and dry farmers' or pressed cottage cheese, preferably European-style like Twarog (see notes) (1) 1 lb. (450 gr.) ground veal (2) 1 lb. (450 gr.) pasta (2) 1 lb. (450 gr.) pasta of your choice (2) 1 lb. (450 gr.) pasta such as bucatini or spaghetti (1) 1 lb. (450 gr.) roasted, peeled and crumbled chestnuts (I used vacuum-packed) (1) 1 lb. (450 gr.) strawberries, hulled and sliced (1) 1 lb. (about 900 g.) chicken thighs, skinless and boneless (1) 1 lb. Brussels sprouts (1) 1 lb. button mushrooms, sliced (1) 1 lb. pork, cubed (1) 1 lb. short tubular dried pasta such as ziti or rigatoni (1) 1 lemon (1) 1 lemon, zested (1) 1 litre (4 cups) homemade chicken broth (1) 1 medium (about 2 to 2 1/2 lb. or 800 – 1000 gr.) (1) 1 medium-large celeriac (about 1.5 lb.), peeled and roughly cubed (1) 1 medium-large russet potato (~250-300 gr.), peeled and roughly chopped (1) 1 medium/large red onion, sliced (2/3 cup sliced) (1) 1 medium apple (about 160 gr.), cored and grated (1) 1 medium bunch chives, chopped (about 1½ cups loosely packed; adjust to taste) (1) 1 medium butternut squash + oil for greasing + salt and pepper (1) 1 medium carrot (1) 1 medium carrot, finely diced (1) 1 medium carrot, shredded – 1 cup shredded and packed (1) 1 medium carrot, shredded or finely diced (1) 1 medium carrot, sliced (about 1 and 1/2 cups) (1) 1 medium celery stalk, thinly sliced (1) 1 medium egg (1) 1 medium eggplant (about 400 gr.) (1) 1 medium juicy pear (about 150-170 g), finely cubedI used Bartlett (1) 1 medium onion, chopped (2) 1 medium onion, diced (1) 1 medium onion, finely chopped (3) 1 medium onion, finely chopped (1 cup) (1) 1 medium onion, finely minced (1) 1 medium onion, finely sliced (3) 1 medium onion, halved (1) 1 medium onion, minced (1) 1 medium onion, sliced (4) 1 medium onion, thinly sliced (4) 1 medium onion or 2 shallots, finely chopped (1) 1 medium onion or 2-3 shallots, minced (1) 1 medium parsnip, sliced (1 cup sliced) (1) 1 medium red onion, sliced (1) 1 medium red onion, thinly sliced (2) 1 medium red onion or 2-3 shallots, peeled and chopped (1) 1 medium shallot, finely minced (1) 1 medium slice pumpernickel bread (1) 1 medium sweet pepper, cored, seeded, and sliced (1) 1 medium sweet pepper, seeded and sliced (1) 1 medium wheel of brie (200-250 gr.) (1) 1 medium white onion, chopped (1) 1 medium white onion, finely sliced (~1 cup) (1) 1 medium white onion, sliced (1 cup) (1) 1 onion, finely chopped (2) 1 onion, finely sliced (1) 1 onion, peeled and finely chopped (1) 1 onion, thinly sliced (1) 1 orange, sliced (1) 1 ounce (30 ml) gin (1) 1 overripe avocado (optional, if available) (1) 1 oz (30 g) dulce de leche (1) 1 oz (30 g) Nutella. (1) 1 oz (30 ml) 18% cream (1) 1 oz (30 ml) amaretto (1) 1 oz (30 ml) brandy (1) 1 oz (30 ml) Cointreau (1) 1 oz (30 ml) cream (18%) (2) 1 oz (30 ml) cream (18% or higher for a richer texture) (1) 1 oz (30 ml) cream or half-and-half (1) 1 oz (30 ml) crème de cacao (chocolate liqueur) (1) 1 oz (30 ml) crème de violette (1) 1 oz (30 ml) Empress 1908 Gin (1) 1 oz (30 ml) Empress 1908 Gin (or any regular gin) – you can use 1 and 1/2 oz. if serving on the rocks (1) 1 oz (30 ml) Empress 1908 Gin or other available gin (1) 1 oz (30 ml) espresso (1) 1 oz (30 ml) fresh lemon juice (1) 1 oz (30 ml) fresh lime juice (1) 1 oz (30 ml) gin (1) 1 oz (30 ml) gin or rum (1) 1 oz (30 ml) light rum (1) 1 oz (30 ml) lilac syrup or more, to taste (1) 1 oz (30 ml) London Dry gin (1) 1 oz (30 ml) orange liqueur (such as Cointreau or Triple Sec) (1) 1 oz (30 ml) peach liqueur (I used Dr. McGillcuddy’s 21% peach liqueur ) (1) 1 oz (30 ml) rose petal jam syrup or more, to taste (1) 1 oz (30 ml) strawberry-flavoured gin or Cointreau (1) 1 oz (30 ml) tart rhubarb concentrate How to Make Rhubarb Syrup (1) 1 oz (30 ml) triple sec (1) 1 oz (30 ml) vanilla liquor (I used Galliano Vanilla Liqueur) (1) 1 oz (30 ml) vodka (or brandy / dark rum) (1) 1 oz (30 ml)`half-and-half or heavy cream (1) 1 oz (30 ml.) triple sec (1) 1 oz. (30 g.) cloudberry jam (1) 1 oz. (30 ml) (or to taste) of rose syrup or jam (liquid only) – see notes (1) 1 oz. (30 ml) cranberry juice (2) 1 oz. (30 ml) Empress 1908 gin (1) 1 oz. (30 ml) fresh lemon juice (1) 1 oz. (30 ml) gin (1) 1 oz. (30 ml) gin of your choice (1) 1 oz. (30 ml) Gordon's Pink gin (1) 1 oz. (30 ml) Lavender Simple Syrup (1) 1 oz. (30 ml) lavender syrup (1) 1 oz. (30 ml) light rumcan substitute gin or vodka (1) 1 oz. (30 ml) Limoncello (3) 1 oz. (30 ml) orange liqueur such as Triple Sec, Cointreau, or Grand Marnier (1) 1 oz. (30 ml) peach liquor (I used Dr. McGillcuddy’s 21% peach liqueur ) (1) 1 oz. (30 ml) raspberry liquor (I used Chambord) (1) 1 oz. (30 ml) triple sec or other orange liquor (1) 1 oz. (30 ml) white rum (1) 1 oz. (30 ml) Lavender Simple Syrup (1) 1 oz. (30 ml.) Amaretto (1) 1 oz. (30 ml.) apricot liqueur or brandy (1) 1 oz. (30 ml.) brandy – you can use vodka, light rum, or even gin instead (1) 1 oz. (30 ml.) coffee liqueur such as Kahlua (1) 1 oz. (30 ml.) cream 18% (1) 1 oz. (30 ml.) Earl Grey Syrup (1) 1 oz. (30 ml.) fresh lemon juice (1) 1 oz. (30 ml.) fresh lime juice (1) 1 oz. (30 ml.) gin (1) 1 oz. (30 ml.) gin or white rum (1) 1 oz. (30 ml.) lime juice (3) 1 oz. (30 ml.) Limoncello (1) 1 oz. (30 ml.) orange liqueur such as triple sec (1) 1 oz. (30 ml.) or more, to taste cranberry syrup (1) 1 oz. (30 ml.) or more, to taste spruce syrup (1) 1 oz. (30 ml.) regular or vanilla vodka (1) 1 oz. (30 ml.) Rhubarb-Honey Concentrate (1) 1 oz. (30 ml.) sea buckthorn concentrate (1) 1 oz. (30 ml.) Sea Buckthorn Syrup (1) 1 oz. (30 ml.) Simple Lavender Syrup (1) 1 oz. (30 ml.) triple sec (1) 1 oz. (30 ml.) Triple sec or other orange-flavoured liqueur (1) 1 oz. (30 ml.) vodkacan use gin or white rum (1) 1 oz. (30 ml.) white rum (1) 1 oz. blackcurrant liqueur (1) 1 oz. cranberry juice (1) 1 oz. of white rum (1) 1 oz. orange liquor (2) 1 oz. orange liquor such as Cointreau (1) 1 oz. whiskey (bourbon or rum would work) (1) 1 oz. whiskey (rum, vodka, or bourbon would work) (1) 1 oz. whiskey (rum or vodka would work, too) (1) 1 oz. (30 ml.) gin (1) 1 oz. (30 ml.) lavender syrup (1) 1 oz. (30 ml.) white rum (1) 1 package (45–57 g) powdered pectin (adjust for desired thickness) (1) 1 package (57-60 gr.) classic pectin (not low-sugar pectin) (1) 1 part orange liquor (1) 1 part whiskey (or rum, gin or vodka) (1) 1 passion fruit, pulp (1) 1 peach, cubed or sliced (1) 1 pinch nutmeg, freshly grated (1) 1 pinch of salt (1) 1 pint (about 400 g or 2 cups) vanilla ice cream (1) 1 pint (about 400 gr. or 2 cups) vanilla ice cream (4) 1 pint (about 400 gr. or 2 cups) vanilla or orange ice cream (1) 1 pint (about 470 gr. or 2 cups) ice cream of your choice (vanilla, maple, or rum & raisin all are excellent choices), or more (1) 1 pouch (7 g) gelatin (1) 1 pouch (7 gr.) of gelatin Knox – see notes (1) 1 pound (450 g) fresh mussels (2) 1 radish, thinly sliced (2) 1 red onion, sliced (1) 1 red sweet pepper, cored, seeded and roughly sliced (1) 1 ripe avocado (1) 1 ripe avocado, peeled and pitted (1) 1 ripe avocado, pitted and sliced (1) 1 ripe banana (1) 1 ripe banana, for pudding plus 1 banana for garnish (1) 1 ripe banana, sliced (1) 1 rosemary sprig (1) 1 sachet (57 g) powdered pectin (e.g., Bernardin) (1) 1 shallot, minced (1) 1 shot (30 ml) espresso or 2–3 tbsp (30–45 ml) strong coffee, optional (1) 1 shot strong hot espresso, about 1–1½ oz (35–50 ml) (1) 1 slice brioche (~30 gr.) (1) 1 small (1-2 cm) piece used vanilla bean, already scraped (1) 1 small-medium cauliflower, roughly cut into small pieces (1) 1 small-medium eggplant, cut in large cubes or medium wedges (1) 1 small-medium nutmeg, freshly grated (1) 1 small-medium onion (1) 1 small-medium onion, finely chopped (1) 1 small-medium onion, thinly sliced (1) 1 small/ medium sweet potato, cubed (1 cup cubed or a little more) (1) 1 small butternut squash + oil for greasing + salt and pepper (1) 1 small carrot, finely cubed or shredded (1) 1 small celery stalk, thinly sliced (1) 1 small cinnamon stick (optional) (1) 1 small cinnamon stick or a generous pinch ground cinnamon (1) 1 small cucumber, sliced (1) 1 small cucumber, sliced (about 1 cup sliced) (2) 1 small egg (for egg wash) (3) 1 small egg yolk – for egg wash (1) 1 small fennel, thinly shaved (1) 1 small garlic, finely minced (1) 1 small garlic clove, minced (1) 1 small nutmeg, freshly grated (1) 1 small onion (1) 1 small onion, finely chopped (2) 1 small onion, finely minced (1) 1 small onion, sliced (2) 1 small onion or 1 large shallot, thinly sliced (1) 1 small onion or 2–3 shallots, thinly sliced (1) 1 small piece (i.e., 1 cm) vanilla bean, split and seeds scraped – you can omit if using vanilla vodka (1) 1 small piece cinnamon stick or a pinch of cinnamon (1) 1 small radish, thinly sliced (1) 1 small red onion, roughly chopped (1) 1 small red onion, sliced (2/3 cup sliced) (1) 1 small red onion or 2-3 shallots, finely minced (1) 1 small rosemary sprig (1) 1 small shallot (about 30 g), finely minced (1) 1 small shallot (about 40 g), finely minced (1) 1 small shallot (or 1/4 small red onion), finely minced (1) 1 small shallot, chopped (1) 1 small shallot, finely chopped (1) 1 small shallot, minced (3) 1 small shallot or 1 garlic clove (or both) (1) 1 small sprig fresh rosemary, leaves only (1) 1 small white onion, finely chopped (1) 1 small whole nutmeg, grated (~1/2 to 2/3 tsp. grated) (1) 1 small–medium butternut squash (about 900 g / 2 lb), peeled, seeded, and cubed (1) 1 spring green onion, thinly sliced (1) 1 stalk of celery, sliced (1) 1 star anise (3) 1 star anise, optional (1) 1 sweet bell pepper, cored, seeded, and sliced (1) 1 tablespoon (15 g) butter (1) 1 tablespoon (15 ml) lemon juice (1) 1 tap. cinnamon (1) 1 tb1 tbsp (15 ml) lemon juice (1) 1 tbsp (3 g) fresh chives, minced (1) 1 tbsp (4 g) chopped fresh dill (most traditional herb) or flat parsley, for serving (optional) (1) 1 tbsp (5 g) fresh dill, finely chopped (1) 1 tbsp (5 g) grated lemon zest (1) 1 tbsp (5–7 g) Dutch-process cocoa powder (1) 1 tbsp (5–7 g) fresh tarragon, finely minced (1) 1 tbsp (6 g) instant coffee or espresso powder (1) 1 tbsp (6 g) lemon zest (1) 1 tbsp (6 g) orange zest (1) 1 tbsp (6–8 g) orange zest, plus more for garnish (1) 1 tbsp (8 g) all-purpose flour, for dusting (1) 1 tbsp (8 g) flour (optional) (1) 1 tbsp (8 g) icing / powdered sugar – or if available, lilac sugar (1) 1 tbsp (8–10 g) powdered sugar (1) 1 tbsp (10 g) semolina (optional, for sprinkling the bottom of pan) (1) 1 tbsp (12 g) sugar (2) 1 tbsp (12–15 g) sugar (1) 1 tbsp (14 g) butter (3) 1 tbsp (14 g) butter, optional (1) 1 tbsp (14 g) coconut oil (1) 1 tbsp (14 g) unsalted butter or 1 tbsp (15 ml) olive oil (1) 1 tbsp (15 g) butter (7) 1 tbsp (15 g) butter (optional, for finishing) (1) 1 tbsp (15 g) butter, for finishing (1) 1 tbsp (15 g) butter or 1 tbsp (15 ml) olive oil (1) 1 tbsp (15 g) Dijon mustard (1) 1 tbsp (15 g) Greek yogurt or skyr (1) 1 tbsp (15 g) melted coconut oil or softened butter (1) 1 tbsp (15 g) simple syrup or sugar, or to taste (1) 1 tbsp (15 g) sour cream (3) 1 tbsp (15 g) tomato paste (optional) (1) 1 tbsp (15 g) unsalted butter (1) 1 tbsp (15 ml) brandy (optional). (1) 1 tbsp (15 ml) clementine or orange jam (optional) (1) 1 tbsp (15 ml) extra virgin olive oil (1) 1 tbsp (15 ml) finely chopped dill (1) 1 tbsp (15 ml) finely minced shallot (1) 1 tbsp (15 ml) fresh lemon juice (1) 1 tbsp (15 ml) honey (1) 1 tbsp (15 ml) honey or sugar (1) 1 tbsp (15 ml) lavender syrup, or more to taste (1) 1 tbsp (15 ml) lemon juice (1) 1 tbsp (15 ml) lemon juice (optional) (1) 1 tbsp (15 ml) lemon juice, optional (1) 1 tbsp (15 ml) lemon juice, plus more to taste (1) 1 tbsp (15 ml) lemon or lime juice, optional (1) 1 tbsp (15 ml) lime juice or to taste (1) 1 tbsp (15 ml) lime or lemon juice (1) 1 tbsp (15 ml) maple syrup (1) 1 tbsp (15 ml) maple syrup, optional, if your rhubarb syrup is very tart (1) 1 tbsp (15 ml) olive oil (12) 1 tbsp (15 ml) olive oil, optional (1) 1 tbsp (15 ml) rose petal jam or syrup, or more to taste Rose Petal Jam or How to Make Rose Syrup with Fresh Rose Petals (1) 1 tbsp (15 ml) rose syrup or the syrup from rose petal jam, adjusted to taste (1) 1 tbsp (15 ml) sherry vinegar (optional) (1) 1 tbsp (15 ml) white wine, warmed (1) 1 tbsp (15 ml) wine vinegar (1) 1 tbsp (15 ml.) olive oil (2) 1 tbsp (21 g) honey (1) 1 tbsp (22 g) honey (1) 1 tbsp (about 3 g) fresh rosemary, minced (1) 1 tbsp (about 3 g) fresh sage, minced (1) 1 tbsp (about 8 gr.) classic pectin (2) 1 tbsp. (3-4 g) Herbs de Provence (1) 1 tbsp. (3–4 g) dried lavender buds, finely minced (1) 1 tbsp. (5-6 g) clementine zest, minced (1) 1 tbsp. (6 g) lemon, lime, or mixed zest, plus more for garnish (1) 1 tbsp. (6 g) orange zest (1) 1 tbsp. (7 g) icing sugar (1) 1 tbsp. (7-8 gr.) cinnamon (1) 1 tbsp. (10 g) fine semolinaor slightly more, as needed (1) 1 tbsp. (10 g) icing sugar (1) 1 tbsp. (10 g) powdered sugar, sifted (1) 1 tbsp. (12 g.) light brown sugar (1) 1 tbsp. (12.5 g) brown sugar (1) 1 tbsp. (13 gr.) vanilla extract (1) 1 tbsp. (14 gr.) butter (1) 1 tbsp. (14 ml.) brandy (1) 1 tbsp. (14 ml.) olive oil (6) 1 tbsp. (15 g) brown sugar or maple sugar (1) 1 tbsp. (15 g) butter (10) 1 tbsp. (15 g) butter (optional, for extra richness). (1) 1 tbsp. (15 g) butter (substitute 1 tbsp. olive oil, if desired) (1) 1 tbsp. (15 g) butter, divided (1) 1 tbsp. (15 g) buttermay need a little extra (1) 1 tbsp. (15 g) butteroptional (1) 1 tbsp. (15 g) butter or olive oil, for sautéing (1) 1 tbsp. (15 g) olive oil (1) 1 tbsp. (15 g) tomato paste (1) 1 tbsp. (15 g) unsalted butter (2) 1 tbsp. (15 g.) butter (4) 1 tbsp. (15 g.) raw sugar (preferably) or granulated sugar – can use simple sugar syrup (1) 1 tbsp. (15 gr.) butter (3) 1 tbsp. (15 gr.) butter, optional (4) 1 tbsp. (15 gr.) butter, optional or extra drizzle of olive oil (1) 1 tbsp. (15 gr.) butter or olive oil (1) 1 tbsp. (15 gr.) light mayonnaise (1) 1 tbsp. (15 gr.) unsalted butter (1) 1 tbsp. (15 ml) balsamic vinegar or apple cider vinegar (1) 1 tbsp. (15 ml) brandy (1) 1 tbsp. (15 ml) brandy or triple sec, optional (1) 1 tbsp. (15 ml) cream (10, 18 or 35%) – or substitute another spoon of liquor (1) 1 tbsp. (15 ml) extra virgin olive oil (2) 1 tbsp. (15 ml) extra virgin olive oilmay need a little extra (2) 1 tbsp. (15 ml) extra virgin olive oil may need a little extra (1) 1 tbsp. (15 ml) lemon, lime, or lemon-lime juice (1) 1 tbsp. (15 ml) lemon juicemay need a little more depending on consistency (1) 1 tbsp. (15 ml) lemon juiceor slightly more (1) 1 tbsp. (15 ml) lemon juiceor slightly more, for added freshness, especially if persimmons are very sweet (1) 1 tbsp. (15 ml) olive oil (15) 1 tbsp. (15 ml) olive oil, divided (1) 1 tbsp. (15 ml) olive oil, for sautéing (1) 1 tbsp. (15 ml) olive oil or other cooking oil (1) 1 tbsp. (15 ml) sour cream or milk (1) 1 tbsp. (15 ml.) apple cider vinegar (1) 1 tbsp. (15 ml.) balsamic (1) 1 tbsp. (15 ml.) balsamic vinegar (4) 1 tbsp. (15 ml.) extra virgin olive oil (7) 1 tbsp. (15 ml.) freshly squeezed lemon juice (1) 1 tbsp. (15 ml.) honey (1) 1 tbsp. (15 ml.) lemon juice (2) 1 tbsp. (15 ml.) maple syrup or to taste (1) 1 tbsp. (15 ml.) milk (1) 1 tbsp.(15 ml.) oil (1) 1 tbsp. (15 ml.) olive oil (12) 1 tbsp. (15 ml.) olive oil, preferably extra virgin (1) 1 tbsp. (20 g) butter (1) 1 tbsp. (20 g) honey (6) 1 tbsp. (20 g) honey (optional) (1) 1 tbsp. (20 g) honey, for drizzling (1) 1 tbsp. (20 g) honey, optional (2) 1 tbsp. (20 g) honeyoptional or replace with more molasses for vegan version (1) 1 tbsp. (20 g) pomegranate molasses (1) 1 tbsp. (20 g.) honey (1) 1 tbsp. (20 g.) honey or more, to taste (1) 1 tbsp. (20 gr.) honey, or more, to taste (1) 1 tbsp. (20 gr.) molasses (I used fancy) (1) 1 tbsp. (20 ml) honey (1) 1 tbsp. (20 ml.) honey, plus more for drizzle (1) 1 tbsp. (20-22 g) honey (1) 1 tbsp. (22 g) honey (1) 1 tbsp. (about 6 g) grated ginger, or more for a pronounced spicy kick (1) 1 tbsp. (or more to taste) of pumpkin pie spice or the combination of spice of your choice (Such as cinnamon, nutmeg, cardamom, ginger, allspice) (1) 1 tbsp. (~12 gr.) brown sugar (1) 1 tbsp., dried herbs like Italian seasoning (optional) – not the authentic ingredient (1) 1 tbsp. Amaretto (optional) (1) 1 tbsp. balsamic glaze (1) 1 tbsp. balsamic vinegar (3) 1 tbsp. brown sugar (1) 1 tbsp. butter (10) 1 tbsp. butter (optional) (2) 1 tbsp. butter (plus 1-2 more, optional, see step 6) (1) 1 tbsp. butter + 1 tsp. more, optional (1) 1 tbsp. butter, melted (1) 1 tbsp. butter, melted, for pastry brushing (1) 1 tbsp. capers, rinsed and chopped – or more, to taste (1) 1 tbsp. chopped chives (1) 1 tbsp. chopped dill or thyme (1) 1 tbsp. chopped fresh rosemary (1) 1 tbsp. clementine zest, minced (1) 1 tbsp. coffee (optional) (1) 1 tbsp. corn starch (1) 1 tbsp. corn starch – can substitute flour (1) 1 tbsp. Dijon mustard (1) 1 tbsp. dried herbs (like Italian) (1) 1 tbsp. dried herbs de Provence (1) 1 tbsp. dried herbs like Italian/Greek seasonings (1) 1 tbsp. dried herbs like Italian or Greek seasonings (1) 1 tbsp. dried herbs such as Italian or Greek seasonings (1) 1 tbsp. dried lavender buds (1) 1 tbsp. dried oregano (1) 1 tbsp. espresso powder (1) 1 tbsp. finally grated orange zest (optional). If you have dehydrated oranges, you can chop up and add few rings (1) 1 tbsp. finely grated lemon zest + more, for garnish (1) 1 tbsp. finely minced fresh rosemary (1) 1 tbsp. fresh (or 1 tsp. dried) rosemary (1) 1 tbsp. fresh (or 1/2 tbsp. dried) rosemary, minced (1) 1 tbsp. fresh chopped rosemary (1) 1 tbsp. fresh minced rosemary (2) 1 tbsp. fresh or 1 tsp. dried thyme (1) 1 tbsp. fresh or 1/2 tbsp. dried thyme (1) 1 tbsp. fresh or 1/2 tbsp. dry herbs such as thyme, oregano, Italian seasonigs, etc. (1) 1 tbsp. fresh or 1/2 tsp dried thyme (2) 1 tbsp. fresh oregano (2) 1 tbsp. fresh oregano, chopped (mint, basil, parsley or combination would work) (1) 1 tbsp. fresh rosemary (2) 1 tbsp. fresh rosemary, minced (7) 1 tbsp. fresh rosemary, minced (or 1/2 tbsp. dried) (1) 1 tbsp. fresh rosemary minced + more for decoration (1) 1 tbsp. fresh thyme (26) 1 tbsp. fresh thyme (1) 1 tbsp. fresh thyme + more to garnish (2) 1 tbsp. grated lemon zest (1) 1 tbsp. grated orange zest (1) 1 tbsp. green onions, finely sliced (1) 1 tbsp. ground ginger or to taste (1) 1 tbsp. Herbs de Provence or Italian herbs (1) 1 tbsp. honey (6) 1 tbsp. honey (20 gr) or maple syrup (15 gr.) (1) 1 tbsp. honey or maple syrup (1) 1 tbsp. honey or sugar (1) 1 tbsp. icing sugar (1) 1 tbsp. instant coffee (1) 1 tbsp. instant coffee granules / powder – or more, to taste (1) 1 tbsp. instant cornmeal (1) 1 tbsp. instant corn polenta (1) 1 tbsp. instant espresso powder (or coffee) (1) 1 tbsp. instant polenta (cornmeal) (1) 1 tbsp. instant polenta (cornmeal) or a little bit more (1) 1 tbsp. Italian herbs (1) 1 tbsp. Italian herbs (seasoning) (1) 1 tbsp. Italian herbs or similar herb mix (1) 1 tbsp. Italian herbs seasoning (2) 1 tbsp. Italian herbs seasonings (1) 1 tbsp. Italian seasonings (2) 1 tbsp. lemon juice (1) 1 tbsp. lemon or lime juice (1) 1 tbsp. lemon or lime zest (1) 1 tbsp. lemon zest (1) 1 tbsp. lemon zest, grated (1) 1 tbsp. light brown sugar (1) 1 tbsp. light brown sugar (optional) (1) 1 tbsp. maple syrup (3) 1 tbsp. mayonnaise (1) 1 tbsp. minced fresh rosemary (8) 1 tbsp. minced fresh rosemary (or thyme) (1) 1 tbsp. minced fresh thyme (2) 1 tbsp. minced rosemary (4) 1 tbsp. mustard (1) 1 tbsp. of fresh minced rosemary and thyme, each (1) 1 tbsp. of mixed spices such as cinnamon, cardamom, nutmeg, and ginger (1) 1 tbsp. oil (1) 1 tbsp. olive oil (32) 1 tbsp. olive oil + 1 tbsp. for brushing (1) 1 tbsp. olive oil, for drizzle (optional) (1) 1 tbsp. olive oil, for greasing (1) 1 tbsp. olive oil or oil from sun-dried tomatoes (1) 1 tbsp. onion powder (not salt) (1) 1 tbsp. orange zest (5) 1 tbsp. orange zest, minced (optional) (1) 1 tbsp. paprika (1) 1 tbsp. pine nuts (1) 1 tbsp. rosemary sprigs, roughly minced (1) 1 tbsp. smoked paprika (5) 1 tbsp. sweetener of your choice – I used honey (1) 1 tbsp. thick balsamic glaze (preferably) – or just balsamic vinegar (1) 1 tbsp. thyme, preferably fresh; other good options include oregano and parsley (1) 1 tbsp. unsalted butter (1) 1 tbsp. vanilla extract or paste (1) 1 tbsp. vanilla sugar (or granulated sugar + 1/2 tsp. vanilla extract) (1) 1 tbsp. water (1) 1 tbsp. water (for egg wash) (1) 1 tbsp. white vinegar (1) 1 tbsp. (15 g.) sugar can use honey or simple syrup (2) 1 tbsp chopped fresh chives, basil, parsley, oregano or a mix of any (optional) (1) 1 tbsp chopped oregano (1) 1 tbsp dried oregano (1) 1 tbsp finely grated lemon zest (1) 1 tbsp fresh dill, chopped (3) 1 tbsp fresh dill, finely chopped (3) 1 tbsp fresh oregano, chopped (1) 1 tbsp fresh rosemary, finely chopped (1) 1 tbsp fresh sage, finely chopped about 4-5 large leaves (1) 1 tbsp fresh thyme (1) 1 tbsp fresh thyme leaves (1) 1 tbsp lemon zest (1) 1 tbsp mayonnaise (1) 1 teaspoon (4.5 ml.) olive oil or melted coconut oil (1) 1 teaspoon (5 ml) water or milk – for egg wash (1) 1 teaspoon (6 g) salt, or to taste (1) 1 teaspoon baking powder (1) 1 teaspoon maple flavour (optional) (1) 1 teaspoon vanilla extract (2) 1 teaspoon vanilla extract or 1 vanilla bean, seeds (or both) (1) 1 teaspoon ground coriander (1) 1 tin cod liver (about 120–125 g), preferably smoked, drained (1) 1 to 1 1/2 cups (100 – 150 gr.) walnut halves, roughly chopped (1) 1 to 1 1/2 cups (100-150 g.) fresh cranberries – if using frozen, thaw and advance and drain well (1) 1 to 1 1/2 oz. (30-45 g) dulce de leche (1) 1 to 1 1/2 oz. (30-45 ml) cream 10% (1) 1 to 1 1/2 oz. (30-45 ml) Lavender Lychee syrup (1) 1 to 1 1/2 oz. Rowan Berry Syrup (1) 1 to 1 1/2 tbsp (10-15 g) crystallized pectin (1) 1 to 1 1/2 tbsp. (6-9 g) orange zest (1) 1 to 1 1/2 tbsp. (20-30 ml.) honey – can use maple syrup (1) 1 to 1 1/2 tbsp. (20-30 ml.) honey – can use pomegranate molasses or maple syrup (1) 1 to 1 1/2 tbsp. dark (unprocessed) cacao powder (1) 1 to 1 1/2 tbsp. fresh rosemary, minced (1) 1 to 1 1/2 tbsp. minced fresh rosemary (1) 1 to 1 1/2 tsp. (1-2 g) minced fresh rosemary (1) 1 to 1 1/2 tsp. dried lavender buds (1) 1 to 1 and 1/2 cups (140-200 gr.) pickled herrings, preferably with onions, drained (1) 1 to 1 and 1/2 cup thick dulce de leche (1) 1 to 1 and 1/2 oz (30-45 ml) lime juice or to taste (1) 1 to 1 and 1/2 oz. (30-45 ml) gin of your choice (I used Empress 1908 gin) (1) 1 to 1 and 1/2 oz. (30-45 ml) of either Rose Petal Jam or Rose Syrup (1) 1 to 1 and 1/2 oz. of syrup, filtered (1) 1 to 1 and 1/2 tablespoon dried culinary lavender buds (1) 1 to 1 and 1/2 tbsp. (15-22 ml.) brandy (1) 1 to 1 and 1/2 tbsp. instant coffee (1) 1 to 1 and 1/2 tsp. caraway seeds (to taste) (1) 1 to 1 and 1/2 tsp. dried culinary lavender, finely minced (1) 1 to 1 and 1/2 tsp. peeled and finely minced ginger (1) 1 to 1 and 1/3 cup unsalted pistachios (If using salted, start with 1/4 tsp. and then adjust the seasonings) (1) 1 to 1 and 1/4 cups (120 to 150 g) rye flour you may need (1) 1 to 1,1–1½ oz (30–45 ml) gin (1) 1 to 1,5 cups of assorted Easter candy and M&Ms (1) 1 to 1,5 tbsp. flour (1) 1 to 1.5 oz. (30-45 ml) gin (1) 1 to 1½ cups grated smoked cheddar (120–160 g). (1) 1 to 1½ heads garlic (about 20–25 cloves), peeled and lightly crushed or sliced (1) 1 to 1½ oz (30–45 ml) gin (1) 1 to 1½ tsp. salt, or more, to taste (1) 1 to 2 parts of Watermelon Syrup (1) 1 to 2 tbsp. (6-12 g) finely minced orange zest (1) 1 to 2 tbsp. (10-20 g) pine nuts, toasted (1) 1 to 2 tbsp. (12-24 g) sugar or 1 tbsp. (15 ml) simple syrup or honey – see notes (1) 1 to 2 tbsp. (20-40 g) honey, or adjust to taste (1) 1 to 2 tbsp., of butter (1) 1 to 2 tbsp. finely minced orange zest (1) 1 to 2 tbsp. of pumpkin pie spice (or the combination of cinnamon, ginger, nutmeg, allspice, and cardamom) – see notes (1) 1 to 2 tbsp. rowan berries (1) 1 to 2 tbsp dulce de leche, up to 1/4 cup if preferred (1) 1 to 2 tsp (2–4 g) ground ginger (1) 1 to 2 tsp. (5-10 g.) balsamic vinegar (1) 1 to 3 eggs (1) 1 to 3 fresh or frozen blueberries optional, for colour (1) 1 to 3 tbsp. instant coffee (optional) (1) 1 to 3 tsp. liquid honey, optional (1) 1 tsp (1 g) fresh thyme leaves (1) 1 tsp (2 g) black pepper (1) 1 tsp (2 g) finely grated lemon zest (1) 1 tsp (2 g) fresh dill, chopped (1) 1 tsp (2 g) fresh thyme leaves (1) 1 tsp (2–3 g) fresh dill, finely chopped (1) 1 tsp (3 g) cornstarch per (optional, for stability) (1) 1 tsp (3 g) ground cinnamon (1) 1 tsp (4 g) baking powder (1) 1 tsp (4 g) sugar (1) 1 tsp (4.5 g) baking powder (1) 1 tsp (5 g) capers (1) 1 tsp (5 g) capers, chopped (1) 1 tsp (5 g) coconut oil (1) 1 tsp (5 g) Dijon mustard (1) 1 tsp (5 g) Dijon mustard, optional (1) 1 tsp (5 g) granulated sugar (1) 1 tsp (5 g) ground cinnamon (1) 1 tsp (5 g) salt (2) 1 tsp (5 g) smoked paprika (1) 1 tsp (5 ml) cherry liqueur or maraschino cherry syrup, optional (1) 1 tsp (5 ml) Dijon mustard (2) 1 tsp (5 ml) honey (1) 1 tsp (5 ml) honey or maple syrup (1) 1 tsp (5 ml) lemon juice (2) 1 tsp (5 ml) lemon juice, or to taste (1) 1 tsp (5 ml) lemon juice or to taste (1) 1 tsp (5 ml) maple syrup, optional (1) 1 tsp (5 ml) oil from the sprats, optional (1) 1 tsp (5 ml) olive oil (3) 1 tsp (5 ml) olive oil, optional (1) 1 tsp (5 ml) olive oil or use oil from sprats (1) 1 tsp (5 ml) vanilla bean paste or a few drops rose water (optional) (1) 1 tsp (5 ml) vanilla extract (8) 1 tsp (5 ml) vanilla extract or 1/2 tsp (2.5 ml) vanilla bean paste (1) 1 tsp (5 ml) vanilla extract or vanilla bean paste (1) 1 tsp (6 g) salt (1) 1 tsp (7 g) honey (1) 1 tsp. (2 g) cardamom (1) 1 tsp. (2 g) cardamom powder (1) 1 tsp. (2 g) ground cinnamon (1) 1 tsp. (2 g) ground ginger (1) 1 tsp. (2 g) ground gingeror to taste (1) 1 tsp. (2 g.) lemon zest – or more to taste (1) 1 tsp. (2.5 g) cinnamon (1) 1 tsp. (2.5 g) ground cinnamon or to taste (1) 1 tsp. (2.5 g) lemon zest (1) 1 tsp. (3 g) cinnamon (2) 1 tsp. (3 g) cinnamon or more, to taste (1) 1 tsp. (3 g) cinnamon or more, to taste (1) 1 tsp. (3 g) ginger or more, to taste (1) 1 tsp. (3 g) ginger or more, to taste (1) 1 tsp. (4 g) cornstarch (optional) – see notes (1) 1 tsp. (4 ml.) balsamic (1) 1 tsp. (4.5 g) of pectin (optional) (1) 1 tsp. (4.5 ml.) balsamic vinegar (2) 1 tsp. (4.5 ml.) extra version olive oil (1) 1 tsp. (4.5 ml.)orange or lemon juice (1) 1 tsp. (5 g) baking soda (2) 1 tsp. (5 g) corn starch, optional (1) 1 tsp. (5 g) Dijon mustard (1) 1 tsp. (5 g) fine salt (2) 1 tsp. (5 g) honey, optional (1) 1 tsp. (5 g.) smoked paprika (1) 1 tsp. (5 ml) apple cider vinegar (1) 1 tsp. (5 ml) apple vinegar (1) 1 tsp. (5 ml) honey (1) 1 tsp. (5 ml) vanilla extract (3) 1 tsp. (5 ml.) lemon juice – or more to taste (1) 1 tsp. (5 ml.) olive oil (1) 1 tsp. (5 ml.) vanilla extract, optional (5) 1 tsp. (5.5 ml) olive oil (1) 1 tsp. (5.5 ml) vanilla extract (1) 1 tsp. (5.5 ml.) vanilla extract (4) 1 tsp. (5.5. ml.) vanilla extract (1) 1 tsp. (6 g) salt (1) 1 tsp. (6 g) salt for boiling potatoes, plus more, for baking, to taste (1) 1 tsp. (6 g) salt for boiling potatoes, plus more, for baking, to taste (1) 1 tsp. (7 g) honey (1) 1 tsp. (7 g.) honey, optional (1) 1 tsp. (7 ml) honey, optional (1) 1 tsp. (7 ml.) lemon juice (1) 1 tsp. (7.5 ml.) of olive oil, optional (1) 1 tsp. (7.5 ml.) vanilla extract (1) 1 tsp. (7.5 ml.) vanilla extract, optional (1) 1 tsp. (about 1 g) fresh thyme leaves (1) 1 tsp. (about 2 g) ground cardamom (1) 1 tsp. apple cider vinegar (optional) (1) 1 tsp. baking powder (4) 1 tsp. balsamic glaze or honey (1) 1 tsp. balsamic vinegar (1) 1 tsp. balsamic vinegar (optional) (1) 1 tsp. brown sugar (optional) (1) 1 tsp. butter (optional) (1) 1 tsp. butter (optional – I didn't add) (1) 1 tsp. butter, for greasing (1) 1 tsp. butter1 tsp (5 g) butter (1) 1 tsp. caraway seeds, plus more for garnish (optional) (1) 1 tsp. cinnamon (15) 1 tsp. cinnamon (or more, to taste) (1) 1 tsp. cinnamon, or more to taste (1) 1 tsp. cinnamon or to taste (1) 1 tsp. cornmeal (1) 1 tsp. corn starch (optional) (2) 1 tsp. crushed pink peppercorns (1) 1 tsp. dried dill (1) 1 tsp. dried herbs (like Italian seasonings) (2) 1 tsp. dried herbs such as Italian seasonings (1) 1 tsp. dried lavender buds (1) 1 tsp. dried lavender buds, finely minced or rubbed (1) 1 tsp. dried lavender buds, minced (1) 1 tsp. dried lavender buds, rubbed (1) 1 tsp. dried or 1 tbsp. fresh thyme (1) 1 tsp. dried sage (1) 1 tsp. fenugreek (1) 1 tsp. finely minced fresh rosemary (1) 1 tsp. fresh lemon juice (1) 1 tsp. freshly grated lemon zest (1) 1 tsp. freshly grated nutmeg (1) 1 tsp. fresh or 1/2 dried thyme (1) 1 tsp. fresh or 1/2 tsp. dried thyme (2) 1 tsp. fresh or 1/2 tsp. dried thyme (fresh works better) (1) 1 tsp. fresh rosemary (or fresh thyme) (1) 1 tsp. fresh rosemary, chopped (4) 1 tsp. fresh rosemary, minced (1) 1 tsp. fresh thyme (11) 1 tsp. fresh thyme (dried herbs are not a good substitution) (1) 1 tsp. fresh thyme, minced (1) 1 tsp. fresh thyme, plus more for serving (1) 1 tsp. fresh thyme, roughly minced (1) 1 tsp. fresh thyme oregano, parsley, or dill will also work (1) 1 tsp. garlic powder (1) 1 tsp. garlic powder (not salt) (1) 1 tsp. ginger (2) 1 tsp. ginger, or more to taste (1) 1 tsp. ginger and allspice, each (1) 1 tsp. granulated sugar (1) 1 tsp. ground cinnamon (3) 1 tsp. ground ginger (1) 1 tsp. grounds cinnamon or more, to taste (1) 1 tsp. honey (1) 1 tsp. honey (optional) (1) 1 tsp. honey, optional (1) 1 tsp. icing sugar or granulated sugar (1) 1 tsp. instant cornmeal (polenta) (1) 1 tsp. Italian seasonings (2) 1 tsp. Khmeli Suneli (2) 1 tsp. lemon juice (1) 1 tsp. lemon zest (5) 1 tsp. lemon zest, plus more for serving (1) 1 tsp. lime juice (1) 1 tsp. maple flavour (1) 1 tsp. maple syrup (1) 1 tsp. maple syrup (optional) (1) 1 tsp. minced fresh rosemary (dried herbs are not a good substitution) (1) 1 tsp. minced rosemary (2) 1 tsp. mustard (1) 1 tsp. natural vanilla extract (3) 1 tsp. of honey (1) 1 tsp. olive oil (10) 1 tsp. olive oil, optional (1) 1 tsp. orange zest (2) 1 tsp. orange zest (or lemon) (1) 1 tsp. or more, to taste balsamic vinegar, optional (1) 1 tsp. pomegranate molasses (1) 1 tsp. pomegranate molasses (or maple syrup) (1) 1 tsp. rosemary, minced (1) 1 tsp. salt (3) 1 tsp. salt – or more, to taste (1) 1 tsp. salt or more, to taste (2) 1 tsp. salt or to taste (3) 1 tsp. salt – or to taste (1) 1 tsp. smoked paprika (18) 1 tsp. smoked paprika (optional) (2) 1 tsp. sugar (1) 1 tsp. summer savoury (1) 1 tsp. thick balsamic glaze (or honey) (1) 1 tsp. to 1 tbsp. confectioner's sugar (optional) (1) 1 tsp. vanilla (2) 1 tsp. vanilla (optional) (1) 1 tsp. vanilla extract (25) 1 tsp. vanilla extract (optional) (4) 1 tsp. vanilla extract, optional (2) 1 tsp. vanilla extract – or seeds or 1/2 vanilla bean, scrapped (1) 1 tsp capers, drained and if necessary, rinsed (1) 1 tsp caraway seeds, roughly crushed (1) 1 tsp chopped fresh dill (1) 1 tsp chopped fresh tarragon (1) 1 tsp cinnamon or more, to taste (1) 1 tsp crushed pink peppercorns (1) 1 tsp finely grated lemon zest (1) 1 tsp fresh dill, chopped (1) 1 tsp fresh dill, finely chopped (2) 1 tsp fresh or 1/2 tsp dried lavender, chopped (1) 1 tsp fresh thyme leaves (3) 1 tsp fresh thyme plus more to garnish (1) 1 tsp ginger (1) 1 tsp herbs de Provence (1) 1 tsp honey (1) 1 tsp khmeli suneli (optional) (1) 1 tsp lemon juice (2) 1 tsp lemon zest (4) 1 tsp lemon zest, optional (1) 1 tsp pink peppercorn, crushed (1) 1 tsp salt (or to taste) (1) 1 tsp smoked paprika (2) 1 tsp smoked paprika (optional) (1) 1 tsp smoked paprika. (1) 1 tsp vanilla extract (2) 1 vanilla bean, seed scraped or 1 tsp. vanilla extract (1) 1 vanilla bean, split (optional) (1) 1 vanilla bean or 1 tsp. (5 ml) vanilla extract (1) 1 vanilla been, seeds – or 1 tsp. vanilla extract (1) 1 vanilla pod, seeds scraped (1) 1 vanilla pod, split and seeds removed (1) 1 very ripe banana, mashed (1) 1 wheel Brie cheese, about 300 g (10–11 oz), preferably double cream (1) 1 whole egg white (1) 1 whole garlic head (1) 1 whole nutmeg, freshly grated (1) 1 whole nutmeg, freshly grated (or about ½ tsp / 1 g) (1) 1 whole nutmeg, grated (1) 1 whole small egg (for egg wash) (1) 1 whole star anise (1) 1 whole vanilla bean, seeds scraped (or 1 tsp. good-quality vanilla extract) (1) 1 whole head of garlic (1) 1 ¼ cups (150 g) not-overly-sweet cookies such as Maria, Biscoff or similar (about 20–22 cookies, depending on size) (1) 1 ¼ cups (200 g) roasted cashews(or other mild nuts) (1) 1 ½ cups (180 g) nuts, roasted(I used cashews and almonds) (1) 1 ½ cups (360 ml) rum – the combination of white and spiced or golden rum (1) 1 ½ tsp (9 g) salt, or to taste (1) 1 ½ cups (375 ml.) heavy or whipping (35%) cream (1) 1,5 cups eggnog (1) 1,5 lb. beef, cubed (1) 1,5 tbsp., cinnamon (1) 1,5 tbsp. dried lavender buds, roughly chopped (1) 1,5-2 cups water (1) 1-2 anchovy fillets, roughly minced (1) 1-2 bay leaf (1) 1-2 bay leaves (9) 1-2 candy cane, crushed (1) 1-2 cardamom pods, seeds removed and crushed (1) 1-2 carrots (1) 1-2 celery stalk, sliced (1) 1-2 chive blossoms, optional (1) 1-2 cinnamon sticks (1) 1-2 dried orange rings (chopped) or 1 tsp. orange zest (1) 1-2 drops of bitters, optional – I used Blackstrap Bitters (1) 1-2 drops orange bitters (or other type), optional (1) 1-2 fresh blueberries, smashed or a little drop of blueberry jam – optional, for colour. If not using, the drink will have a yellowish hue. (1) 1-2 fresh passion fruit, fresh mint, ice cream for serving (optional) (1) 1-2 garlic cloves (1) 1-2 garlic cloves, finely minced (1) 1-2 garlic cloves, minced (9) 1-2 garlic cloves, minced (optional) (1) 1-2 garlic cloves, peeled (1) 1-2 garlic cloves, roughly minced (1) 1-2 generous scoops vanilla ice cream (1) 1-2 generous scoop vanilla ice cream or gelato, about ½ cup (100–150 g) (1) 1-2 large beetroots (350 to 400 gr.), cooked (preferably roasted), peeled, and grated (1) 1-2 large parsnips, peeled and cubed (1) 1-2 limes, sliced (2) 1-2 medium apples, sliced (1) 1-2 medium carrots, sliced – or a handful of mini carrots (1) 1-2 onions, minced1-3 garlic cloves, minced (optional) (1) 1-2 shallots, finely minced – or substitute 1 small onion (1) 1-2 shallots, minced (1) 1-2 shallots, minced (about 1/2 cup minced) (1) 1-2 shallots or 1 small onion, thinly sliced (1) 1-2 slices (30 – 50 gr.) of stale bread; I used baguette (1) 1-2 small rosemary sprigs (1) 1-2 small thyme sprigs – leaves picked (1) 1-2 star anise (1) 1-2 tablespoons (15–30 g) pumpkin seeds (pepitas), toasted (1) 1-2 tablespoons very finely minced white onion or shallot (optional) (1) 1-2 tbsp (12-25 g) pistachios, finely chopped (1) 1-2 tbsp (15 – 30 ml.) orange juice (1) 1-2 tbsp (15-30 g) homemade anchovy butter, or more, to taste (1) 1-2 tbsp (15-30 g) rose syrup (or from the jam) (1) 1-2 tbsp (15-30 ml) of lemon juice (1) 1-2 tbsp (15-30 ml) olive oil (1) 1-2 tbsp (20-40 ml) honey (1) 1-2 tbsp. (6-12 g) clementine zest, finely minced (1) 1-2 tbsp. (6-12 g) orange zest (3) 1-2 tbsp.(10-20 g) powdered (icing) sugar (1) 1-2 tbsp. (10-20 g.) salted pistachios, chopped (1) 1-2 tbsp. (12-24 g) maple sugar maple sugar) (1) 1-2 tbsp. (15-30 g) apple vinegar (or lemon juice) (1) 1-2 tbsp. (15-30 g) butter (1) 1-2 tbsp. (15-30 g) butter (optional) (1) 1-2 tbsp. (15-30 g) of ketchup (1) 1-2 tbsp. (15-30 g) peach jam (1) 1-2 tbsp. (15-30 g) sour cream- I used full-fat (18%) (1) 1-2 tbsp. (15-30 g) sour cream or plain yogurt, optional (1) 1-2 tbsp. (15-30 g) sour cream– I used full-fat (18%) (1) 1-2 tbsp. (15-30 g.) lilac infused sugar (1) 1-2 tbsp. (15-30 g.) mayonnaise (2) 1-2 tbsp. (15-30 g.) lilac infused sugar (1) 1-2 tbsp. (15-30 gr.) butter (1) 1-2 tbsp. (15-30 gr.) butter, optional (1) 1-2 tbsp. (15-30 gr.) sour cream, optional (1) 1-2 tbsp. (15-30 ml) balsamic vinegar (1) 1-2 tbsp. (15-30 ml) brandy (2) 1-2 tbsp. (15-30 ml) clementine juice (1) 1-2 tbsp. (15-30 ml) fresh lemon juice (optional) (1) 1-2 tbsp. (15-30 ml) honey, or other sweetener (to taste) (1) 1-2 tbsp. (15-30 ml) of cognac, brandy, or rum (optional) (1) 1-2 tbsp. (15-30 ml.) apple vinegar (1) 1-2 tbsp. (15-30 ml.) dark spiced rum (optional) (1) 1-2 tbsp. (15-30 ml.) extra virgin olive oil (6) 1-2 tbsp. (15-30 ml.) fresh lemon juice (1) 1-2 tbsp. (15-30 ml.) olive oil (4) 1-2 tbsp. (15-30 ml.) triple sec (optional) (1) 1-2 tbsp. (20-40 g) honey (3) 1-2 tbsp. (20-40 g) honey, optional (1) 1-2 tbsp. (20-40 g) molasses – I used fancy (treacle) (1) 1-2 tbsp. (20-40 g.) honey (1) 1-2 tbsp. (20-40 g.) honey, optional (1) 1-2 tbsp. (20-40 ml) honey, optional (1) 1-2 tbsp. (20-40 ml.) honey or maple syrup (1) 1-2 tbsp. Amaretto (1) 1-2 tbsp. apple vinegar or lemon juice (or combination of both) or to taste (1) 1-2 tbsp. balsamic glaze (preferably) or balsamic vinegar (1) 1-2 tbsp. brandy or cognac (or 1 tsp. vanilla for a non-alcoholic version) (1) 1-2 tbsp. butter (1) 1-2 tbsp. chopped chives (1) 1-2 tbsp. Cointreau or other orange liquor (optional) (1) 1-2 tbsp. Cointreau or Triple Sec (optional) (1) 1-2 tbsp. dark cacao powder * See Notes (1) 1-2 tbsp. fancy molasses (2) 1-2 tbsp. fresh rosemary, minced (1) 1-2 tbsp. fresh thyme, chopped (1) 1-2 tbsp. grenadine syrup or honey (optionally, you can skip if your wine is sweet enough) (1) 1-2 tbsp. honey (2) 1-2 tbsp. honey (optional) (1) 1-2 tbsp. honey or maple syrup, optional (1) 1-2 tbsp. instant polenta (cornmeal) (2) 1-2 tbsp. lemon juice (1) 1-2 tbsp. lemon or lime juice, optional (1) 1-2 tbsp. lime or lemon juice, optional (1) 1-2 tbsp. maple syrup (2) 1-2 tbsp. mayo (1) 1-2 tbsp. minced chives (1) 1-2 tbsp. of mayonnaise (1) 1-2 tbsp. olive oil (1) 1-2 tbsp. orange liqueur such as Cointreau or Triple Sec, optional (1) 1-2 tbsp. orange zest, finely minced (2) 1-2 tbsp. powdered sugar (1) 1-2 tbsp. semolina (1) 1-2 tbsp. semolina (optional) – not the authentic ingredient (1) 1-2 tbsp. sesame seeds, toasted (1) 1-2 tbsp. sour cream (1) 1-2 tbsp. sour cream (optional) – recommended to use for low-fat cottage cheese (1) 1-2 tbsp. sugar (1) 1-2 tbsp. to 1/3 cup extra virgin olive oil, plus more for drizzling if desired – see notes (1) 1-2 tbsp. water or broth (optional) (1) 1-2 tbsp chopped fresh tarragon (1) 1-2 tbsp finely minced tart-sweet apple (1) 1-2 tbsp mixed fresh herbs such as mint, basil, and oregano, chopped (1) 1-2 thin strip passion fruit peels, zest only, no white pith (1) 1-2 thyme sprigs, leaves minced if necessary (1) 1-2 tomatoes, diced (2/3 cup diced) (1) 1-2 tsp (5-10 ml) balsamic vinegar or balsamic glaze (recommended) (1) 1-2 tsp. (5-10 g.) mild mustard (1) 1-2 tsp. (5-10 ml) maple syrup (1) 1-2 tsp. (7-14 gr.) honey (1) 1-2 tsp. apple cider vinegar (or balsamic vinegar) (1) 1-2 tsp. butter (1) 1-2 tsp. honey (1) 1-2 tsp. Khmeli Suneli or the combination of herbs and spices (chili pepper, satureja (winter savoury), fenugreek, and marigold petals) (*See Notes) (1) 1-3 bay leaves (1) 1-3 fresh blackberries, optional, for colour (1) 1-3 garlic cloves, minced (2) 1-3 tbsp. (15-45 ml) Cointreau or Triple Sec (1) 1-3 tbsp. (15-45 ml) lemon juice (to taste) (1) 1-3 tbsp. (20-60 gr.) sweetened condensed milk, to taste – or substitute 1-2 tbsp. sugar (1) 1-3 tbsp. grated horseradish from a jar (1 for a mild version) or 1-2 tbsp. of freshly grated (1) 1-3 tbsp. honey (1) 1-3 tbsp. Irish cream (1) 1-3 tbsp. prepared horseradish or to taste (1) 1-3 tsp (5-15 ml) light cream or milk (1) 1.2 kg (about 2.5 lb) beef, cut into large chunks (1) 1.2 to 2 cups (355 to 475 ml) water – see notes (1) 1.2-1.4 kg beef and pork, cut into large chunks (1) 1.2–1.4 kg chicken thighs, skin-on (bone-in or boneless) (1) 1.4 kg bone-in chicken pieces (thighs and/or drumsticks), cut into serving portions (1) 1.4 kg bone-in chicken thighs, skin on (1) 1.4–1.5 kg skin-on, bone-in chicken pieces (thighs or drumsticks) (1) 1.5 cups (150 g) walnuts, finely chopped (1) 1.5 cups (about 200 g) unsalted roasted mixed nutsalways keep an extra handful on hand for adjusting the consistency if needed (1) 1.5 cups of peeled and segmented citrus fruit of your choice (with some juices) – I used regular and blood oranges and grapefruit (1) 1.5 kg (3.3 lb) bone-in, skin-on chicken thighs and drumsticks (about 8–10 pieces total) (1) 1.5 kg bone-in, skin-on chicken pieces (1) 1.5 lb (700 g) pork shoulder or pork neck, cut into large chunks (1) 1.5 lb. (650 g) fresh strawberries, hulled (1) 1.6 kg (3½ lb) beef chuck, cut into large cubes (1) 1/1 tbsp. Italian seasoning herbs (2) 1/2 (100 gr.) cup granulated sugar (1) 1/2 – 1 tbsp. (7.5 to 15 ml.) balsamic vinegar – lemon juice will also work (1) 1/2 – 1 tbsp. fresh thyme plus more for garnishing (1) 1/2 – 1 tbsp. lemon juice (1) 1/2 – 1 tbsp. powdered sugar (1) 1/2 – 1 tbsp. smoked paprika (1) 1/2 – 1 tsp. cinnamon (1) 1/2 – 1 tsp. icing sugar (1) 1/2 – 1 tsp. maple flavour (optional) (1) 1/2 – 1 tsp. maple flavour, optional (1) 1/2 – 1 tsp. rose or orange blossom water (optional) (1) 1/2 – 1 tsp. rose water (not rose essence) or more, as desired, optional (1) 1/2 – 1 vanilla bean, seeds, optional (1) 1/2 – 1 vanilla bean, split and seeds scrapped (or use 1 tsp. good vanilla extract or swap for freshly grated nutmeg) (1) 1/2 – 2/3 cup (50-75 g) shelled salted pistachios (1) 1/2 – 2/3 cup (90 – 150 gr.) blueberries, divided (1) 1/2 -2/3 cup (120 – 180 ml.) brandy (1) 1/2 – 2/3 oz. (15-20 ml) lavender syrup or more, to taste (1) 1/2 – 2/3 tsp. salt (1) 1/2 apple (sliced) (1) 1/2 cup (1 stick or 125 gr.) butter, soften (1) 1/2 cup (1 stick or about 115 g.) unsalted butter, softened – you can also use salted (1) 1/2 cup (15–20 g) nasturtium leaves, chopped (optional) (1) 1/2 cup (20–25 g) unsweetened coconut chips (1) 1/2 cup (45 g) rolled oats (1) 1/2 cup (45–50 g) finely grated Pecorino Romano (1) 1/2 cup (50 g) fresh cranberries (1) 1/2 cup (50 g) grated Parmesan (1) 1/2 cup (50 g) salted pistachios, chopped (optional) (1) 1/2 cup (50 g) slivered almonds (1) 1/2 cup (50 g.) each grated mozzarella and cheddar (1) 1/2 cup (50 gr.) sliced green onions or scallions, plus more for garnish (1) 1/2 cup (50 gr.) smoked cheddar cheese, shredded (1) 1/2 cup (55 g) sun-dried tomatoes, or more as desired (1) 1/2 cup (55–60 g) pecans, roughly chopped (1) 1/2 cup (60 g) grated cheddar (1) 1/2 cup (60 g) powdered sugar (2) 1/2 cup (60 g) rye flour (4) 1/2 cup (60 g) unsweetened cocoa powder, for dusting (1) 1/2 cup (60 g) walnuts, chopped (1) 1/2 cup (60 g) walnuts, or more, to taste (1) 1/2 cup (60 gr.) almond meal / flour (1) 1/2 cup (60 gr.) fresh cranberries (1) 1/2 cup (60 gr.) fresh cranberries (1) 1/2 cup (60 gr.) icing / powdered sugar (1) 1/2 cup (65 g) pecan halves, toasted and roughly chopped (1) 1/2 cup (70–75 g) fresh blackberries (1) 1/2 cup (70–75 g) fresh blueberries (1) 1/2 cup (75 g) chocolate-flavoured sprinkles (jimmies) (2) 1/2 cup (75 g) cracked wheat (Dalia) (1) 1/2 cup (75 g) festive green, red, and white sprinkles (jimmies) (1) 1/2 cup (75 g) feta, crumbled or more, to taste (1) 1/2 cup (75 g) fresh blueberries, divided (1) 1/2 cup (75 g) Halloween-themed sprinkles (jimmies) (1) 1/2 cup (75 g) of Halloween-themed or chocolate sprinkles (jimmies) (1) 1/2 cup (75 g.) crumbled feta, or more to taste (1) 1/2 cup (75 gr.) toasted and salted peanuts, chopped (1) 1/2 cup (80 g) sun-dried tomatoes, chopped (1) 1/2 cup (80–90 g) sun-dried tomatoes, chopped (1) 1/2 cup (90 g) fine couscous (1) 1/2 cup (90 g) pearl (Israeli) couscous (1) 1/2 cup (90 g) pomegranate arils (1) 1/2 cup (90–100 g) maple sugar (1) 1/2 cup (95–100 g) uncooked farro (1) 1/2 cup (100 g) fine sugar (1) 1/2 cup (100 g) granulated sugar, adjust to taste – I used about 60 g only (1) 1/2 cup (100 g) granulated sugar, or more to taste (1) 1/2 cup (100 g) granulated sugaror more, as desired (1) 1/2 cup (100 g) light brown sugar (1) 1/2 cup (100 g) maple sugar (1) 1/2 cup (100 g) maple sugar (for second addition) (1) 1/2 cup (100 g) pearl barley (1) 1/2 cup (100 g) sugar (1) 1/2 cup (100 g.) light-brown sugar (1) 1/2 cup (100 g or 1 stick) unsalted butter, softened (1) 1/2 cup (100 gr.) granulated sugar (2) 1/2 cup (100 gr.) granulated sugar *See note (1) 1/2 cup (100 gr.) sugar (1) 1/2 cup (100 g.) granulated sugar (2) 1/2 cup (113 gr.) unsalted butter (2) 1/2 cup (115 g) butter, cubed (1) 1/2 cup (115 g) unsalted butter, softened (1) 1/2 cup (115 g.) unsalted butter, melted and slightly cooled (1) 1/2 cup (115 gr.) butter or ghee (1) 1/2 cup (115 gr.) mascarpone, room temperature (1) 1/2 cup (118 ml.) milk (1) 1/2 cup (118 ml.) olive or other vegetable oil (1) 1/2 cup (118 ml.) water (2) 1/2 cup (120 g) full-fat sour cream (1) 1/2 cup (120 g) Greek yogurt or skyr (3) 1/2 cup (120 g) mascarpone (1) 1/2 cup (120 g) smooth or chunky peanut butter (1) 1/2 cup (120 g.) sour cream, preferably full fator more, for a thinner version (1) 1/2 cup (120 g.) sun-dried tomatoes in oil,drained and sliced (1) 1/2 cup (120 g.) sun-dried tomatoes in oil, drained and sliced (1) 1/2 cup (120 gr.) butter (1) 1/2 cup (120 gr.) plain cream cheese; or you can use with garlic and herbs (1) 1/2 cup (120 ml) 10% cream (1) 1/2 cup (120 ml) 18% cream (1) 1/2 cup (120 ml) 18% cream – see notes (1) 1/2 cup (120 ml) boiling water (1) 1/2 cup (120 ml) cherry sauce – or more, to taste (1) 1/2 cup (120 ml) chicken broth (1) 1/2 cup (120 ml) chicken stock (1) 1/2 cup (120 ml) coffee cream (18%) (1) 1/2 cup (120 ml) cream (35% or a mix of 10% and 35%) you may need slightly more (1) 1/2 cup (120 ml) cream (35% or mixed 10–35%) you may need to add more (1) 1/2 cup (120 ml) dark spiced rum (white rum, whiskey or bourbon will work, too) (1) 1/2 cup (120 ml) dry martini vermouth or white wine (1) 1/2 cup (120 ml) dry white wine (2) 1/2 cup (120 ml) extra virgin olive oil (1) 1/2 cup (120 ml) extra virgin olive oil, plus more if needed (1) 1/2 cup (120 ml) heavy cream (30–35%) (1) 1/2 cup (120 ml) heavy whipping cream (35%) (1) 1/2 cup (120 ml) light cream (10%) (1) 1/2 cup (120 ml) low-sodium chicken broth you may need slightly more (1) 1/2 cup (120 ml) low-sodium or sodium-free broth or water (for vegetarian version) (1) 1/2 cup (120 ml) maple syrup (1) 1/2 cup (120 ml) Marsala wine use 1/3 cup (80 ml) for a less sweeet version (1) 1/2 cup (120 ml) milk (2) 1/2 cup (120 ml) orange juice – about 1 to 1.5 medium oranges (1) 1/2 cup (120 ml) reserved pasta water, plus more as needed (1) 1/2 cup (120 ml) sour cream 18% (1) 1/2 cup (120 ml) water (1) 1/2 cup (120 ml) water or light chicken stock (1) 1/2 cup (120 ml) whipping (35%) cream (1) 1/2 cup (120 ml.) brandy or other spirit of your choice (1) 1/2 cup (120 ml.) chicken stock (1) 1/2 cup (120 ml.) chilled heavy (35%) whipping cream (1) 1/2 cup (120 ml.) dry red or white wine (I used red) (1) 1/2 cup (120 ml.) dry red wine (1) 1/2 cup (120 ml.) dry white wine (3) 1/2 cup (120 ml.) fresh orange juice – two medium oranges (1) 1/2 cup (120 ml.) gin or other spirit of your choice, e.g., brandy, bourbon, or rum (1) 1/2 cup (120 ml.) heavy / whipping (35%) cream (1) 1/2 cup (120 ml.) milk (4) 1/2 cup (120 ml.) milk (if using) or broth; (1) 1/2 cup (120 ml.) to 1 cup (240 ml.) if not using milk of beef broth; keep another 1/2 cup or so of broth or water – in case the liquid has evaporated a lot (1) 1/2 cup (120 ml.) whole milk (1) 1/2 cup (125 g) pesto, or more if desired (1) 1/2 cup (125 g) unsalted butter (1) 1/2 cup (125 g) unsalted butter, cubed (1) 1/2 cup (125 g.) peanut butter of your choice; I used smooth – you may need a little more (1) 1/2 cup (125 g.) thick Greek or other plain yogurt – or more, for a thinner version (1) 1/2 cup (125 gr.) butter (1) 1/2 cup (125 gr.) mascarpone, room temperature (1) 1/2 cup (125 gr.) unsalted butter (1) 1/2 cup (125 gr. butter) (2) 1/2 cup (125 ml.) evaporated milk (1) 1/2 cup (125 ml.) milk (1) 1/2 cup (125 ml.) sweet dessert wine – ideally Croatian Prošec, but I used Marsala (1) 1/2 cup (125 ml.) wine vinegar or apple cider vinegar (1) 1/2 cup (125 ml.) water (2) 1/2 cup (150 g.) blueberry sauce or more to taste (1) 1/2 cup (150 g.) dulce de leche (2) 1/2 cup (150 g.) dulce de leche – you may need a little more (1) 1/2 cup (160 g) dulce de leche (1) 1/2 cup (220 ml.) dry white wine (1) 1/2 cup (450 g) fresh raspberries (1) 1/2 cup (ab. 100 ml.) Irish cream of your choice; plus more, if desired (1) 1/2 cup (about 35 g) sun-dried tomatoes in oil, drained (1) 1/2 cup (about 50 gr.) walnut halves, toasted, roughly chopped (1) 1/2 cup (about 70 g or 6-7 pieces) dried apricots, sliced (1) 1/2 cup (about 75 g) crumbled feta, or more (1) 1/2 cup (about 75 g) sea buckthorns, fresh or frozen OR 2–3 tbsp dried (15–25 g) dried sea buckthorn (1) 1/2 cup (about 75 gr.) sea buckthorns, fresh or frozen (2) 1/2 cup (about 110 gr.) butter (1) 1/2 cup (about 125 g) vanilla ice cream (1) 1/2 cup (about 125 gr.) peanut butter, smooth or chunky (1) 1/2 cup (about 150 gr.) dulce de leche (1) 1/2 cup (about 175 g.) cloudberry jam (1) 1/2 cup (or more) chopped parsley (1) 1/2 cup (~60 gr.) pecan halves (1) 1/2 cup (~110 ml) maple syrup (1) 1/2 cup (~120 gr.) sour cream (5 % or as desired) (1) 1/2 cup (~120 ml.) cream 10% or 18% (1) 1/2 cup 5 or 10% cream (optional, could be substituted for water or stock) (1) 1/2 cup 10% cream (1) 1/2 cup 18% cream (1) 1/2 cup 125 gr. butter (1) 1/2 cup 125 gr. unsalted butter, take from the refrigerator 10-15 minutes prior making the dough (1) 1/2 cup 9120 ml) Irish cream, less or more, to taste (1) 1/2 cup Amaretto (1) 1/2 cup apple juice, preferably tart (1) 1/2 cup arugula or kale or both (1) 1/2 cup black olives (100 g.), sliced or halved (1) 1/2 cup broth (low-sodium) or water (1) 1/2 cup brown sugar (1) 1/2 cup chopped parsley (optional, for serving) (1) 1/2 cup Cointreau or other orange liquor, divided (1) 1/2 cup cranberry juice (1) 1/2 cup cream (10 or 18%) (1) 1/2 cup cream (10% or 18%) (1) 1/2 cup cream 18% (1) 1/2 cup cream 18% – room temperature (1) 1/2 cup cream cheese (1) 1/2 cup cream cream 18 % (1) 1/2 cup crushed ice (1) 1/2 cup dried cranberries (2) 1/2 cup dried cranberries, roughly chopped (1) 1/2 cup dry vermouth (or white wine) (1) 1/2 cup fancy molasses (1) 1/2 cup fresh (or frozen) cranberries (1) 1/2 cup fresh cranberries (1) 1/2 cup freshly squeezed lime juice (4-5 limes) (1) 1/2 cup fresh mint, chopped (1) 1/2 cup frozen green peas (1) 1/2 cup frozen pitted cherries, thawed (with juices) (1) 1/2 cup granulated sugar (1) 1/2 cup green olives (100 g.), sliced or halved (1) 1/2 cup heavy (35%) cream (1) 1/2 cup heavy (whipping) cream (1) 1/2 cup heavy cream (35%) (2) 1/2 cup honey (2) 1/2 cup hulled toasted and salted pistachios, for the soup (1) 1/2 cup ice (1) 1/2 cup ice, crushed (2) 1/2 cup light brown sugar (1) 1/2 cup light brown sugar, lightly packed (85 to 100 gr.) (1) 1/2 cup mango pure, either from fresh fruit or canned (1) 1/2 cup maple almond coconut clusters (1) 1/2 cup maple syrup (3) 1/2 cup maple syrup (~120 ml.) (1) 1/2 cup milk (1) 1/2 cup mixed greens (Such as kale and arugula) (1) 1/2 cup of butter, softened (1 stick or about 115 gr.) (1) 1/2 cup of crushed ice (1) 1/2 cup of ice (1) 1/2 cup of ice, crushed (optional) (1) 1/2 cup of rum (1) 1/2 cup of salted or unsalted butter, softened (1 stick or about 115 gr.) (1) 1/2 cup olives (100 gr.), sliced or halved (1) 1/2 cup packed mint leaves (1) 1/2 cup passion fruit pulp, either from fresh fruit or canned / packed (I used mostly honey-sweetened pulp plus one fresh fruit) (1) 1/2 cup plain cream cheese (1) 1/2 cup plain yogurt or sour cream (3) 1/2 cup plus 1 tbsp (130 g) unsalted butter (1) 1/2 cup pomegranate seeds, for garnish, optional (1) 1/2 cup pumpkin seeds (1) 1/2 cup raspberries, slightly mashed (do not make a pure though) (1) 1/2 cup rolled oats (4-5 minutes cooking time) (1) 1/2 cup smoked (or regular) almonds, chopped (1) 1/2 cup sugar (1) 1/2 cup unsalted butter, softened (1 stick or about 115 gr.); can also use salted (1) 1/2 cup walnuts, toasted (1) 1/2 cup warm water (1) 1/2 cup water (1) 1/2 cup whipping cream (1) 1/2 cup yogurt (1) 1/2 cup rose syrup – see notes (1) 1/2 English cucumber (about 150 g), sliced (1) 1/2 English cucumber, roughly chopped (peeled optionally) (1) 1/2 English cucumber, sliced (3) 1/2 English cucumber, thinly sliced (1) 1/2 English or 2 small medium cucumbers, sliced (1) 1/2 freshly grated nutmeg (2) 1/2 fresh nutmeg, grated (1) 1/2 fresh thyme or more, if desired (1) 1/2 Granny Smith or other tart-sweet apple, finely diced (1) 1/2 heavy (whipping, ~35%) cream (1) 1/2 large English cucumber, diced (1) 1/2 large fennel bulb, trimmed and sliced (1) 1/2 large whole nutmeg, grated (1) 1/2 light cream (10 %) *See Notes (1) 1/2 medium-large papaya (about 2–3 cups / 300–450 g cubed), peeled, seeded, and cubed (1) 1/2 medium vanilla bean, seeds scraped (about 1/4 tsp. seeds) (1) 1/2 medium vanilla bean, seeds scraped (or 1 teaspoon pure vanilla extract) (1) 1/2 medium vanilla bean, seeds scrapped (or 1 tsp. vanilla extract) (1) 1/2 medium vanilla bean, split lengthwise (1) 1/2 milk and dark chocolate chips (or only one kind) (1) 1/2 nutmeg, freshly grated (1) 1/2 of the batter as per this recipe for Gluten-Free Buckwheat Crêpes (1) 1/2 of the batter from Crêpes (Basic French Crêpes) or your favourite recipe; this sauce will be enough for 6-8 crepes. (1) 1/2 of the batter from Crêpes (Basic French Crêpes) or your favourite recipe; this sauce will be enough for about 8-10 crepes. (6) 1/2 orange, sliced (1) 1/2 ounce (15 ml) fresh lemon juice (1) 1/2 oz (15 ml) Cointreau (1) 1/2 oz (15 ml) fresh lemon juice, or more, to taste (1) 1/2 oz (15 ml) freshly squeezed lemon juice (2) 1/2 oz (15 ml) freshly squeezed lime juice (1) 1/2 oz (15 ml) heavy cream or half-and-half, optional (1) 1/2 oz (15 ml) honey (1) 1/2 oz (15 ml) lemon or lime juice, or more to taste (lemon is recommended) (1) 1/2 oz (15 ml) lime or lemon juice (1) 1/2 oz (15 ml) orange juice (1) 1/2 oz (15 ml) orange liqueur such as Triple sec (1) 1/2 oz (15 ml) raspberry liqueur (1) 1/2 oz (15 ml) rose petal syrup or jam, or more to taste (1) 1/2 oz (15 ml) rose syrup, or more to taste How to Make Rose Syrup with Fresh Rose Petals or Rose Petal Jam (1) 1/2 oz (15 ml) rose syrup How to Make Rose Syrup with Fresh Rose Petals, or more to taste (1) 1/2 oz (15 ml) triple sec (1) 1/2 oz (15 ml) vanilla liqueur (1) 1/2 oz (15 ml) vodka, optional (1) 1/2 oz (15 ml.) Rose syrup or more, to taste (1) 1/2 oz. (15 ml) Empress 1908 Indigo gin (1) 1/2 oz. (15 ml) fresh lemon juice (1) 1/2 oz. (15 ml) fresh lime juiceor more, to taste (1) 1/2 oz. (15 ml) freshly squeezed orange juice (1) 1/2 oz. (15 ml) lemon juice (2) 1/2 oz. (15 ml) lime juice (1) 1/2 oz. (15 ml) Orange liqueur such as Cointreau or Triple Sec (2) 1/2 oz. (15 ml) or more as desired soda of your choice (optional) (1) 1/2 oz. (15 ml.) Crème de Violette, or more to taste (1) 1/2 oz. (15 ml.) Elderflower liqueur – or more, to taste (1) 1/2 oz. (15 ml.) fresh lemon juice (1) 1/2 oz. (15 ml.) fresh lemon juice, optional (1) 1/2 oz. (15 ml.) fresh lemon juice,or more to taste (2) 1/2 oz. (15 ml.) fresh lemon juice, or more to taste (2) 1/2 oz. (15 ml.) freshly squeezed lemon juice or more, to taste (1) 1/2 oz. (15 ml.) freshly squeezed lemon or lime juice, or more to taste (1) 1/2 oz. (15 ml.) freshly squeezed lime juice – or more, to taste (1) 1/2 oz. (15 ml.) homemade Lychee Syrup, good-quality prepared lychee syrup or lychee juice (or concentrate) (1) 1/2 oz. (15 ml.) homemade or a good-quality prepared lavender syrup (1) 1/2 oz. (15 ml.) lavender simple syrup, or more to taste (1) 1/2 oz. (15 ml.) lavender simple syrup or more, to taste (2) 1/2 oz. (15 ml.) lemon juice (2) 1/2 oz. (15 ml.) lemon or lime juice (1) 1/2 oz. (15 ml.) limoncello (2) 1/2 oz. (15 ml.) Limoncello, (1) 1/2 oz. (15 ml.) Limoncello,or more to taste (1) 1/2 oz. (15 ml.) Limoncello, or more to taste (2) 1/2 oz. (15 ml.) orange liqueur such as Cointreau or Triple Sec – or more, to taste (1) 1/2 oz. (15 ml.) orange or lemon juice (1) 1/2 oz. (15 ml.) raspberry liqueur (1) 1/2 oz. (15 ml.) Rose Syrup, or more to taste (1) 1/2 oz. (15 ml.) Triple Sec or other orange liqueur (1) 1/2 oz. (15 ml.) Rose Syrup,or more to taste (1) 1/2 radish, very thinly sliced (1) 1/2 small-medium ripe but firm papaya (about 1 lb. or 450 g.) – peeled, seeded, and cubed (1) 1/2 small apple, finely diced (1) 1/2 small cucumber, sliced (2) 1/2 small jalapeno, seeded and thinly sliced (1) 1/2 small red onion, chopped (1) 1/2 small red onion, diced (1/4 cup diced) (1) 1/2 small red onion, finely chopped (about 1/4 cup) (1) 1/2 small red onion, peeled and chopped (1) 1/2 small red onion, sliced (1) 1/2 small sweet pepper, cored, seeded and cubed (about 1/2 cup cubed) (1) 1/2 small vanilla been, seeds (1) 1/2 sweet green pepper – cored, seeded, and cubed (1) 1/2 t0 2/3 cup raisins of your choice (1) 1/2 tart-sweet apple, finely cubed or grated (1) 1/2 tbsp (7 g) butter (1) 1/2 tbsp (7 g) butter (optional) (1) 1/2 tbsp (7 g) fresh dill, roughly chopped or small fronds (1) 1/2 tbsp (7 ml) Dijon mustard (1) 1/2 tbsp (7 ml) fresh lemon juice (1) 1/2 tbsp (7 ml) fresh lemon juice, or to taste (1) 1/2 tbsp (7.5 ml) balsamic vinegar or pomegranate molasses (1) 1/2 tbsp (7.5 ml) lemon juice (1) 1/2 tbsp (7.5 ml) maple syrup (1) 1/2 tbsp (7.5 ml) maple syrup or honey (1) 1/2 tbsp (7.5 ml) olive oil (1) 1/2 tbsp (7.5 ml.) fresh lemon juice – or more, to taste (1) 1/2 tbsp (10 ml) honey (1) 1/2 tbsp (or more) fresh lemon zest (1) 1/2 tbsp. (3.5 g) smoked paprika (1) 1/2 tbsp. (3.5 g) smoked paprikaor more, to taste (2) 1/2 tbsp. (5 g.) of sugar (1) 1/2 tbsp. (7 gr.) butter, optional (1) 1/2 tbsp. (7 ml) fresh orange juice (1) 1/2 tbsp. (7 ml.) brandy (1) 1/2 tbsp. (7 ml.) honey (1) 1/2 tbsp. (7 ml.) lemon juice (1) 1/2 tbsp. (7 ml.) lemon juice; balsamic will work, too (1) 1/2 tbsp. (7 ml.) maple syrup (1) 1/2 tbsp. (7 ml.) maple syrup, optional (1) 1/2 tbsp. (7.5 g) butter, optional (1) 1/2 tbsp. (7.5 ml) extra virgin olive oil for brushingplus for drizzling (optional) (1) 1/2 tbsp. (7.5 ml) extra virgin olive oil for brushing plus for drizzling (optional) (1) 1/2 tbsp. (7.5 ml) lemon juiceor more, to taste (1) 1/2 tbsp. (7.5 ml) extra virgin olive oil (1) 1/2 tbsp. (7.5 ml.) honey (1) 1/2 tbsp. (7.5 ml.) lemon juice or apple cider vinegar – may add a bit more (1) 1/2 tbsp. (10 g) honey (1) 1/2 tbsp. (10 g) honey, optional (1) 1/2 tbsp. (10 g.) honey (1) 1/2 tbsp. (10 ml.) honey (1) 1/2 tbsp. (about 3.5 g) pumpkin pie spiceor slighly more, to taste (1) 1/2 tbsp. balsamic vinegar (1) 1/2 tbsp. brown sugar (1) 1/2 tbsp. cinnamon (1) 1/2 tbsp. corn starch (+ 2-3 tbsp. cold water) (1) 1/2 tbsp. corn starch – can substitute flour (1) 1/2 tbsp. corn starch – can substitute flour (1) 1/2 tbsp. Dijon mustard (1) 1/2 tbsp. dried Italian seasonings (1) 1/2 tbsp. dried lavender buds, finely minced (1) 1/2 tbsp. dried lavender buds, rubbed and chopped – or less or more, to your taste (1) 1/2 tbsp. dry oregano or thyme (1) 1/2 tbsp. fresh (or 1/4 tbsp. dried) rosemary, minced (1) 1/2 tbsp. fresh rosemary, chopped (1) 1/2 tbsp. fresh rosemary, minced (1/4 dried) (1) 1/2 tbsp. fresh thyme (5) 1/2 tbsp. fresh thyme leaves (1) 1/2 tbsp. fresh thyme leaves, or more to taste (1) 1/2 tbsp. garlic and onion powder (not salt), each (1) 1/2 tbsp. ginger (2) 1/2 tbsp. ginger or to taste (1) 1/2 tbsp. ground dried coriander seeds (1) 1/2 tbsp. Herbs de Provence (2) 1/2 tbsp. Italian seasonings herbs (1) 1/2 tbsp. lemon zest (optional) (1) 1/2 tbsp. low-sodium soy sauce (optional) (1) 1/2 tbsp. minced fresh rosemary (2) 1/2 tbsp. minced fresh thyme (1) 1/2 tbsp. minced rosemary (2) 1/2 tbsp. minced rosemary or to taste (1) 1/2 tbsp. olive oil (optional) (1) 1/2 tbsp. onion and garlic powder (not salt), each (1) 1/2 tbsp. or more cinnamon (1) 1/2 tbsp. pomegranate molasses (or maple syrup or honey) (1) 1/2 tbsp. salt (1) 1/2 tbsp. smoked paprika (23) 1/2 teaspoon (2 g) sugar (1) 1/2 teaspoon (2.5 g) baking soda, slightly heaped (1) 1/2 teaspoon (3 g) fine salt (1) 1/2 teaspoon baking powder (1) 1/2 teaspoon ground cardamom seeds (approximately 1-1,5 tablespoons pods) (1) 1/2 teaspoon ground cinnamon,or more, as desired (1) 1/2 tin (50–60 g) smoked sprats, drained (1) 1/2 to 1 bell pepper, diced (1) 1/2 to 1 cup (120 to 240 ml.) milk (1%, 2% or even skimmed will work); the amount depends on the preferable consistency of the milkshake (2) 1/2 to 1 cup (120-240 ml) milk (1) 1/2 to 1 cup light brown sugar *see notes (1) 1/2 to 1 cup milk, depending on the desired thickness (1) 1/2 to 1 jalapeno (to taste), seeded and thinly sliced (1) 1/2 to 1 jalapeno – cored, seeded, and minced (1) 1/2 to 1 medium-large pumpkin (1) 1/2 to 1 oz (15-30 ml) lime juice (1) 1/2 to 1 oz (15–30 ml) freshly squeezed lemon juice (1) 1/2 to 1 oz. (15-30 ml) Homemade Rosehip Syrup (1) 1/2 to 1 oz. (15-30 ml) lavender simple syrup (1) 1/2 to 1 oz. (15-30 ml) lemon juice (2) 1/2 to 1 oz. (15-30 ml) maple syrup, to taste (1) 1/2 to 1 oz. (15-30 ml) of lavender syrup (1) 1/2 to 1 oz. (15-30 ml) rose syrup (1) 1/2 to 1 oz. (15-30 ml) simple rose syrup (*See notes) (1) 1/2 to 1 oz. (15-30 ml.) Lavender syrup (1) 1/2 to 1 oz. (15-30 ml.) lemon juice (1) 1/2 to 1 oz. gingerbread syrup (or to taste; 1 oz. for sweet version) (1) 1/2 to 1 oz. maple syrup (1) 1/2 to 1 oz. orange juice (optional, for lighter version) (1) 1/2 to 1 part of rosemary syrup (1) 1/2 to 1 tbsp (7.5-15 ml) lemon juice (1) 1/2 to 1 tbsp. (7-14 gr.) butter, optional (1) 1/2 to 1 tbsp. (7.5 to 15 ml.) apple cider vinegar – can use lemon juice (1) 1/2 to 1 tbsp. apple cider vinegar (1) 1/2 to 1 tbsp. cinnamon (1) 1/2 to 1 tbsp. classic pectin (optional) (1) 1/2 to 1 tbsp. corn starch – can substitute flour (1) 1/2 to 1 tbsp. dried lavender buds (1) 1/2 to 1 tbsp. fine granulated sugar or simple syrup (1) 1/2 to 1 tbsp. lemon juice (1) 1/2 to 1 tbsp. minced fresh rosemary (or thyme) (1) 1/2 to 1 tbsp. minced jalapeno, optional (1) 1/2 to 1 tbsp. minced rosemary (1) 1/2 to 1 tbsp fresh lavender buds – or 1/4 to 1/2 tbsp. dried lavender buds, rubbed or minced, divided (1) 1/2 to 1 tbsp tbsp. finely grated orange zest (from 1/2 orange) (1) 1/2 to 1 tsp. (2.5-5 ml) lemon or lime juice (1) 1/2 to 1 tsp. cinnamon (2) 1/2 to 1 tsp. cinnamon (optional) (1) 1/2 to 1 tsp. corn starch (optional) (1) 1/2 to 1 tsp. ground ginger and cinnamon, each (1) 1/2 to 1 tsp. of cinnamon (1) 1/2 to 1 tsp. salt – or more, to taste (1) 1/2 to 1 tsp. smoked paprika (1) 1/2 to 1 tsp. vanilla extract (2) 1/2 to 1 tsp smoked paprika (1) 1/2 to 1 vanilla bean seeds (1) 1/2 to 1 whole nutmeg, grated (2) 1/2 to 2/3 (75-100 g) salted pistachios, roughly chopped (1) 1/2 to 2/3 almonds, roughly chopped (1) 1/2 to 2/3 cup (60-80 g) walnuts, toasted (1) 1/2 to 2/3 cup (70-100 g) dried apricots, roughly chopped (1) 1/2 to 2/3 cup (75 – 100 gr.) walnuts, finely chopped (1) 1/2 to 2/3 cup (120 – 160 ml.) of orange liqueur such as Cointreau or Grand Marnier (1) 1/2 to 2/3 cup (120 to 160 ml) water can substitute orange juice (1) 1/2 to 2/3 cup (120-180 ml) passion fruit liqueur (such as Crème de Passion) (1) 1/2 to 2/3 cup (120–160 ml) lilac syrup – see notes (1) 1/2 to 2/3 cup (150-225 g) dulce de leche (1) 1/2 to 2/3 cup (about 70 g) fresh blackberries (1) 1/2 to 2/3 cup cashews, toasted and roughly chopped (1) 1/2 to 2/3 cup dulce de leche (1) 1/2 to 2/3 cup light (10%) cream (1) 1/2 to 2/3 cup of fancy molasses (1) 1/2 to 2/3 cup of sweetened condensed milk (1) 1/2 to 2/3 cup oranges juice (from about 2 oranges) (1) 1/2 to 2/3 cup orzo (1) 1/2 to 2/3 cup sour cream or thick plain yogurt (1) 1/2 to 2/3 cup strong coffee (1) 1/2 to 2/3 cup sun-dried tomatoes, drained and sliced (1) 1/2 to 2/3 cup sweetened condensed milk (1) 1/2 to 2/3 cup toasted black sesame seeds (1) 1/2 to 2/3 cup water (1) 1/2 to 2/3 oz. (15-20 ml) or more fresh lemon juice (1) 1/2 to 2/3 oz. (15-20 ml.) or more fresh lime juice (3) 1/2 to 2/3 tbsp. fresh thyme (1) 1/2 to 2/3 tbsp. minced rosemary (1) 1/2 to 2/3 tsp. freshly grated nutmeg (1) 1/2 to 2/3 tsp. minced rosemary (1) 1/2 to 2/3 tsp. of salt (1) 1/2 to 2/3 tsp. salt (3) 1/2 to 2/3 tsp. salt + more for salting water (1) 1/2 to 2/3 tsp. salt, to taste (1) 1/2 to 2/3 tsp. salt or to taste (1) 1/2 to 3/4 cup (70-100 gr.) dried cranberries (1) 1/2 to 3/4 cup (120-180 ml.) brandy (1) 1/2 to 3/4 cup (about 120 – 180 gr.) sesame or other available halva, crumbled (1) 1/2 to 3/4 teaspoon salt (to taste) (1) 1/2 to 4/3 cup (120 to 180 ml) low-sodium or sodium-free broth or water (1) 1/2 to tbsp. minced rosemary (1) 1/2 tsp (2 ml) vanilla bean paste (1) 1/2 tsp (2.2 g) baking powder (1) 1/2 tsp (2.5 g) lemon zest, plus extra for garnish (1) 1/2 tsp (2.5 ml) cream (optional) (1) 1/2 tsp (2.5 ml) lemon juice, optional (1) 1/2 tsp (2.5 ml) olive oil (2) 1/2 tsp (2.5 ml) pure vanilla extractInstructions (1) 1/2 tsp (2.5 ml) vanilla bean paste (2) 1/2 tsp (2.5 ml) vanilla been paste or seeds from 1/4 vanilla bean (1) 1/2 tsp (2.5 ml) vanilla extract (optional) (1) 1/2 tsp (3 g) salt (1) 1/2 tsp (3–4 g) honey (1) 1/2 tsp (4 gr.) corn starch, optional (1) 1/2 tsp (5 ml) honey, optional (1) 1/2 tsp. (1 g) cinnamon or more, to taste (1) 1/2 tsp. (2 g) dried lavender buds, finely minced (1) 1/2 tsp. (2 g) dried lavender buds, finely mincedor slightly more, for a more pronounced aroma (1) 1/2 tsp. (2.5 g) salt or more, to taste (1) 1/2 tsp. (2.5 gr.) granulated sugar (4) 1/2 tsp. (2.5 ml) rose water (not extract or essence)or more, to taste (1) 1/2 tsp. (2.5 ml) vanilla extract (1) 1/2 tsp. (2.5 ml.) olive oil (1) 1/2 tsp. (2.5-3 g) salt (1) 1/2 tsp. (2.8 g) dried lavender buds (1) 1/2 tsp. (3 g) salt (2) 1/2 tsp. (7.5 ml.) olive oil (1) 1/2 tsp. (about 0.5 g) fresh rosemary leaves, minced (1) 1/2 tsp. (about 1.5 g) grated nutmeg (1) 1/2 tsp. (about 1.5 g.) dried lavender, minced or rubbed (1) 1/2 tsp. (about 3 g) fine salt (1) 1/2 tsp. (or more, to taste) salt (1) 1/2 tsp. almond extract (1) 1/2 tsp. apple vinegar (1) 1/2 tsp. baking powder (5) 1/2 tsp. baking soda (1) 1/2 tsp. balsamic vinegar (1) 1/2 tsp. black pepper (1) 1/2 tsp. cardamom (3) 1/2 tsp. cardamom and ginger, each (3) 1/2 tsp. cardamom and nutmeg, each (1) 1/2 tsp. chili flakes (1) 1/2 tsp. chipotle powder (6) 1/2 tsp. chipotle powder, or more to taste (1) 1/2 tsp. chipotle powder – or more, to taste (2) 1/2 tsp. chopped thyme (1) 1/2 tsp. cinnamon (12) 1/2 tsp. cinnamon (optional) (1) 1/2 tsp. cinnamon and ginger, each (1) 1/2 tsp. cinnamon and ginger, each (or more, to taste) (1) 1/2 tsp. cinnamon and ginger each (1) 1/2 tsp. corn starch (1) 1/2 tsp. dried culinary lavender (1) 1/2 tsp. dried culinary lavender buds, minced (1) 1/2 tsp. dried herbs (Like Italian seasonings) (1) 1/2 tsp. dried lavender buds, finely mincedor slightly more, for a more pronounced aroma (1) 1/2 tsp. dried lavender buds, minced or rubbed (2) 1/2 tsp. dried or 1 tsp. fresh rosemary, minced (1) 1/2 tsp. dry thyme and oregano each (or 1 tsp. fresh) (1) 1/2 tsp. freshly grated nutmeg + more to garnish (1) 1/2 tsp. freshly ground black pepper (1) 1/2 tsp. fresh minced rosemary and thyme, each (1) 1/2 tsp. fresh oregano (1) 1/2 tsp. fresh rosemary, chopped (1) 1/2 tsp. fresh rosemary, minced (1) 1/2 tsp. fresh thyme (6) 1/2 tsp. fresh thyme plus more, for garnish (1) 1/2 tsp. ginger (6) 1/2 tsp. ginger and cardamom (1) 1/2 tsp. ginger and cardamom, each (2) 1/2 tsp. ginger or more (1) 1/2 tsp. ginger or more, to taste (1) 1/2 tsp. granulated sugar (2) 1/2 tsp. grated nutmeg (7) 1/2 tsp. grated nutmeg (optional) (1) 1/2 tsp. grated nutmeg, or more to taste (1) 1/2 tsp. ground cardamom, or less, to taste (1) 1/2 tsp. ground cinnamon (2) 1/2 tsp. ground coriander (1) 1/2 tsp. ground cumin, or more to taste (2) 1/2 tsp. ground ginger (2) 1/2 tsp. ground ginger (or more, to taste) (1) 1/2 tsp. honey (1) 1/2 tsp. honey (optional) (1) 1/2 tsp. honey, optional (You can skip if you prefer less sweet cocktails or if your passion fruit pulp is sweet enough.) (1) 1/2 tsp. instant espresso powder (optional) (1) 1/2 tsp. Italian seasoning (1) 1/2 tsp. Italian seasoning and smoked paprika, each (1) 1/2 tsp. lemon juice (optional) – you can skip if the cider is already tart enough (1) 1/2 tsp. lemon zest, optional (1) 1/2 tsp. maple syrup (1) 1/2 tsp. minced fresh rosemary (1) 1/2 tsp. minced rosemary (1) 1/2 tsp. nutmeg (1) 1/2 tsp. nutmeg, freshly grated (1) 1/2 tsp. of butter (optional) (1) 1/2 tsp. of lemon juice, white wine vinegar or cream of tartar (1) 1/2 tsp. of lime or lemon juice (or to taste), optional (1) 1/2 tsp. or more dried lavender buds, minced. If using fresh lavender flowers, you may want to use more as fresh flowers are not as potent as d4ried. (1) 1/2 tsp. or more grated nutmeg (1) 1/2 tsp. or more of maple flavour (1) 1/2 tsp. pink peppercorn, crushed and divided (1) 1/2 tsp. pink peppercorns, crushed (1) 1/2 tsp. rose water – not extract or essence (1) 1/2 tsp. saffron strands, dissolved in 2 tbsp. warm water (1) 1/2 tsp. saffron strands, dissolved in 2 tbsp. warm water (optional) (1) 1/2 tsp. salt (23) 1/2 tsp. salt or more, to taste (1) 1/2 tsp. salt or more to taste (1) 1/2 tsp. salt or to taste (6) 1/2 tsp. sea salt (1) 1/2 tsp. smoked paprika (30) 1/2 tsp. smoked paprika (optional) – not the authentic ingredient (1) 1/2 tsp. smoked paprika1/2 tbsp. dried herbs like Italian seasonings (1) 1/2 tsp. smoked paprika and Italian seasonings, each (1) 1/2 tsp. smoke paprika (1) 1/2 tsp. smoke paprika (optional) (1) 1/2 tsp. vanilla extract (4) 1/2 tsp. vanilla extract (optional) (1) 1/2 tsp. vanilla extract, optional (1) 1/2 tsp. white pepper (1) 1/2 tsp black pepper (1) 1/2 tsp dried lavender buds, finely minced or rubbed (or less, to taste) (1) 1/2 tsp dried lavender buds, minced or rubbed (1) 1/2 tsp fresh thyme (3) 1/2 tsp fresh thyme leaves (1) 1/2 tsp garlic powder (1) 1/2 tsp ground cinnamon, or more as desired (1) 1/2 tsp ground ginger (1) 1/2 tsp Herbs de Provence (1) 1/2 tsp lemon juice (1) 1/2 tsp lemon zest (1) 1/2 tsp or more dried culinary lavender, roughly minced or rubbed, or more to taste (1) 1/2 tsp prepared horseradish (1) 1/2 tsp prepared horseradish, or to taste (1) 1/2 tsp smoked paprika (2) 1/2 tsp smoked paprika (optional) (1) 1/2 tsp vanilla bean extract (1) 1/2 tsp vanilla extract (1) 1/2 tsp vanilla extract or seeds from 1/2 small vanilla bean (1) 1/2 vanilla bean, seeds – or 1-2 tsp. vanilla extract (1) 1/2 vanilla bean, seeds scraped (1) 1/2 vanilla bean, seeds scraped or 1 tsp. vanilla extract (1) 1/2 vanilla bean, seeds scrapped or 1 tsp. vanilla extract (1) 1/2 vanilla bean, seeds – or 1 tsp. vanilla extract (1) 1/2 vanilla bean, seeds – or 1-2 tsp. vanilla extract (2) 1/2 vanilla pod, seeds scraped (1) 1/2 whole freshly grated nutmeg (1) 1/2 whole nutmeg, freshly grated (3) 1/2 whole nutmeg, grated (6) 1/2 – 1 tbsp. (7.5 to 15 ml.) lemon juice (1) 1/2 – 1 tsp. icing sugar (1) 1/2-1 tsp. orange blossom water (1) 1/2-1 tsp. pink peppercorns, crushed (1) 1/2-3/4 oz (15-22 ml) rhubarb syrup, plus more to taste if needed (1) 1/2 cup (110 ml.) extra virgin olive oil (1) 1/2 cup (125 gr.) butter, melted and slightly cooled (1) 1/2 tsp. ground cumin (1) 1/2–1 cup (80–150 g) raisins (1) 1/2–1 large passion fruit (1) 1/2–1 oz (15–30 ml) Kahlua (1) 1/2–1 tbsp (6–12 g) sugar or 1/2 oz (15 ml) simple syrup (1) 1/2–1 tbsp sweetener of choice (honey, maple syrup, or sugar), optional (1) 1/2–1 tsp (2.5-5 ml) horseradish (1) 1/2–1 tsp (2–5 ml) lemon juice (1) 1/2–1 tsp (2–5 ml) lemon zest (1) 1/2–1 tsp lemon zest (1) 1/2–1 tsp lemon zest, plus more for garnish (1) 1/2–1 tsp prepared horseradish (3) 1/2–1 tsp vanilla extract (2.5–5 ml) (1) 1/2–2/3 cup (75–100 g) fresh blueberries (2) 1/2–2/3 cup (110–150 g) mini mozzarella balls, well drained (1) 1/2–2/3 tsp dried culinary lavender buds, minced or rubbed (1) 1/2–2/3 tsp salt (1) 1/2–2/3 tsp sugar (optional) (1) 1/2–3/4 cup (50–70 g) toasted walnuts or hazelnuts, roughly chopped (1) 1/2–3/4 cup (120–180 g) dulce de leche – or at least 1 tbsp per each toast (1) 1/2–3/4 cup (120–180 ml) fish or vegetable stock (1) 1/2–3/4 oz (15–22 ml) Lilac Syrup (1) 1/3 – 1/3 small jalapeno, seeded and thinly sliced (1) 1/3 cup (30 g) unsweetened dark cocoa powder (1) 1/3 cup (30 g) unsweetened shredded coconut (1) 1/3 cup (30 g) walnut halves, toasted and roughly chopped (1) 1/3 cup (30 g.) goat cheese (1) 1/3 cup (30–40 g) salted peanuts, roughly chopped (1) 1/3 cup (35 g) Parmigiano Reggiano, grated (1) 1/3 cup (35 g) pecans (1) 1/3 cup (35 g) shredded parmesan (1) 1/3 cup (35 g) sliced almonds, lightly toasted (1) 1/3 cup (35 gr.) shelled pistachios, salted or unsalted, chopped (1) 1/3 cup (40 g) chopped walnuts, divided (for the batter + topping) (1) 1/3 cup (40 g) dried cranberries (1) 1/3 cup (40 g) pine nuts, divided (for the batter + topping) (1) 1/3 cup (40 g) powdered sugar (1) 1/3 cup (40 g.) pistachios, roughly chopped – I used salted (1) 1/3 cup (40–45 g) goat cheese or feta, crumbled (1) 1/3 cup (45 g) black sesame seeds, toasted, plus more for garnish (1) 1/3 cup (50 g) dark raisins, soaked and drained (1) 1/3 cup (50 g) feta, crumbled (1) 1/3 cup (50 g) raisins (2) 1/3 cup (50 g) raisins, soaked and drained (1) 1/3 cup (50 g) salted roasted pistachios, roughly chopped (1) 1/3 cup (50 g.) crumbled goat cheese (1) 1/3 cup (60 g) crumbled blue cheese (1) 1/3 cup (60–65 g) dry quinoa or 2/3–1 cup cooked quinoa (120–185 g) (1) 1/3 cup (65 g) granulate (or light brown) sugar (1) 1/3 cup (65 g) granulated sugar (1) 1/3 cup (65 g) granulated sugar or powdered sugar (1) 1/3 cup (65 g) pomegranate arils (1) 1/3 cup (65 g) sugar (1) 1/3 cup (65 g.) sugar (I used light brown) (1) 1/3 cup (65 gr) dried cranberries, roughly chopped (1) 1/3 cup (65-70 g) uncooked pot barley or pearl barley (1) 1/3 cup (70 g) sugar I used maple although not traditional (1) 1/3 cup (70 g.) sun-dried tomato pesto (1) 1/3 cup (70–80 g) tahini sesame halva (1) 1/3 cup (75 g) butter (1) 1/3 cup (75 g) cream cheese (1) 1/3 cup (75 g) cream or soft goat's cheese (1) 1/3 cup (75 g) goat cheese (1) 1/3 cup (75 g) light brown sugar (1) 1/3 cup (75-85 gr.) cream cheese (1) 1/3 cup (80 g) extra virgin olive oil (2) 1/3 cup (80 g) feta, crumbled (1) 1/3 cup (80 g.) sun-dried tomato pesto (1) 1/3 cup (80 ml) amaretto (1) 1/3 cup (80 ml) brandy or more, to taste (1) 1/3 cup (80 ml) Cointreau or other orange liqueur (1) 1/3 cup (80 ml) cream (1) 1/3 cup (80 ml) dark rum, or more to taste (1) 1/3 cup (80 ml) Irish cream liqueur, or more to taste (1) 1/3 cup (80 ml) lemon or lime juice (1) 1/3 cup (80 ml) maple syrup (1) 1/3 cup (80 ml) olive oil (1) 1/3 cup (80 ml) or a little more of Cointreau or other orange liquor (like Triple sec) (1) 1/3 cup (80 ml) orange juice with pulp (1) 1/3 cup (80 ml) plain Greek yogurt (1) 1/3 cup (80 ml) sour cream (1) 1/3 cup (80 ml) sour cream, 18% (1) 1/3 cup (80 ml) water (4) 1/3 cup (80 ml) whipping cream (35%) (1) 1/3 cup (80 ml) white vinegar (1) 1/3 cup (80 ml.) Irish Cream liquor of your choice e.g., Baileys (1) 1/3 cup (80 ml.) Irish Cream of your choice (1) 1/3 cup (80 ml.) Lavender Simple Syrup, more or less to taste (1) 1/3 cup (80 ml.) milk (1) 1/3 cup (80 ml.) of Rose Syrup or the combination of simple sugar and rose water (1) 1/3 cup (80 ml.) orange liquor like triple sec or Cointreau (1) 1/3 cup (80 ml.) raspberry liquor or more, to taste (1) 1/3 cup (80 ml.) tomato/pizza sauce (1) 1/3 cup (80 ml.) whole milk or light cream (1) 1/3 cup (85 g) fancy molasses (1) 1/3 cup (85 g) full-fat fresh ricotta (1) 1/3 cup (85 g) lingonberry jam – or cranberry jam (1) 1/3 cup (85 ml) extra-version olive oil (1) 1/3 cup (85 ml.) dry white wine (1) 1/3 cup (113 g) honey (1) 1/3 cup (113 gr.) honey (1) 1/3 cup (115 g) honey (2) 1/3 cup (115 g) honeyor more to taste (1) 1/3 cup (ab. 40 gr.) dried cranberries (2) 1/3 cup (about 15 g) fresh parsley leaves (1) 1/3 cup (about 35 g) grated Parmesan (1) 1/3 cup (about 40 g) pistachios, roughly chopped (I used salted) (1) 1/3 cup (about 40 gr.) dried cranberries (1) 1/3 cup (about 40 gr.) toasted cashews, roughly chopped, for serving (1) 1/3 cup (about 50 g) shelled and roasted pistachios, chopped- I used salted (1) 1/3 cup (about 75 ml.) brandy (1) 1/3 cup (~60 gr.) pomegranate arils (1) 1/3 cup (~80 gr.) cream cheese, room temperature (1) 1/3 cup (~ 80 ml.) orange liquor such as Triple Sec or Cointreau (1) 1/3 cup (~110 ml.) maple syrup (1) 1/3 cup + 2 tbsp. (100 ml.) whipping cream (35%) (1) 1/3 cup 10% or 18 % cream, optional (1) 1/3 cup bourbon or whiskey (1) 1/3 cup brown sugar (1) 1/3 cup chopped dill (1) 1/3 cup chopped parsley (3) 1/3 cup coconut oil, melted (~1/2 cup melted) (1) 1/3 cup Cointreau, roughly divided (1) 1/3 cup cream cheese (2) 1/3 cup cream cheese, optional (1) 1/3 cup crumbled blue cheese (1) 1/3 cup crushed ice (1) 1/3 cup dark cacao powder (2) 1/3 cup dark cocoa powder (1) 1/3 cup dark unsweetened cocoa powder, sifted (1) 1/3 cup dried cranberries (3) 1/3 cup dried cranberries, roughly chopped (1) 1/3 cup dried porcini mushrooms (1) 1/3 cup far sour cream (preferable 18%) (1) 1/3 cup fresh cranberries, divided (1) 1/3 cup fresh cranberries, roughly chopped (1) 1/3 cup freshly squeezed lime or lemon juice (1) 1/3 cup goat's cheese (1) 1/3 cup granulated sugar (4) 1/3 cup grated parmesan (1) 1/3 cup hazelnuts, toasted and roughly chopped (1) 1/3 cup light (10% or so) cream (1) 1/3 cup light brown (golden) sugar (1) 1/3 cup light brown sugar (1) 1/3 cup maple syrup (2) 1/3 cup melted butter (~5 tbsp. and 1 tsp.) (1) 1/3 cup of rum of your choice (for light version) or 1/2 cup for a stronger (1) 1/3 cup old-fashioned brown sugar (1) 1/3 cup orange liquor such as Cointreau or triple sec (1) 1/3 cup pine nuts, toasted (2) 1/3 cup plain cream cheese (1) 1/3 cup plus 1 tbsp. Cointreau or other triple sec liquor (2) 1/3 cup pomegranate kernels (1) 1/3 cup powdered sugar (1) 1/3 cup powdered sugar, for coating (or as needed) (1) 1/3 cup raisins (2) 1/3 cup raspberry liquor (1) 1/3 cup roasted bell peppers (from jar), drained and chopped (1) 1/3 cup roasted pumpkin seeds (I used salted) (1) 1/3 cup salted pumpkin seeds (if using unsalted, add more salt to the salad) (1) 1/3 cup sugar (1) 1/3 cup sun-dried tomatoes, well drained and sliced (1) 1/3 cup tahini (1) 1/3 cup to 1/2 cup (~85 to 125 gr.) pesto, less or more as desired (1) 1/3 cup water (4) 1/3 cup water or low-fat milk (80 ml), or a combination of both (1) 1/3 cup yogurt (1) 1/3 fennel bulb, shredded (3) 1/3 to 1/2 cup (50-80 g) feta, crumbled (1) 1/3 to 1/2 cup (60-80 g) pomegranate arils (2) 1/3 to 1/2 cup (80 to 115 ml.) extra virgin olive oil (1) 1/3 to 1/2 cup (80-120 ml) brandy (1) 1/3 to 1/2 cup (80-120 ml.) gin,or more if desired (1) 1/3 to 1/2 cup (80-120 ml.) Limoncello,or more if desired (2) 1/3 to 1/2 cup (115 g. to 175 g.) honey (2) 1/3 to 1/2 cup amaretto (1) 1/3 to 1/2 cup black sesame seeds, toasted – for coating (1) 1/3 to 1/2 cup blue cheese, crumbled (1) 1/3 to 1/2 cup fresh cranberries (1) 1/3 to 1/2 cup mint leaves, packed (Basil would work, too) (1) 1/3 to 1/2 cup of orange liqueur such as Cointreau or Grand Marnier (1) 1/3 to 1/2 cup of rum (whiskey or bourbon would work too) (See Notes) (1) 1/3 to 1/2 dark rum or cherry brandy (See notes) (1) 1/3 to 1/2 fennel bulb, shredded (1) 1/3 to 1/2 medium fennel bulb, shaved (1) 1/3 tsp. fresh lavender blooms (or about 1/8 tsp. dried buds), minced (1) 1/3 tsp smoked paprika (1) 1/3–1/2 cup (80–120 ml) lilac Syrup (or to taste) (1) 1/3–1/2 cup (80–120 ml) water or light stock, if needed (1) 1/4 + 2 tbsp. cup dried cranberries (1) 1/4 – 1 tsp. smoked paprika (1) 1/4 – 1/2 small vanilla bean, seeds scraped (1) 1/4 – 1/2 tsp. cardamom (1) 1/4 – 1/2 tsp. chili pepper, optional for a hot version (1) 1/4 – 1/2 tsp. cinnamon (optional) (1) 1/4 – 1/2 tsp. instant coffee powder (1) 1/4 cup (5 gr.) parsley, chopped (1) 1/4 cup (10–15 g) fresh mint, chopped (1) 1/4 cup (15-20 g) finely minced chives (1) 1/4 cup (20–25 g) dried cranberries (1) 1/4 cup (25 g) freshly grated Parmesan (1) 1/4 cup (25 g) grated Parmesan cheese (1) 1/4 cup (25 g) pine nuts (1) 1/4 cup (25 g) pistachios (1) 1/4 cup (25 gr.) dark unsweetened cocoa powder (1) 1/4 cup (25-30 g) finely grated Parmesan cheese (1) 1/4 cup (30 g) all-purpose flour, for light dusting (1) 1/4 cup (30 g) almonds, lightly toasted and roughly chopped (1) 1/4 cup (30 g) dark raisins (1) 1/4 cup (30 g) freshly grated Parmesan cheese (1) 1/4 cup (30 g) goat cheese (2) 1/4 cup (30 g) granulated sugar, for topping or slightly moreI used the combination of granulated and coarse sugars (1) 1/4 cup (30 g) grated smoked cheddar (1) 1/4 cup (30 g) icing sugar, or to taste (1) 1/4 cup (30 g) Parmesan shavings (1) 1/4 cup (30 g) pine nuts (1) 1/4 cup (30 g) sliced almonds, toasted (1) 1/4 cup (30 g) walnuts, chopped (optional) (1) 1/4 cup (30 g.) walnuts, roughly chopped – or pecans (1) 1/4 cup (30 g) Parmigiano Reggiano, grated, for serving (1) 1/4 cup (30–35 g) raspberries (2) 1/4 cup (35 g) crumbled feta (1) 1/4 cup (35 g) feta, crumbled (2) 1/4 cup (35 g) pine nuts, lightly toasted (1) 1/4 cup (35 g) salted pistachios, roughly chopped (optional) (1) 1/4 cup (35 g.) fresh blueberries (can substitute blackberries or raspberries) (1) 1/4 cup (35 g.) pine nuts, lightly toasted (1) 1/4 cup (35 g.) sliced almonds, toasted (1) 1/4 cup (35 gr.) dried cranberries (1) 1/4 cup (35 gr.) pine nuts, toasted (1) 1/4 cup (35-40 g) fresh blackberries (2) 1/4 cup (40 g) black sesame seeds, toasted – for the powder (1) 1/4 cup (40 g) chia seeds (1) 1/4 cup (40 g) dried cranberries (1) 1/4 cup (40 g) dried cranberries, chopped roughly (1) 1/4 cup (40 g) maple sugar (1) 1/4 cup (40 g) raisins (1) 1/4 cup (40 gr.) seedless raisins (1) 1/4 cup (40-50 g) Parmigiano Reggiano (1) 1/4 cup (40–50 g) feta, crumbled (1) 1/4 cup (40–50 g) raisins (1) 1/4 cup (45 g) fresh raspberries (1) 1/4 cup (50 g) light-brown sugar (1) 1/4 cup (50 g) light-brown sugar or slightly more as needed (1) 1/4 cup (50 g) light brown sugaror more to taste (1) 1/4 cup (50 gr.) brown sugar – I used golden sugar (1) 1/4 cup (50 gr.) granulated or golden/yellow sugar (1) 1/4 cup (50 gr.) light-brown or golden sugar (1) 1/4 cup (50 gr.) raisins (1) 1/4 cup (50-60 g) raisins (1) 1/4 cup (55 g) brown sugar or maple sugar (1) 1/4 cup (55-60 ml.) lemon juice (1) 1/4 cup (60 g) blue cheese, crumbled (1) 1/4 cup (60 g) cream cheese (1) 1/4 cup (60 g) cream cheese, plain or with herbs / garlic (2) 1/4 cup (60 g) feta, crumbled (1) 1/4 cup (60 g) full-fat sour cream (1) 1/4 cup (60 g) Greek yogurt (2) 1/4 cup (60 g) mascarpone (1) 1/4 cup (60 g) Pistachio Gremolata or more, to taste (1) 1/4 cup (60 g) skyr or Greek yogurt (1) 1/4 cup (60 g) soft, spreadable goat cheese (2) 1/4 cup (60 g) sour cream (1) 1/4 cup (60 g) sour cream or plain yogurt (optional) (1) 1/4 cup (60 g.) goat's cheese (1) 1/4 cup (60 g.) grated Pecorino Romano (1) 1/4 cup (60 g.) sun-dried tomatoes in oil, drained and sliced (2) 1/4 cup (60 g.) sun-dried tomato pesto (1) 1/4 cup (60 gr). butter (1) 1/4 cup (60 ml) additional amaretto, optional (1) 1/4 cup (60 ml) amaretto, plus a little extra for drizzling (optional) (2) 1/4 cup (60 ml) brandy, divided (1) 1/4 cup (60 ml) chicken broth you may need to add more (1) 1/4 cup (60 ml) Cointreau or other Triple sec (1) 1/4 cup (60 ml) dry white wine (1) 1/4 cup (60 ml) fresh lemon juice (about 2 lemons) (1) 1/4 cup (60 ml) Greek yogurt or skyr (1) 1/4 cup (60 ml) heavy (whipping) cream (1) 1/4 cup (60 ml) honey (1) 1/4 cup (60 ml) honey, or more, to taste (1) 1/4 cup (60 ml) maple syrup (5) 1/4 cup (60 ml) milk (1) 1/4 cup (60 ml) milkor more, for thinner version (1) 1/4 cup (60 ml) neutral oil (1) 1/4 cup (60 ml) or milk (1%, 2% or even skimmed will work) or more, depending on the desired consistency. (1) 1/4 cup (60 ml) Sherry vinegar (or wine vinegar) (1) 1/4 cup (60 ml) sour cream (18%) (1) 1/4 cup (60 ml) sour cream (or more, as needed) (1) 1/4 cup (60 ml) sour cream (plus more if needed) (1) 1/4 cup (60 ml) thick sour cream (I used 18%) (1) 1/4 cup (60 ml) water (1) 1/4 cup (60 ml) water (may need a little more) (1) 1/4 cup (60 ml) water or orange juice (for initial cooking) (1) 1/4 cup (60 ml) Lavender syrup start with 2 tbsp. (30 ml) (1) 1/4 cup (60 ml.) (1) 1/4 cup (60 ml.) brandy (1) 1/4 cup (60 ml.) concentrated milk, regular milk or light cream (1) 1/4 cup (60 ml.) extra virgin olive oil (2) 1/4 cup (60 ml.) half-and-half (10% cream) or table cream (18 % cream) (1) 1/4 cup (60 ml.) heavy / whipping (35%) cream (1) 1/4 cup (60 ml.) Lavender Simple Syrupor more, to taste (1) 1/4 cup (60 ml.) lemon juice – or the mix of lemon and lime juices (1) 1/4 cup (60 ml.) lemon or lime juice (1) 1/4 cup (60 ml.) light (e.g., 5% or 10%) cream (1) 1/4 cup (60 ml.) light cream (5 or 10%) (1) 1/4 cup (60 ml.) milk (1) 1/4 cup (60 ml.) milk, optional (1) 1/4 cup (60 ml.) milk or light (5-10%) cream (1) 1/4 cup (60 ml.) of plain or Greek yogurt – or swap for sour cream (1) 1/4 cup (60 ml.) of plain or Greek yogurt or sour cream (1) 1/4 cup (60 ml.) orange juice (1) 1/4 cup (60 ml.) Rose jam or rose syrup -plus more for garnish (or store-bought) (1) 1/4 cup (60 ml.) rose syrup (1) 1/4 cup (60 ml.) table or coffee cream (about 18%) (1) 1/4 cup (60 ml.) water (3) 1/4 cup (60 ml.) whipping (35%) cream (1) 1/4 cup (60 ml.) Lavender Simple Syrupor more, to taste (1) 1/4 cup (60 ml.) Lavender syrup (1) 1/4 cup (65 g) tahini, or slightly more (1) 1/4 cup (65 g) tahini, or slightly more (1) 1/4 cup (65 gr.) plain yogurt, preferably Greek (1) 1/4 cup (80 gr.) honey (1) 1/4 cup (80 ml.) maple syrup (1) 1/4 cup (80–85 g) dulce de leche (1) 1/4 cup (85 g) fancy molasses (1) 1/4 cup (85 g) liquid honey (1) 1/4 cup (120 ml) heavy (35%) cream – see notes (1) 1/4 cup (ab. 60 ml.) Irish cream or other cream liqueur (1) 1/4 cup (about 30 g.) Parmesan, grated or shaved (1) 1/4 cup (about 40 gr.) fresh cranberries, sliced or cut in half (1) 1/4 cup (about 45 g) toffee bitsI used Hershey's Chipits Skor Toffee Bits (1) 1/4 cup (about 80 g) rose petal jam (1) 1/4 cup (or a bit more) tahini + more for garnish (1) 1/4 cup (~60 ml.) vanilla liquor (1) 1/4 cup and 2 tbsp. (58 gr.) all-purpose flour (1) 1/4 cup brandy or cognac – or maybe another splash or so (1) 1/4 cup brown sugar (1) 1/4 cup chopped mint leaves, loosely packed (1) 1/4 cup chopped parsley (2) 1/4 cup Cointreau or other orange liquor (1) 1/4 cup cornstarch (30 g) (1) 1/4 cup cream 10% or 18% (1) 1/4 cup cream cheese – you can omit if your sour cream is super thick and rich (1) 1/4 cup cream cheese or fat sour cream (Optional) (1) 1/4 cup dried cranberries (3) 1/4 cup dried cranberries, finely minced (1) 1/4 cup fancy molasses (1) 1/4 cup feta, crumbled (1) 1/4 cup finely minced chives (1) 1/4 cup finely minced chives – or swap for dill (1) 1/4 cup finely minced chives or dill (1) 1/4 cup fresh mint leaves, roughly chopped (1) 1/4 cup heavy (35%) cream (1) 1/4 cup honey (1) 1/4 cup honey (7) 1/4 cup hulled toasted and salted pistachios, for garnish (1) 1/4 cup lavender syrup (1) 1/4 cup light mayo (1) 1/4 cup low-sodium soy sauce (1) 1/4 cup maple syrup (1) 1/4 cup maple syrup or honey (1) 1/4 cup of candied pecans, roughly chopped (1) 1/4 cup of fresh basil or mint (1) 1/4 cup olive oil (1) 1/4 cup orange juice (1) 1/4 cup pecans, chopped (1) 1/4 cup pine nuts (2) 1/4 cup pine nuts (or pignoli nuts) + more to garnish, toasted (1) 1/4 cup pine nuts, lightly toasted (1) 1/4 cup plain yogurt (1) 1/4 cup pomegranate arils (1) 1/4 cup pomegranate arils, for serving (optional) (1) 1/4 cup pomegranate kernels (1) 1/4 cup raisins (1) 1/4 cup roasted hazelnuts or other nuts, roughly chopped (1) 1/4 cup Sherry vinegar (or wine vinegar) (1) 1/4 cup soft cheese like goat's cheese (1) 1/4 cup sugar (50 g) (1) 1/4 cup sun-dried tomatoes in oil, drained and chopped (1) 1/4 cup sun-dried tomatoes in oil, drained and sliced (1) 1/4 cup tahini plus more, for garnish (1) 1/4 cup walnuts, chopped (1) 1/4 cup water (2) 1/4 cup yogurt or light sour cream (2) 1/4 English cucumber, sliced (1) 1/4 medium-large (7- to 9-inch bean) vanilla bean, seeds scrapped (~1/8 tsp.)or use 1/2 tsp. real vanilla extractSee Notes (1) 1/4 nutmeg, freshly grated (1) 1/4 oz. lemon or lime juice (1) 1/4 oz. lime or lemon juice, optional (1) 1/4 small (about 5 inches or 12-13 cm) vanilla seed, split and seeds scraped (1) 1/4 small head of lettuce (about 75 g.) (1) 1/4 small tart apple, cut into thin matchsticks (1) 1/4 small whole nutmeg, ground (1) 1/4 tablespoon ground cumin (or to taste) (1) 1/4 tart-sweet apple, cubed or grated (1) 1/4 tbsp. dried lavender buds, finely minced (1) 1/4 tbsp. ground black pepper (Traditionally, used more) (1) 1/4 teaspoon baking powder (4) 1/4 teaspoon ground cardamom (1) 1/4 teaspoon salt, or to taste (1) 1/4 to 1/2 cup (60-120 ml) freshly squeezed lemon juice (to taste) (1) 1/4 to 1/2 oz. maple syrup (optional) (1) 1/4 to 1/2 tsp. chipotle powder (4) 1/4 to 1/2 tsp. cinnamon, plus more for topping (2) 1/4 to 1/2 tsp. dried culinary lavender, rubbed or chopped (2) 1/4 to 1/2 tsp. dried culinary lavender, rubbed or minced (1) 1/4 to 1/2 tsp. dried lavender budsminced or rubbed (1) 1/4 to 1/2 tsp. finely minced dried culinary lavender or around 1 tsp. fresh lavender spikes (bloom heads) (1) 1/4 to 1/2 tsp. finely minced rosemary (optional) (1) 1/4 to 1/2 tsp. mixed peppercorns, finely crushed (1) 1/4 to 1/2 tsp. salt + more for cooking the potatoes (1) 1/4 to 1/2 tsp. smoked paprika (2) 1/4 to 1/2 tsp salt (1) 1/4 to 1/3 cup (40 – 65 gr.) seedless raisins (1) 1/4 to 1/3 cup (50-65 g) raisins or cranberries (1) 1/4 to 1/3 cup (50-65 gr.) light-brown sugar (1) 1/4 to 1/3 cup (60 to 80 ml.) dark spiced rum (1) 1/4 to 1/3 cup (60-80 ml) dark spiced rum (1) 1/4 to 1/3 cup (60-80 ml) Limoncello (Rum or gin would work too) (1) 1/4 to 1/3 cup (85 – 115 gr.) honey (1) 1/4 to 1/3 cup almond, toasted and roughly chopped (1) 1/4 to 1/3 cup good quality pizza sauce (Optional) (1) 1/4 to 1/3 cup lime or lemon juice (1) 1/4 to 1/3 cup of rum or other strong alcohol (whiskey, bourbon, Triple sec, etc.) (1) 1/4 tsp (1 g) prepared horseradish, or more to taste (1) 1/4 tsp (1 g) sugar (1) 1/4 tsp (1 ml) vanilla extract or vanilla bean paste (optional) (1) 1/4 tsp. (0.5 g) chipotle powder (1) 1/4 tsp. (0.5 g) chipotle powderor more, to taste (2) 1/4 tsp. allspice (2) 1/4 tsp. baking soda (1) 1/4 tsp. cardamom (8) 1/4 tsp. cardamom and ground nutmeg each (1) 1/4 tsp. cardamom and nutmeg each (1) 1/4 tsp. cardamom powder, optional (1) 1/4 tsp. chili flakes (optional) (1) 1/4 tsp. chilly flakes (1) 1/4 tsp. chipotle (1) 1/4 tsp. chipotle powder (21) 1/4 tsp. chipotle powder, or to taste (1) 1/4 tsp. chipotle powder or to taste (1) 1/4 tsp. cinnamon (1) 1/4 tsp. cinnamon (optional) (1) 1/4 tsp. clove (1) 1/4 tsp. dried ginger (1) 1/4 tsp. dried herbs (e.g., Italian seasonings) (1) 1/4 tsp. dried herbs like Italian seasonings (1) 1/4 tsp. dried lavender buds, finely minced (1) 1/4 tsp. dried lavender buds, minced or rubbed (1) 1/4 tsp. dried lavender buds, minced or rubbedoptional, for a more pronounced aroma (1) 1/4 tsp. fresh lavender (or 1/8 tsp. dried lavender), finely minced (1) 1/4 tsp. fresh lavender buds or 1/8 tsp. dried (minced) (1) 1/4 tsp. fresh lavender buds or 1/8 tsp. dried lavender buds, minced (1) 1/4 tsp. freshly grated black pepper or more, to taste (1) 1/4 tsp. freshly grated nutmeg (2) 1/4 tsp. freshly grated nutmeg or more, to taste (1) 1/4 tsp. fresh or ~1/8 tsp. dried lavender – rubbed or minced (1) 1/4 tsp. fresh thyme (1) 1/4 tsp. fresh thyme, optional (1) 1/4 tsp. garlic powder (1) 1/4 tsp. ginger (1) 1/4 tsp. ginger and nutmeg, each (1) 1/4 tsp. grated nutmeg (1) 1/4 tsp. grated nutmeg, or more to taste (1) 1/4 tsp. grated nutmeg or more, to taste (1) 1/4 tsp. ground allspice (1) 1/4 tsp. ground cardamom (3) 1/4 tsp. ground cardamom, ginger, and nutmeg (or to taste) (1) 1/4 tsp. ground cardamom or more, to taste (1) 1/4 tsp. ground cinnamon (1) 1/4 tsp. ground clove and nutmeg, each (1) 1/4 tsp. ground ginger (3) 1/4 tsp. ground ginger – or a small piece of fresh (1) 1/4 tsp. ground ginger and cardamom, each (1) 1/4 tsp. ground nutmeg (1) 1/4 tsp. ground nutmeg and cardamom, each (1) 1/4 tsp. honey (optional) (1) 1/4 tsp. icing sugar or granulated sugar (1) 1/4 tsp. Italian seasonings (1) 1/4 tsp. lemon juice (1) 1/4 tsp. minced fresh rosemary (optional) (1) 1/4 tsp. nutmeg (1) 1/4 tsp. nutmeg, or more to taste (1) 1/4 tsp. of cinnamon, ginger, cardamom and nutmeg, each (1) 1/4 tsp. of ground cinnamon or more, to taste (1) 1/4 tsp. olive oil (1) 1/4 tsp. pumpkin spice or to taste (1) 1/4 tsp. rose water, or to taste (1) 1/4 tsp. salt (4) 1/4 tsp. salt (if using unsalted butter) (1) 1/4 tsp. salt (or to taste) (1) 1/4 tsp. salt or to taste (1) 1/4 tsp. smoked paprika (11) 1/4 tsp. smoked paprika and Italian seasonings, each (1) 1/4 tsp. white pepper (1) 1/4 tsp. white pepper and smoked paprika, each (1) 1/4 tsp blueberry baking emulsion (optional) (1) 1/4 tsp chipotle powder (1) 1/4 tsp chipotle powder (or to taste) (1) 1/4 tsp chipotle powder, or to taste (1) 1/4 tsp dried lavender buds or 1/2 tsp fresh lavender, finely chopped or rubbed (1) 1/4 tsp freshly ground cardamom (1) 1/4 tsp grated lemon or lime zest (1) 1/4 tsp lemon juice (1) 1/4 tsp pink peppercorn, finely crushed (1) 1/4 tsp pink peppercorns, lightly crushed (1) 1/4 tsp prepared horseradish or more to taste (1) 1/4 tsp saffron threads (1) 1/4 tsp salt (7) 1/4 tsp salt, or as desired (1) 1/4 tsp salt, or more to taste (1) 1/4 tsp salt, or to taste (1) 1/4 tsp smoked paprika (1) 1/4 tsp vanilla bean paste (2) 1/4 tsp white pepper (or to taste) (1) 1/4 vanilla bean (about 1.5–2 in / 4–5 cm), split lengthwise (1) 1/4 vanilla bean, split and seeds craped or1 tsp. vanilla extract (1) 1/4 vanilla bean, split and seeds scraped (1) 1/4 whole nutmeg, freshly grated (1) 1/4 whole nutmeg, grated + more to garnish (1) 1/4-1/2 small red onion, thinly sliced (1) 1/4-1/3 celeriac root (about 150-200 g.), peeled and cubed (1) 1/4tsp. fresh lavender buds, rubbed – more or less to taste (1) 1/4 cup (4 tbsp. or 60 gr.) butter, melted (1) 1/4–1/2 oz (7–15 ml) maple syrup (1) 1/4–1/2 tsp prepared horseradish (1) 1/4–1/3 cup (60–80 g) goat cheese or plain cream cheese (1) 1/4–1/3 cup (60–80 ml) fresh lemon or lime juice (or to taste) (1) 1/4–1/3 cup (60–80 ml) white wine vinegar (1) 1/8 (or to taste) tsp. chipotle powder (1) 1/8 to 1/4 cup (30-60 ml.) sparkling wine (1) 1/8 to 1/4 tsp. chipotle powder (to taste) (1) 1/8 tsp (0.5 g) salt (1) 1/8 tsp (a pinch) salt (1) 1/8 tsp (or to taste) chipotle powder (1) 1/8 tsp. cardamom (1) 1/8 tsp. cardamom (optional) (1) 1/8 tsp. cardamom, nutmeg, and allspice each (1) 1/8 tsp. cardamom and nutmeg, each (1) 1/8 tsp. cayenne pepper (1) 1/8 tsp. chili flakes (or to taste) (1) 1/8 tsp. chilly flakes (1) 1/8 tsp. chipotle (1) 1/8 tsp. chipotle powder (3) 1/8 tsp. clove (1) 1/8 tsp. dried lavender (1) 1/8 tsp. freshly grated nutmeg (1) 1/8 tsp. ground cardamom (1) 1/8 tsp. ground nutmeg (1) 1/8 tsp. Italian seasonings (1) 1/8 tsp. pink peppercorns, crushed (1) 1/8 tsp. smoked paprika (1) 1/8 tsp. tsp. cardamom (1) 1/8 tsp. white pepper, chilly flakes, and chipotle each – or to taste (1) 1tbsp (15 ml) cream (optional) (1) 1tbsp. orange juice (optional) (1) 1 (750 ml.) bottle of champagne, sparkling wine or prosecco (preferably dry) (1) 1 bottle (750 ml.) Pinot Grigio, chilled- Or other white wine with a mild, medium-dry or semi-sweet profile (1) 1 bottle (750 ml.) Pinot Grigio, chilled– Or other white wine with a mild, medium-dry or semi-sweet profile (2) 1 bottle (750 ml.) rosé, chilled (1) 1 bottle (750 ml.) rosé, chilled (dry recommended) (1) 1 bottle rosé, chilled (dry recommended) (1) 1 can (14 oz. or 420 ml.) sweetened condensed milk (2) 1 clove garlic, peeled (1) 1 cup (175 gr.) uncooked millet (2) 1 cup (250 ml.) passion fruit pulp, plus extra for serving (1) 1 cup (240 ml.) whole milk (1) 1 cup lightly packed lilac petals – 3-4 medium-small sprigs (1) 1 English cucumber, peeled and chopped (1) 1 large carrot, cut into few parts (1) 1 large onion, halved (1) 1 lb. (450 g.) store-bought gnocchi – I used “skillet” gnocchi that does not require boiling, but you can use regular, too (1) 1 lb. (450 gr.) store-bought gnocchi – I used skillet gnocchi that does not require boiling, but you can use regular, too (1) 1 medium whole chicken (about 1.5 – 2 kg) (1) 1 oz. (30 ml.) heavy cream (35%) or 18% cream (1) 1 oz. (30 ml.) light (white) crème de cacao – or similar white chocolate liqueur (1) 1 oz. (30 ml.) brandy or cognac (1) 1 oz. (30 ml.) crème de cacao – use dark or light, depending on your preference (1) 1 small-medium butternut squash, peeled, seeds scooped, and cubed (1) 1 sprig of rosemary, leaves torn off stem and minced (1) 1 stalk celery, cut into few parts (1) 1 tbsp. lemon zest (1) 1 tbsp. orange zest (1) 1 tsp. (5 g.) baking powder (1) 1¼ cups (300 g) canned whole peeled tomatoes, crushed by hand (1) 1¼ cups (300 ml) dry white wine (1) 1½ cups (340 g) cream cheese, room temperature (1) 1½ cups (360 ml) passata (1) 1½ cups (375 ml) whipping cream (35%) (1) 1½ cups (about 45–60 g) fresh greens, lightly packed (spinach, kale, arugula, or a mix) (1) 1½ oz (45 ml) brandy (1) 1½ oz (45 ml) fresh grapefruit juice (1) 1½ tbsp (20 g) sugar (1) 1½ tsp (4 g) sweet Spanish paprika (1) 1½ tsp (9 g) salt (1) 1½ tsp (9 g) salt, or to taste (2) 1½ tsp baking powder (1) 1½–2 cups (360–480 ml) water (1) 1½–2 tbsp (22–30 ml) red wine vinegar (to taste) (1) 1¾ cups (180 g) rolled oats. (1) 1¾ to 2 cups (420–480 ml) buttermilk (1) 1–1 1/2 cups (150–225 g) cherries, pitted (1) 1–1 1/2 tbsp poppy seeds (1) 1–1 1/2 tsp (5–7 ml) prepared horseradish (1) 1–1 1/2 tsp fresh rosemary, minced (1) 1–1 1/4 cups (150 g) green peas (1) 1–1.2 kg pressed cottage cheese (tvorog or farmer’s cheese) (1) 1–1.5 cups (150–225 g) green peas (1) 1–1.5 oz (30–45 ml) rhubarb syrup (1) 1–1½ cups (240–360 ml) light chicken broth, as needed (1) 1–1½ oz (30–45 ml) heavy cream (1) 1–1½ oz (30–45 ml) lilac syrup, to taste (1) 1–1½ tsp freshly cracked black pepper (adjust to taste) (1) 1–2 anchovy fillets, finely minced (for dressing) (1) 1–2 cups (240–480 ml) Greek yogurt (adjust to texture) (1) 1–2 eggs (1) 1–2 generous handfuls arugula or kale, chopped (about 30–50 g) (1) 1–2 generous scoops vanilla ice cream (1) 1–2 green onions, finely sliced (1) 1–2 green onions, thinly sliced (1) 1–2 large eggs (4) 1–2 large tomatoes, chopped (about 1 1/2 cups / 225–250 g) (1) 1–2 oz (30–60 ml) sparkling or still water, optional (1) 1–2 oz (30–60 ml) white rum, gin, or vodka (replace part or all of the water) (1) 1–2 passion fruits, pulp (1) 1–2 radishes, thinly sliced (1) 1–2 radishes, very thinly sliced (1) 1–2 slices European pumpernickel bread (1) 1–2 sprigs fresh thyme, leaves picked (1) 1–2 tablespoons (20-40 ml) honey or maple syrup (optional) (1) 1–2 tbsp (4–8 g) chopped fresh dill (1) 1–2 tbsp (5-10 g) instant coffee (1) 1–2 tbsp (5–10 g) fresh dill, chopped (1) 1–2 tbsp (5–10 g) green onions, sliced (1) 1–2 tbsp (6–12 g) finely grated orange zest (1) 1–2 tbsp (10–20 g) pistachios, chopped (optional) (1) 1–2 tbsp (15-30 ml) reserved oil from the sun-dried tomatoes (1) 1–2 tbsp (15–30 g) Nutella (1) 1–2 tbsp (15–30 g) powdered pectin (optional) (1) 1–2 tbsp (15–30 g) sugar or more, to taste (1) 1–2 tbsp (15–30 ml) bourbon or whiskey (optional) (1) 1–2 tbsp (15–30 ml) brandy (optional) (1) 1–2 tbsp (15–30 ml) brandy or orange liqueur, optional (1) 1–2 tbsp (15–30 ml) Crème de Passion (1) 1–2 tbsp (15–30 ml) crème de violette (1) 1–2 tbsp (15–30 ml) dark spiced rum, optional (1) 1–2 tbsp (15–30 ml) fresh lime or lemon juice (1) 1–2 tbsp (15–30 ml) honey, or more to taste (1) 1–2 tbsp (15–30 ml) honey, or to taste (1) 1–2 tbsp (15–30 ml) honey or to taste (1) 1–2 tbsp (15–30 ml) lilac syrup (1) 1–2 tbsp (15–30 ml) maple syrup (1) 1–2 tbsp (15–30 ml) oil or melted butter, for greasing (1) 1–2 tbsp (15–30 ml) passion fruit liqueur (1) 1–2 tbsp (15–30 ml) rye or pumpernickel crumbs (1) 1–2 tbsp (20–40 g) honey (1) 1–2 tbsp (20–40 g) rose petal jam, preferably mostly petals with a little syrup Rose Petal Jam – A Fragrant Floral Spread with Edible Roses (1) 1–2 tbsp. (15–30 ml) extra-virgin olive oil (1) 1–2 tbsp. (15–30 ml) Marsala wine (1) 1–2 tbsp. (15–30 ml) orange juice (1) 1–2 tbsp. (20-40 g) honey (1) 1–2 tbsp. orange zest, finely grated (1) 1–2 tbsp chopped fresh dill – I used a little parsley, which is not traditional (1) 1–2 tbsp fresh dill, chopped (2) 1–2 tbsp fresh parsley, chopped (1) 1–2 tbsp icing sugar, or to taste (1) 1–2 teaspoons (5–10 ml) fresh lemon juice, to taste (1) 1–2 tsp (5-10 ml) lemon juice (1) 1–2 tsp (5-10 ml) lemon juice or zest (1) 1–2 tsp (5-10 ml) olive oil, optional (1) 1–2 tsp (5–10 ml) honey, optional (1) 1–2 tsp (5–10 ml) honey, or to taste (1) 1–2 tsp (5–10 ml) hot water or white wine (1) 1–2 tsp (5–10 ml) lemon juice (1) 1–2 tsp (5–10 ml) lemon juice, optional (1) 1–2 tsp (5–10 ml) lemon juice, or to taste (1) 1–2 tsp (5–10 ml) lemon juice, or to taste (optional) (2) 1–2 tsp (5–10 ml) maple syrup (optional) (1) 1–2 tsp (5–10 ml) milk, optional (if needed for moisture) (1) 1–2 tsp (5–10 ml) oil from anchovy tin (1) 1–2 tsp (5–10 ml) olive oil, optional (1) 1–2 tsp (5–10 ml) orange juice, or to taste (optional) (1) 1–2 tsp (5–10 ml) sherry vinegar, optional (1) 1–2 tsp (7–14 g) honey, or to taste (3) 1–2 tsp. (5–10 ml) lemon juice (1) 1–2 tsp. ground cinnamon, for topping (1) 1–2 tsp crushed pink peppercorns (1) 1–2 tsp dried edible rose petals (1) 1–2 tsp finely chopped green onions (1) 1–2 tsp honey or maple syrup, optional (1) 1–2 tsp lime juice, to taste (1) 1–3 tbsp (15-45 ml) crème de violette, or to taste (1) 1–3 tbsp (15–45 ml) 10% or 18% cream, optional (1) 1–3 tbsp (15–45 ml) maple syrup or honey, to taste (1) 1–4 tbsp (15–60 g) icing sugar (to taste) (1) 1⅓ cups (320 ml) water (1) 1⅓–1½ cups (315–360 ml) water, divided (1) 1⅔ cups (400 ml) water (1) 2 1/2 cups (225 gr.) rolled oats (5-6 minutes of cooking time) (1) 2 1/2 cups (230 g.) + 1/3 cup (30 g) old-fashioned / rolled oats (1) 2 1/2 cups (300 g) cake flour (1) 2 1/2 cups (365 ml.) water (1) 2 1/2 cups (590 ml) boiling water (1) 2 1/2 cups (590 ml) milk 3% (1) 2 1/2 cups (600 gr.) tomato passata or peeled tomatoes – I used a half of passata and a handful of cherry tomatoes (1) 2 1/2 cups (about 250 g) shredded medium-hard or semi-hard cheese of your choice (i.e., Cheddar, Gouda, Monterey Jack, etc.) (1) 2 1/2 cups (about 300 – 350 g.) button mushrooms, sliced (1) 2 1/2 tbsp (35 ml) olive oil (1) 2 1/2 to – 3 cups (590 to 700 ml.) of liquid – I used 1 cup of coconut milk and remaining – hot water (1) 2 1/4 tsp (7 g) instant yeast (1) 2 1/4–3 cups (540–700 ml) whole milk (1) 2 and 1/2 cups (450 – 500 gr.) cooled cooked long-grain rice (you can use white, brown, or the combination) (1) 2 and 1/2 cups flour (300 g) (1) 2 and 1/2 cups fresh strawberries, washed and hulled (1) 2 and 1/2 cups frozen or fresh blackberries, thawed if frozen (1) 2 apples, sliced (1) 2 bay leaves (6) 2 bell peppers, cored, seeded, and cubed (1) 2 cans (2 × 213–220 g) canned salmon, drained (1) 2 cans (15 oz. or 425 ml.) of beans of your choice, rinsed and drained (1) 2 cans (125 g each) flaked tuna in water, drained (1) 2 cans (170–190 g each) tuna in water, drained (1) 2 cans (480 ml. each) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed (1) 2 cans (480 ml. each) beans of your choice or mix (I used white and red kidney beans) – drained and rinsed (1) 2 carrots (1) 2 carrots, finely chopped (1) 2 celery stalks, finely chopped (1) 2 celery stalks, sliced (1) 2 cooked chicken breasts (about 250 g total), sliced or cubed You can use any leftovers, including roasted or grilled poultry (1) 2 cup (ab. 400 gr.) dry Red Kidney beans (1) 2 cup buckwheat flour, preferably dark (1) 2 cups (20–25 g) fresh rose petals (1) 2 cups (165 g) rolled oats (1) 2 cups (200 gr.) shredded hard cheese of your choice – cheddar, Gouda or Swiss all are good options; you can also use smoked cheese + more for serving, optional (1) 2 cups (226 g) grated cheddar, preferably not too salty (you can substitute for 1/2 grated pizza mozzarella) (1) 2 cups (240 g) dark buckwheat flour (1) 2 cups (240 g) shredded cheddar (1) 2 cups (240 g) shredded cheddar, preferably smoked (2) 2 cups (240 gr.) Graham crackers (1) 2 cups (250 g) all-purpose flour, sifted (1) 2 cups (250 g) chestnut flour (1) 2 cups (250 g) risen bread dough – enough for 5-6 medium-large toutons (1) 2 cups (280 g) almonds (1) 2 cups (280–300 g) cherries, pitted and halved (1) 2 cups (300 g.) fresh or frozen and thawed blueberries (1) 2 cups (360–400 g) ice cream (vanilla, salted caramel, chocolate, or coffee) (1) 2 cups (380 g) fresh blueberries (1) 2 cups (400 g) granulated sugar (2) 2 cups (450 g) cream cheese (1) 2 cups (450 g) plain cream cheese, room temperature (2) 2 cups (450 gr) plain cream cheese (you can opt for with herbs and garlic), at room temperature (1) 2 cups (450 ml) strong brewed coffee (1) 2 cups (450 ml.) freshly brewed strong coffee, cooled for 10 minutes (1) 2 cups (450 ml.) heavy (whipping or 35%) cream (4) 2 cups (470 ml) water (1) 2 cups (480 2 cups (480 ml) water (1) 2 cups (480 g) Greek yogurt (1) 2 cups (480 g) Greek yogurt or skyr (1) 2 cups (480 ml) beef stock (1) 2 cups (480 ml) freshly brewed strong coffee, hot or chilled. See Notes (1) 2 cups (480 ml) Greek yogurt (1) 2 cups (480 ml) hot water (1) 2 cups (480 ml) strong freshly brewed coffee, cooled (1) 2 cups (480 ml) water (6) 2 cups (480 ml.) boiling water (1) 2 cups (480 ml.) milk (1) 2 cups (500 g) Greek yogurt or skyr (1) 2 cups (500 ml) pure maple syrup (1) 2 cups (500 ml.) chicken or vegetable broth (hot) (1) 2 cups (500 ml.) freshly brewed strong coffee (you may need less) (1) 2 cups (500 ml.) water (1) 2 cups (about 30-35 g) lilac flowers (1) 2 cups (about 50–60 g) lilac florets, firmly packed (no green parts) (1) 2 cups (about 50–60 g) lilac florets, tightly packed (no green parts) (1) 2 cups (about 60 g) fresh spinach leaves, loosely packed (1) 2 cups (about 65 g) cornflakes, lightly crush (1) 2 cups (about 65 g) cornflakes, lightly crushed (1) 2 cups (about 200 g) pecan halves (1) 2 cups (about 200 gr.) fresh cranberries (1) 2 cups (about 200 gr.) walnut halves, roughly chopped if desired (1) 2 cups (about 220-250 g) fresh or frozen cranberries (1) 2 cups (about 250 g.) of powdered sugaror more, to taste (1) 2 cups (about 250 gr) grated cheddar (1) 2 cups (about 300 g) cubed butternut squash, peeled and seeded (1) 2 cups (about 300 g) sea buckthorns – frozen or fresh (1) 2 cups (~225 g.) dry pasta or 4 1/2 cups (~800 g.) cooked pasta – use short type pasta of your choice, e.g. fusilli, farfalle, penne, etc. (1) 2 cups (~225 g.) dry pasta or 4 1/2 cups (~800 g.) of cooked pasta – use short type pasta of your choice e.g., fusilli, farfalle, penne, etc. (1) 2 cups (~225 g.) dry pasta or 4 1/2 cups (~800 g.) of cooked pasta – use short type pasta of your choice e.g., fusilli, farfalle, penne, etc. (2) 2 cups (~225 gr.) dry pasta or 4 1/2 cups (~800 gr.) of cooked pasta; use short type pasta (fusilli, farfalle, penne, etc.) (2) 2 cups all-purpose or pastry flour, sifted (1) 2 cups cold heavy (whipping) cream (35%) (1) 2 cups fresh cranberries (2) 2 cups fresh or frozen cranberries (2) 2 cups frozen blueberries (1) 2 cups frozen blueberries – thawed and drained (1) 2 cups frozen or fresh raspberries, thawed (1) 2 cups heavy (whipping) cream (1) 2 cups ice cream, vanilla or strawberry flavoured (preferably less sweet) (1) 2 cups leafy greens of choice (about 50–60 g) (1) 2 cups leafy greens of choice (such as arugula, spinach, watercress, or kale) (1) 2 cups leafy greens such as spinach, kale, arugula, or mixed greens (50–60 g) (1) 2 cups miniature marshmallows (1) 2 cups of fresh strawberries, hulled and halved or sliced (1) 2 cups of fresh strawberries, stems trimmed ~ 2/3 to 1 cup puree (*See notes) (1) 2 cups pure pumpkin pure (not the pie filling) (1) 2 cups shredded cabbage (1) 2 cups spinach (1) 2 cups stale country-style (Such as ciabatta) bread chunks (1) 2 cups vanilla ice cream (blueberry or chocolate would work too) – preferably less sweet (1) 2 cups water (2) 2 cups water (500 ml) (1) 2 eggs (10) 2 egg yolks (1) 2 English cucumbers, peeled if desired (1) 2 fennel bulbs – only the stems and fronds; reserve the bulbs for other recipe (1) 2 flatbread (such as Naan) (1) 2 flatbreads such as Naan (4) 2 flatbreads such as Naan (I used whole grain naan) (1) 2 flatbread such as Naan (1) 2 garlic cloves (1) 2 garlic cloves, finely chopped (1) 2 garlic cloves, finely chopped or sliced (1) 2 garlic cloves, minced (4) 2 garlic cloves, roughly minced (2) 2 generous handfuls of arugula (2) 2 handfuls arugula (1) 2 handfuls of arugula (1) 2 handfuls of salad leaves of your choice (1) 2 handfuls of spinach (1) 2 jars (80 g each) smoked oysters, drained and divided (1) 2 large-medium sweet potatoes (~1,5 lb.), peeled and cubed (1) 2 large apples, preferably crisp and sweet & tart, cubed or sliced (1) 2 large beetroots, roasted, peeled, and roughly chopped (2) 2 large carrots (1) 2 large carrots (~1 lb.), peeled and cubed (1) 2 large carrots (~ 450 gr.), peeled and roughly chopped (1) 2 large carrots, grated (1) 2 large chicken breasts (about 450 g total), sliced into thick cubes or stripes (1) 2 large duck breasts skin on, about 1 and 1/2 lb. (600 gr.) total (1) 2 large eggs (14) 2 large egg yolks (1) 2 large handfuls of arugula (1) 2 large onion, sliced (1) 2 large onions (about 400 gr.), sliced (1) 2 large onions (about 400 gr. total), sliced (1) 2 large onions (about 400–450 g), thinly sliced (1) 2 large onions (about 450 gr. total), thinly sliced (1) 2 large onions, chopped (1) 2 large onions, finely chopped (2) 2 large onions, roughly chopped (1) 2 large onions, roughly sliced (1) 2 large onions, sliced (2) 2 large onions, thinly sliced (3) 2 large or 3 small eggs (1) 2 large parsnips (~200 gr.), thickly sliced (1) 2 large pork chops (1) 2 large red onions, chopped (1) 2 large red onions, sliced (1) 2 large ripe bananas, divided (1) 2 large shallots, thinly sliced (1) 2 large sprigs rosemary (1) 2 large sweet onions, sliced (2) 2 large sweet peppers, cored, seeded, and roughly chopped (1) 2 lb (900 g) baby potatoes, scrubbed and halved if large (1) 2 lb (900 g) fresh mussels (1) 2 lb (900 g) starchy potatoes, peeled if desired and cut into chunks (1) 2 lb (900 g) sweet potatoes, peeled and cubed (1) 2 lb. (800-850 gr.) braising beef (i.e., chuck, shank, steak), cut into chunks (1) 2 lb. (900 g) mixed internals – I used chicken hearts, gizzards, and livers (1) 2 lb. (900 g) waxy baby potatoes, skins on or off (1) 2 lb. (900 g.) waxy baby potatoes – skins off or on (1) 2 lb. (900 gr.) stewing beef (i.e., chuck or shank) (1) 2 lb. (900 gr.) waxy baby potatoes – skins off or on (1) 2 lb. lean ground beef (1) 2 lb. pears (about 900 gr. or 3-4 large pears), cored and roughly cubed – I used Bartlett (1) 2 lemon slices (1) 2 lemon slices, for garnish (1) 2 lemon slices, or to taste (1) 2 loosely or 1 tightly packed cup lilac florets (1) 2 medium (preferably tart) apples, peeled (if desired), grated, and slightly squeezed to remove the excess of liquid (Some juice is absolutely fine) – about 1 1/4 cups packed with juices (1) 2 medium-large beets (1) 2 medium-large potatoes, peeled and cubed (about 2,5 cups) (1) 2 medium-large sweet potatoes (~1,5 lb.), peeled and cubed (1) 2 medium apples, cored, optionally peeled – I prefer tart or semi-tart apples (1) 2 medium apples, diced (about 1 1/2 cups / about 250 g) (1) 2 medium bananas (1) 2 medium beets (1) 2 medium carrots (1) 2 medium carrots (~250 gr.), thickly sliced (1) 2 medium carrots, sliced (1) 2 medium chicken breasts (~350 gr.), cubed (1) 2 medium chicken skinless breasts, slice into 1,5-2 cm thick pieces (1) 2 medium eggs (2) 2 medium onions, chopped (3) 2 medium onions, chopped (2 cups chopped) (1) 2 medium onions, finely chopped (1) 2 medium onions, sliced (2) 2 medium onions, thinly sliced (2) 2 medium or 1 large onion, thinly sliced (1) 2 medium or 1 large ripe persimmons, cubed or sliced (I used Fuyu variety) (1) 2 medium parsnips (about 1 and 1/2 cup sliced) (1) 2 medium pears, cored and cubed – choose ripe but firm fruit (1) 2 medium pizza dough balls (250–280 g each) (1) 2 medium potatoes (2) 2 medium potatoes, peeled and cubed (1) 2 medium potatoes, peeled and roughly cut (1) 2 medium red onions, thinly sliced (2) 2 medium Russet potatoes (about 1 lb. or 450-500 g.), peeled and cubed (1) 2 medium shallots, finely chopped (1) 2 medium slices stale country bread (1) 2 medium tomatoes (or 4 tbsp. (60 g) tomato paste) (1) 2 medium–large persimmons (about 500 g total) (1) 2 naan flatbread (or other kind flatbread) (1) 2 Naan flatbreads or similar (1) 2 nice salmon filets (about 120-150 gr. each), skins on or off as desired (1) 2 onions, sliced (1) 2 oz (60 g) guanciale, diced (1) 2 oz (60 ml) 2 oz (60 ml) gin (1) 2 oz (60 ml) brandy (3) 2 oz (60 ml) clementine juice (2-3 clementines) (1) 2 oz (60 ml) crème de passion (1) 2 oz (60 ml) dark or spiced rum. (1) 2 oz (60 ml) dark spiced rum (1) 2 oz (60 ml) eggnog, ideally full fat (1) 2 oz (60 ml) Empress 1908 Gin (4) 2 oz (60 ml) Empress 1908 Gin – or other gin with delicate botanical flavour. Please not the color would be different if not using the listed liquor (1) 2 oz (60 ml) extra dry Martini Vermouth (1) 2 oz (60 ml) extra dry vermouth (1) 2 oz (60 ml) fresh clementine juice (1) 2 oz (60 ml) freshly squeezed lime juice (1) 2 oz (60 ml) gin (4) 2 oz (60 ml) gin (I used Empress 1908 Gin) (1) 2 oz (60 ml) gin (I used Empress 1908 Indigo Gin) (1) 2 oz (60 ml) Lavender simple syrup (1) 2 oz (60 ml) Martini Extra Dry Vermouth (Martini Rosso would work) (1) 2 oz (60 ml) rhubarb syrup, or to taste (1) 2 oz (60 ml) rhubarb syrup, or to taste How to Make Rhubarb Syrup (1) 2 oz (60 ml) rhubarb syrup, or to taste How to Make Rhubarb Syrup (Less Sweet, Perfect for Cocktails) (1) 2 oz (60 ml) rhubarb syrup How to Make Rhubarb Syrup (1) 2 oz (60 ml) strong coffee, preferably Americano-style (1) 2 oz (60 ml) white rum (5) 2 oz. (60 ml) Amaretto (1) 2 oz. (60 ml) brandy (1) 2 oz. (60 ml) cherry liquor – I used McGuinness brand (1) 2 oz. (60 ml) dark spiced rum (1) 2 oz. (60 ml) dark spiced rum (other varieties would work, too) – chilled (1) 2 oz. (60 ml) dry Martini Vermouth (1) 2 oz. (60 ml) Empress 1908 gin (2) 2 oz. (60 ml) Empress 1908 Indigo Gin (1) 2 oz. (60 ml) extra dry Martini Vermouth (1) 2 oz. (60 ml) rum, preferably dark spiced (1) 2 oz. (60 ml) Triple Sec, Cointreau or other orange liqueur (1) 2 oz. (60 ml) white rum (3) 2 oz. (60 ml.) brandy (3) 2 oz. (60 ml.) cherry liqueur – I used American/Canadian brand Dr. McGillicuddy's (1) 2 oz. (60 ml.) club soda or sparkling water (1) 2 oz. (60 ml.) Crème de Violette (1) 2 oz. (60 ml.) dry gin (1) 2 oz. (60 ml.) Empress 1908 gin (1) 2 oz. (60 ml.) Empress 1908 Indigo Gin (1) 2 oz. (60 ml.) extra dry martini vermouth (2) 2 oz. (60 ml.) gin (1) 2 oz. (60 ml.) light / white rum (1) 2 oz. (60 ml.) Limoncello (1) 2 oz. (60 ml.) Vanilla vodka – or use regular (1) 2 oz. (60 ml.) white rum (3) 2 oz. black spiced rum (or other type of rum) (1) 2 oz. dark rum (I used black spiced) (1) 2 oz. dark spiced rum (1) 2 oz. extra dry Martini Vermouth – See notes (1) 2 oz. of spiced rum or other alcohol such as whiskey, bourbon, etc. (1) 2 oz. rum (or other strong spirit like whiskey, bourbon, or vodka) (1) 2 oz. sage infused apple juice (1) 2 oz. (60 ml) white rum (1) 2 oz. (60 ml.) Empress 1908 Indigo Gin (2) 2 oz. (60 ml.) white rum (4) 2 peaches, pitted and sliced (about 250–300 g prepared) (1) 2 peaches or nectarines, pitted and sliced (about 250–300 g prepared fruit) (1) 2 pears (e.g., Bartlett) ripe, but firm – cubed (1) 2 pears, cored and cubed (1) 2 persimmons, pitted and sliced (while persimmons vary, try finding the varieties which are softer and juicier) (1) 2 pounds (900 g) zucchinis, roughly sliced and chopped (1) 2 pounds (900 gr.) ripe tomatoes, roughly chopped (1) 2 regular tomatoes, sliced or 1/2 cup cherry tomatoes (1) 2 ripe avocados, peeled and stoned. (1) 2 ripe bananas (1) 2 ripe persimmons, pitted and sliced (1) 2 shallots, finely chopped (1) 2 sheets of puff pastry (~250 gr. total), thawed as per package instructions (1) 2 slices dense European-style rye bread (such as German rye or sour rye) (1) 2 slices European-style rye bread or pumpernickel (1) 2 slices rye bread, preferably European-style e.g. pumpernickel (1) 2 slices rye bread or pumpernickel (2) 2 slices rye bread such as pumpernickel (1) 2 slices sourdough or artisan bread (1) 2 small-medium eggplant (~2 lb. total), cubed (1) 2 small apples or 1 very large apple, diced (1) 2 small shallots (1) 2 small shallots, finely chopped – you can use one regular onion (1) 2 small sprigs fresh rosemary (1) 2 store-bought or homemade flatbread like Naan (1) 2 sweet red onions – cut into 4-5 wedges (1) 2 tablespoons (30 gr.) butter, melted (1) 2 tablespoons (30 ml) maple syrup (1) 2 tablespoons (30 ml) olive oil, divided (1) 2 tablespoons butter, melted + some additional butter (or cooking oil spray) to grease (1) 2 tablespoons light brown (golden) sugar (1) 2 tablespoons lemon juice (1) 2 tbsp (10–12 g) orange zest, divided, plus more for garnish (1) 2 tbsp (14 g) freshly cracked black pepper (1) 2 tbsp (15 g) all-purpose flour (4) 2 tbsp (15 g) butter (1) 2 tbsp (15 g) pine nuts (1) 2 tbsp (20 g) old-fashioned oats (1) 2 tbsp (20 g) pine nuts, toasted (1) 2 tbsp (20 g) salted pistachios, chopped (2) 2 tbsp (20 g.) pine nuts (1) 2 tbsp (20-25) maple sugar (1) 2 tbsp (20–25 g) salted pistachios, roughly chopped (1) 2 tbsp (25) sugar (1) 2 tbsp (28 g) butter, cold or melted (optional) (1) 2 tbsp (28 g) butter, softened (1) 2 tbsp (28–30 g) butter (1) 2 tbsp (30 g) butter (5) 2 tbsp (30 g) butter, divided (3) 2 tbsp (30 g) butter, melted (1) 2 tbsp (30 g) butter, melted, plus more for greasing (1) 2 tbsp (30 g) butter, softened (2) 2 tbsp (30 g) dark raisins (1) 2 tbsp (30 g) goat cheese, or more to taste (1) 2 tbsp (30 g) Greek yogurt or skyr (1) 2 tbsp (30 g) Greek yogurt or sour cream (1) 2 tbsp (30 g) lilac-infused sugar, for sprinkling (1) 2 tbsp (30 g) skyr or Greek yogurt (1) 2 tbsp (30 g) sour cream (2) 2 tbsp (30 g) unsalted butter (1) 2 tbsp (30 ml) Amaretto (1) 2 tbsp (30 ml) balsamic vinegar (2) 2 tbsp (30 ml) dark spiced rum(or more, to taste) (1) 2 tbsp (30 ml) dry white wine (1) 2 tbsp (30 ml) extra virgin olive oil (5) 2 tbsp (30 ml) extra virgin olive oil, divided (1) 2 tbsp (30 ml) good balsamic vinegar (1) 2 tbsp (30 ml) Greek yogurt or skyr (1) 2 tbsp (30 ml) honey (1) 2 tbsp (30 ml) hot water (for saffron) (1) 2 tbsp (30 ml) lemon juice (optional) (1) 2 tbsp (30 ml) lime or lemon juice (1) 2 tbsp (30 ml) maple syrup (3) 2 tbsp (30 ml) maple syrup or honey (1) 2 tbsp (30 ml) mayonnaise (1) 2 tbsp (30 ml) oil or beef drippings (1) 2 tbsp (30 ml) olive oil (4) 2 tbsp (30 ml) olive oil – for roasting. (1) 2 tbsp (30 ml) olive oil OR use another 2 tbsp butter (1) 2 tbsp (30 ml) orange liquor such as Cointreau or Triple Sec (1) 2 tbsp (30 ml) passion fruit liqueur (1) 2 tbsp (30 ml) pork fat or neutral oil (1) 2 tbsp (30 ml) sour cream (1) 2 tbsp (30 ml) to 1/4 cup (60 ml) crème de violette, or to taste (1) 2 tbsp (30 ml) warm water or stock (for blooming saffron) (1) 2 tbsp (40 ml) honey (1) 2 tbsp (about 2–4 g) dried elderflowers (1) 2 tbsp (about 3–5 g) dried jasmine buds (1) 2 tbsp. (2 tbsp) olive oil (1) 2 tbsp. (15 g) icing sugar (1) 2 tbsp. (15 gr.) icing sugar (1) 2 tbsp. (16 g) all-purpose flour (1) 2 tbsp. (16 g) corn starch (1) 2 tbsp. (20 g) almonds, roughly chopped (1) 2 tbsp. (20 g) granulated or light-brown sugar (1) 2 tbsp. (20 g) hazelnuts, toasted and chopped (1) 2 tbsp. (20 g) icing (powdered) sugar (2) 2 tbsp. (20 g) light-brown sugar (1) 2 tbsp. (20 g) light brown sugar (1) 2 tbsp. (20 g) old-fashioned brown sugar (1) 2 tbsp. (20 g) salted pistachios (1) 2 tbsp. (20 gr.) corn starch – or substitute 2 tbsp. flour more (1) 2 tbsp. (20-22 g) classic crystal pectinalso known as High-Methoxyl (HM) Pectin (1) 2 tbsp. (22 gr.) light-brown (golden) sugar (1) 2 tbsp. (22 gr.) light-brown or golden sugar (2) 2 tbsp. (22 gr.) maple or light-brown or golden sugar (1) 2 tbsp. (25 gr.) brown sugar (1) 2 tbsp. (25 gr.) butter (1) 2 tbsp. (25 gr.) granulated or light-golden sugar (1) 2 tbsp. (25 gr.) light-brown (golden) sugar (1) 2 tbsp. (28 gr.) butter (1) 2 tbsp. (30 g) butter (14) 2 tbsp. (30 g) butter, divided (2) 2 tbsp. (30 g) butter, divided + 1 tbsp. more, optional (1) 2 tbsp. (30 g) butter, dividedplus butter for greasing hands (6) 2 tbsp. (30 g) butter – can use olive oil (1) 2 tbsp. (30 g) cream cheese (1) 2 tbsp. (30 g) cream cheese (I used with garlic and herbs) (1) 2 tbsp. (30 g) mayo (1) 2 tbsp. (30 g) mayo of you choice I used low-fat (1) 2 tbsp. (30 g) sour cream (1) 2 tbsp. (30 g.) butter (1) 2 tbsp. (30 g.) cream cheese (1) 2 tbsp. (30 g.) granulated sugar – you can use icing sugar for a more delicate texture (1) 2 tbsp. (30 g.) granulated sugar – you can use icing sugar for a more delicate texture (2) 2 tbsp. (30 g.) Rose jam or rose syrup (1) 2 tbsp. (30 g.) tomato paste or concentrate (1) 2 tbsp. (30 g.) unsalted butter (2) 2 tbsp. (30 gr.) butter (6) 2 tbsp. (30 gr.) butter, divided (1) 2 tbsp. (30 gr.) butter, melted + some additional butter (or cooking oil spray) to grease (2) 2 tbsp. (30 gr.) butter, optional (1) 2 tbsp. (30 gr.) chopped pistachios (1) 2 tbsp. (30 gr.) sour cream (1) 2 tbsp. (30 gr.) unsalted butter, divided (3) 2 tbsp. (30 gю) butter, melted plus more for greasing (1) 2 tbsp. (30 ml) Cointreauor slightly more (1) 2 tbsp. (30 ml) extra virgin olive oil (2) 2 tbsp. (30 ml) extra virgin olive oil, divided (1) 2 tbsp. (30 ml) olive oil (3) 2 tbsp. (30 ml) olive oil, dividedplus more, for drizzling before serving (if needed) (1) 2 tbsp. (30 ml) olive olive (1) 2 tbsp. (30 ml) orange juiceor slightly more (1) 2 tbsp. (30 ml) Sea Buckthorn concentrateor slightly more (1) 2 tbsp. (30 ml.) Balsamic vinegar (1) 2 tbsp. (30 ml.) dark rum (1) 2 tbsp. (30 ml.) fresh lemon juice – or more, to taste (1) 2 tbsp. (30 ml.) maple syrup or honey (1) 2 tbsp. (30 ml.) olive oil (3) 2 tbsp. (30 ml.) olive oil or melted coconut oil (1) 2 tbsp. (30 ml.) olive or vegetable oil (1) 2 tbsp. (30 ml.) orange liqueur such as Triple Sec or Cointreau (1) 2 tbsp. (30 ml.) pomegranate molasses or 1 tbsp. (15 ml.) white wine vinegar (1) 2 tbsp. (30) olive oil (1) 2 tbsp. (30-35 ml) pomegranate molasses (1) 2 tbsp. (40 g) fancy molasses (1) 2 tbsp. (40 g) fancy molasses – I used fancy (treacle) (1) 2 tbsp. (40 g) honey (8) 2 tbsp. (40 g)honey (1) 2 tbsp. (40 g) maple sugar (1) 2 tbsp. (40 g) molasses (1) 2 tbsp. (40 g) pomegranate molasses (1) 2 tbsp. (40 g.) dulce de leche plus more, for topping (1) 2 tbsp. (40 gr.) honey (3) 2 tbsp. (40 ml) fancy molasses – or use light molasses, which is similar to fancy (1) 2 tbsp. (40 ml) fancy or light molassesor more, to taste (1) 2 tbsp. (40 ml) honey (3) 2 tbsp. (40 ml) honeyor more, to taste (1) 2 tbsp. (40 ml) pomegranate molasses (1) 2 tbsp. (40 ml.) honey (1) 2 tbsp. (40-45 g) honey (1) 2 tbsp. (45 g) honey (1) 2 tbsp. (about 20 g.) crystalized violet petals, divided (1) 2 tbsp. (~40 gr.) honey (1) 2 tbsp. brown sugar (2) 2 tbsp. butter (9) 2 tbsp. butter (30 gr.), melted plus more for greasing (6) 2 tbsp. butter, divided (4) 2 tbsp. butter, melted and slightly cooled (1) 2 tbsp. confectioner's sugar – see notes (1) 2 tbsp. corn starch (1) 2 tbsp. cream 10 or 18% (1) 2 tbsp. dried cranberries (1) 2 tbsp. dried cranberries, roughly chopped (1) 2 tbsp. dried parsley (1) 2 tbsp. dried rose petals (1) 2 tbsp. extra virgin olive oil (1) 2 tbsp. fresh cranberries, cut in half (dried cranberries or pomegranate arils will do) (1) 2 tbsp. fresh rosemary, minced (1) 2 tbsp. grainy mustard (1) 2 tbsp. granulated or golden sugar (1) 2 tbsp. ground coriander (1) 2 tbsp. ground cumin (1) 2 tbsp. honey (8) 2 tbsp. honey (optional) (1) 2 tbsp. honey (or maple syrup) (1) 2 tbsp. honey of your choice (1) 2 tbsp. icing sugar (2) 2 tbsp. light-brown / golden sugar (2) 2 tbsp. maple syrup (4) 2 tbsp. of Red Velvet baking emulsion (or few drops of red food coloring, as recommended on package) (1) 2 tbsp. olive oil (9) 2 tbsp. olive oil, divided (1) 2 tbsp. olive or canola oil (1) 2 tbsp. orange zest (1) 2 tbsp. pistachios, chopped (optional) (1) 2 tbsp. rendered duck fat (or olive oil if prefer) (1) 2 tbsp. salted pistachios, roughly chopped (1) 2 tbsp. tomato concentrate or 1/2 cup tomato pure or passata (1) 2 tbsp. water (1) 2 tbsp. white vinegar (1) 2 tbsp chopped parsley (1) 2 tbsp finely chopped fresh chives (1) 2 tbsp finely diced or grated apple (1) 2 tbsp olive oil use from sun-dried tomatoes, if it's good quality (1) 2 tbsps. (30 ml.) olive oil. (1) 2 tins (100–125 g each) smoked cod liver (1) 2 tins sardines (about 170-200 g. each), preferably in water – drained and optionally quickly rinsed, if they are in oil (1) 2 tins sardines (about 170-200 g. each), preferably in water – drained and optionally quickly rinsed, if they are in oil (1) 2 to 2 ½ cups (500–600 ml) crushed tomatoes or passata (1) 2 to 2¼ cups (500–550 ml) light vegetable or mild meat broth, kept hot (1) 2 to 2½ cups (280–350 g) raw cashews (1) 2 to 2½ cups (480–600 ml) hot water I used 2¼ cups (1) 2 to 3 cups (480–720 ml) water or light broth (1) 2 to 3 cups beef broth (1) 2 to 3 oz (60-90 g) passion fruit (pulp and seeds), that's 2-3 large fruits or use frozen / canned pulp (1) 2 to 3 tbsp. (30 – 45 gr.) butter, divided (1) 2 to 3 tbsp. (30–45 ml) brandy (1) 2 to 3 tbsp. butter, divided (1) 2 to 3 tbsp. dark cacao powder (1) 2 to 3 tbsp. of honey (1) 2 to 3 tbsp fresh tarragon, chopped, plus extra for garnish (1) 2 to 3 tsp (1.5 to 2 g) dried elderflower blossoms (1) 2 to 4 tbsp. mayonnaise (1) 2 trout (or salmon) filets, skins on or off (about 200 gr. each) (1) 2 tsp (6 g) active dry yeast (1) 2 tsp (10 g) Dijon mustard (1) 2 tsp (10 ml) honey, or to taste (1) 2 tsp (10 ml) passion fruit pulp (1) 2 tsp (10 ml) rosewater (adjust to taste) (1) 2 tsp (18 g) honey, or to taste (1) 2 tsp. (8 ml.) vanilla extract (1) 2 tsp. (10 ml.) food-grade glycerin (1) 2 tsp dried Italian seasoning or mixed dried herbs (1) 2-2–3 handfuls spinach or other leafy greens (about 50–80 g) (1) 2-3 anchovy fillets (1) 2-3 bay leaves (8) 2-3 bay leaves (optional) (1) 2-3 blood oranges, peeled and segmented (reserve juice for dressing) (1) 2-3 blood oranges, peeled and sliced – juices collected (1) 2-3 Cara Cara oranges, peeled and sliced (juices collected) (1) 2-3 cardamom pods, crashed – or a small pinch of ground cardamom (1) 2-3 cardamom pods, seeds crushed – or 1/4 tsp. ground cardamom (1) 2-3 chicken thigs with skins (1) 2-3 chicken thigs with skins (about 450-450 g) (1) 2-3 cooked medium-large beetroots (about 400-450 g total) – peeled and cubed or sliced (1) 2-3 cups (60-90 g) arugula (1) 2-3 cups water (1) 2-3 dashes bitters (orange, lemon, cherry or combination) (1) 2-3 Earl Grey tea bags + 1/2 cup (125 ml.) water (1) 2-3 eggs, hard-boiled or soft-boiled and peeled (1) 2-3 fresh passion fruits (1) 2-3 garlic cloved, minced (1) 2-3 garlic cloves (2) 2-3 garlic cloves, finely chopped (1) 2-3 garlic cloves, finely minced (2) 2-3 garlic cloves, minced (35) 2-3 garlic cloves, minced (or 1/4 tsp. garlic powder – not garlic salt) (1) 2-3 garlic cloves, roughly minced (3) 2-3 handfuls leafy greens of choice (about 50–60 g) (1) 2-3 handfuls of arugula (1) 2-3 handfuls of greens such as spinach or arugula (1) 2-3 handfuls of mixed salad (1) 2-3 hard-boiled eggs (1) 2-3 Italian sausages, optional (1) 2-3 large (~450-500 g) skinless boneless chicken breasts, cut into long, pieces about 2 cm thick (1) 2-3 large basil leaves (1) 2-3 large blood oranges, peeled and cut into segments (juices collected) (1) 2-3 large carrots, peeled and grated (1) 2-3 large chickens breasts (450-500 g), sliced in thick strips (1) 2-3 large meaty tomatoes – halved lengthwise (1) 2-3 large onions (1 lb. total), sliced (1) 2-3 large persimmons, pitted and sliced (1) 2-3 large whole black truffles, divided (1) 2-3 lemons, thinly sliced or cut into small wedges (leave the peel on) (1) 2-3 limes, juiced (1) 2-3 lobster tails (optional) (1) 2-3 marinated artichoke hearts, drained and chopped (1) 2-3 medium carrots (1 cup cubed) (1) 2-3 medium onions, peeled and finely sliced (1) 2-3 medium peaches, pitted and sliced (1) 2-3 radishes, sliced (2) 2-3 ripe but firm persimmons (e.g. Fuyu) – about 250-300 g. total (1) 2-3 rosemary sprigs, chopped (1) 2-3 shallots, minced – or a small regular onion, preferably sweet variety (1) 2-3 shallots, minced – or a small regular onion, preferably sweet variety (1) 2-3 slices dark rye bread, pumpernickel, Danish rugbrød, or other dense rye bread (1) 2-3 slices European-style rye bread or pumpernickel (1) 2-3 slices of prosciutto (50 g.), sliced (2) 2-3 slices prosciutto (about 50-60 gr.), finely sliced (1) 2-3 small rosemary sprigs (1) 2-3 small shallots, finely chopped (1) 2-3 soft-boiled or hard-boiled eggs, peeled and halved (2) 2-3 sprigs of rosemary (1) 2-3 tablespoons (30-45 ml) rum or cherry brandy (1) 2-3 tablespoons maple syrup (sugar, honey, agave syrup, etc.) (1) 2-3 tablespoons tahini (preferably black), plus more for drizzling if desired (1) 2-3 tbsp (20-30 g) coarse sugar for sprinkling, optional – I mixed with extra cinnamon (1) 2-3 tbsp (20-30 g) light brown sugar (1) 2-3 tbsp (20-30 g) pine nuts (1) 2-3 tbsp (30-45 g) dulce de leche (1) 2-3 tbsp (30-45 ml) brandy (optional) (1) 2-3 tbsp (30-45 ml) lilac syrup, to taste (1) 2-3 tbsp (30-45 ml) olive oil (1) 2-3 tbsp (30-45 ml) orange liqueur such as Triple Sec or Cointreau (optional) (1) 2-3 tbsp. (8-23 g.) powdered (icing sugar) – you can granulated sugar (1) 2-3 tbsp. (20-30 g) chopped pistachios (1) 2-3 tbsp. (20-30 g) of salted chopped pistachios, extra olive oil, herbs, for serving (1) 2-3 tbsp. (20-30 g) salted pistachios, chopped (1) 2-3 tbsp. (20-30 g.) dulce de leche (1) 2-3 tbsp. (20-30 g.) pine nuts (1) 2-3 tbsp. (25-37 g.) maple or light brown sugar (2) 2-3 tbsp. (30-35 ml.) olive oil (1) 2-3 tbsp. (30-45 g) butter (1) 2-3 tbsp. (30-45 g) butter, divided (1) 2-3 tbsp. (30-45 g) mayonnaise (1) 2-3 tbsp. (30-45 g) soft goat cheese or cream cheese (1) 2-3 tbsp. (30-45 g) unsalted butter, divided (1) 2-3 tbsp. (30-45 g.) blueberry jam,optional for added colour (1) 2-3 tbsp. (30-45 g.) Greek or other plain yogurt (1) 2-3 tbsp. (30-45 g.) peanut butter plus more, for topping – I used smooth peanut butter (1) 2-3 tbsp. (30-45 g.) Rose jam (syrup only) or rose syrupOR a few drops of rose wateroptional, for added flavour (1) 2-3 tbsp. (30-45 g.) thick sour cream or Greek yogurt (1) 2-3 tbsp. (30-45 gr.) butter (2) 2-3 tbsp. (30-45 gr.) sour cream (2) 2-3 tbsp. (30-45 ml) brandy (1) 2-3 tbsp. (30-45 ml) brandy or orange liqueur (1) 2-3 tbsp. (30-45 ml) lavender syrup or ~1/2 tbsp. dried lavender buds (1) 2-3 tbsp. (30-45 ml) light (10% cream) (1) 2-3 tbsp. (30-45 ml) olive oil, dividedplus more for serving, if needed (1) 2-3 tbsp. (30-45 ml) sweetened condensed milk (1) 2-3 tbsp. (30-45 ml.) alcohol such as brandy, rum or bourbon (1) 2-3 tbsp. (30-45 ml.) clementine (tangerine or mandarin orange) juice (1) 2-3 tbsp. (30-45 ml.) cream (10 or 18%) (1) 2-3 tbsp. (30-45 ml.) extra version olive oil (1) 2-3 tbsp. (30-45 ml.) extra virgin olive oil (2) 2-3 tbsp. (30-45 ml.) fresh lemon juice (1) 2-3 tbsp. (30-45 ml.) maple syrup (1) 2-3 tbsp. (30-45 ml.) olive oil (1) 2-3 tbsp. (30-45 ml.) reduced sodium soy sauce (1) 2-3 tbsp. (30-45 ml.) sherry vinegar or red wine vinegar (1) 2-3 tbsp. (30-45 ml.) lavender syrup, or more, to taste OR ~1/2 tbsp. dried lavender buds (1) 2-3 tbsp. (30-45 ml.) lavender syrup or ~1/2 tbsp. dried lavender buds (1) 2-3 tbsp. (40-50 ml) honey (1) 2-3 tbsp. (40-60 g) honey (2) 2-3 tbsp. (40-60 g.) dulce de leche plus more, for topping (optional) (1) 2-3 tbsp. (40-60 ml) honey (or maple syrup) (1) 2-3 tbsp. (~30-45 ml.) light cream (10 to 18%) (1) 2-3 tbsp.. cream cheese (or sour cream), optional (1) 2-3 tbsp. all-purpose flour, for dredging (1) 2-3 tbsp. brown sugar (1) 2-3 tbsp. butter (divided) (1) 2-3 tbsp. Cointreau (1) 2-3 tbsp. Cointreau or another Triple sec (optional) (1) 2-3 tbsp. Cointreau or other Triple sec (1) 2-3 tbsp. cream cheese (1) 2-3 tbsp. dark rum (or cream for non-alcoholic version) (1) 2-3 tbsp. dried cranberries (1) 2-3 tbsp. dried cranberries (optional) (1) 2-3 tbsp. fancy molasses (2) 2-3 tbsp. feta (1) 2-3 tbsp. finely minced chives (1) 2-3 tbsp. full-fat sour cream (1) 2-3 tbsp. honey (1) 2-3 tbsp. honey (40-60 g) (1) 2-3 tbsp. honey or maple syrup (1) 2-3 tbsp. honey or maple syrup (See Notes) (1) 2-3 tbsp. icing sugar (optional) (1) 2-3 tbsp. lemon juice (2) 2-3 tbsp. light cream cheese (1) 2-3 tbsp. light mayo (2) 2-3 tbsp. liquid pectin, optional – see notes (1) 2-3 tbsp. maple syrup (1) 2-3 tbsp. maple syrup (30-45 ml.) or honey (40-60 ml.) (1) 2-3 tbsp. maple syrup or honey (1) 2-3 tbsp. of honey (1) 2-3 tbsp. of oil, for frying (1) 2-3 tbsp. of water (1) 2-3 tbsp. oil (1) 2-3 tbsp. oil (for frying) (1) 2-3 tbsp. olive / vegetable oil, for frying (1) 2-3 tbsp. olive oil (5) 2-3 tbsp. pine nuts, lightly toasted (1) 2-3 tbsp. powdered sugar (1) 2-3 tbsp. slivered almonds, toasted (1) 2-3 tbsp. sweet (honey) mustard (1) 2-3 tbsp. tahini (3) 2-3 tbsp. tahini (preferably but not necessary black) (1) 2-3 tbsp. uncooked instant polenta (cornmeal) (1) 2-3 tbsp. unsweetened dark cacao powder (Like Dutch-process) (1) 2-3 tbsp. whiskey or bourbon (1) 2-3 thick slices country-style bread (about 150 g) (1) 2-3 thyme sprigs, optional (1) 2-3 tablespoons (30-45 ml) olive oil, preferably extra virgin (1) 2-4 bacon strips, cut (1) 2-4 dehydrated orange rings (finely chopped) or 1 tbsp. orange zest (1) 2-4 fresh or canned lychees, for garnish (1) 2-4 garlic clove, minced (1) 2-4 garlic cloves, minced (15) 2-4 garlic cloves, roughly minced (1) 2-4 orange slices (1) 2-4 shallots, minced (1) 2-4 slices (70-80 gr.) prosciutto, finely cut (1) 2-4 small rosemary sprigs (1) 2-4 tbsp (30-60 ml) lilac syrup, divided – See notes (1) 2-4 tbsp (about 4–6 g) dried linden flowers (1) 2-4 tbsp. (25 – 50 gr.) granulated or light brown (golden) sugar (1) 2-4 tbsp. (30-60 g) light brown (or golden) sugar (1) 2-4 tbsp. (30-60 ml) Cointreau (or more to taste) (1) 2-4 tbsp. (30-60 ml) Sea Buckthorn concentrate (1) 2-4 tbsp. Cointreau (1) 2-4 tbsp. Kahlua or other coffee-flavoured liquor (optional) (1) 2-4 tbsp. of rose jam or rose syrup, divided (1) 2.2 lb (1 kg) beef chuck or shoulder, cut into large chunks (1) 2.5 L cold water (1) 2/3 – 1 cup (100-125 g) salted pistachios, roughly chopped, divided (1) 2/3 – 1 cup (100-150 g) dried cranberries, divided (1) 2/3 – 1 oz. (20-30 ml) freshly squeezed lemon juice (1) 2/3 – 1 oz. (20-30 ml) freshly squeezed orange juice (optional) (1) 2/3 – 1 tsp. salt (1) 2/3 cup (60 g) rolled oats (1) 2/3 cup (65–70 g) slivered almonds~ 2/3 cup slivered almonds (1) 2/3 cup (75 g) walnuts, roughly chopped (1) 2/3 cup (80 gr.) all-purpose flour (1) 2/3 cup (95 g) fresh blackberries (1) 2/3 cup (100 g) mixed raisins plus 2 tbsp. extra, optional (1) 2/3 cup (100 g) shelled pistachios, salted or unsalted (1) 2/3 cup (110–120 g) sun-dried tomatoes in oil, mostly drained (1) 2/3 cup (115 g) Greek or any plain yogurt (1) 2/3 cup (125 gr.) light-brown (golden) sugar (1) 2/3 cup (150 g) cream cheese, at room temperature (1) 2/3 cup (150 g) sugar, or up to 1 cup (200 g), to taste (1) 2/3 cup (160 g) Greek or other plain yogurt, or more to taste (1) 2/3 cup (160 ml) cream (18%), divided (1) 2/3 cup (160 ml) dry white wine (1) 2/3 cup (160 ml) heavy cream (35%) – although you can take 18% or so for a lighter version (1) 2/3 cup (160 ml) Limoncello, divided (1) 2/3 cup (160 ml) lukewarm water (1) 2/3 cup (160 ml) milk (1) 2/3 cup (160 ml) strong brewed coffee, cooled (2) 2/3 cup (160 ml) sweetened condensed milk – always have a few extra spoons. (1) 2/3 cup (160 ml) water (1) 2/3 cup (160 ml.) apricot liqueur or brandy (1) 2/3 cup (160 ml.) dry white wine (1) 2/3 cup (160 ml.) lukewarm water (7) 2/3 cup (160 ml.) marinade (1) 2/3 cup (160 ml.) orange liqueur such as Triple Sec, Cointreau, or Grand Marnier (1) 2/3 cup (160 ml.) peach liqueur, schnapps, or brandy (1) 2/3 cup (160 ml.) very strong earl grey tea with lavender – about 3 tbsp. tea and 1 to 2 tbsp. dried lavender buds (1) 2/3 cup (160 ml.) water (1) 2/3 cup (160–170 g) extra smooth ricotta (1) 2/3 cup (166 ml.) milk or kefir (2) 2/3 cup(170 gr.) dried pitted apricots, halved or sliced (1) 2/3 cup (180 ml.) fresh orange juice – two medium oranges (1) 2/3 cup (185 ml) dry white wine (1) 2/3 cup (200 g) thick dulce de leche, ideally produced in South America (1) 2/3 cup (200 gr.) sweeten condensed milk (1) 2/3 cup (ab. 95 gr.) black sesame seeds, toasted + more, for sprinkling, if desired (1) 2/3 cup (about 60 g) finely grated Parmigiano-Reggiano (1) 2/3 cup (about 80 gr.) shredded melting cheese, such as mild Cheddar, Gouda, Swiss, Monterey jack, or Gruyère (1) 2/3 cup (about 120 g.) uncooked buckwheat groats (1) 2/3 cup (about 150 g) risotto ricesuch as carnaroli or arborio (1) 2/3 cup (about 150 gr.) risotto rice such as carnaroli or arborio (3) 2/3 cup (about 185 gr.) cranberry sauce (I used homemade Cointreau Cranberry Sauce) (1) 2/3 cup (for tarter version) to 1 cup of granulated or light-golden sugar (1) 2/3 cup (~95 gr.) flour (1) 2/3 cup (~200-225 g) dulce de leche (1) 2/3 cup 18% cream (2) 2/3 cup all-purpose flour (85 g) (1) 2/3 cup butter (155 gr.) – softened, room temperature (1) 2/3 cup butterscotch chips (1) 2/3 cup celery (75 gr.), sliced (1-2 stalks) (1) 2/3 cup citrus juice (here the combination of lemon and lime) (1) 2/3 cup crashed candy cane (1) 2/3 cup cream 18% (1) 2/3 cup cream cheese (1) 2/3 cup dark rum (1) 2/3 cup dulce de leche (1) 2/3 cup eggnog (full fat) (1) 2/3 cup fresh bread crumbs (I used small ciabatta) (1) 2/3 cup grated pizza mozzarella (1) 2/3 cup heavy (whipping) cream (1) 2/3 cup heavy (whipping) cream – very cold (1) 2/3 cup light broth or water (1) 2/3 cup maple syrup (1) 2/3 cup marsala wine (1) 2/3 cup milk (1) 2/3 cup milk 2 % (1) 2/3 cup of 18% cream (1) 2/3 cup plain cream cheese, softened (1) 2/3 cup real maple syrup (1) 2/3 cup roughly chopped walnuts (1 cup before chopping) (1) 2/3 cup strong freshly brewed coffee (1) 2/3 cup sweetened condensed milk (1) 2/3 cup water (1) 2/3 cup whipping (35%) cream (2) 2/3 cup whipping cream (35%) (2) 2/3 cup white wine (1) 2/3 tbsp. dried or 1 tbsp. fresh thyme (1) 2/3 to 1 cup (90–135 g) shelled roasted and salted pistachios, divided (1) 2/3 to 1 cup (130 to 200 gr.) granulated sugar (1) 2/3 to 1 cup (135–200 g) light-brown or old-fashioned brown sugar, firmly packed (1) 2/3 to 1 cup (150–225 g) mascarpone, room temperature (1) 2/3 to 1 cup (190-240 g) ricotta, preferably full-fat (1) 2/3 to 1 cup (200–320 g) dulce de leche, or more to taste (1) 2/3 to 1 cup (about 35-50 g.) rinsed, drained, and chopped herbs – use parsley, dill, their combination or other herbs (some chives would work) (1) 2/3 to 1 cup dry Martini Vermouth (1) 2/3 to 1 cup fresh (or frozen) cranberries (1) 2/3 to 1 cup of chocolate hazelnut spread of your choice such as Nutella (1) 2/3 to 1 cup pure pumpkin pure (1) 2/3 to 1 cup salted pistachios (1) 2/3 to 1 cup thick cranberry sauce or jam (1) 2/3 to 1 cup walnut halves (1) 2/3 to 1 oz. (20-20 ml) freshly squeezed lime juice (1) 2/3 to 1 tbsp (10 to 15 g) passion fruit pulp (1) 2/3 to 1 tbsp. dried herbs (such as thyme, oregano or Italian seasonings) (1) 2/3 to 1 tbsp. dried lavender buds (2/3 for a very subtle aroma, 1 for a stronger yet still delicate aroma; you can even increase to 1 and 1/2 tbsp. if you like well-pronounced aroma) (1) 2/3 to 1 tbsp. smoked paprika (2) 2/3 to 1 tsp. minced fresh rosemary (1) 2/3 to 1 tsp. salt (3) 2/3 to 1 tsp. salt or more, to taste (1) 2/3 to 1tbsp. smoked paprika (1) 2/3 tsp. baking powder (1) 2/3 tsp. espresso powder (*See Notes) (1) 2/3 cup (158 ml.) red wine (1) 2/3–1 cup (200–300 g) sweetened condensed milk (1) 2 cups (180 gr.) unsweetened shredded coconut, fine or medium shred (1) 2 cups (240 gr.) graham cracker crumbs (1) 2 cups (480 ml.) strong freshly brewed coffee, cooled (1) 2 cups (~240 gr.) all-purpose flour, sifted (1) 2 garlic cloves, peeled and crushed (1) 2 large handfuls baby arugula (2) 2 lb. (900 gr.) Yukon Gold potatoes, peeled and roughly chopped (1) 2 medium zucchini (~400 gr. total) – halved lengthwise (1) 2¼ tsp (7 g) active dry yeast (1) 2½ tablespoons (35 g) unsalted butter, divided (1) 2½–3 cups (315–375 g) all-purpose flour (1) 2½–3 cups (600–720 ml) water or low-sodium chicken broth (1) 2½–3 oz (70–80 g) speck, diced (1) 2–2.5 cups (500–600 ml) 18% cream (1) 2–2½ cups (480–600 ml) hot broth or water (as needed, just to cover) (1) 2–3 anchovy fillets (1) 2–3 carrots, cut into large pieces (1) 2–3 cloves garlic, minced (optional) (1) 2–3 cups (50-70 g) arugula. (1) 2–3 cups (400–600 g) granulated sugar (2) 2–3 cups (480–720 ml) beef stock (1) 2–3 cups arugula (about 60–90 g) (1) 2–3 cups arugula or mixed greens (1) 2–3 cups leafy greens such as arugula, spinach, or mixed greens (50–80 g) (1) 2–3 cups spinach or mixed greens (about 40–60 g) (1) 2–3 dashes cherry bitters (1) 2–3 dashes citrus or aromatic bitters (optional) (1) 2–3 dashes orange bitters (optional) (1) 2–3 dashes orange or citrus bitters (1) 2–3 fresh passion fruit (1) 2–3 fresh strawberries, hulled (2) 2–3 garlic cloves, minced (1) 2–3 generous handfuls salad greens (about 50–80 g) (1) 2–3 halibut fillets (250–300 g each) (1) 2–3 halibut steaks (250–300 g each) (1) 2–3 handfuls arugula (about 50 g) (1) 2–3 handfuls leafy greens such as spinach, arugula, or mixed greens (about 50–80 g) (1) 2–3 ice cubes (1) 2–3 large handfuls greens such as arugula, spinach, or watercress (about 50–80 g) (1) 2–3 large passion fruit (about 1/2 cup / 120 ml pulp with seeds) (1) 2–3 medium zucchini, sliced (about 6 cups / 450–500 g sliced) (1) 2–3 oz (60–90 ml) chilled club soda (1) 2–3 oz (60–90 ml) chilled soda water (1) 2–3 oz (60–90 ml) Kahlua, or to taste (1) 2–3 oz (60–90 ml) lychee juice (1) 2–3 passion fruits (1) 2–3 passion fruits, pulp and seeds (1) 2–3 passion fruits, pulp removed (1) 2–3 radishes, thinly sliced (2) 2–3 rye crêpes (1) 2–3 rye crêpes, rolled and sliced (2) 2–3 sprigs fresh thyme (1) 2–3 sprigs thyme (1) 2–3 strips lemon peel, optional (1) 2–3 tablespoons (8–12 g) fresh parsley, finely chopped (1) 2–3 tablespoons (30–45 ml) balsamic vinegar, or 1–2 tablespoons (15–30 ml) lemon juice (1) 2–3 tablespoons fresh dill, finely chopped (1) 2–3 tbsp (8–12 g) fresh dill, chopped (1) 2–3 tbsp (14–21 g) sweet paprika (1) 2–3 tbsp (15–25 g) finely chopped pistachios (1) 2–3 tbsp (16–24 g) icing (powdered) sugar (2) 2–3 tbsp (20–30 g) semolina, divided – half for batter and half for sprinkling the bottom of pan (1) 2–3 tbsp (20–30 g) shelled pistachios, roughly chopped (1) 2–3 tbsp (20–30 g) thinly sliced crystallized ginger – for layering and garnish (1) 2–3 tbsp (20–30 g) toasted pine nuts (1) 2–3 tbsp (20–30 g) toasted salted peanuts, roughly chopped (1) 2–3 tbsp (20–30 g) walnuts, chopped (1) 2–3 tbsp (25–30 g) dark raisins (1) 2–3 tbsp (25–35 g) raisins (I used dark) (1) 2–3 tbsp (30-45 g) goat cheese (1) 2–3 tbsp (30-45 ml) white vinegar (1) 2–3 tbsp (30-45) brandy (or to taste) (1) 2–3 tbsp (30–45 g) butter or oil, for frying – I used the combination (1) 2–3 tbsp (30–45 g) butter or pork fat (1) 2–3 tbsp (30–45 g) Creamy Tarragon Dijon Sauce (1) 2–3 tbsp (30–45 g) dulce de leche (for layering and garnishing) (1) 2–3 tbsp (30–45 g) dulce de leche (for yogurt) (1) 2–3 tbsp (30–45 g) sugar (1) 2–3 tbsp (30–45 ml) bourbon (1) 2–3 tbsp (30–45 ml) brandy – optional, recommended (1) 2–3 tbsp (30–45 ml) crème de violette (1) 2–3 tbsp (30–45 ml) extra virgin olive oil (1) 2–3 tbsp (30–45 ml) Greek yogurt and/or sour cream (1) 2–3 tbsp (30–45 ml) Greek yogurt or skyr (1) 2–3 tbsp (30–45 ml) maple syrup (1) 2–3 tbsp (30–45 ml) neutral oil (1) 2–3 tbsp (30–45 ml) olive oil (2) 2–3 tbsp (30–45 ml) passion fruit liqueur (1) 2–3 tbsp (30–45 ml) sour cream (1) 2–3 tbsp (30–45 ml) water (1) 2–3 tbsp (40–60 g) honey (1) 2–3 tbsp. (15–20 g) crystallized ginger, finely chopped (optional) (1) 2–3 tbsp. (20–30 g) pine nuts, toasted (1) 2–3 tbsp. (30–45 ml) brandy (1) 2–3 tbsp. (30–45 ml) extra-virgin olive oil, divided (for pan + drizzling on top) (1) 2–3 tbsp. (30–45 ml) honey or maple syrup (1) 2–3 tbsp. fresh dill, chopped (1) 2–3 tbsp all-purpose flour (1) 2–3 tbsp chopped dill, divided (1) 2–3 tbsp fresh dill, chopped (1) 2–3 tbsp fresh mint, chopped (1) 2–3 tbsp fresh parsley, chopped (1) 2–3 tsp (10–15 ml) lemon juice (1) 2–4 fresh passion fruit (1) 2–4 oz (60–120 ml) sparkling or still water, to taste (1) 2–4 sprigs fresh thyme (1) 2–4 strips lemon peel (from 1/2 lemon), no white pith (1) 2–4 tablespoons (30-60 ml) milk (optional, to thin) (1) 2–4 tbsp (30–60 g) dulce de leche (to taste) (1) 2–4 tbsp (30–60 ml) crème de violette (1) 2–4 tbsp (30–60 ml) mayonnaise or yogurt (optional) (1) 2–4 tbsp (30–60 ml) milk, optional (1) 2–4 tbsp (30–60 ml) pasta cooking water (1) 2–4 tbsp (40–80 g) rose petal jam, or to taste Rose Petal Jam (1) 2–4 tbsp. (30–60 g) Greek yogurt (to thin as needed) (1) 2–4 tbsp. (30–60 ml) brandy (1) 3 1/2 cups (830 ml.) hot water (1) 3 1/2–5 cups (840–1200 ml) hot broth or water (1) 3 3/4 to 4 1/4 cups (450–500 g) all-purpose flour (1) 3 and 1/2 cup light chicken broth or water (1) 3 and 1/2 cups (350 g.) pecan halves (1) 3 and 1/2 tbsp. (50 gr.) butter – melted and cooled (1) 3 and 1/2 to 4 cups of pecan halves (~350 to 400 gr.) (1) 3 and 3/4 cups sweetened coconut flakes, divided (1) 3 apples, cored, optionally peeled – I prefer tart or semi-tart apples (1) 3 apples, cored, optionally peeled – I prefer tart or semi-tart apples (1) 3 apples, cored, optionally peeled – opt for sweet apples to balance out the tartness of cranberries (1) 3 cloves garlic, lightly crushed (1) 3 cups (300 g) pecan halves (1) 3 cups (300 gr.) shredded mild cheddar, preferably smoked (1) 3 cups (450 g) frozen blueberries, thawed and drained (1) 3 cups (700 ml.) water (2) 3 cups (710 ml) waterplus more, if needed (1) 3 cups (710 ml.) lukewarm water (1) 3 cups (720 ml) hot water (1) 3 cups (720 ml) whipping cream (35%) (1) 3 cups (750 ml) rosé wine, divided (1) 3 cups (750 ml.) chilled orange juice (freshly squeezed is best) (1) 3 cups (750 ml.) freshly brewed strong Earl Gray tea (4-5 tea bags) – you may not need all (1) 3 cups (750 ml.) plain yogurt (Greek yogurt would be an excellent choice) (1) 3 cups (about 255 g) of unsweetened shredded coconut – see notes (1) 3 cups (about 300 gr.) shredded medium-hard or semi-hard cheese of your choice (i.e., Cheddar, Gouda, Monterey Jack, etc.) (1) 3 cups (about 400 g) mixed toasted nuts * See Notes (1) 3 cups (about 450 g) fresh or frozen cranberries (1) 3 cups (~450 gr.) frozen blueberries, thawed and drained (1) 3 cups (~450 gr.) pitted frozen cherries thawed (1) 3 cups baked (or boiled), peeled, and roughly sliced (3 to 4 medium beets) (1) 3 cups frozen pitted cherries, thawed (about 420 g). (1) 3 cups mini potatoes, skins on – boiled in salted water until tender then drained (halved if desired) (1) 3 cups of 2% milk (1) 3 cups pecans, toasted (1) 3 cups sugar (600 g) (1) 3 cups tightly packed rose petals (about 20-25 g.) (1) 3 cups white chocolate chips (about 300 gr.) (1) 3 cup water or light broth (1) 3 eggs (2) 3 eggs, room temperature (2) 3 eggs, room temperature (take them out of the fridge 2-3 hours prior baking) (1) 3 eggs, room temperature – be sure to remove from fridge 30-60 (1) 3 egg yolks (optional) (1) 3 garlic cloves (1) 3 garlic cloves, thinly sliced (1) 3 large (~600 gr.) skinless boneless chicken breasts, cut into long, even strips about 2 cm thick (1) 3 large (~600 gr. total) skinless chicken breasts, sliced long even strips about 2-3 cm thick (1) 3 large eggs (1) 3 large eggs, at room temperature (1) 3 large egg whites, at room temperature – see notes (1) 3 large egg yolks (use 4 yolks for extra richness) (1) 3 large halibut fillets, about 250-300 g each. (1) 3 large halibut steaks (I had about 350 g each) (1) 3 large onions (500–600 g), finely chopped (1) 3 large onions, sliced (2) 3 large onions, thinly sliced (3) 3 large potatoes (1) 3 large potatoes, sliced slightly thinner than the zucchini (about 3 1/2–4 cups / 550–600 g sliced) (1) 3 large sweet peppers (ideally different colours) – cored and seeded and cut into 3 to 4 pieces each (1) 3 large tomatoes, roughly chopped (1) 3 lb (1.2-1.4 kg) beef chuck or shank, cut into large 2–2½-inch chunks (1) 3 lb (1.4 kg) pork shoulder, cut into large 1½–2 inch (4–5 cm) chunks (1) 3 lb (1.36 kg) potatoes, peeled (if desired) and cut into 2-4 parts depending on their size (1) 3 lb (1400 g) beef chuck, cut into large chunks (1) 3 lb. (1.4 kg) beef chuck or blade, cut into large chunks (about 4-5 cm) (1) 3 lb. (1.5 kg) lean ground beef (1) 3 lb. (about 1.5 kg.) beef, top round (1) 3 lb. yellow onions, thinly sliced (1) 3 medium apples (about 1 lb. or 450 gr.), cubed – sweet & tart type of apples such as Honeycrisp, Gala, or Ambrosia) (1) 3 medium beets (1) 3 medium beets, washed, dried and unpeeled (1) 3 medium carrots, sliced (1) 3 medium pears (about 450 g), cored and cubed (1) 3 medium zucchini, thickly sliced (about 1 cm) and halved if large (about 5 cups / 650–700 g sliced) (1) 3 oz (90 ml) sweetened condensed milkor 3 oz (90 ml) eggnog, for a lighter sweetness (1) 3 oz. (90 ml) Cointreau or other Triple sec (1) 3 oz. (90 ml) tonic water or to taste (1) 3 oz. (90 ml) vodka (1) 3 peaches, sliced (1) 3 peaches or 6-7 apricots (or combination of both) – pitted and sliced (1) 3 peaches – pitted and sliced (1) 3 pears (about 250 gr. each), cored and cubed – use flavourful and juicy yet firm kind of pears, such as Bartlett / Williams (1) 3 scoops (about 200 g) vanilla ice cream, divided (1) 3 small cans (120-130 gr. each) of sardines in olive oil – about 360-400 gr. total (1) 3 small persimmons or 2 medium, roughly cubed (1) 3 tablespoons (45 ml) maple syrup (1) 3 tablespoons (45 ml.) olive oil (1) 3 tablespoons olive oil (1) 3 tbsp (20 g) Hungarian sweet paprika (1) 3 tbsp (25 g) corn starch (or substitute with additional flour) (1) 3 tbsp (30 g) corn starch (or use more flour) (1) 3 tbsp (30 g) semolina (1) 3 tbsp (35 g) pine nuts (1) 3 tbsp (35-40 g) light-brown sugar plus 1 tbsp. (12.5 g) for the blueberries (1) 3 tbsp (45 g) butter (4) 3 tbsp (45 g) Greek yogurt (2) 3 tbsp (45 g) lard or neutral oil (1) 3 tbsp (45 g) of rose petal jam, mostly petals and a little bit of the syrup (1) 3 tbsp (45 g) sour cream (1) 3 tbsp (45 g) unsalted butter (1) 3 tbsp (45 ml) extra-virgin olive oil (1) 3 tbsp (45 ml) extra virgin olive oil (1) 3 tbsp (45 ml) olive oil (2) 3 tbsp (45 ml) olive oil or use lard if available (1) 3 tbsp (45 ml) pure maple syrup (1) 3 tbsp (about 30 g) toasted pine nuts (1) 3 tbsp. (22 gr.) all-purpose flour (1) 3 tbsp. (25 g) flour (1) 3 tbsp. (25 g) unsweetened cocoa powder (5) 3 tbsp. (25 g) unsweetened cocoa powder (1) 3 tbsp. (30 g) pine nuts (1) 3 tbsp. (35 g) to 1/4 cup (48 g) for thicker pudding chia seeds (1) 3 tbsp. (45 g) butter, divided (2) 3 tbsp. (45 g) cream cheese (for the outside layer) (1) 3 tbsp. (45 g) tomato paste (1) 3 tbsp. (45 g) unsalted butter, at room temperature (1) 3 tbsp. (45 g) unsalted butter, divided (2) 3 tbsp. (45 gr.) chopped salted pistachios (1) 3 tbsp. (45 ml) brandy or orange liqueur (1) 3 tbsp. (45 ml) Cointreau or another Triple sec (1) 3 tbsp. (45 ml) extra virgin olive oil (1) 3 tbsp. (45 ml) olive oil (1) 3 tbsp. (45 ml.) extra version olive oil (1) 3 tbsp. (45 ml.) extra virgin olive oil (1) 3 tbsp. (45 ml.) olive oil (1) 3 tbsp. (45 ml.) olive or vegetable oil (1) 3 tbsp. (50 gr.) butter (1) 3 tbsp. (60 ml.) maple syrup (1) 3 tbsp. (about 45 gr.) butter, melted and cooled (1) 3 tbsp. almond meal (1) 3 tbsp. almond meal (optional) (1) 3 tbsp. brown sugar (1) 3 tbsp. butter (5) 3 tbsp. butter, divided (or olive oil for a healthy version) (1) 3 tbsp. butter, divided + 1 tbsp. more (optional, see step 5) (45-60 gr.) (1) 3 tbsp. Cointreau (1) 3 tbsp. corn starch (1) 3 tbsp. dark unsweetened cocoa powder (~23 gr.) (1) 3 tbsp. granulated sugar (1) 3 tbsp. honey (1) 3 tbsp. lemon juice (1) 3 tbsp. maple syrup (1) 3 tbsp. sugar (1) 3 tbsp. tomato paste (1) 3 tbsp. water (1) 3 to 4 cups of broth (Chicken or vegetable), water or the combination of broth and water (1) 3 to 4 tbsp. (40–60 ml) pure maple syrup (1) 3 to 5 garlic cloves, chopped (1) 3 tsp. flour (1) 3 ½ tbsp (50 g) unsalted butter (1) 3-4 (about 1 lb. or 450 g) juicy, crisp, and sweet and tart apples – choose those that are good for baking, i.e. Granny Smith, Macintosh, Cortland, or Gala. (3) 3-4 (about 1 lb. or 450-500 g) juicy, crisp, and sweet and tart apples – choose those that are good for baking, i.e. Granny Smith, Macintosh, Cortland, or Gala. (1) 3-4 blueberries (optional, for colour) (1) 3-4 cardamom pods, crushed – or 1/4 tsp. ground cardamom (1) 3-4 chicken thigs skin on (1) 3-4 chicken things with skins (1) 3-4 cloves (1) 3-4 cloves garlic, crushed (2) 3-4 country loaf or 6-8 baguette slices (1) 3-4 dried (dehydrated) orange rings, optional (1) 3-4 dried apricots, roughly chopped (1) 3-4 fresh figs, quartered or sliced (2) 3-4 fresh figs, thickly sliced or cut in few segments (1) 3-4 fresh rosemary sprigs (1,5 tbsp. of leaves) (1) 3-4 fresh strawberries, hulled and cut in few parts (1) 3-4 garlic cloves (1) 3-4 garlic cloves, finely minced (1) 3-4 garlic cloves, minced (5) 3-4 handfuls greens of your choice (such as spinach or arugula) (1) 3-4 large bacon strips (white part trimmed and set aside), cut (1) 3-4 large beets, peeled and shredded or julienned (1) 3-4 large garlic cloves, peeled and thinly sliced (1) 3-4 large prosciutto slices, torn (1) 3-4 large rosemary sprigs (1) 3-4 mandarin oranges or clementines, peeled and segmented (1) 3-4 medium carrots and parsnips each, peeled (1) 3-4 medium potatoes, peeled and cubed (2) 3-4 medium potatoes, peeled and cubed (2 cups cubed) (1) 3-4 oz. (90-120 ml) extra dry Martini Vermouth or Martini Rosso – see notes (1) 3-4 pitted prunes, optional (1) 3-4 prosciutto slices (about 50 gr.), thinly sliced (1) 3-4 prosciutto slices (about 75 gr), chopped (1) 3-4 prosciutto slices, about 50-60 gr., cut into small pieces (1) 3-4 rings dehydrated oranges, finely chopped (or 1 tbsp. freshly grated orange zest) (1) 3-4 ripe but firm bananas, slices (1) 3-4 ripe medium bananas, sliced (1) 3-4 rosemary sprigs (1) 3-4 slices (75-100 gr.) of prosciutto, thinly sliced (1) 3-4 slices (about 75 g) prosciutto, chopped (1) 3-4 slices of prosciutto (50-60 gr.), thinly sliced (1) 3-4 slices of prosciutto or capicola (or both), torn (1) 3-4 small-medium sweet potatoes (~1 1/2 to 2 lb.), peeled and cubed (1) 3-4 tablespoons (45-60 g) all purpose flour (1) 3-4 tablespoons tahini (1) 3-4 tbsp (45-60 g) sour cream or Greek yogurt (1) 3-4 tbsp (60-80 g) dulce de leche (1) 3-4 tbsp (60-80 ml) honey (1) 3-4 tbsp. (30-30 g) coarse sugar, for finish (1) 3-4 tbsp. (45-60 g) dark cacao powder, sifted (1) 3-4 tbsp. (45-60 g) Skor toffee bits (1) 3-4 tbsp. (45-60 g) vegetable or olive oil (1) 3-4 tbsp. (45-60 gr.) butter, melted (2) 3-4 tbsp. (45-60 gr.) cream cheese (1) 3-4 tbsp. (45-60 gr.) cream cheese, room temperature (1) 3-4 tbsp.(45-60 ml) Cointreau liquor or another Triple sec (1) 3-4 tbsp. (45-60 ml) dark spiced rum (1) 3-4 tbsp. (45-60 ml) extra virgin olive oil (1) 3-4 tbsp. (45-60 ml) Kahlua (1) 3-4 tbsp. (45-60 ml.) black spiced rum (optional) (1) 3-4 tbsp. (45-60 ml.) brandy – you can substitute for rum, whiskey, or cognac (1) 3-4 tbsp. (45-60 ml.) Lavender syrup or 1/2 to 1 tsp. dried lavender buds (1) 3-4 tbsp. (45-60 ml.) maple syrup (2) 3-4 tbsp. (50-60 g) cream cheese (1) 3-4 tbsp. (60-80 g) runny honey (1) 3-4 tbsp. (60-80 gr.) honey (2) 3-4 tbsp. maple syrup (1) 3-4 tbsp. oil for frying (2) 3-4 tbsp. olive oil (3) 3-4 tbsp. olive oil, divided (1) 3-4 tomatoes (or about 600-800 gr. canned tomatoes) (1) 3-4 tomatoes, roughly chopped (1) 3-4 tsp. cream 18% (1) 3-4 scoops (about 200-250 g.) vanilla ice cream, divided (1) 3-5 fresh figs, halved or quartered (1) 3-5 garlic cloves, minced (3) 3-5 garlic cloves, roughly minced (1) 3-5 prosciutto slices, torn into smaller pieces (1) 3-5 rings of dried (dehydrated) oranges or 1 tbsp. orange zest (1) 3-5 tbsp. of whiskey (1) 3-5 turkey (chicken or other lean) bacon strips, roughly cut in half – it depends on the size of the bacon and bread; the bacon pieces should be roughly the same size or slightly bigger than bread (1) 3/4 cup (1 and 1/2 sticks) unsalted butter (1) 3/4 cup (90 g) fine couscous (1) 3/4 cup (95 g) all-purpose flour (1) 3/4 cup (95 g.) all-purpose flour – may need slightly more (1) 3/4 cup (95 g.) all-purpose flour – may need slightly more (3) 3/4 cup (135 g) fine couscous (2) 3/4 cup (135 gr.) fine couscous (1) 3/4 cup (150 g) granulated sugar (2) 3/4 cup (150 gr.) granulated sugar (1) 3/4 cup (170 g) Arborio rice (1) 3/4 cup (170 gr.) butter, soften (1) 3/4 cup (170 gr.) unsalted butter (1) 3/4 cup (180 gr.) sour cream (2) 3/4 cup (180 ml) 18% cream (1) 3/4 cup (180 ml) boiling water (2) 3/4 cup (180 ml) dry white wine (1) 3/4 cup (180 ml) heavy cream (1) 3/4 cup (180 ml) milk (1) 3/4 cup (180 ml) water (1) 3/4 cup (180 ml.) boiling water (1) 3/4 cup (180 ml.) cream – I used 10%, but 5 % or 18 % should work (1) 3/4 cup (~200 gr.) soft goat cheese, room temperature (1) 3/4 cup fine bread crumbs (Such as Ciabatta) (1) 3/4 cup loosely packed chopped fresh dill, parsley, oregano, or mixed herbs (1) 3/4 cup milk (1) 3/4 cup (150 g.) granulated sugar (1) 3/4 lb. (350 gr.) Brussels sprouts (1) 3/4 oz (22 ml) Empress 1908 Gin (1) 3/4 oz (22 ml) fresh lemon juice (2) 3/4 oz (22 ml) rhubarb syrup, or more, to taste How to Make Rhubarb Syrup (1) 3/4 oz (22 ml) strawberry gin (or another fruit-forward gin) (1) 3/4 to 1 oz. (20-30 ml) lime juice, or more to taste (1) 3/4 tsp. dried culinary lavender, coarsely minced (1) 3/4 tsp. (4.5 g.) fine salt (1) 3/4–1 cup (180–240 g) dulce de leche (1) 3/4–1 cup (180–240 ml) lukewarm water, plus more if needed (4) 3/4–1 oz (20–30 ml) freshly squeezed lime juice (1) 3/5 cup (150 gr.) light-brown sugar (1) 3 tbsp. (45 ml.) extra virgin olive oil (1) 3½ lb (1.5–1.6 kg) bone-in, skin-on chicken thighs and drumsticks (7–9 pieces) (1) 3½ tbsp (50 ml) olive oil (1) 3–3 1/3 cups (375–415 g) all-purpose flour (1) 3–3.5 oz (80–100 g) guanciale, cut into batons (1) 3–4 anchovy fillets (15–20 g), finely chopped (1) 3–4 crêpes (1) 3–4 cups (350–450 g) chopped rhubarb (1) 3–4 cups (750 ml–1 L) dry Italian red wine (1) 3–4 fresh strawberries, hulled (1) 3–4 garlic cloves, lightly crushed (1) 3–4 garlic cloves, minced (1) 3–4 garlic cloves, sliced (1) 3–4 large onions, roughly chopped (1) 3–4 large radishes, thinly sliced (1) 3–4 ounces (90–120 ml) chilled sparkling wine (Champagne, Prosecco, Cava, or other Brut sparkling wine) (1) 3–4 oz (90–120 ml) club soda or sparkling water (1) 3–4 oz (90–120 ml) orange soda (1) 3–4 oz (90–120 ml) sparkling wine (1) 3–4 slices prosciutto (about 75 g), torn (1) 3–4 slices prosciutto, torn (1) 3–4 small to medium sausages (about 255–340 g total) (1) 3–4 sprigs thyme, leaves only, plus more for serving (1) 3–4 tbsp (45–60 g) butter, divided (1) 3–4 tbsp (45–60 g) thick Greek yogurt (1) 3–4 tbsp (45–60 ml) lilac syrup (optional) (1) 3–4 tbsp (45–60 ml) rose petal jam, divided (1) 3–4 tbsp (45–60 ml) sweetened condensed milk (1) 3–4 tbsp (60–80 g) rose petal jam, preferably homemade (1) 4 – 4.5 cups (500 – 550 gr) cake & pastry flour, sifted (1) 4 cloves roasted garlic – or more (1) 4 cooking apples (preferably tart), cored, sliced or cubed (1) 4 cups (400 g) walnut halves, lightly toasted (1) 4 cups (480 g) all-purpose flour, plus extra for dusting (2) 4 cups (600 g) watermelon, cubed (1) 4 cups (950 ml.) water (1) 4 cups (960 ml) water (1) 4 cups (1000 ml) water (1) 4 cups (ab 450 g.) mixed nuts or any nuts of you choice- I used roasted unsalted (1) 4 cups (about 400 g) fresh or frozen cranberries (1) 4 cups (about 600 g) chilled watermelon, cubed (1) 4 cups (about 600 g.) chilled watermelon, cubed (1) 4 cups cantaloupe (or other melon) chunks or balls (1) 4 cups chilled watermelon (small chunks, cubes, or balls) (2) 4 cups cooked until al-dente small-shaped pasta (2 cups dried) (1) 4 cups cooked until al-dente small-shaped pasta (~ 800 gr. cooked pasta or 2 cups dried) (1) 4 cups fresh or frozen cranberries (1) 4 cups lightly packed fresh rose petals (about 50–60 g), preferably wild or highly fragrant (1) 4 cups lightly packed fresh rose petals (about 100 g), preferably wild or highly fragrant (1) 4 cups shredded raw beets (from 3-4 large beetroots) (1) 4 eggs (4) 4 eggs, room temperature (3) 4 egg yolks (1) 4 fresh or canned lychees – optional introduce even more flavour (1) 4 garlic cloves (1) 4 garlic cloves, lightly crushed (1) 4 garlic cloves, minced (1) 4 large eggs (1) 4 large egg yolks (3) 4 large medium beets, cooked (preferably roasted), peeled, and grated (1) 4 large pears, peeled and cubed (about 700–800 g) I used Bartlett / Williams pears (1) 4 large plums (about 1 lb. or 450 gr.), pitted and sliced (1) 4 large red onions (~2 lb.),thinly sliced (1) 4 large slices of prosciutto (1) 4 large sweet peppers (red and orange), cored, seeded and roughly sliced (1) 4 medium carrots (about 300 g), cut into thick pieces (1) 4 medium eggplant, roughly cut into pieces (1) 4 medium parsnips (~450 gr.), peeled and roughly chopped (1) 4 medium sweet onions, sliced (1) 4 oz (120 ml) Empress 1908 gin (1) 4 oz (120 ml) lemonade or sparkling water (1) 4 oz. apple cider (crisp preferably) (1) 4 ripe and juicy but firm pears (Bartlett/Williams pears and similar types would be perfect) – cored then sliced or cubed (1) 4 rye crêpes (1) 4 tbsp (60 g) butter, melted (1) 4 tbsp (60 g) lilac-infused sugar (1) 4 tbsp (60 ml) cream liqueur(dulce de leche liqueur used; you can use Irish cream, bourbon cream, maple cream, etc.) (1) 4 tbsp. (1/4 cup or 60 g.) unsalted butter, divided (1) 4 tbsp. (45 g) light-brown sugar (1) 4 tbsp. (50 gr.) light brown sugar (1) 4 tbsp. (56 gr.) unsalted butter (1) 4 tbsp. (60 g) butter (2) 4 tbsp. (60 g) butter, divided (1) 4 tbsp. (60 g) cream cheese (1) 4 tbsp. (60 g) cream cheese, either plain or with herbs and garlic (1) 4 tbsp. (60 g) soft goat cheese or cream cheese (2) 4 tbsp. (60 g) unsalted butter + more to garnish (1) 4 tbsp. (60 g) unsalted butter, cold and cut into pieces (1) 4 tbsp. (60 g.) light brown sugar (1) 4 tbsp. (60 gr.) butter (5) 4 tbsp. (60 ml.) Limoncello, or even more to taste (1) 4 tbsp. (60 ml.) maple syrup (1) 4 tbsp. (60 ml.) olive oil, divided (1) 4 tbsp. (60 ml.) orange liquor such as triple sec (1) 4 tbsp. (about 45 gr.) light brown sugar (1) 4 tbsp. (~32 gr.) icing sugar – may need some extra (1) 4 tbsp. (~60 gr.) butter (1) 4 tbsp. (~85 gr.) golden syrup (1) 4 tbsp. butter (1) 4 tbsp. butter, divided (1) 4 tbsp. cream cheese (1) 4 tbsp. maple syrup (1) 4 tbsp. salted pistachios, roughly chopped (1) 4 thick slices bread such as sourdough, ciabatta, or country loaf (1) 4 to 4 1/2 cups (~400-450 gr.) of fresh or frozen cranberries (1) 4 to 4 and 1/4 cups Rosé Wine (1) 4 to 6 parts water (or to taste) (1) 4 to 6 cups (1000 – 1500 ml.) vegetable or chicken stock (1) 4-5 celery stalks, roughly chopped (about 200 gr. or 2 cups) (1) 4-5 cup of water (1) 4-5 cups (1000-1250 ml.) vegetable or chicken broth (1) 4-5 eggs (1) 4-5 garlic cloves (1) 4-5 garlic cloves, finely minced (1) 4-5 juicy and crisp sweet and tart apples, cored then sliced or cubed – choose those that are good for baking, i.e. Granny Smith, Macintosh, Cortland, or Gala. (1) 4-5 large pitted prunes (1) 4-5 large sweet onions (~1 kg.), thinly sliced (1) 4-5 large thin slices ham or prosciutto (1) 4-5 medium beets (1 lb. or 450 g.) – you can also use leftover cooked or even store-bought prepared beets (1) 4-5 prosciutto slices, cut into small pieces (1) 4-5 prosciutto slices, torn (1) 4-5 radishes, sliced (1) 4-5 ripe peaches, sliced (divided) (1) 4-5 sage leaves, sliced or chiffonade (1) 4-5 sliced smoked bacon (1) 4-5 slices of prosciutto (about 100-125 gr.), thinly sliced (1) 4-5 tbsp. (60-75 g) butter (1) 4-5 tbsp. (60-75 g) lingonberry jam – or cranberry jam (1) 4-5 tbsp. (60-75 g) plain cream cheese or goat's cheese (1) 4-5 tbsp. (60-75 ml) extra virgin olive oil (1) 4-5 tbsp. olive oil, divided (1) 4-5sweet peppers (1) 4-5 whole Aero chocolate bars (42 gr. x 4-5 bars) (1) 4-6 anchovy fillets (1) 4-6 clementines, washed and sliced (1) 4-6 cups of water or vegetable broth (1) 4-6 cups water or light broth (1) 4-6 dried apricots, sliced (1) 4-6 dried figs, preferably Turkish (1) 4-6 fresh figs, quartered or sliced (1) 4-6 garlic cloves (1) 4-6 large fresh strawberries, hulled frozen also work perfectly, if using frozen, you may reduce the amount of ice (1) 4-6 prepared crepes Crêpes – Easy Basic French Crêpes Recipe (1) 4-6 shallots, cut into 3-5 wedges (Substitute for 1 large onion or 1 cup of pearl onions) (1) 4-6 slices (about 75 g) prosciutto, torn (2) 4-6 slices of prosciutto (2) 4-6 slices of rustic bread 8-10 slices of fresh baguette (for a crostini version) (1) 4-6 thick slices bread such as sourdough, ciabatta, or country loaf (1) 4-6 thin radish slices (1) 4 large egg yolks (1) 4–4.5 oz (120–130 g) firm cheese (e.g., Pizza Mozzarella, Irish Dubliner), cubed (optional) (1) 4–5 anchovy fillets (about 20–25 g), divided (1) 4–5 eggs (adjust based on moisture) (1) 4–5 garlic cloves, finely minced (1) 4–5 oz (120–150 ml) chilled sparkling water or club soda (1) 4–5 oz (120–150 ml) chilled sparkling wine (I prefer a dry rosé sparkling wine) (1) 4–5 oz (120–150 ml) sparkling water or club soda (1) 4–5 slices prosciutto (40–60 g), torn into smaller pieces (1) 4–5 slices prosciutto (about 75 g), torn into smaller pieces (1) 4–5 slices prosciutto, torn (1) 4–5 tbsp (28–35 g) sweet Hungarian paprika (1) 4–5 tbsp (40–50 g) pine nuts, lightly toasted (1) 4–5 tbsp (60–75 ml) Marsala wine, ideally Dry Marsala (Marsala secco) – See notes (1) 4–6 eggs (adjust based on moisture) (1) 4–6 fresh sage leaves, chopped (1) 4–6 garlic cloves, smashed or roughly chopped or thinly sliced (1) 4–6 oz (120–180 ml) chilled orange soda (1) 4–6 oz (120–180 ml) chilled root beer (1) 4–6 oz (120–180 ml) club soda or sparkling water (1) 4–6 oz (120–180 ml) sparkling water or club soda (1) 4–6 prepared Crêpes Crêpes – Easy Basic French Crêpes Recipe (1) 4–6 slices (about 75 g) prosciutto, torn (1) 4–6 small to medium clementines, peeled – See Notes (1) 5 cups (750–800 g) watermelon, cut into chunks (1) 5 cups (1200 ml) light broth of your choice or water (1) 5 cups (about 750 gr) frozen blueberries thawed and drained (See Notes) (1) 5 cups frozen pitted cherries (about 700 gr.) (1) 5 eggs (1) 5 egg yolks (6) 5 g (1 tbsp.) espresso powder, or to taste (1) 5 garlic cloves, minced (1) 5 large sage leaves (1) 5 medium-sized eggs (1) 5 tbsp (70 g) unsalted butter (1) 5 tbsp (75 ml) extra virgin olive oil (1) 5 tbsp (75 ml) olive oil (1) 5 tbsp. (40 g) corn starch (1) 5 tbsp. (75 ml) heavy (whipping) cream (1) 5 tbsp. poppy seeds, divided (1) 5 tsp. maple syrup (1) 5-6 cups of freshly popped popcorn (5 cups for stickier version, 6 – for drier) (1) 5-6 cups of water or light broth (1) 5-6 cups shredded carrots (about 5-7 medium carrots) (1) 5-6 eggs, hard-boiled, peeled, and chopped (1) 5-6 fresh figs, halved or quartered (1) 5-6 fresh figs, quartered (1) 5-6 fresh figs, quartered or sliced (1) 5-6 individual bowls or one large enough for about 1.4 L (2) 5-6 large carrots (about 3 lb. or 1200 g.), chopped (1) 5-6 medium navel orange (about 150-170 g each) – about 2 cups (480 ml) juice and pulp (1) 5-6 medium starchy potatoes (1 1/2 pounds or 750 gr.), peeled (1) 5-6 ripe (but firm) bananas, peeled and thickly sliced (1) 5-6 rosemary sprigs, divided (1) 5-6 sage leaves, sliced or chiffonade (1) 5-6 tbsp. (100-120 ml) honey, divided (1) 5-7 fresh gooseberries (1) 5-7 fresh raspberries, mashedplus more, for garnish (1) 5-7 fresh raspberries, plus more for garnish (1) 5-7 fresh thyme sprigs (1) 5-7 large large apricots, preferably Turkish *see note (1) 5-7 large mint leaves (1) 5-7 large sage leaves, chiffonade (3) 5-7 large strawberries (1) 5-7 sage leaves, chopped (1) 5-7 sage leaves, torn (1) 5-8 blackberries (fresh or frozen) (1) 5-8 chive blossoms – choose fresh and soft blossoms, not old and woody (1) 5-8 fresh blackberries (or even up to 10 if desired) (1) 5-10 pink peppercorns, crushed (1) 5-10 soft toffee candy (See Notes) (1) 5–6 eggs (1) 5–6 oz (150–180 ml) chilled sparkling water or club soda (1) 5–6 smoked sprats, drained, plus 1-2 sprats for garnish (1) 5–6 tbsp (70–85 g) butter, melted (1) 5–7 g (2–3 tbsp) finely chopped mint leaves (1) 5–7 garlic cloves, lightly crushed (1) 5–7 garlic cloves, roughly minced (1) 5–7 pickles (1) 6 cups (1.4 L) water (2) 6 cups (1.4 L) water, or enough to just cover the meat (1) 6 cups (1400 ml.) of water or broth (1) 6 cups (~700 gr.) fresh cranberries (1) 6 cups of light broth or water (1) 6 cups of water (1) 6 cups shredded carrots (5-6 medium carrots) (2) 6 cups shredded carrots (~ 650 g or 5-6 medium carrots) (1) 6 cups shredded carrots (~ 650 gr. or 5-6 medium carrots) (2) 6 eggs (2) 6 large carrots (about 3 lb. or 1200 g.), chopped (1) 6 large eggs (2) 6 large eggs – yolks only (1) 6 large sweet red peppers – ideally sweet pointed pepper, but if not available, bell peppers will work (about 850-900 gr.) (1) 6 oz (170 g) bacon or lardons, diced (1) 6 oz (180 ml) cream (18%) (1) 6 tbsp (85 g) butter (1) 6 tbsp (85 g) cold butter plus 1 tbsp. (15 g) more, for greasing (1) 6 tbsp. (75 gr.) granulated sugar (1) 6 tbsp. (85 g) butter, room temperature (1) 6 tbsp. (85 g) butter, soften (1) 6 tbsp. (85 g) cold butter plus 1 tbsp. (15 g) more, for greasing (4) 6 tbsp. (85 gr.) unsalted butter (1) 6 tbsp. (about 85 gr.) butter (1) 6 tbsp. butter (1) 6 to 8 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.2 kg) (1) 6-7 clementines, peeled and divided into segments (1) 6-7 cups of water (1) 6-7 cups water of light broth (1) 6-7 Earl Grey tea bags (1) 6-7 small-medium potatoes, peeled (optional) and roughly cubed (1) 6-7 whole cloves (1) 6-8 crepes, this or any other your favourite recipe (1) 6-8 fresh sage leaves, sliced (1) 6-8 slices of prosciutto or jamon (1) 6-8 thick sliced of bread e.g., good quality sandwich bread, Brioche, or Challah – I used Molasses bread (1) 6-8 thick slices bread such as sourdough, ciabatta, or country loaf (3) 6-8 whole black peppercorns (1) 6–7 cups (1.5–1.7 L) hot water or light beef stock, or enough to cover (1) 6–7 eggs (1) 6–7 large eggs (1) 6–8 (1.2–1.4 kg total) bone-in, skin-on chicken thighs (1) 6–8 crêpes (1) 6–8 fresh sage leaves (1) 6–8 medium radishes, thinly sliced (1) 6–8 prepared crêpes Crêpes – Easy Basic French Crêpes Recipe (2) 6–8 sage leaves, chopped (1) 6–8 slices prosciutto (60–80 g) (1) 6–8 smoked Baltic sprats, drained (1) 6–8 thin crêpes (1) 6–8 whole allspice berries (1) 6–10 dried rose buds, lightly crushed (use a few more for added flavour) (1) 7 0z (200 g) feta (1) 7 cups (~700 gr.) fresh cranberries (1) 7 cups tightly packed fresh rose petals (about 200–250 g), preferably wild or highly fragrant (1) 7 large eggs (2) 7 oz (200 g) dark chocolate (60–70%) (1) 7 oz (200 g) plain dry biscuits, broken into chunks (1) 7 oz. (200 g) chicken livers (1) 7 oz. (200 g) Italian pork sausage (1) 7 tbsp (100 g) unsalted butter (1) 7 tbsp. (100 gr.) unsalted butter, soften (1) 7 tbsp butter (100 g), melted and slightly cooled (1) 7-8 large mint leaves (2) 7-8 sage leaves (1) 7-9 baguette slices (1) 7-9 baguette slices or other bread (1) 7-9 blackberries (1) 7-9 eggs (4) 7-9 sage leaves, sliced or chiffonade (2) 7-9 slices baguette (1) 7-9 slices of baguette or other bread (1) 7-10 basil leaves , chopped or torn (1) 7-10 fresh lychees, peeled (1) 7-10 fresh mind leaves (1) 7-10 fresh sage leaves (3) 7-10 large mint leaves (1) 7-10 large mint leaves, sliced (1) 7-10 large pitted prunes, divided (1) 7-10 large sage leaves, chopped (1) 7-10 sage leaves, minced (1) 7–9 sourdough baguette slices (1) 8 bone-in, skin-on chicken thighs (about 1.2 – 1.4 kg total) (1) 8 chicken thigs, skin on (or removed is desired) (1) 8 crepes – from Crêpes (Basic French Crêpes) or your favourite recipe (1) 8 cups (1.9 L) water (1) 8 cups (about 1800 ml. ) vegetable stock or water (1) 8 cups water (1) 8 large bone-in, skin-on chicken thighs (about 1.2 kg) (1) 8 large eggs (1) 8 medium oranges (~225 gr. each) (1) 8 oz (200–225 g) dried pasta (rigatoni, mezze maniche, or spaghetti) (1) 8 oz (225 g) carrots, grated or julienned (1) 8 oz (225 g) parsnips, grated or julienned (1) 8 oz. (225 gr.) mini mozzarella balls, sliced in half – or a large ball torn into pieces (1) 8 prepared crêpes (up to 10, if desired) Crêpes – Easy Basic French Crêpes Recipe (1) 8 slices brioche bread (1) 8 x 8-inch (22 x 22 cm) square baking pan – you can use 9 x 9-inch, but the blondies will be slightly thinner, and you will also need to reduce the baking time by a few minutes (1) 8-10 bottom mushrooms, sliced (1) 8-10 crêpes (store-bought or homemade) Crêpes – Easy Basic French Crêpes Recipe (1) 8-10 crêpes, this or your favourite recipe (1) 8-10 Crêpes – Easy Basic French Crêpes Recipe or from your favourite recipe (1) 8-10 cups water or vegetable stock (1) 8-10 fresh figs, halved or quartered (2) 8-10 fresh mint leaves (1) 8-10 prepared crepes, this or any other your favourite recipe (1) 8-10 slices of baguette (1) 8-12 large fresh rosehipsor 12-16 small rosehips (1) 8-12 radishes, finely chopped (about 1/2 to 2/3 cup chopped – depending on their spiciness) (1) 8 cups (~600 gr.) broccoli florets, frozen of fresh (1) 8×8 inch baking pan; you can also use 9×9 inch pan, for thinner bars (2) 8–10 crêpes but always have 1-2 extra (1) 8–10 fresh mint leaves (1) 8–10 slices baguette or sourdough baguette (1) 8–12 smoked sprats, drained (1) 9-10 large ripe figs (about 700 gr.), roughly cut in 4-5 pieces (1) 9×9 (23 cm) inch pan round or square baking pan (1) 9–10 oz (250–300 g) prunes, pitted (1) 10 egg yolks (medium eggs) (1) 10 g (1 tbsp.) powdered (icing) sugar (1) 10 g. (about 1 1/2 tbsp.) rose petal powderor more, to taste (1) 10 large mint leaves (6) 10 mint leaves, plus more for garnish (1) 10 oz (280 g) mushrooms, halved or quartered (1) 10-12 (200-250 g) medium button mushrooms, sliced (1) 10-12 crêpes, this or your favourite recipe (1) 10-12 fresh mint leaves (1) 10-12 small potatoes (2) 10-14 large Medjool dates, pitted (about 300 gr.) (1) 10-14 scallops depending on their size (5 to 7 per serving); thawed if frozen (1) 10-15 pink peppercorns, crushed (1) 10.5 oz (300 g) dark or extra dark chocolate (70%+), broken into pieces (1) 10–12 fresh mint leaves (about 5–10 g) (1) 10–12 oz (300–350 g) canned peaches, drained (1) 10–12 pink peppercorns, lightly crushed (1) 10–12 pink peppercorns, lightly crushed (optional) (1) 10–15 g (1/3–1/2 cup) finely chopped dill (1) 12 boneless chicken thigs, thinly sliced (1) 12 gr. baking soda (almost full tablespoon) (1) 12 oz (360 ml) brandy (1) 12 oz (360 ml) fresh clementine juice (1) 12 tbsp (30 ml) Greek yogurt or skyr (1) 12 fresh lychees, peeled- you can use canned (1) 12 fresh lychees, peeledyou can use canned (1) 12–17 saffron threads (1) 14 oz. (400 g) tomato passata or cherry tomatoes, halved – I used fresh cherry tomatoes (1) 14-20 medium-large shrimp (If frozen, fully defrosted and drained (Or cocktail shrimp – use more in this case) (1) 15 ml (1 tbsp) Marsala wine (1) 15 ml (1 tbsp) olive oil (1) 15 ml (1 tbsp) olive oil, plus more for serving (1) 15-20 gr. chives, finely chopped (about 1/8 cup chopped) (1) 15–30 ml (1–2 tbsp) olive oil (1) 20 g (1½ tbsp) unsalted butter, divided (1) 20 g (2 tbsp.) light-brown sugar (1) 20 g finely grated Parmigiano Reggiano (optional) (1) 20-25 g (2–3 tbsp) dried blackcurrants (optional) (1) 20-28 small scallops (In my case ~14 gr. each) or 10-12 large scallops (1) 20-35 gr. (~2×2 to 2×3 cm piece) fresh ginger – or ~ t tbsp. dry ginger (1) 20-cm (8-inch) deep (at least 6-8 cm / 2.5-3 inch deep) baking pan or ~26-cm (10-inch), if you do not have deep. Both regular or springform tin would work, but springform is more convenient. (1) 25 g (about ¼ cup) Parmigiano Reggiano, finely grated (1) 25 g. parsley, chopped + more, for serving (1) 25–30 g dark or extra-dark chocolate, chopped (1) 30 g (3 tbsp) pine nuts (1) 30 g (3 tbsp.) corn starch (if don't want to use it, substitute for 30 gr. of flour) (1) 30 g (3 tbsp.) corn starch (if don’t want to use it, substitute for 30 gr. of flour) (1) 30 g (3 tbsp.) corn starchor replace with more flour (1) 30 g (3 tbsp.) corn starchor substitute for more flour (3) 30 g (about 1/4 cup) walnuts, lightly toasted and roughly chopped (1) 30 g (¼ cup) roughly chopped pistachios (1) 30 g (½ cup lightly packed) finely grated Parmigiano Reggiano (1) 30 g. dried porcini (1) 30 gr. (3 tbsp.) corn starch (1) 30 ml (2 tbsp) dry white wine (2) 30-50 gr. white chocolate, chopped or shaved (1) 30–45 g tahini halva (1) 30–45 g tahini halva (preferably soft and even better – homemade, lightly set). You can use Halva Recipe – A Simple Guide to Homemade Halva (1) 35 g. dried porcini (1) 35-40 almonds (1) 35-50 gr. dark or extra dark chocolate (70% or more), finely chopped (1) 35–40 g (about 1 1/2 cups) finely chopped parsley (1) 40 g (½ cup) finely grated Parmigiano Reggiano (1) 40 g (⅓ cup) finely minced yellow onion (1) 40 g (⅓ cup) pine nuts (1) 40-5 slices (about 80-100 g) prosciutto, chopped. (1) 40-50 g. white chocolate, chopped (1) 40-50 g. white chocolate, chopped or shaved (2) 40-50 gr. (3-4 slices) prosciutto, cut into small pieces – optional (1) 40-50 gr. white chocolate, chopped or shaved (1) 40-50 gr. white chocolate, optional (see step 2) (1) 40-50 gr. white chocolate and /or chopped toasted nuts, to garnish (1) 40–50 g (1/3 cup) dried apricots, chopped (1) 40–50 g (3–4 tbsp) butter, melted (1) 40–50 g crushed gingerbread snapsused for coating; substitute crushed nuts for vegan option (1) 40–50 g finely grated Parmigiano Reggiano, plus more for serving (1) 40–60 g (4–5 tbsp) semolina (1) 45–60 ml (3–4 tbsp) fresh lemon juice (1) 50 g (3½ tbsp) unsalted butter, divided (1) 50 g (¼ cup) light brown sugar (1) 50 gr. chopped white chocolate, optional (1) 50 gr. cooked chestnuts (1) 50 gr. dark or extra dark chocolate, roughly chopped (1) 50 gr. Parmigiano Reggiano, freshly grated (1) 50 g white chocolate, choppedplus more for garnish (1) 50-70 g. white chocolate, chopped plus more for garnishing (1) 50-70 gr. white chocolate, roughly chopped (1) 50-70 gr. white chocolate, shredded, divided (1) 50-75 g cooked chestnuts, crumbled (1) 50–60 g (1/4 cup) finely grated Pecorino Romano (1) 60 g (1/2 cup) dried cranberries, roughly chopped (1) 60 g (1/3 cup) short-grain rice (1) 60 g (1/4 cup) unsalted butter (1) 60 g (1/4 cup or 4 tbsp) butter (1) 60 g (⅓ cup) raisins (1) 60 gr. (4 and 1/4 tbsp.) butter, cut in small cubes (2) 60 gr. butter (2) 60 g unsalted butter, plus extra for finishing (1) 60 ml (¼ cup) 18% cream (1) 60 ml (¼ cup) dry white wine (1) 60-70 g (1/3 cup) soft goat cheese (1) 60-70 gr. dark or extra dark chocolate, chopped (1) 60–75 g smoked cod liver, drained (1) 60–120 ml (1/4–1/2 cup) reserved pasta water (1) 70 gr. prosciutto, thinly sliced (1) 70-80 gr. white chocolate, broken into pieces (1) 70-100 gr, white chocolate, roughly chopped (1) 70-100 gr. dark chocolate (70% and higher), roughly broken (1) 70-100 gr. prosciutto, cut in small pieces (1) 70-100 gr. salami, finely chopped (1) 70-100 gr. white chocolate, broken into pieces (1) 70-100 gr. white chocolate, finely chopped (1) 70-100 gr. white chocolate, roughly chopped (2) 70–80 g (1/2 cup) pistachios, toasted and roughly chopped (1) 70–90 g (1/2 to 2/3 cup) salted roasted pistachios, roughly chopped (1) 70–90 g (2.5–3 oz) speck, diced (1) 70–100 g prosciutto, finely sliced (1) 75 g. pancetta (1) 75 gr. brie, torn into small pieces. (1) 75-100 g cod liver, drained (1) 75-100 g pitted prunes (about 7 large), roughly chopped (1) 75-100 gr. dark chocolate, finally grated (1) 75–120 g (½–¾ cup) golden raisins (1) 80 g (1/2 cup) Skor toffee or more to taste (1) 80 g speck, cut into strips (1) 80 ml (1/3 cup) orange juice (1) 80 ml (⅓ cup) Marsala wine (1) 80-100 g dried figs (about 6-8 large Turkish figs), roughly chopped – soak for 20 minutes if they are super firm (1) 80-100 gr. white chocolate, roughly chopped (1) 80–120 ml (1/3–1/2 cup) dark spiced rum (1) 85–100 g (6-7 tbsp) butter (1) 85–100 g butter (1) 90 g (about 3 oz) Gorgonzola, cut into pieces (1) 90–110 g Pecorino Romano, very finely grated (1) 100 g (3/4 cup) shelled pistachios (1) 100 g (7 tbsp) unsalted butter, cut into large chunks (1) 100 g (7 tbsp. or 1/2 cup) unsalted butter (1) 100 g (about 1 cup) crushed candy caneor more, to taste (1) 100 g (about 1/2 cup) red & green milk chocolate M&Ms or more, to taste (1) 100 g (about 3.5 oz or 2/3 cup chopped) white chocolate (1) 100 g (½ cup) sugar (1) 100 g (½ cup) unsalted butter (1) 100 g. dried figs, roughly chopped- I used 6 Turkish figs, but they are large; you may need more, depending on the type (1) 100 g. salami of your choice, thinly sliced (1) 100 g cooked chestnuts, crumbled or roughly chopped (1) 100 g ham or pancetta, diced (1) 100 g hot-smoked salmon (1) 100 gr. (1 cup) finely ground almonds / meal (1) 100 gr. (~1 cup) dried cranberries, roughly chopped (1) 100 gr. butter (2) 100 gr. butter (¼ cup + 3 tbsp.), melted (1) 100 gr. butter, cut in large chunks (1) 100 gr. butter, softened (1) 100 gr. cooked chestnuts, crumbled (1) 100 gr. cooked lean ham, cubed (1) 100 gr. cream cheese, room temperature (1) 100 gr. dark chocolate, finely grated (1) 100 gr. frozen green peas (1) 100 gr. milk chocolate, roughly chopped (1) 100 gr. pancetta (1) 100 gr. pancetta, cubed (2) 100 gr. white chocolate, chopped (1) 100 gr butter (~7 tbsp.) (1) 100 g smoked salmon (1) 100 g smoked sprats, drained (1) 100 g unsalted butter, softened (1) 100 g white chocolate, finely chopped (1) 100 g white chocolate, roughly choppedor more if you want to half- or fully glaze them (1) 100 ml. (2/5 cup) olive oil (1) 100 ml. (slightly less than 1/2 cup) Amaretto, divided (1) 100 ml. milk (~ 2/3 cup) (1) 100-120 g fresh mozzarella (1) 100-120 gr. dark (70%) chocolate, roughly chopped (1) 100-120 gr. pancetta, cubed (1) 100-120 gr. prosciutto, thinly sliced (1) 100-120 gr. white chocolate (1) 100-120 gr. white chocolate, optional, for glaze (1) 100-125 g. Brie or Camembert (1) 100-125 g. salami of your choice, thinly sliced (1) 100-125 g cooked chestnuts, crumbledI used roasted, peeled, and vacuum-packed (1) 100-125 gr. pancetta (1) 100-125 gr. pancetta, cubed (1) 100-125 gr. prosciutto (1) 100-125 gr. smoked cheddar, cubed (1) 100-150 gr. large pitted prunes (about 7-10 large) (1) 100-150 gr. white chocolate, roughly chopped (1) 100–115 g (7–8 tbsp) unsalted butter, cut into large chunks (1) 100–115 g unsalted butter (1) 100–120 g guanciale, cut into small strips or cubes (1) 100–125 g fresh raspberries (1) 100–125 g smoked salmon (2) 100–150 g cooked lean ham, cubed (1) 110–120 g orzo (or other small pastina) (1) 110–120 g smoked sprats, drained and divided (1) 115–120 g guanciale, cut into batons or thick strips pancetta may be used if unavailable (1) 120 g (1 cup) shredded cooked chicken (1) 120 g (½ cup) granulated sugar (1) 120 g (¾ cup) medium or coarse semolina (1) 120 gr. (~ 1/2 cup) unsalted butter (1) 120 ml (½ cup) sour cream (10–18%) (1) 120–150 g smoked salmon, torn into pieces (1) 120–180 ml (1/2–3/4 cup) chicken stock (1) 120–180 ml (1/2–3/4 cup) reserved pasta water (1) 125 g (1 cup) roughly chopped pistachios (1) 125 g (1 cup plus 1 tbsp.) butter, melted (1) 125 g. salami of your choice, thinly sliced (1) 125 gr. cream cheese, softened (1) 125-150 g. mini Mozzarella balls, sliced or halved – you can use pizza Mozzarella, too (1) 125-150 g. pizza Mozzarella, cubed (1) 125-150 g. semi-hard cheese (e.g., Cheddar, Gouda, or Gruyere) of your choice, grated – I used smoked cheddar (1) 125-150 g. smoked salmon, torn into pieces – I used cold smoked salmon (1) 125-150 g bacon, roughly cut into pieces (1) 125-150 gr. pancetta, cubed (1) 125–150 g mascarpone (1) 125–150 g smoked salmon (1) 125–150 ml (4–5 oz) champagne, prosecco, or sparkling wine, well chilled (1) 130 g butter (1) 130 gr. unsalted butter (1) 150 g (1 cup) pecan halves, roughly chopped (1) 150 g (3/4 cup) dark chocolate baking chips (1) 150 g (about 1 1/4 cups) salted roasted pistachios (1) 150 g. jarred roasted sweet peppers, rinsed (optionally), drained, and sliced (1) 150 g. pancetta, thickly sliced or cubed (2) 150 g. prosciutto, diced up (1) 150 gr. (~1 cup) pecan halves, roughly chopped (1) 150 gr. bacon, diced (1) 150 gr. brie or camembert (1) 150 gr. brown button mushroom, sliced (1) 150 gr. buckwheat groats (A bit less than 1 cup) (1) 150 gr. cooked chestnuts, crumbled (2) 150 gr. cooked chestnuts, peeled and crumbled (1) 150 gr. cooked ham, cubed (1) 150 gr. cream cheese (1) 150 gr. cream cheese, at room temperature (1) 150 gr. hard cheese like cheddar, shredded (About 1 and 1/2 cup, shredded and packed) (1) 150 gr. pancetta, cubed (1) 150 gr. salami, finely sliced (1) 150 gr. sharp cheddar (about 1 and 1/4 cup, shredded and packed) (1) 150 g roasted, peeled chestnuts (vacuum-packed or freshly roasted) (1) 150 g roasted and peeled chestnuts, crumbled (1) 150 g smoked salmon (1) 150 g white chocolate, roughly chopped (1) 150 ml. (~2/3 cup) milk (1) 150 ml. cream (10 or 18%) (1) 150 ml. milk (1) 150-170 g shortbread, homemade or store-bought, roughly broken (1) 150-200 g. pizza mozzarella, cubed (2) 150-200 g cooked, lean ham, cubed (1) 150-200 gr. Brie or Camembert, cubed or sliced (1) 150-200 gr. chestnuts, crumbled. (1) 150-200 gr. cooked and peeled chestnuts (I used vacuum-packed) (1) 150-200 gr. cooked and peeled chestnuts, roughly crumbled (1) 150-200 gr. cooked chestnuts, crumbled (I used vacuum-packed) (1) 150-200 gr. cooked ham, cubed (1) 150-200 gr. cooked lean ham, cubed (1) 150-200 gr. lean fully cooked ham, cubed (1) 150-200 gr. mascarpone, room temperature (1) 150-200 gr. pancetta (1) 150-200 gr. roasted and peeled chestnuts, crumbled (1) 150-200 gr. white chocolate, for dipping madeleines (1) 150–170 g (1 ½ cups loosely packed) sharp cheese (Cheddar, Gruyère, or aged Gouda), shredded (1) 150–170 g buttery shortbread or sablés, roughly broken (1) 150–170 g pressed / dry curd cottage cheese (I used twarog) (1) 150–170 g sable or shortbread cookies, roughly broken (1) 150–200 g dried apricots, halved (adjust depending on sweetness)my apricots were tart-sweet, so I added even slightly more than 200 g (1) 170 g (1 and 1/3 cup) all-purpose flour (2) 170 g (3/4 cup) butter (3) 170 g (3/4 cup) butter, soften (5) 170 g (6 oz) plain dry biscuits such as tea biscuits or Maria, broken into chunks (reserve about 40–50 g to crush finely) (1) 170 g (¾ cup) Arborio rice (1) 170 g. (3/4 cup) unsalted butter, ideally European-style butter but good-quality American-style butter works just fine (1) 170 g. (3/4 cup) unsalted butter, ideally European-style butter but good-quality American-style butter works just fine (3) 170 g. (3/4 cup) unsalted butter, ideally European-style butter but good-quality American butter works just fine (1) 170 g. (¾ cup) butter, softened (1) 170 g. butter, softened (1) 170 gr. (1 cup) all-purpose flour (1) 170 gr. (3/4 cup) butter, soften (1) 170 gr. butter, cut into pieces (1) 175 g (about ¾ cup) Carnaroli or Arborio rice (1) 180 gr. dark or extra dark chocolate (70% and higher), nicely chopped (1) 180-200 gr. cheddar, grated (It's about 2 cups grated and packed cheese) (1) 180–200 g (6–7 oz) butterscotch chips (1) 180–200 g whole pitted prunes (1) 185 g (1 ½ cups) all-purpose flouryou may need a little more for dusting (3) 185 g (1 ½ cups) all-purpose flouryou may need another 2-3 tbsp. (20-30 g) (1) 185 g (1 ½ cups) all-purpose flouryou may need more – See Notes (1) 200 g (1 2/3 cups) all-purpose flour (1) 200 g (7 oz) white chocolate, chopped (1) 200 g (about 7 oz) less-sweet cookies, such as Digestives or Graham crackers (1) 200 g (about 8-10 large and pitted) Medjool dates, pittedalways keep few extra dates on hand for adjusting the consistency if needed (1) 200 g. (1 cup and 2 tbsp.) all-purpose flour (2) 200 g. (1 cup and 2 tbsp.) all-purpose flourmay need more for dusting (1) 200 g. (appr. 1 cup and 3 tbsp.) all-purpose flour (1) 200 g. marinated artichokes hearts, rinsed (optionally), drained, and cut in half (if necessary) (1) 200 g biscoff cookies22–24 whole cookies or about 1 2/3 cups cookie crumbs (1) 200 g carrots, thickly sliced (~2 and 1/2 cup) (1) 200 g cookies such as Biscoff, Maria or similar(about 25-30 cookies) (1) 200 g dark chocolate (60–70%), finely chopped (1) 200 g dark or semi-dark chocolate (Use milk chocolate if desired), roughly chopped (1) 200 g feta, crumbled (1) 200 g plain goat cheese (1) 200 gr. (ab. 1 3/4 cups) walnuts, finely ground (1) 200 gr. Bolognese sauce (1) 200 gr. brown mushrooms (1) 200 gr. butter (3/4 cup + 2 tbsp.), softened (1) 200 gr. button mushrooms (1) 200 gr. cooked and crumbled chestnuts (I used vacuum-packed) (1) 200 gr. cooked and peeled chestnuts (I used cooked vacuum-packed) (1) 200 gr. cooked and peeled chestnuts (I used vacuum-packed) (1) 200 gr. cooked and peeled chestnuts, crumbled (1) 200 gr. full-fat ricotta (1) 200 gr. grated Parmesan cheese (1) 200 gr. salted pistachios, divided (1) 200 gr. white chocolate, finely chopped (1) 200 g roasted peeled chestnuts, crumbled or chopped (1) 200 g smoked salmon (1) 200-220 g spaghetti (1) 200-225 gr. spaghetti or other pasta of your choice (1) 200-225 g rigatoni pasta (1) 200-250 g. ham, cubed (1) 200-250 gr. chicken livers (1) 200-250 gr. cooked and peeled chestnuts, crumbled (3) 200-250 gr. cooked and peeled chestnuts, finely crumbled (1) 200-250 gr. cooked butternut squash (1) 200-250 gr. cooked chestnuts, crumbled (1) 200-250 gr. cooked shelled chestnuts (I used vacuum-packed) (1) 200-250 gr. dark or extra dark chocolate (At least 70%), finely chopped (1) 200-250 gr. feta (1) 200-250 gr. roasted turkey breasts (See notes), shredded (1) 200-22200–225 g small-shape pasta (1) 200–220 g pasta such as penne, rigatoni, or fusilli (1) 200–225 g dried pasta (rigatoni, spaghetti, or tagliatelle) (1) 200–225 g dried spaghetti (1) 200–225 g fettuccine (about 7–8 oz dried pasta) (1) 200–225 g spaghetti (1) 200–250 g gingerbread cookies, crushed or broken into small pieces – I used mini gingersnaps (1) 200–250 ml water or light chicken stock (1) 220–330 g (2/3–1 cup) dulce de leche (1) 225 g (1 cup) unsalted butter, softened or partially melted (1) 225 g pasta (tagliatelle, fettuccine, penne, or rigatoni) (1) 225 g pasta such as fusilli, penne, or spaghetti (1) 225 gr. (1 cup) cream cheese (1) 225 gr. ground beef (see notes) (1) 225 gr. ground pork (1) 225 g rigatoni (1) 225-250 gr. (8 oz.) Brie (1) 240 ml (1 cup) dry white wine (1) 240 ml (1 cup) water (1) 250 g (8 oz) plain cream cheese (1) 250 g (about 10–12) Medjool dates, pitted (1) 250 g. soft plain goat’s cheese (1) 250 g cooked and peeled chestnuts (I used vacuum-packed) (1) 250 g cooked ham, cubed (I used lean ham) (1) 250 g mascarpone (1) 250 gr. (1 1/4 cups) sugar, granulated or light-brown, divided (1) 250 gr. (ab. 1 cup) butter, into small pieces (1) 250 gr. baked butternut squash or other pumpkin (1) 250 gr. baked pumpkin (squash) puree (1) 250 gr. cooked and peeled chestnuts (I used cooked, peeled, and vacuum-packed) (1) 250 gr. cream cheese (1) 250 gr. dry pasta (1) 250 gr. dulce de leche (about 8 oz. or 2/3 cups), room temperature (1) 250 gr. dulce de leche, room temperature (1) 250 gr. roasted butternut squash (it should be cooked through but still slightly firm) (1) 250 gr. tagliolini or angel hair pasta (1) 250 gr dark chocolate (at least 70% cocoa), roughly chopped (1) 250 g sharp cheddar (about 3 and 1/4 cups, shredded) (1) 250 to 300 g plain goat's cheese (1) 250-300 g (about 9–10 oz) short pasta – such as penne, fusilli, or rigatoni. (2) 250-300 g. cherry tomatoes, halved (1) 250-300 g. cold-smoked salmon, sliced or turned into pieces – while the texture and flavour will be slightly different, hot-smoked salmon will also work nicely (1) 250-300 g. cold-smoked salmon, sliced or turned into pieces – while the texture and flavour will be slightly different, hot-smoked salmon will also work nicely (1) 250-300 g. smoked salmon, cut into smaller pieces AND divided – I used cold-cold salmon, but hot-smoked will also work (1) 250-300 g pitted cherries (1) 250-300 g plain goat's cheese (1) 250-300 gr. cooked and peeled chestnuts (I used vacuum-packed), roughly chopped (1) 250-300 gr. mixed nuts, roughly chopped (1) 250-300 gr. panettone, crust removed (1) 250-300 gr. pasta of your choice (1) 250-300 gr. spaghetti or other pasta of your choice (1) 250-300 g soft plain goat’s cheese (1) 250 g cooked ham, cubed (1) 250 g Fontina cheese, cut or broken into pieces (1) 250–300 g (1–1 1/4 cups) ricotta cheese (1) 250–300 g (¾–1 cup) thick rose petal jam (1) 250–300 g cold smoked salmon, torn into pieces (1) 250–300 g ladyfingers (or as needed) (1) 250–300 g low-moisture mozzarella, grated (1) 250–300 g mascarpone (1) 250–300 g mushrooms, sliced (1) 250–350 g shredded cooked chicken (from the broth) (1) 300 g (2½ cups) all-purpose flour (1) 300 g (10 oz) ham, cubed (1) 300 g (10.5 oz) soft goat cheese, room temperature (1) 300 g (about 10.5 oz) goat cheese, softened (1) 300 g. cooked and peeled chestnuts (I used vacuum packed) (1) 300 g frozen lobster meat (1) 300 g mini scallops (1) 300 g mozzarella, grated (1) 300 g pitted Medjool dates (about 15-17 dates) (1) 300 g pitted Medjool dates (about 15-17 dates). (1) 300 gr. (1 cup + 2 tbsp.) butter, room temperature (1) 300 gr. cheese, preferably cheddar, shredded (about 3 cups, lightly packed) (1) 300 gr. cooked and peeled chestnuts (I used pre-cooked, peeled, and vacuum-packaged) (1) 300 gr. cooked and peeled chestnuts, chopped (1) 300 gr. cooked chestnuts (vacuum-packed), roughly chopped (1) 300 gr. cooked chestnuts, crumbled (1) 300 gr. cooked or cured ham or prosciutto, cubed or sliced (1) 300 gr. cream cheese (about 10.5 oz. or 1 and 1/3 cups), room temperature (1) 300 gr. dark or extra dark chocolate, roughly shopped (1) 300 gr. fresh or frozen cranberries (1) 300 gr. plain cream cheese, room temperature (1) 300 g soft goat cheese (1) 300 g soft plain goat’s cheese (2) 300 g white fish fillet (cod works well) (1) 300-350 gr. cooked peeled chestnuts (1) 300-350 gr. roasted and peeled chestnuts (I used vacuum-packaged) (1) 300 gr. green peas, frozen (1) 300–350 g chicken breast, cut into pieces (1) 340 gr. (12 oz.) fresh cranberries (1) 350 gr. (about 4 cups) fresh cranberries (1) 350 gr. dark chocolate (70 % or higher), finely chopped (1) 350 gr. medjool dates (about 16 large dates) (1) 350 gr. or about 2 cups, packed cottage cheese (I used 0.5% fat content, but higher would be even better – the texture will be creamier) (1) 350-300 gr. brown button mushroom, sliced (1) 350-400 g. short pasta such as trofie, casarecce, penne or fusilli (1) 350-400 gr. ground lean veal (or lean beef) (1) 350-400 g short pasta of your choice (e.g., penne, farfalle, rigatoni, fusilli) (1) 350–400 g canned peaches, drained (1) 350–400 g panettone, cubed (1) 375 g mascarpone cheese (2) 400 g. short pasta such as penne, fusilli, or farfalle (1) 400 g. tagliatelle, fettuccini or pappardelle (1) 400 g. tagliolini or tagliatelle (1) 400 g canned chickpeas, rinsed and drained (1) 400 g cream cheese, room temperature (1) 400 gr. (2 1/2 cups) flour (1) 400 gr. 70-80% dark chocolate, roughly chopped (1) 400 gr. 70-80% dark chocolate, roughly chopped (See notes) (1) 400 gr. canned chickpeas, rinsed and drained – reserve 1/3 cup aquafaba (liquid) (1) 400 gr. cooked and peeled chestnuts (1) 400 gr. cooked and peeled chestnuts (I used vacuum-packed) (1) 400 gr. dark chocolate (I used the combination of dark and extra dark), finely chopped (Otherwise, it might not melt well) (1) 400 gr. dry pasta – spaghetti or of your choice (1) 400 gr. pasta of choice, short pasta like penne or fusilli are good options (1) 400 gr. spaghetti or linguine (1) 400 g thick Greek yogurt (drain excess whey if needed) (1) 400 g wafers with a creamy filling (vanilla or lemon)may need a few extra wafers (1) 400 ml. sweetened condensed milk (1) 400 ml. tomato sauce – traditional or with aromatic additions (Like herbs, garlic, etc.) (1) 400-420 gr. spaghetti or linguine (1) 400-450 g. short pasta (e.g., penne or fusilli) (1) 400-450 gr. dried pasta (1) 400-450 gr. dry pasta (1) 400 g. dried spaghetti, fettuccini, or tagliatelle (1) 400 g. dried spaghetti – short-shaped pasta like penne or fusilli will also work (1) 450 g (2 cups) thick Greek yogurt (drain excess whey if needed) (1) 450 g frozen sea buckthorns (1) 450 g potato gnocchi – I used skillet gnocchi (1) 450 gr. dark chocolate (I used the combination of dark and extra dark), finely chopped (Otherwise, it might not melt well) (1) 450 gr. mascarpone (1) 450 gr. pasta (normally long such as spaghetti or bucatini, but short types will work too) (1) 450-500 gr. cooked and peeled chestnuts (I used vacuum-packaged) (1) 450-500 gr. dried figs, roughly chopped (1) 450-500 gr. short thick pasta like rigatoni, penne, or fusilli. (1) 450–475 g mascarpone cheese (1) 475 g (2 cups) traditional ricotta (1) 500 g (1 lb / about 2 cups) crushed tomatoes (1) 500 g firm, pressed cottage cheese (European-style, such as twaróg) – I used 0.8%, but higher is better (1) 500 g pressed cottage cheese (0.8 % twarog) (about 2 cups packed) (1) 500 g pressed cottage cheese (tvorog, preferably higher fat for smoother texture) (1) 500 gr. cream cheese, room temperature (1) 500 gr. cream cheese, room temperature (1) 500 gr. ground turkey or other meat of your choice (1) 500 gr. tubed-pasta like ziti, rigatoni, or penne (1) 500 gr. tube pasta such as ziti or rigatoni (1) 500 g tvorog or pressed cottage cheese (1) 500 ml. (2 cups) sparkling wine of your choice; I used Prosecco (1) 500-600 gr. cooked and peeled chestnuts (vacuum-package) (1) 500–600 g chicken livers, trimmed and halved if large (1) 600 g (1 ¼ lb) fresh spinach, rinsed if necessary (1) 600 g (about 4 cups) frozen pitted cherries (1) 650 gr. ground lean veal or beef (1) 650 gr. ground veal (or lean beef) (1) 650 gr. lean ground veal (1) 650 ml (2¾ cups) hot light chicken or vegetable broth (1) 700 g (about 1½ lb) onions, finely sliced (1) 700 gr. cooked and peeled chestnuts (I used vacuum-packed cooked chestnuts, but you can use raw and roast them prior to making soup) (1) 700–750 ml beef stock (about 3 cups), just enough to come slightly below the (1) 750 gr. cream cheese, room temp (1) 750 ml (3 cups) hot light stock, preferably beef (1) 800 g – 1 kg (2 – 2.5 lb) potatoes, peeled and cut into wedges (1) 1200–1400 g bone-in, skin-on chicken thighs (1) ab1/4 tsp salt (1) a bit of black pepper (1) a bit of oil and flour, for baking pan (1) abo200 g cold-smoked salmon (1) about 1 1/2 cup (~200 gr.) cooked ham, diced (1) About 1 1/2 lb. (550 g) store-bought panettone, brown crust removed and cubed (1) about 1 and (~125 gr.) walnut halves or other nuts of your choice (hazelnuts, pistachios, or almonds would be the best option) (1) about 1 and 1/2 cup marsala wine (See Notes) (1) about 1 and 1/2 cup of Coronation grapes (Or other seedless grapes) (1) about 1 and 1/2 cup plain cream cheese, room temperature (1) about 1 and 1/2 cups (170 gr.) all-purpose flour, plus more for dusting (1) about 1 and 1/2 cups all-purpose flour plus more for dusting (1) about 1 and 1/2 cups of passion fruit pulp (See Notes) (1) about 1 and 1/2 cups of seedless grapes (1) about 1 and 1/2 cups of unsweetened coconut (1) about 1 and 1/2 cups to 1 and 2/3 cups water – see notes (1) about 1 and 1/2 granulated sugar, divided (1) about 1 and 1/2 lb. carrots – trimmed, peeled, and cut into smaller chunks (~1 and 1/2") (1) about 1 and 1/2 lb. pumpkin or squash flesh (Butternut squash, Kabocha, sugar pumpkin, etc.) – roughly cubed or just scooped out (1) about 1 and 1/3 cup all-purpose flour (1) about 1 and 1/3 cup canned whole berry cranberry sauce (1) about 1 and 1/4 cup pure pumpkin pure, room temperature (1) about 1 and 2/3 cup (200 g) almond meal (1) about 1 cup (100 g) icing sugarmay need a bit more (1) about 1 cup (240 g) homemade cranberry sauce – I used Honey Orange Cranberry Sauce with Rosemary (1) About 1 cup (240 ml) honey, light brown sugar, maple sugar, or a combination (1) about 1 cup (240 ml) lilac syrup (1) About 1 cup (240 ml) sea buckthorn juice, or about 3 cups frozen sea buckthorn berries, thawed (1) About 1 cup (250 g) plain Philadelphia cream cheese (1) about 1 cup (250 ml.) of water, more or less to taste (optional) (1) About 1 cup (320–340 g) homemade cherry amaretto jam Cherry Amaretto Jam – A Lower Sugar Homemade Jam (1) About 1 cup (320–340 g) homemade rose petal jam Rose Petal Jam (1) about 1 cup (~120 gr.) pecan halves (1) about 1 cup cream cheese, room temperature (1) about 1 cup of arugula or other baby greens of your choice (1) about 1 cup of brandy (1) about 1 cup or more of powdered sugar (1) About 1 cup pickled herring (preferably with onions), drained and cubed (1) about 1 lb (450 g) baby unpeeled potatoes, scrubbed and washed and halved if necessary (1) about 1 lb (450 g) broccoli, chopped (1) About 1 lb (450 g) mascarpone, room temperature (1) about 1 lb (450 g) raw broccoli, tough stems removed and cut into several pieces for a rustic salad or finely chopped (1) about 1 lb (450-500 g) cranberries, fresh or frozen (2) About 1 lb (450-500 g) pasta (bigoli, tagliatelle, pappardelle, or short-shaped pasta) See Note (1) about 1 lb (450-500 g) sugar pie pumpkin, peeled, seeded, and cubed (1) about 1 lb. (450 g) chestnuts (1) about 1 lb. (450 g) cooked and peeled chestnuts (I used vacuum-packed) (1) about 1 lb. (450 g) fresh rosehips any kind (1) about 1 lb. (450 gr.) regular or skillet potato gnocchi – I used skillet gnocchi (1) about 1 lb. Russet potatoes, peeled and cubed (1) about 1 oz. of homemade Rose Syrup / Rose Petal Jam (syrup only) or good-quality prepared rose syrup jam, less or more to taste (1) about 1 pound (450 g) fresh mussels (1) about 1 pound (450 g) of mushrooms, cleaned and quickly rinsed if necessary (avoid soaking them), sliced (1) about 1 tbsp (15 ml) sprat oil (1) about 1 tbsp. (20 g) honey (1) about 1 tbsp. of Licorice base or to taste (1) About 1 tsp (4-5 g) classic powdered pectin, optional (1) about 1 tsp. slat or to taste (1) about 1,5 – 2 oz. gin (1) About 1.4 kg beef chuck or blade, cut into large cubes (1) About 1.5 cups (180 g) all purpose flour, maybe a bit more/less (1) about 1.5 lb. (700 g) carrots, peeled and roughly chopped (1) about 1.5 lb. (700g) of starchy potatoes (e.g., Russet or Yukon Gold), peeled and cut into few parts (1) about 1.5 pound salmon trimmings (skins off or on, optional) (1) about 1/2 – 2/3 lb. (250-300 g) of mixed wild mushrooms (e.g., porcinis, boletus, chanterelles, etc.) – cleaned, if necessary rinsed, and sliced / cut (1) about 1/2 cup (5-6 gr.) fresh dill, chopped (1) about 1/2 cup (45 g) unsweetened dark cocoa for dusting (2) about 1/2 cup (50-60 gr.) shelled pistachios, roughly chopped – you can use salted or unsalted (1) about 1/2 cup (50-60 gr.) shelled pistachios, roughly chopped – you can use salted or unsalted (1) about 1/2 cup (60 g) all-purpose flour, plus more as needed (1) about 1/2 cup (70 g) black sesame seeds, toasted – for the coating (1) about 1/2 cup (80-100 g) crushed candy canes (1) about 1/2 cup (115 g) low-fat mayo (1) About 1/2 cup (120 g) mayonnaise, or to taste (1) about 1/2 cup (120 g) passion fruit pulp (4-6 fresh fruit) (1) about 1/2 cup (120 ml.) dry white wine – or a bit more (1) about 1/2 cup (120 ml.) Martini Dry Vermouth (1) about 1/2 cup (150 g.) thick dulce de leche – or more, as desired (1) about 1/2 cup black sesame seeds, divided (1) about 1/2 cup buckwheat flour (1) about 1/2 cup cranberry sauce, homemade or store-bought (1) about 1/2 cup crushed candy cane (1) about 1/2 cup light sour-cream or plain yogurt (1) about 1/2 cup of coarse (sparkling) sugar (1) about 1/2 cup of prepared Pistachio Pesto – or more, as desired (1) about 1/2 cup or slightly more (25-30 g) dried porcini mushrooms or any other wild mushrooms (1) about 1/2 cup passion fruit pulp or 6 fresh passion fruits (1) about 1/2 cup pistachios (salted or unsalted), dried cranberries, pine nuts, and pomegranate arils, each (1) about 1/2 cup pomegranate arils (1) about 1/2 cup rose petal jam (1) about 1/2 cup toasted black sesame seeds (1) about 1/2 cup water or broth (1) about 1/2 cup whole almonds (for decoration) (1) about 1/2 lb. (250 gr.) ground veal (1) about 1/2 tbsp. salt (or to taste) (1) about 1/2 tsp. chipotle powder (1) about 1/2 tsp. cornstarch, for coating cranberries (1) about 1/2 tsp. honey (optional) (1) about 1/2 tsp. of salt (1) about 1/2 tsp. salt (2) about 1/2 tsp. salt or to taste (2) about 1/2 tsp salt, or more to tastekeep in mind the saltiness of Parmesan (1) about 1/3 cup (85 g) cranberry sauce or jam, preferably homemade and not overly sweet (1) about 1/3 cup (or more) flour, for coating (1) about 1/3 cup (~90 g) plain yogurt of light sour cream (1) about 1/3 cup light mayonnaise (1) about 1/3 cup of cream cheese (1) about 1/3 cup of more of Irish cream (Coffee-flavoured or orange-flavoured liquors would be nice, too.) (1) about 1/3 cup of orange marmalade (1) about 1/3 cup of plain yogurt of sour cream (1) about 1/3 cup toasted sunflower seeds (for decorating) – see notes (1) about 1/3 to 1/2 cup of soft black licorice candy (1) about 1/4 cup (60 g) of cloudberry jam (1) about 1/4 cup (60 g) of plain yogurt or sour cream (1) about 1/4 cup (60 g) sour cream or yogurt (optional, see notes) (1) About 1/4 cup (60 ml) crème de violette (or less if you're new to the flavour) (1) about 1/4 cup (60 ml.) aquafaba (liquid from chickpeas) or cold water or as needed (1) about 1/4 cup chopped chives (1) about 1/4 cup fresh blueberries – see notes (1) about 1/4 cup fresh raspberries (1) about 1/4 cup of dark cacao powder, for coating (1) about 1/4 cup pitted fresh cherries, finely chopped (1) about 1/4 cup plain yogurt or sour cream (optional) – see notes (1) about 1/4 cup Rose petal jam or rose syrup – see notes (1) about 1/4 cup shelled and salted pistachios, nicely chopped (1) about 1/4 cup sour cream or plain yogurt (1) about 1/4 cup strong freshly brewed coffee (1) about 1/4 to 1/2 tsp. olive oil (1) about 1/4 tsp. honey (optional) (1) about 1/4 tsp. salt (1) about 1/4 tsp. salt and pepper, each (1) about 2 and 1/2 cups frozen blueberries (1) about 2 cups (250 g) all-purpose or pastry flour (1) about 2 cups seedless grapes (1) about 2 lb. (900 g) wild mushrooms, farm-cultivated or foraged (Such as porcini / boletus, chanterelles, etc.) (1) about 2 lb. (900-1000 gr.) sweet potatoes, peeled and cubed (1) about 2 lb. beets, peeled and roughly cubed (1) about 2 lb. Brussels sprouts (1) about 2 lb. Brussels sprouts, ends trimmed then shredded or halved (1) about 2 lb. ground lean turkey (1) about 2 pounds (900 g) tomatoes (1) About 2 pounds of skinless chicken thighs (1) about 2 tbsp. (20 g) of sugar (1) about 2 tbsp. instant polenta (cornmeal) (1) about 2 tsp salt, or to taste (1) about 2/3 (75 gr.) rowan berries – or more, if desired a more pronounced flavour (1) about 2/3 cup (55-70 g) salted pistachios, finely chopped (~1/2 cup ground) (1) About 2/3 cup (65 g) fresh blueberries (1) about 2/3 cup (70 gr.) walnuts, toasted and chopped (1) about 2/3 cup (85 g) pistachios, roughly chopped and divided (1) about 2/3 cup (100-115 g) mint chocolate chips (1) about 2/3 cup (115 g) pomegranate arils or more to taste (1) about 2/3 cup (150-160 ml) cream, 10% or 18% (1) About 2/3 cup (160 ml) honey-lemon preserves, including both the syrup and softened lemon pieces (1) about 2/3 cup all-purpose flour – see step 4 (1) About 2/3 cup canned green peas or beans (1) about 2/3 cup of the blueberry sauce or to taste (1) about 2/3 cup of water (1) about 2/3 cup of water (or vegetable stock) (1) about 2/3 cup salted pistachios (1) about 2/3 cup sun-dried tomatoes, drained and chopped (1) about 2/3 cup sweetened condensed milk (or to taste) (1) About 2/3 to 1 cup sauerkraut or 4–5 brined pickles (or a combination) (1) about 2/3 to 1 tbsp. of salt (1) about 3 and 1/2 cups of water (1) about 3 cups (or more) of light broth (1) about 3 cups cubed watermelon (1) about 3 cups frozen blueberries (1) about 3 cups of frozen green peas (1) about 3 cups of unsweetened coconut, divided (1) about 3 lb. (1200 g) sweet potatoes (1) about 3/4 cup (100 gr.) dried cranberries, roughly chopped (1) About 3/4 cup (180 ml) strong coffee (1) about 4 cups (960 ml) water or broth (1) about 4 cups (about 500 gr.) rye flour + more, for kneading and dusting (2) about 4 lb. (1800 g) sweet potatoes (1) about 4 tbsp. (25 g) dark cocoa powder, for dusting (1) about 4-5 dark chocolate cookies (~100 gr.) plus 1-2 extra cookies for garnish – see notes (1) about 5 cups (1.2) vegetable broth (1) about 5-6 fresh figs, halved or quartered (1) about 6 cups of roasted pumpkin pure (1) about 6 oz. (170 g) of dried pasta (penne or fusilli are a great choice) (1) about 6 tsp. loose leaf green tea or 6 tea bags – depending on your tea quality and its concentration of flavour, you might need a little more (1) about 6 tsp. loose leaf green tea or 6 tea bags – depending on your tea quality and its concentration of flavour, you might need a little more (1) about 7-10 raspberries,plus more for garnish (1) about 8 oz (200-225 g) dried pasta (fusilli, rigatoni, or similar) (1) about 8 prepared crepes, this or any other your favourite recipe (1) about 8-10 cookies like shortbread, roughly broken into smaller pieces (abut 2 and 1/2 cups) (1) about 10 asparagus stalks (2) about 10 fresh sage leaves + more to garnish (1) about 10 large fresh sage leaves (1) about 10 mint leaves (less or more, to taste) (1) about 10 pink peppercorns + few more to garnish, crushed (optional) (1) about 10 snap peas (1) about 10 to 12 cups of clean, fresh snow or finely grated ice (1) about 10-14 large prunes, pitted and halved (1) about 12 crêpes, this or your favourite recipe (1) about 12-14 Gingersnap Cookies or other gingerbread cookies of your choice (1) about 15 blackcurrants or to taste (1) about 50 gr. salami, thinly sliced (optional) (1) about 50-70 g prosciutto, sliced (1) about 70 g. white chocolate, finely chopped (2) about 70 gr. blonde or white chocolate, roughly chopped (1) about 75 g brie, broken into pieces (1) about 75-100 g prosciutto, cut into small pieces (1) about 80-100 gr. (about 8 large) pitted prunes, each cut into few rough pieces (1) about 80-100 ml. water (1) about 100 g. fresh porcini mushrooms (4-5 large and 6-8 small mushrooms) (1) about 100 gr. (7 tbsp.) unsalted butter (1) about 100 gr. smoked goat cheese, shaved (1) about 125-150 gr brie, thickly sliced (1) about 150 g Brie cheese, sliced or cubed (1) about 150 g cooked chestnuts, crumbled (1) about 150 gr. (~1 and 1/2 cup) chocolate Eggies, divided (1) about 150 gr. lean cooked ham, cubed (1) about 150-200 g. lean cooked ham, cubed (1) about 200 gr. smoked cheddar or other type (~ 2 cups shredded and lightly packed) (1) about 200 gr. store-bought swiss rolls, sliced (1) about 200 g shortbread cookies, roughly crumbled – I used Festive Pistachio Cranberry Orange Shortbread Cookies with White Chocolate Drizzle (1) about 200-215 g. (~1 ⅔ to 1 ¾ cups) all-purpose flouryou may need more – See Notes (1) about 250 g pasta (1) about 250 gr. cooked lean ham, cubed (1) about 250 gr. cream cheese, room temperature (1) about 250 gr. plain goat's cheese (1) about 250-300 gr. panettone of your choice (I used with dried fruit and chocolate), roughly cut or torn (1) About 250-300 g savoiardi (ladyfingers) (1) About 250–300 g savoiardi (ladyfingers) (1) about 280 g (1 and 1/4 cup) cream cheese, room temperature (1) about 300 – 350 dandelion heads (allow flowers) – see the post how to collect them (1) about 300-350 g whole rosehipsor 250 g seeded (1) About 350 g neutral cookies or biscuits (Like Maria, digestive cookies, or similar tea biscuits) – always have a few extra cookies *(See notes) (1) about 350 gr. chocolate cookies (Like chocolate wafer cookies), preferably not too sweet (1) about 350 gr. of goat's cheese (Could be increased, but won't recommend taking less.) (1) about 400 gr. cooked turkey or chicken (I used roasted), shredded – about 3 and 1/2 cup (1) about 400 gr. cookies with a low moisture content and not overly sweet (Such as digestive biscuits, Marie biscuits, tea biscuits, Speculaas, etc.) – see notes (1) about 400 gr. mascarpone, room temperature (1) about 400-450 gr. fettuccine or tagliatelle (1) About 400–450 g (1 pint) vanilla ice cream (1) about 450 g. (1.5 US pint or 2 cups)chocolate ice cream (cherry or vanilla flavours will also work) (1) about 450 g. (1.5 US pint or 2 cups)vanilla ice cream (3) about 450 g. (1.5 US pint or 2 cups) vanilla ice cream (3) about 450 gr. leftover turkey, ideally both white and dark meat, cubed or sliced (1) about 450 gr. of pasta such as pappardelle (in this recipe) or tagliatelle (1) about 450 g tube-shaped pasta like penne or rigatoni (1) about 475 gr. mascarpone (1) about 600 ml. apple cider, preferably tart (1) about 700-750 gr. chestnuts (1) About ¼ cup (60 ml) water (1) a bunch (1/2 cup chopped or more) of fresh herbs of your choice or mix i.e., dill, chives, or parsley all are excellent choices (1) a bunch (12-16 stalk) of asparagus, preferably thin and young (1) a bunch of chives (about 1/2 cup chopped or more) (1) a bunch of chives, minced (about 1/2 cup or 20-30 gr.) – reserve a few blossoms if any (1) abut 1 and 1/2 cup pecans halves – you can chop them if desired (1) additional: extra chopped pistachios, shaved cheese, herbs (basil or parsley) and olive oil (1) Additional orange zest and cookies, for garnish (1) additional scoop of vanilla ice cream (1) A drizzle of honey (optional) (1) a drizzle of lemon oil, optional (1) A drizzle of lemon or lime juice (optional) (1) A drizzle of olive oil (optional) (1) A few cucumber ribbons (1) a few drizzle of balsamic vinegar or lemon juice (optional) (1) a few drizzles of Balsamic vinegar – optional, as needed (1) a few drizzles of extra virgin olive oil – optional, as needed (1) a few drizzles of lemon (1) A few drops lemon juice (optional) (1) A few drops lemon juice, optional (1) a few drops of balsamic vinegar (1) a few drops of balsamic vinegar (optional) (1) a few drops of good quality hazelnut baking emulsion (optional) (1) a few drops of maple flavour (optional) (1) A few drops of maraschino cherry syrup, optional (1) a few drops of rose water (optional) (4) A few drops of water, as needed (1) A few drops oil from anchovy tin, for garnish (1) A few drops rose water (optional) (1) a few generous gratings of ground nutmeg (1) a few generous gratings of nutmeg (6) a few generous splashes (2-3 tbsp. or 30-45 ml.) brandy or triple sec (or both) (optional) (1) a few generous splashes (2-3 tbsp. or 30-45 ml.) of brandy (optional) (1) a few good splashes (3-4 tbsp or 45-60 ml.) brandy, cognac or triple sec (optional) or the same amount of chicken stock (1) a few good splashes (20-30 ml.) of brandy or cognac (optional) (1) a few good splashes of brandy (optional) (1) a few good squeezes of orange or lemon juice (1) a few gratings of nutmeg (2) a few handfuls o2–3 handfuls leafy greens such as spinach, arugula, or mixed greens (50–80 g) (1) a few handfuls of arugula (1) a few handfuls of arugula, optional, if desired (1) a few large parsley sprigs, minced (about 1/4 cup or 15 gr.) (1) A few maraschino cherries, optional (1) A few mint or basil leaves, chiffonade (1) a few of each ingredient, to represent the filling (optional) (1) A few rosemary leaves, finely chopped(roughly ½ tsp / 1 g) (1) a few rosemary sprigs, leaves (1) a few saffron threads (1) A few sprigs fresh herbs (mint, parsley, basil, or a combination), chopped (1) A few sprigs fresh herbs (mint, parsley, basil, oregano, or a combination), chopped (1) a few sprigs of dill or other herbs of your choice (e.g., parsley, oregano, or basil) (1) a few sprigs of parsley (1) A few thin pieces passion fruit skin, without pith (optional) (1) A few thyme leaves, optional (1) a few thyme sprigs, leaves (1) a few thyme sprigs, leaves picked (about 1/4 tsp or more for a more pronounced savoury hint) (1) a generous bunch of mint leaves – about 1 1/2 cups or 45 gr. (1) a generous grating of nutmeg (2) a generous handful (about 300 g.) cherry tomatoes, halved if large (1) a generous handful of arugula (1) a generous handful of basil leaves, chopped (1) a generous handful of spinach and arugula, each (1) a generous pinch of salt (1) a generous pinch of smoked paprika (1) a generous splash (2-3 tbsp. or 30-45 ml) Orange liqueur like Triple Sec – optional (1) a god pinch of chipotle powder (1) a good drizzle of lemon or lime juice (1) a good grating of nutmeg (3) a good pinch (0.25 g) saffron threads (1) a good pinch (1/4 tsp. or a bit less) of salt (1) a good pinch (about 1/2 tsp.) of salt (1) a good pinch (about 1/2 tsp.) salt (1) A good pinch (about 1/8 tsp) salt (1) a good pinch (~1/8 tsp.) of salt (7) a good pinch nutmeg (1) a good pinch of black pepper (3) A good pinch of cardamom (2) a good pinch of cardamom, nutmeg, and allspice each (1) a good pinch of cayenne pepper (1) a good pinch of chipotle (1) a good pinch of chipotle powder (8) a good pinch of chipotle powder, allspice and white pepper, each (1) a good pinch of cinnamon (3) a good pinch of cinnamon (about 1/2 to 1 tsp., to taste) (1) a good pinch of cinnamon, nutmeg, and cardamom each (or other spices of your choice) (1) a good pinch of cinnamon, optional (2) a good pinch of clove, to taste (1) a good pinch of clove – adjust to taste (1) a good pinch of clove and cinnamon, each (1) a good pinch of freshly grated nutmeg (1) a good pinch of gingerbread, cinnamon, nutmeg, allspice, and cardamom (or any combo of your choice) (1) A good pinch of ground cardamom (2) a good pinch of red chilly flakes (1) a good pinch of salt (60) a good pinch of salt (If the popcorn already salted, adjust to your taste) (1) a good pinch of salt (Keep in mind pesto is salty) (1) A good pinch of salt (only if using unsalted pistachios) (1) a good pinch of salt, optional (1) a good pinch of salt, smoked paprika, chipotle, and dried herbs each (1) a good pinch of salt and black pepper (1) a good pinch of salt and black pepper, each (1) a good pinch of salt and black pepper, to taste (1) a good pinch of salt and chipotle, each (1) a good pinch of salt and pepper (2) a good pinch of salt and smoked paprika, each (1) a good pinch of smoked paprika (1) a good pinch of white pepper (3) a good pinch salt (1) a good pink of black pepper (1) a good splash (1-2 tbsp.) orange liqueur like Triple sec (optional) (1) a good splash (1-2 tbsp. or 15-30 ml) of dark rum, brandy, or triple sec, optional (1) a good splash (1-2 tbsp. or 15-30 ml) spiced dark rum, optional (2) a good splash (1-2 tbsp. or 15-30 ml.) orange liqueur like Triple sec or brandy (optional) (1) a good splash (2-4 tbsp. or 30-60 ml.) of brandy (1) a good splash of alcohol like brandy or whisky (optional) (1) a good splash of Cointreau (2-3 tbsp.) (1) a goof grating of nutmeg (1) a goof pinch of nutmeg (1) a handful (20-30 gr.) of spruce (also pine or fir) tips, preferably young, light-green colour – rinsed (1) a handful (25-35 gr.) of spruce (also pine or fir) tips, preferably young, light-green colour – rinsed (1) a handful (35 g) of walnut halves, roughly chopped (1) a handful (35-50 g) unsalted pistachios, roughly chopped + 1/4 cup (30 g) to garnish (1) a handful (35-50 g) walnuts, toasted and roughly chopped (1) a handful (about 10 large) pitted prunes, divided (1) a handful (about 30-35 g) dried cranberries (1) A handful arugula (1) A handful arugula (about 1 cup / 25–30 g) (1) a handful of arugula (2) a handful of arugula (optional) (1) A handful of arugula or sprouts (1) a handful of basil leaves (2) a handful of coriander (cilantro) leaves (1) a handful of crushed ice (1) a handful of fresh herbs of your choice (e.g., basil, oregano, parsley) (1) a handful of fresh mint leaves (1) a handful of fresh mint leaves, stems removed and roughly chopped (1) a handful of fresh parsley, for serving (1) a handful of fresh parsley leaves, chopped (1) a handful of fresh sage (2) a handful of fresh sage leaves, chopped if large (about 10 large leaves or more, for more pronounced flavour) (1) a handful of greens of your choice (1) a handful of ice (5) a handful of ice cubes (9) a handful of mint leaves (1) a handful of parsley leaves, chopped (1) a handful of pine nuts (1) a handful of pitted prunes (6-8 large or about 100-120 gr.), cut into few parts (1) a handful of sage leaves, chopped if large (1) a handful of snap green peas (1) a handful of spinach or other salad of your choice (1) A handful of sprouts or microgreens (1) a large bunch of chives (1 to 1 and 1/2 cups chopped) (1) a large bunch of chives (about 50-75 g.), roughly chopped (1) a large bunch of fresh herbs (I used mostly dill plus some green onions and parsley), chopped (1) a large handful (250-300 g.) cherry tomatoes, halved if necessary (1) a large handful (~250 g.) cherry tomatoes, halved (1) a large handful (~250 g.) cherry tomatoes, halved if large (1) a large handful of arugula, optional (1) a large handful of parsley leaves, chopped (1) a little (~up to 1 tsp.) drizzle of olive oil (optional) (1) a little bit of water, as needed (1) a little brandy or juice – optional, for drizzling (1) a little drizzle of honey (1) a little drizzle of honey (optional) (1) a little drizzle of honey optional, for added sweetness (1) a little drizzle of lemon juice or balsamic vinegar (optional) (1) a little drizzle of lemon or lime juice (1) a little drizzle of olive oil (2) a little extra virgin olive oil, optional for dressing (1) A little lemon zest (1) a little of black pepper (2) a little of fresh lemon juice – adjust to desired sourness (1) a little of lemon juice (1) a little of maple flavour, optional (1) a little of salt and pepper (1) a little of tonic or sparkling water, optional – to top, if desired (1) a little of tonic or sparkling water, optional – to top, if desired (1) a little pinch of chipotle (1) a little pinch of chipotle and za'atar, each (1) a little pinch of cinnamon (optional) (1) a little pinch of clove (1) a little pinch of clove and allspice each (1) a little pinch of glove and allspice each (optional) (1) a little pinch of salt (5) a little pinch of salt (optional) (2) a little pinch of salt, optional (3) a little pinch of salt, to taste (1) a little pinch of salt and sugar, each (1) a little pinch of salt if using unsalted butter (1) a little pinch of smoked paprika, for finish (1) a little pinch of star anise seeds (1) a little pinch of star anise seeds, ground (1) a little water – see notes (1) a loaf of brioche (about 400 gr), roughly cubed or torn into pieces (1) a pina pinch of black pepper (1) a pinch chipotle powder (optional) (1) a pinch of all spice, anise, and clove each (1) a pinch of baking soda (1) a pinch of black pepper (2) A pinch of black pepper (optional) (1) a pinch of black pepper and chipotle powder, each (1) a pinch of black pepper or a few pink peppercorns, crushed (1) a pinch of cardamom (2) a pinch of cardamom powder, optional (1) a pinch of cayenne pepper (1) a pinch of chili flakes – optional, to taste (I used just around 1/2 tsp. for a mild flavour) (1) a pinch of chilly flakes (1) a pinch of chipotle (3) a pinch of chipotle and white pepper (1) A pinch of chipotle powder (7) a pinch of chipotle powder (optional) – not the authentic ingredient (1) A pinch of cinnamon (10) a pinch of cinnamon (optional) (2) a pinch of cinnamon, cardamom, and ginger each (optional) (1) a pinch of cinnamon, cardamom, and nutmeg each (2) a pinch of cinnamon, optional (1) a pinch of cinnamon – optional, for garnish (1) a pinch of cinnamon and clove, each (1) a pinch of clove and allspice, each (2) a pinch of espresso powder – optional (1) a pinch of freshly grated nutmeg (optional) (1) a pinch of ground anise seeds (1) A pinch of ground cardamom (1) a pinch of ground pepper (1) a pinch of pepper (1) A pinch of salt (57) a pinch of salt (keep in mind saltiness of prosciutto) (2) a pinch of salt (optional) (5) A pinch of salt (optional) – depending on the saltiness of your cheese (1) a pinch of salt (optional, authentic recipes seem not to add any salt) (1) a pinch of salt (Optional, skip if using salted pistachios) (1) a pinch of salt, depending on the saltiness of cheese and pistachios (1) a pinch of salt, divided (for oatmeal and sauce) (1) a pinch of salt, if needed (1) a pinch of salt, if using unsalted butterfreshly ground black pepper, to taste (1) a pinch of salt, optional (5) a pinch of salt, to taste (3) a pinch of salt – regular (for adding to the cookie layer) or flakey (for sprinkling the chocolate layer) (1) a pinch of salt and black pepper, each (1) a pinch of salt and pepper (2) a pinch of salt and pepper, to taste (1) a pinch of salt and smoked paprika, each (2) a pinch of smoked paprika (3) a pinch of smoked paprika, optional (1) a pinch of smoked paprika and chipotle powder, each (1) a pinch of star anise sees, nutmeg, and clove, each (1) a pinch of white pepper (3) Apple cider (preferably tart and crisp), well chilled (1) Apple cider (preferably tart and dry), well chilled (1) Apple cider – Use crisp, tart (1) Apple cubes (1) apple slices and mint, optional for garnish (1) arge onion (1) arge onion, sliced (1) arge onion, thinly sliced (1) arugula, spinach or other salad of your choice (1) a scoop of ice cream for serving, if desired (1) Asiago cheese or other cheese of your choice (optional) (1) a small bunch of asparagus (7-10 stalks) (1) a small bunch of chives, chopped (1) a small bunch of dill, finely chopped (1) a small bunch of fresh herbs, chopped – I used mint, oregano, and parsley (1) a small bunch of freshly picked dandelion 2 packed cups (about 60–70 g) freshly picked dandelion leaves, stems removed (1) a small bunch of snap peas (about 7-10) (1) A small drizzle lemon or lime juice (1) a small han1/2 cup crushed ice (optional) (1) a small handful of mint leaves, chopped (1) a small handful of toasted and chopped walnuts or other nuts (1) A small handful radish sprouts or microgreens (1) a small knob (about 1 tbsp. or 15 g.)of butter (optional) (1) a small knob of butter (optional) (2) a small piece (about 20-25 gr.) ginger – or 1/4 tsp. dried (1) a small pinch (1/4 tsp.) ground cloves (1) a small pinch (about 1/2 tsp.) dried lavender,minced or rubbed (1) a small pinch (about 1/4 tsp. for a subtle aroma to 1/2 tsp. for a more pronounced aroma) dried lavender, minced or rubbed (1) a small pinch (about 1/4 tsp. for a subtle aroma to 1/2 tsp. for a more pronounced aroma) dried lavender,minced or rubbed (2) A small pinch chipotle powder (optional) (1) a small pinch of cardamomlarge amount could result in the greyish hue (1) a small pinch of chipotle powder (2) a small pinch of cinnamon (optional) (1) a small pinch of cinnamon, cardamom, and nutmeg each (You can use Pumpkin Pie spice) (1) a small pinch of clove (2) a small pinch of clove and allspice, each (1) a small pinch of cloves (1) a small pinch of dried lavender buds (optional) (1) a small pinch of grated nutmeg (1) A small pinch of salt (19) A small pinch of salt (optional) (1) a small pinch of salt, optional (1) a small pinch of salt, to taste (2) a small pinch of salt and black pepper (1) a small pinch of smoked paprika and salt, each (1) a small pinch or up to 1/8 tsp. chipotle powder (1) a small pinch salt (1) A small pinch smoked paprika (optional) (1) a small sprig of fresh rosemary (about 1/2 tsp. minced, optional) (2) a splash of brandy (1) a squeeze of lemon (1) a squeeze of orange juice, optional (1) a tiny bit of chipotle powder (optional) (1) a tiny pinch of baking soda (5) a tiny pinch of cayenne or other hot pepper, optional (1) a tiny pinch of clove (optional) (1) a tiny pinch of ground cardamom (optional) (1) a tiny pinch of salt (5) a tiny pinch of star anise (1) at least 1 and 1/2 tsp. salt or more, to taste (1) at least 1/2 tbsp. of salt (1) Baked beans, optional (1) baking tray (1) Banana slices (1) blackcurrants, mint and lime wedges, for garnish (1) Black pepper, for seasoning the duck and to taste (1) black pepper, freshly ground, to taste (1) black pepper, optional (2) black pepper, optional to taste (1) Black pepper, to taste (26) black pepper, to taste – pink peppercorns will also nicely work (1) black pepper and salt (optional, to taste) (1) black pepper and salt, to taste (2) Black pepper or pink peppercorns, to taste (1) Black pepper to taste (1) black sesame seeds, for serving, optional (1) Black sesame seeds, optional (1) Brie, sliced or torn into small pieces (2) Butter (1) Butter (optional, for frying) (1) butter, for frying (1) Butter, for spreading (1) butter, optional (2) butter, sour cream, and dill – for serving (1) Butter and neutral oil, for optional browning (1) Butter for finishing (1) butter or cooking spray, for greasing (1) candied violet petals, optional (1) Candied violet petals, optional, lightly crushed for adding to the mascarpone cream and / or garnish. (1) candy thermometer (1) candy thermometer (optional, for the best result) (1) Champagne, chilled (1) Champagne, dry or extra dry, chilled (1) cherries, lemon zest, and mint for garnish, optional (1) chocolate-coated eggs (1) chopped parsley (optional, for serving) (1) cinnamon, ginger, and nutmeg, a pinch (optional) (1) cinnamon sticks, optional – for serving (1) Clementine zest, from 2-3 clementines (1) Clementine zest, from about ½ clementine (1) clementine zest, optional, for garnish (1) Cloudberry jam, as needed (1) Club soda, to top (1) club soda or sparkling to top, optional (5) Club soda or sparkling water, to top (1) coarse sugar, for sprinkling, optional (1) Cocoa powder, for dusting (1) coconut chips (optional) (1) cold water if needed (1) cooked chestnuts, crumbled – I used roasted and peeled vacuum-packed (1) cooked peeled chestnuts, crumbled (1) cooking oil or melted butter, for greasing (1) cooking oil spray, for greasing (1) cooking spray, for coating pan (1) cooking spray, oil or melted butter, for greasing (1) cooking spray/melted butter, for greasing (1) crackers, crostini, or sliced baguette, for serving (1) Cranberry Almond Relish (1) Cranberry Juice, chilled (1) Cranberry sauce, pomegranate arils, sour cream, etc – optional, for serving (1) Cranberry Walnut Relish for serving (1) Crepes, this or your favourite recipe (2-3 crepes per serving) (1) Crepes, this or your favourite recipe (about 2-3 crepes per serving) (1) Crepes, this or your favourite recipe. The sauce should be enough for about 8-10 crepes. (1) Crepes or any your favourite recipe (1) crumbled or shredded cheese (such as feta or goat's cheese), optional (1) Crushed pink peppercorns, for garnish (2) Crushed pink peppercorns, to taste (1) Dark chocolate, shaved (1) Dark chocolate, shaved, for serving (1) dark chocolate, shaved, for serving, optional (1) dark chocolate and / or nuts (walnuts or pecans), for topping (optional) (1) dark or extra dark chocolate, shavings (1) Deep large-medium baking dish – about 18 cm (7 in) diameter and 5-6 cm (2-3 in.) depth (1) diced tomatoes and red onion (traditional toppings) (1) Dill (optional) (1) dill, chopped (optional) (1) Dill, optional (1) dill, to serve (1) Dill fronds (1) dill or extra thyme, for garnish (1) Dried orange pieces, optional, for garnish (1) Dried pear slices, nuts, thyme for garnish (optional) (1) Dried rose buds (1) dried rose petals (for garnish, optional) (1) dried rose petals (optional) (2) dried rose petals – optional, for decorating (1) drizzle of crème de violette (1) dry rose petals (optional) (1) Dutch oven or heavy-bottomed pan (1) edible flowers, optional, for garnish (1) Edible pansy or violet (1) Edible rose petals (1) edible violet flowers (1) edible violet petals or edible flowers and coffee beans, optional, for garnish (1) Eggs, optional (1) egg whites from 1 extra large or 2 small eggs (1) ementine zest, cinnamon stick for serving (1) ementine zest, to garnish (1) extra blackberries, lime wedges, mint for garnish (optional) (1) Extra blackberries and rosemary, for serving (1) Extra cheese, chestnuts, cranberry sauce, cheese biscuits – for serving (1) extra cheese, chives, and chive blossoms – optional, for serving (1) extra clementine / orange zest (1) Extra coconut or dark cocoa powder, for coating (optional) (1) Extra creamy mixture (1) Extra dark chocolate, grated, for garnish (1) Extra dulce de leche (1) Extra dulce de leche, for garnish (1) extra dulce de leche, passion fruit, orange zest (optional, for garnish) (1) extra dulce de leche, toasted nuts, etc. – optional, for serving (1) Extra dulce de leche for drizzle, optional (1) Extra dulce de leche for drizzling (1) Extra gingerbread cookies, optional, for garnish (1) extra ice cream, whipped cream, shaved dark chocolate, fresh cherries for garnish (optional) (1) extra ice cream and blueberry reduction, for garnish (1) extra jalapeno, seeded and sliced (1) Extra Kahlua, for drizzling, optional (1) Extra lime wedges, passion fruit, and mint sprigs for garnish (1) extra olive oil, for drizzle (1) extra orange zest, fresh cranberries, rosemary for garnish (optional) (1) Extra orange zest, optional, for garnish (1) extra orange zest, pistachios, and rosemary – for garnish, optional (1) extra orange zest and rosemary, optional, for garnish (1) extra pistachios, optional (1) extra rosemary and orange zest (or dehydrated oranges) for garnish, optional (1) Extra rose petal jam and toasted pistachios, optional for garnish (1) extra smoked paprika (for decoration) (1) extra strawberries, lime wedges, and mint, for garnish (1) Extra tahini, for drizzle (1) extra virgin olive oil, for brushing naan edges and prosciutto after baking (optional) (3) extra virgin olive oil, optional for drizzling (1) Feta, parmesan (or other cheeses), seeds or nuts (like walnuts), crispy feta, pomegranate arils, etc. (1) few basil leaves, chiffonade (2) few blueberries, optional (1) few cherry tomatoes, for garnish (1) few cherry tomatoes, halved or one regular tomato, segmented (1) few chive blossoms (optional) – flower petals separated from the stem (1) few cracks of pepper, optional (1) few dehydrated orange rings, finely chopped (optional) (1) few dehydrated oranges, chopped – optional (1) few drizzles of lemon juice (1) Few drops lemon juice (1) few drops of bitters (optional) – I used rich and spicy Blackstrap bitters, but you can opt for lighter citrus bitters (1) Few drops of bitters (preferably citrus) or 1/4 oz. of triple sec (1) few drops of grenadine (optional) – adds colour and sweetness (1) few drops of lemon juice (1) few drops of lemon juice optional, for colour (1) few drops of lemon or lime juice (1) few drops of lime juice (1) few drops of maple extract (optional) (1) few drops of maple flavour (optional) (2) few drops of maple flavour, optional (1) few drops of olive oil (1) few drops of orange bitters (optional) (1) few drops of peppermint extract (1) few drops of rose water, optional (1) few fresh cranberries, optional for contrast and tartness (1) few fresh mint leaves, minced (1) few fresh raspberries, smashed (1) few fresh tarragon leaves – see notes (1) few fresh thyme sprigs, optional (1) few generous handfuls (100-120 gr.) of arugula or salad of your choice (1) few gingerbread cookies, crumbled (optional, for garnish) (1) few good pinches of nutmeg (1) few handfuls (about 40-50 g) arugula (1) few handfuls of arugula (4) few handfuls of arugula or mixed greens (1) few handfuls of arugula or other greens of your choice (1) few handfuls of salads of your choice (1) few ice cubes, optional (1) few large mint leaves (1) few large sage leaves (1) few large sage leaves, minced (2) few lemon slices, for garnish (1) few lemon wedges, optional, for added tartness (1) few mint leaves (1) few mint sprigs (1) few orange slices (optional) (1) few parmesan shavings, optional (1) few parsley springs, chopped (1) few pink peppercorn, crushed (1) few pink peppercorns, crushed (optional) (1) few raspberries, for garnish (1) few rosemary sprigs (1) few rosemary sprigs, leaves removed and roughly minced (1) Few sage sprigs (With stem and leaves) (1) few slices of dehydrated orange – optional, for added texture (1) few slices of orange (1) few slices prosciutto (about 70 g) – torn into smaller slices (1) few small pieces of hot peppers (from jar), minced (1) few small rosemary sprigs (optional) (1) few sprigs of fresh thyme (1) few sprigs of oregano, leaves chopped- or use parsley or basil (1) few sprigs of thyme, leaves picked (2) few springs of coriander or parsley, for serving (1) few springs of mint, optional (1) few springs of thyme, leaves (1) few thyme sprigs (2) few thyme sprigs (optional) (1) few thyme sprigs, leaves picked (1) few thyme sprigs, optional (1) few whole thyme sprigs (1) Finely grated chocolate, for garnish, optional (1) Finely grated lemon zest, to taste (1) finely grated Parmesan cheese, for serving (1) fine salt, to taste (2) flour, for work surface (1) For garnish: extra snap green peas, arugula, salted pistachios, olive oil (1) For garnishing and serving: pesto, basil, arugula, pine nuts, bread (1) For serving: arugula, lemon (1) Fresh basil, parsley, or oregano, for finishing (1) fresh basil, to garnish (1) fresh basil and thyme (1) Fresh basil oregano or other herbs (1) Fresh berries and lilac florets, optional, for garnish (1) fresh blackberries, rosemary for garnish (1) fresh blackberries, shaved white chocolate, mint (1) Fresh blueberries (optional) (1) fresh blueberries, divided (1) fresh blueberries, fresh mint, lemon or lime zest (1) fresh cherries (1) Fresh cherries, raspberries, strawberries, or lemon slices, for garnish (optional) (1) fresh cilantro, for serving (1) fresh coriander, for serving (1) fresh cranberries (optional) (1) fresh cranberries, orange, rosemary, etc. – optional, for garnish (1) fresh cranberries, orange zest, sprigs of rosemary, dehydrated oranges (1) fresh cranberries, sliced, optional, for garnish (1) Fresh cranberries and rosemary, for garnish (optional) (1) Fresh dill (1) Fresh dill (optional, for garnish) (1) fresh herbs (e.g., parsley, dill, oregano) for serving (1) fresh herbs (thyme and basil) (1) fresh herbs, for garnish (1) fresh herbs like parsley or dill, chopped (1) fresh herbs such as basil, oregano, thyme, or parsley (1) fresh lavender buds – optional, for garnish (1) fresh lemon, optional (1) Fresh lemon zest (1) Fresh lemon zest, for finishing (1) fresh lilac flowers and few blueberries, for garnish (1) fresh lime or lemon, to taste (1) Freshly cracked black pepper, to taste (2) freshly grated nutmeg, for garnish (optional) (1) freshly grated zest of 1/2 large orange (1) Freshly ground black pepper (2) Freshly ground black pepper, optional (1) Freshly ground black pepper, to taste (5) Freshly ground black pepper, to taste (toasted peppercorns optional) (1) fresh marjoram leaves – I used a little of both mild thyme and oregano (1) fresh mint (3) fresh mint (optional, for garnish) (1) fresh mint, blackberries, lavender, for garnish (optional) (1) fresh mint, for garnish (2) fresh mint, raspberries, and lemon slices, for garnish (1) fresh mint, raspberries, lemon zest – optional, for garnish (1) Fresh mint and cherries, optional if desired (1) fresh mint leaves, as desired, torn or chiffonade (1) fresh mint leaves, for garnish (1) Fresh mint sprig, rhubarb ribbons, and lime slices, for garnish (optional) (1) Fresh oranges, washed and dried (1) fresh parsley, chopped (1) fresh parsley, for serving (1) fresh parsley, optional, for serving (1) fresh parsley, to garnish (1) fresh parsley – optional, for serving (1) fresh parsley and basil (1) Fresh parsley or basil, for serving (2) fresh passion fruit, for garnish (1) fresh passion fruit, lime (lemon), and thyme for garnish – optional (1) Fresh raspberries, for garnish (optional) (1) fresh rosemary (1) Fresh rosemary, a few small sprigs, minced (2) Fresh rosemary, for garnish, optional (1) fresh rosemary, to garnish (1) fresh rosemary and cranberries for garnish (1) Fresh strawberry, lemon twist, edible violets, or mint, for garnish (optional) (1) fresh tarragon, blackberries (for garnish) (1) fresh thyme (5) Fresh thyme (optional), for garnish (1) Fresh thyme, a few sprigs, leaves picked (2) fresh thyme, for serving (optional) (1) fresh thyme and lavender blossoms, optional (for garnish) (1) fresh thyme and parley, to garnish (1) fresh thyme or other herbs, for garnish (optional) (1) Fried bologna, optional (1) frozen blueberries, thawed and mostly drained (1) garnish, as desired (1) Generous pinch saffron threads (about 14–18 threads) (1) Gingerbread, white chocolate, orange zest or other toppings for garnish (optional) (1) Good pinch of cinnamon (1) Good pinch of salt (5) Good pinch of salt and black pepper, each (1) gooseberries, mint and lime wedges, for garnish (1) Granola, as needed (1) Grapefruit slice or twist (1) grated chocolate, optional (1) grated zest of 1 large lemon (1) Greek or other plain yogurt (optional) (1) green olives or capers – optional, I did not use (1) green onions or chives, chopped (3) ground nutmeg (1) ground pepper, to taste (1) handful of ice (1) handful of ice cubes (2) heavy bottom frying or sauté pan (1) honey, optional (1) honey, optional, as needed (1) honey, optional, to taste (1) honey, to taste (2) honey, to taste (optional) (1) honey, to taste at the end (1) honey for serving, optional (2) honey or other sweetener, optional and to taste (1) Ice (21) ice, crushed (3) ice, few cubes (1) ice, for chilling and serving (1) ice, for serving (1) Ice, for shaking and serving (1) Iceberg lettuce (shredded), tomatoes, cucumbers (sliced) or other vegetables (1) Iceberg lettuce, arugula (or other salad), diced tomatoes, cucumbers, red onions, sliced radishes (1) Ice cream, crumbled cookies, clementine zest – optional, for serving (1) ice cream, whipped cream or frozen whipped cream, optional, for serving (1) ice cubes (32) Ice cubes (optional) (1) ice cubes, crushed (4) ice cubes, for chilling (1) ice cubes, for chilling/serving (1) ice cubes, for serving (6) Ice cubes, optional (2) icing sugar, optional, for dusting the cake (1) innamon stick (3) innamon sticks (1) jalapeno (seeded and sliced), optional (1) jalapeno, optional, for serving (seeded and sliced) (1) jalapeno, sliced, optional (1) juice and peel of 1 orange (1) juice and zest of 1 lime – or 1/2 lemon (1) juice and zest of 1 or 2 limes (or lemon) (1) juice and zest of one medium orange (2) juiceJuice of 1 lime (about 2 tbsp / 30 ml) (1) juice of 1 clementine (2) Juice of 1 clementine(about 1 tbsp / 15 ml) (1) juice of 1 large orange (1) juice of 1 large orange (about 1/2 cup / 120 ml) (2) Juice of 1 lemon (1) juice of 1 lemon (about 3 tbsp. or 40-45 ml.) (1) Juice of 1 lemon, about 3–4 tbsp (45–60 ml), or to taste (1) juice of 1 lemon, or more to taste (1) juice of 1 lime (1) juice of 1 lime, less or more to taste (1) juice of 1 lime, or to taste (1) juice of 1 mandarin orange (tangerine, clementine, or 1/4 of orange) (1) juice of 1 or 2 limes (4) juice of 1 orange (5) Juice of 1 orange (about 3 Tbsp / 45 ml) (1) juice of 1 orange or 2 tangerines (1) juice of 1-2 clementine (1) juice of 1-2 clementines, optionally (1) juice of 1-2 limes (or to taste) (1) juice of 1-3 lemons (1) Juice of 1/2 lemon (about 1 tbsp / 15 ml) (1) juice of 1/2 lemon (about 2 tbsp. or 30 ml.) (1) juice of 1/2 lemon or more, to taste (1) Juice of 1/2 lime (about 1 tbsp / 15 ml), optional (1) juice of 1/2 lime (optional) (1) juice of 1/2 lime, or more to taste (can use lemon) (1) Juice of 1/2 lime or 1 tbsp (15 ml) balsamic vinegar (1) juice of 1/2 lime or to taste (1) Juice of 1/2 medium orange (1) juice of 1/2 to 1 lime (1) juice of 1/2 to 1 lime (to taste) (1) juice of 1/4 lime or more, to taste (1) Juice of 1–2 lemons (30–60 ml), to taste (2) Juice of 1–2 lemons (about 30–60 ml), to taste (1) juice of 2 lemons (1) juice of 2 lemons (about 1/4 cup of 60 ml.) (1) Juice of 4 oranges (~1 and 1/2 cups) (1) juice of one large orange (about 1/2 cup or 120 ml) (1) juice of ~1/2 lemon (Depending on your yogurt) (1) large, thick-bottomed saucepan (use at least 1,5 cup liter pan for 2 cups of syrup. The boiling mixture will be bubbling and foaming a lot. (1) large heavy-bottomed pot or Dutch oven (1) Large pinch saffron threads (0.15–0.2 g or about 15-25 threads) (1) lavender blossoms and dried rose petalsoptional, for garnish (1) Lavender sprigs, for garnish (optional) (1) lavender sprigs and lemon wedges, for garnish (optional) (1) lavender syrup (1) lemon, lavender sprigs for garnish, optional (1) lemon, optional (1) lemon, optional – if need to balance sweetness (1) lemon juice (1) Lemon juice, for apples (1) Lemon juice and/or lemon zest, to taste (1) lemon juice or a bit of apple vinegar – optional (1) Lemon juice or lemon zest, optional (1) lemon or lime slices, lavender sprig, fresh mint – optional, for garnishing (1) lemon or lime zest, for garnish, optional (1) Lemon or orange twist, for garnish (optional) (1) Lemon or orange wheel, for garnish (optional) (1) lemon or orange zest (1) lemon or orange zest, for garnish (1) lemon peel – few pieces (1) Lemon slices, rhubarb ribbons, or fresh herbs, for garnish (optional) (1) Lemon twist (1) Lemon twist, lemon wheel, or rose buds, for garnish (optional) (1) Lemon twist, rhubarb ribbon, or edible flowers, for garnish (optional) (1) lemon wedges, for serving (2) lemon wedges, mint, lilac florets – optional, for garnish (1) lemon wedges and lavender sprig -optional, for garnish (1) lemon wedges and mint, for serving (2) Lemon wheel, edible violets, mint, or rhubarb ribbon, for garnish (optional) (1) Lemon zest (1) Lemon zest, for garnish (3) Lemon zest, optional (1) Lemon zest, to taste (1) light oil, for frying (1) Lilac syrup, to your taste (1) lime and mint, for garnish (1) lime slices, fresh lychees, mint for garnish (1) Lime slices, mint sprigs, and long rhubarb strips, for garnish (1) lime slices, optional, for garnish (1) lime wedges (1) lime wedges or wheels, for garnish (1) Luxardo cherry or lemon twist, for garnish (1) lychee, lemon wedges and zest, lavender sprig – for garnish (1) Malt balls (1) maple flavour, optional (1) maple syrup (1) maple syrup, plus more for serving (optional) (1) maple syrup or / and butter, for serving (1) maple syrup or other sweetener, to taste (optional) (1) Maraschino cherry, chopped pistachios, or candied rose petals, optional (1) maraschino cherry, for garnish, optional (1) medium, heavy-bottomed pan or saucepan (7) medium onion, sliced (1) Microgreens, for garnish (1) Microgreens or sprouts, for garnish, optional (1) milk, optional – only if you prefer a thinner version (2) milk, optional – only if you prefer a thinner version or want to make a non-alcoholic version (1) milk, optional – only if you prefer a thinner version (1) milk, optional – only if you prefer a thinner version or want to make a non-alcoholic version (1) mini gingerbread, dried oranges, maraschino cherries, whipped cream (optional) (1) Mint, few fresh blueberries, for garnish (optional) (1) mint, for serving (optional) (1) mint, lilac flowers for garnish, optional (1) mint, lime, and extra blueberries, for garnish (1) mint, raspberries, lime/lemon wedges for garnish (1) mint and cherries, for garnish (1) mint and lemon wedges, for garnish (1) mint and lime wedges, for garnish (2) mint and lime wedges, to garnish (1) mint leaves and lime, for garnish (1) Mojito Sauce: (1) Molasses (1) molds for nut-shaped cookies (1) more chestnuts, crumbled and pomegranate arils – optional, to garnish (1) more chocolate, for garnish (1) more cloudberry jam for swirl – about 1/2 cup or more (See Cooking Notes) (1) More cooked chestnuts, pomegranate arils – optional, for garnish (1) more crème de violette, optional, for drizzling cookies (1) more dulce de leche – optional, for rim (1) more dulce de leche for garnish (1) more honey and orange zest, optional for serving (1) more lemon zest and fresh lavender flowers for garnish, optional (1) more lime zest, lime slices, and mint for garnish (1) more maple syrup, if needed (1) more of the brownies, crumbled (1) more sesame seeds, herbs, or/and black sesame tahini/paste – optional, for garnish (1) more walnuts, thyme, and pomegranate arils, for garnish (optional) (1) More white chocolate, lemon zest, and lavender, for garnish (1) Naan flatbreads or similar breads (2) nonstick cooking oil spray, for pan (1) nutmeg – freshly grated, for topping (1) oil, for cooking (1) Oil, for frying (1) oil, for greasing (1) oil, for greasing pan (1) oil from sun-dried tomatoes, for brushing (1) oil or spray for greasing (1) old-fashioned (rolled) oats (3) Olive oil (optional) (1) olive oil, for brushing (2) olive oil, for garnish, optional (1) olive oil, for roasting beets (1) olive oil, optional, for drizzle (1) Olive oil, optional, for serving (1) Olive oil for drizzling (1) Olive oil for serving (1) Olive or other aromatic oil, optional (1) one large handful of fresh mint (Preferably delicate kind such as chocolate mint) (1) Option 1:One 23 × 23 cm (9 × 9 inch) square pan → thicker, softer slices (1) Option 1: ½ cup salted or unsalted pistachios, finally minced in a blender (You’ll need basically nut dust) (1) Option 2 (best for even baking):Two pans:one 20 × 20 cm (8 × 8 inch) square panone 23 × 10 cm (9 × 5 inch) loaf pan (1) Option 2: ½ cup salted or unsalted pistachios and 1/3 cup powdered sugar, finally minced in a blender (1) Option 3: about ½ to 2/3 cup of powdered sugar (1) Option 4: about 100 gr. chopped and then melted white or dark chocolate + ½ cup pistachios, chopped (1) Optional (for serving): extra olive oil, mint, cucumber, pepper, red onion (1) Optional, for serving: Asiago cheese and fresh oregano or other herbs and cheese (1) Optional: 1 tbsp of lime (lemon) juice, 1 tbsp. of honey, 5-10 basil or mint leaves (per 2 cups of strawberries); also you can combine strawberries with other fruit (I combined one tray with blueberries and one tray with kiwi fruit.) (1) optional: 1-2 tbsp. chopped chives (1) Optional: 1/2 cup raising or 1 tbsp. lemon zest (1) Optional: 1/2 peach, sliced, extra cream, and chopped white chocolate, for garnish (1) Optional: 2 tbsp. (30 g) dark cacao, for the dark version (1) Optional: 15 ml (1 tbsp) light cream, if using sharp Gorgonzola piccante (1) optional: a little drizzle of honey or lemon (lime) juice (1) optional: a little of honey (1) optional: black pepper, to taste (1) Optional:Capers or finely chopped pickles (1) Optional: chopped pistachios, dried cranberries, toffee bits, sea salt flakes, etc. for sprinkling (1) Optional: extra virgin olive oil and/or balsamic vinegar for serving (1) Optional: goat cheese, feta, or Parmesan (1) Optional: honey (1 tbsp. for each cup of pureed apples) and spices like cinnamon, cardamom, ginger, and nutmeg (1) optional: more dulce de leche for garnish and rim (1) Optional: pinch of cinnamon or citrus zest (1) optional: salt and pepper (1) Optional: seeds from 1/2 vanilla bean or 1 tsp vanilla bean paste (1) Optional: shaved or grated Parmesan (1) Optional: some powdered sugar, to taste (1) Optional: splash of fresh orange juice (1) Optional: thick dulce de leche (1) Optional: vanilla extract, bourbon or whiskey, cinnamon, cayenne (1) optional: water or cream for a lighter version (1) Optional: ½ cup (75 g) walnuts, toasted and finely chopped (1) Optional: ½ tsp vanilla extract (1) optional additions: espresso powder, toasted pecans, etc. (1) Optional additions: olive oil, lemon juice, balsamic vinegar, honey (1) optional additions: smoked paprika or chipotle (1) optional additions: toasted nuts (pecans, hazelnuts, almonds, etc.) or shaved dark chocolate or a pinch of sea salt flakes (1) Optional apple matchsticks, lightly tossed with lemon juice (1) optional flavorings: 1 tsp. vanilla extract, a pinch of cinnamon or cardamom (1) optional flavourings: cinnamon stick, orange or lemon slices, apple slices (1) Optional garnish: lemon twist, rhubarb strips, edible flowers, or dried rose petals (1) Optional garnish: orange slice, orange zest, whipped cream, or maraschino cherry (1) optional ingredients: cinnamon stick, star anise sliced apple (1) Optional lemon twist or slice or/ and rhubarb ribbon (1) Optional olive oil, for drizzling (1) optional sweetener e.g., agave syrup or simple syrup, to taste (1) orange, cranberries, and rosemary for garnish (optional) (1) Orange juice, preferably freshly squeezed and chilled (1) Orange liqueur such as Grand Marnier (optional) (1) Orange liquor such as Grand Marnier (optional) (1) Orange slice or orange zest, for garnish (optional) (1) Orange twist or cocktail cherry, for garnish (optional) (1) orange wedges, for garnish (1) orange zest, for garnish (1) orange zest, optional (1) orange zest, optional, for garnish (1) orange zest, optional, for serving (2) orange zest and rosemary, optional, for garnish (1) orange zest for garnish, optional (1) Other optional toppings: lemon juice or lemon wedges, ice cream (1) other possible toppings: cucumbers, leafy salad like Iceberg or arugula (1) Parm, grated (optional) (1) parmesan, optional, for serving (1) parmesan, shaved (1) Parmesan and olive oil, optional, for garnish (1) Parmesan cheese, for serving (1) Parmesan shavings, for garnish (optional) (1) Parmigiano Reggiano or Grana Padano, for serving (1) Parmigiano Reggiano or other cheese, for serving (1) parsley, optional, for serving (1) parsley, thyme or other herbs for garnish (1) parsley and Parmesan, optional – for serving (1) Parsley stems (1) passion fruit, mint, lime for garnish (optional) (1) pecans, for serving (optional) (1) Pecorino Romano, grated, for serving (1) pepper, to taste (8) Pinch chipotle powder (1) Pinch fine salt (optional, depending on peanut saltiness) (1) pinch of black pepper (1) Pinch of cardamom and cinnamon, optional (1) Pinch of chili flakes, optional (1) Pinch of chili flakes I added just a little as I used chipotle (1) pinch of cinnamon (1) Pinch of dried herbs, such as Italian seasoning (optional) (1) Pinch of fine salt (1) Pinch of fine salt and black pepper (1) Pinch of freshly ground black pepper (1) pinch of garlic powder (2) pinch of garlic powder (not salt) (2) Pinch of ground cardamom, optional (1) Pinch of ground cinnamon (1) Pinch of salt (44) Pinch of salt, if needed (1) Pinch of salt, if using unsalted butter (1) Pinch of salt, optional (2) Pinch of salt, to taste (1) Pinch of salt and pepper (1) pinch of sugar (optional) (1) pinch salt (2) Pinch sea salt (1) Pinch smoked paprika (1) pine nuts, toasted, for sprinkling – optional (1) pine nuts or/and parmesan, optional (1) pink peppercorn, crushed (optional for finish) (1) pink peppercorns, optional (1) Pistachio Gremolata, for serving (1) pistachios, rose jam, and white chocolate for garnish (1) pita bread (I like Greek-style) (1) pita bread (I like Greek-style), cut into segments (1) Pita or other flatbread, warm (1) pomegranate arils (2) pomegranate arils, for garnish (1) pomegranate arils, for serving (2) pomegranate arils, optional, for garnish (1) pomegranate arils and fresh thyme, optional, for garnish (1) pomegranate arils and orange zest, optional (1) pomegranate seeds, for garnish (1) Pomegranate seeds, for serving (optional) (1) pomegranate seeds, optional, to garnish (1) poppy seeds, toasted (optional) (1) Possible additions: cinnamon, orange liquor or orange zest (1) Possible toppings: prosciutto or crispy bacon, seeds or nuts, shredded cheese, fresh herbs, olive oil; sour cream. (1) powdered (icing) sugar, optional, for serving (1) powdered sugar, for coating (1) Prepared Pistachio Gremolata, for serving (1) Radish, for garnish (optional) (1) Reserved one-third of the dough (1) roasted garlic, to taste (1) roasted grapes (1) Rose Petal Jam or Rose Syrup (Few spoons per serving) (1) Rose syrup (1) rose syrup or rose jam, to taste (1-2 tbsp. per serving) (1) Rye crêpe ribbons (1) rystallized ginger, optional, for garnish (1) salt (3) Salt, as needed (2) Salt, for pasta water (6) salt, for seasoning pasta water and onions (1) Salt, for seasoning the duck, pasta water, and to taste (1) Salt, for the pasta water only (1) salt, if necessary (I did not add) (1) salt, if necessary and per your taste (1) Salt, if needed (2) Salt, only if needed (1) salt, optional (2) salt, optional, if needed (1) salt, optional, to taste – depending on the saltiness of your salad (1) salt, optional – depending on the saltiness of smoked salmon and mayo (1) salt, optional – if using unsalted pistachios (1) salt, optional to taste – bear in mind the saltiness of meats (1) salt, pepper – if necessary (1) salt, sugar – optional (1) Salt, to taste (34) salt, to taste(bare in mind the saltiness of the topping) (1) Salt, to taste (optional) (1) salt, to taste (start with 1/4 tsp.) (1) Salt, to taste, if needed (1) salt, white, and black pepper to taste (1) salt and black, to taste (1) salt and black pepper (4) salt and black pepper, optional to taste (1) Salt and black pepper, to taste (20) Salt and black pepper – to taste. (1) salt and freshly grated black pepper, to taste (2) Salt and freshly ground black pepper (2) Salt and freshly ground black pepper, to taste (6) Salt and freshly ground pepper, to taste (1) salt and pepper (4) salt and pepper, for roasting beets (1) salt and pepper, optional, if needed (1) salt and pepper, optional as needed (1) salt and pepper, to taste (34) salt and pepper – optional, as needed (1) salt and pepper to taste (2) salt and white pepper, to taste (1) Salted pistachios, roughly chopped (1) Salt for pasta water (1) salt for water (1) salt for water and sauce (go lightly with the sauce, as prosciutto adds saltiness). (1) Salt to taste (6) Same ingredients as above (1) sautéed plums (1) Seeds from 1 medium vanilla bean(or about ¼ tsp seeds) (1) Seeds from about 1 cm vanilla bean (1) Seeds from about ½ inch (1 cm) vanilla bean (1) Seeds from ½ large vanilla bean (or 1 tsp vanilla extract) (1) Seeds from ½ medium vanilla bean (about ¼ tsp) (1) Sesame seeds (1) sesame seeds, lightly toasted, for serving(optional) (1) shaved dark chocolate, optional (1) shaved parmesan for serving (optional) (1) shaved parmesan or other hard cheese, for serving (1) shredded donair meat (1) simple syrup, honey, or other sweetener, optional (see Notes) (1) Sliced green onion, for garnish (1) slivered almonds, lightly toasted (1) Small handful arugula (1) Small handful fresh mint leaves (1) Small handful fresh mint leaves (about 10–15 g) (1) Small handful microgreens (2) Small piece jalapeño (about 2 cm), finely minced (1) Small pinch crushed pink peppercorns (3) Small pinch lemon zest (1) Small pinch lemon zest, plus more for garnish (1) small slices of prosciutto and salami, rolled up (1) small sprig fresh rosemary (1) small sprig fresh rosemary (optional) (1) soda or sparkling water, optional (1) soda or sparkling water, optional and to taste (2) soda or sparkling water, to taste (start with 1 oz. and then adjust) (1) Soda or sparkling water, to taste (start with ~1 oz / 30 ml) (1) soda or water (optional) (1) Soda water, to top (1) some stock – you may not need it (1) Sour cream or plain yogurt, jam – optional, for serving (1) Sourdough baguette (or other bread), 7-9 slices (1) sparkling water or club soda, if desired (2) spatula (1) spinach, arugula or other salad of your choice (1) Splash gin (optional) (1) Splash of gin (optional; I like Empress gin) (1) Splash soda water (optional) (1) Spoon or spatula, preferably wooden (3) spoon or spatula with a long handle, preferably wooden (4) springform pan ~8 inch (20 cm) or a bigger pan for a thinner cheesecake (1) springform pan ~ 8 inch (20 cm.) or a bigger pan for a thinner cheesecake (1) star anise (3) Sugared Cranberries, extra orange zest, and other garnishes as desired (optional) (1) Sugared cranberries, optional (1) Sugared Cranberries, optional, for garnish (1) sugared cranberries and fresh or sugared rosemary, for garnish (if desired) (1) sugared cranberries and rosemary, for garnish (1) Sweetener, to taste (brown sugar, maple sugar, maple syrup, or honey), to taste (1) sweetener of your choice, optional, for added sweetness (1) Tahini (1) Thin apple slices, for garnish (1) Thin ribbon of rhubarb (1) thyme, for garnish optional (1) tiny touch horseradish (optional) (1) to 1 tsp. finely chopped fresh rosemary (1) to 1/4 tsp (0.5 g) fine salt (1) Toasted and chopped nuts, for garnish (1) Toasted oats (1) toasted pecans, ice cream, whipped cream – optional, for serving (1) toasted pecans or/and ice cream, extra dulce de leche – optional, for serving (1) toasted sesame seeds, for garnish (optional) (1) tray, if you are making taffy inside (1) Trifle bowl enough for the trifle (about 2.2 liters (2200 ml) – or several individual bowls (1) two slices of grapefruit, lemon or lime (1) uette (about 200 g), sliced into 12–16 pieces (1) uette (about 250 g), sliced into 12–16 pieces (1) Unsweetened cocoa powder, for dusting (2) Unsweetened coconut flakes, for rolling (1) up to 1 cup (240 ml) water, optional, to dilute if cider is very sweet (1) Up to about 70 g (2.5 oz) additional cookie and pistachio crumbs, as needed (1) vanilla bean – seeds on the tip of a knife (~1/8 tsp.) or 1/2 tsp. vanilla extract (1) Vanilla bean seeds (optional) (1) vanilla extract, optional (1) vanilla or ginger ice cream, whipped cream, crumbled gingerbread cookies, or bits of crystallized ginger – optional, for serving (1) vanilla or other ice cream for a cider float (1) water (3) Water, as needed (1) Water or milk, as needed (1) water or soda, to top, optional (1) Whipped cream (1) whipped cream, dark chocolate shavings, fresh cherries – optional, for garnish (1) Whipped cream, optional (1) whipped cream, optional, for garnish (1) whipped cream, two fresh cherries, and more dark chocolate, shaved, for garnish – optional (1) Whipped cream and shaved dark chocolate, optional, for serving (1) whisk (2) white chocolate, optional (for serving) (1) white chocolate, shaved (optional, for garnish) (1) white chocolate, shredded and extra lemon zest, for garnish (1) White pepper, to taste (1) wired whisk (5) wooden popsicle sticks (1) you may need a little (few spoons) of broth or water (1) you may need a little splash of milk or water (1) You will need a small-medium trifle bowl for ~1500 ml. or smaller glasses for individual serving (1) zest and juice of 1 medium orange (or 2 clementines) plus more zest to garnish (1) Zest and juice of medium orange (1) Zest of 1 clementine (2) Zest of 1 clementine(about 1/2 tbsp / 6 g) (1) zest of 1 clementine (tangerine or mandarin orange), grated or finely minced (1) zest of 1 clementine or orange (1) Zest of 1 lemon (6) zest of 1 or 2 limes (1) Zest of 1 orange (6) zest of 1 orange or 2 clementines (1) zest of 1 small clementine (1) Zest of 1 small clementine (about 1 tsp / 2 g) (1) Zest of 1/2 lemon (4) zest of 1/2 lemon + to more to garnish, grated (1) Zest of 1/2 lime (1) zest of 1/2–1 orange (1) zest of 1/4 lemon, finely grated (1) zest of 2 lemons (1) zest of one lemon (1) Zest of ½ lemon (optional) (1) ~ 1 and 1/2 cup all-purpose flour (1) ~ 1 and 1/2 cups graham honey crumbs (or other type) (3) ~ 1 and 1/2 cups shredded pizza mozzarella (1) ~ 1 cup butterscotch chips (1) ~ 1 cup grated cheddar (about 80-100 gr.) plus more for garnish (1) ~ 1 cup of baby greens like arugula or spinach (1) ~ 1 cup of sliced (shredded) donair meat (1) ~ 1 cup shredded iceberg lettuce (1) ~ 1 cup shredded iceberg lettuce (1) ~ 1 lb. (400-450 gr.) mushrooms of your choice, washed (if necessary) and sliced (1) ~ 1 lb. (about 400 gr.) broccoli florets, fresh or frozen (1) ~ 1 lb. cremini or button mushrooms (1) ~ 1 lb. salmon or trout filet (1) ~ 1 to 2 tbsp. pectin (check the package) – I used liquid (1) ~ 1 tsp. salt (3) ~ 1 tsp. salt or to taste (1) ~ 1,5 cups fresh cranberries (1) ~ 1,5 lb. stewing beef (Such as boneless beef chuck roast), cut into ~ 1 and 1/2-inch pieces (1) ~ 1,5 to 2 cups of olives cut in half (wash out the excess of salt), sun-dried tomatoes, roasted peppers, or other veggies of your choice (1) ~1/2 – 2/3 tsp. salt (1) ~ 1/2 cup (120 ml) broth or water (1) ~1/2 cup (120 ml.) orange liquor such as Grand Marnier or Cointreau, optional (1) ~1/2 cup (150 g) dulce de leche (1) ~ 1/2 cup broth or water (1) ~1/2 cup crushed candy cane (~100 gr.) (1) ~ 1/2 cup dark cocoa powder (1) ~ 1/2 cup dried cranberries (1) ~1/2 cup low-sodium beef broth or water (hot) (1) ~ 1/2 cup or more of mini chocolate eggs (1) ~ 1/2 cup powdered sugar (optional) (1) ~1/2 cup toasted black sesame seeds (1) ~1/2 cup water or broth (vegetable for vegetarian version) (1) ~ 1/2 cup white chocolate, chopped and melted (1) ~ 1/2 cup white chocolate, chopped and melted OR 1/2 cup mini marshmallows (1) ~1/2 lb. button mushrooms, slices or quartered (1) ~ 1/2 tbsp. salt (1) ~ 1/2 to 1 cup water or light broth (1) ~ 1/2 to 1 tsp. salt, depending on the saltiness of cheese (1) ~1/2 to 2/3 cup almonds, roughly chopped (1) ~ 1/2 to 2/3 cup coffee caramel (1) ~ 1/2 to 2/3 cup walnuts, ligh1/2–2/3 cup (60–80 g) walnuts, lightly toasted (1) ~ 1/2 to 2/3 cup whiskey (rum or bourbon will also work) (1) ~ 1/2 to 2/3 orange sauce (1) ~ 1/2 tsp. pink peppercorns, crushed (1) ~ 1/2 tsp. salt (1) ~ 1/2 tsp. salt (bare in mind the saltiness of cheese and prosciutto) (1) ~1/2 tsp. salt or more, to taste (1) ~ 1/2 tsp. salt or more, to taste (Depends on saltiness of your broth) (1) ~ 1/2 tsp. salt or to taste (5) ~1/2 tsp. salt or to taste (1) ~ 1/3 cup candied pecans, roughly chopped (1) ~1/3 cup dark cacao powder for rolling (1) ~ 1/3 cup dark cocoa powder (1) ~ 1/3 cup melted butter (~ 5 tbsp. and 1 tsp.) (3) ~ 1/3 cup of mayonnaise (1) ~ 1/3 cup of sour cream or yogurt (1) ~1/3 cup or slightly more (80-120 ml.) maple syrup (1) ~ 1/3 cup plain yogurt or sour cream (1) ~ 1/3 to 1/2 cup pecans, roughly chopped (1) ~1/4 cup (35-40) pine nuts (1) ~1/4 cup (40-45 gr.) raisins (1) ~ 1/4 cup (60 ml.) brandy or cognac (1) ~1/4 cup (80 ml.) or slightly more maple syrup (1) ~ 1/4 cup bourbon (1) ~ 1/4 cup honey (1) ~ 1/4 cup of whiskey for cake soak (1) ~ 1/4 cup passion fruit pulp (about 2 large passion fruits). If you want to avoid seeds, extract juice from about 3 passion fruits and discard the seeds. You can use frozen pulp, but in this case you might want to add some extra citrus juice, just to liven it up. Packaged passion fruit juice is not recommended as it's usually very sweet. (1) ~1/4 cup toasted black sesame seeds (1) ~1/4 tsp. chipotle powder or more, to taste (1) ~1/4 tsp. coconut oil (1) ~ 1/4 tsp. of salt or to taste (1) ~ 1/4 tsp. or to taste black pepper (1) ~ 1/4 tsp. salt (1) ~1/4 tsp. salt, or to taste (1) ~1/4 tsp. salt or more, to taste (1) ~1/4 tsp. salt or to taste (1) ~ 2 cups (240-260 gr.) all-purpose flour (1) ~ 2 cups grated cheddar (1) ~ 2 cups milk 2% (1) ~ 2 cups plain cream cheese, room temperature (1) ~ 2 lb. broccoli florets (fresh or frozen) (1) ~ 2 lb. of beets, peeled and chopped (1) ~ 2 lb. Russet potatoes, peeled and cubed (1) ~ 2 lb. venison chops (I had meat with some bones which equaled about 500 gr. of meat without bones) – cut into small-medium chunks (1) ~ 2,5 to 3 cups of BBQ sauce (hickory smoked and honey in this recipe) (1) ~2-3 tbsp. (35-50 gr.) fancy molasses (1) ~ 2/3 can (796 ml) Del Monte Fruit Cocktail, drained (1) ~2/3 cup (180-190 ml.) orange liqueur such as Cointreau or Triple Sec (1) ~ 2/3 cup cream 10% (1) ~ 2/3 cup fresh cranberries (1) ~ 2/3 cup hot water, for soaking poppy seeds (1) ~ 2/3 cup strawberries, hulled and finely chopped (1) ~ 2/3 lb. (300 gr.) ground veal (1) ~ 3 cups lukewarm water (plus more after chilling) (1) ~ 3 cups of meringue from this recipe, broken or store-bought meringue (1) ~ 4 cups cake or all-purpose flour (1) ~ 4 cups grated carrots (4-5 medium carrots) (1) ~ 4 lb. of apples (~9 medium apples 150-170 gr. each) (1) ~ 4tbsp. olive oil (1) ~5 cups grated carrots (4-5 medium carrots) (1) ~ 5 cups of popped popcorn (1) ~ 6-7 cups of water (1) ~ 7 cups water or vegetable broth (2) ~7-8 crepes. You can use this or your favourite recipe (1) ~ 8 cups of water or light broth (1) ~30 gr. white chocolate, roughly chopped (1) ~ 70-100 gr. dark chocolate (or semi-dark), roughly chopped (1) ~ 100 gr, chocolate of your choice (for each ~15 dried orange slices) (1) ~ 100 gr. lean ham or any ham of your choice, cubed (1) ~ 100 gr. white chocolate, roughly chopped (1) ~ 100-120 gr. smoked cheddar, cubed (1) ~150 gr. Brie or Camembert, sliced into pieces (1) ~ 150 gr. hard cheese, grated (I used smoked cheddar) (1) ~ 200 gr. cold-smoked salmon (1) ~ 200 gr. cold-smoked salmon, torn into pieces (1) ~200 gr. cooked and peeled chestnuts (I used vacuum-packed) (1) ~ 200 gr. mini carrots (1) ~ 250 gr. plain cream cheese (1) ~ 250 gr. shredded hard cheese – about 3 cups (You can use any hard cheese that melts well and not too salty, such as cheddar, gouda, mozzarella or the mix of cheeses) (1) ~250 gr. smoked salmon, torn into small pieces (1) ~ 250 gr. strawberries, hulled and cubed/sliced (1) ~250-300 gr. Dark chocolate brownies – you can use this recipe just do not add lavender (1) ~ 300 gr (2 and 1/2 cup) fresh cranberries + 1/2 cup more (1) ~ 300-400 gr, panettone, cubed or simply torn (1) ~375 gr. sausage (I used breakfast pork & beef sausage with 8-10 min cook time) (1) ~400 gr. goat's cheese (1) ~ 400 gr. mascarpone – cold (1) ~ 400 gr. ready to eat seaweed salad (with sesame oil or other dressing) (1) ~400-420 gr. tubular pasta such as penne, canneroni, or rigatoni (1) ~500 gr. of ready to use yeast dough (for two large-medium pizzas) (1) ~600 gr. parsnips, peeled and roughly chopped (1) ~650 gr. lean ground veal (beef or chicken will work) (1) ~700 gr. leftover roast turkey breasts – shredded or cubed *See notes (1) ~ 750 gr. cream cheese, room temperature (1) 2-3 tablespoons olive oil (1) ¼-½ oz (7-15 ml) cherry liqueur, or more to taste (1) ¼ cup (20–25 g) grated Parmigiano Reggiano (1) ¼ cup (25 g) almond meal (1) ¼ cup (25 g) finely grated Parmesan cheese (1) ¼ cup (25 g) freshly grated Parmesan cheese (1) ¼ cup (30 g) finely minced pistachios, for coating (1) ¼ cup (30 g) fresh raspberries (1) ¼ cup (30–35 g) salted pistachios, roughly chopped, or more to taste (1) ¼ cup (60 g) smooth peanut butter (1) ¼ cup (60 ml) broth, or more as desired (1) ¼ cup (60 ml) cream – I used 18% (1) ¼ cup (60 ml) dry white wine (optional) (1) ¼ cup (60 ml) extra-virgin olive oil (1) ¼ cup (60 ml) honey (1) ¼ cup (60 ml) light (10%) cream, or more as desired (1) ¼ cup (60 ml) maple syrup or honey (1) ¼ oz (7 ml) Crème de Violette, or more to taste (1) ¼ oz (7 ml) fresh lemon juice (1) ¼ oz (7 ml) grenadine (1) ¼ oz (7 ml) honey syrup (1:1) (1) ¼ oz (7 ml) honey syrup (optional; see note) (1) ¼ oz (7 ml) triple sec, or to taste (1) ¼ teaspoon salt, or to taste (1) ¼ to ⅓ cup (80 ml) fancy molasses (1) ¼ tsp (0.5 g) dried peperoncino flakes or chili flakes if unavailable (1) ¼ tsp (1 g) baking soda (1) ¼ tsp (1 g) freshly ground black pepper (optional) (1) ¼ tsp. (0.5 g) allspice and clove, each (1) ¼ tsp. (1 g) anise (2) ¼ tsp. (1 g) clove (1) ¼ tsp. (1 g) clove or more, to taste (1) ¼ tsp. (1 g) nutmeg or more, to taste (1) ¼ tsp baking soda (optional) (1) ¼ tsp chili flakes, or to taste (1) ¼ tsp salt (1) ¼ teaspoon salt (or to taste) (1) ¼–½ oz (7–15 ml) fresh lemon juice, adjusted to taste. You can also use lime (1) ½ – 1 tsp. cinnamon (1) ½ cup (20 g) shredded lettuce (optional) (1) ½ cup (45–55 g) finely grated Pecorino Romano (1) ½ cup (50 g) almond meal (1) ½ cup (50–60 g) finely grated Parmigiano Reggiano (1) ½ cup (60 g) finely minced pistachios, mixed into the cheese to help thicken (1) ½ cup (60 g) fresh raspberries (1) ½ cup (60–70 g) pistachios, shelled (1) ½ cup (65 g) dried cranberries, chopped (1) ½ cup (70–75 g) crumbled feta (1) ½ cup (70–80 g) pitted olives, preferably Kalamata or mixed (1) ½ cup (85 g) pomegranate arils (1) ½ cup (90 g) buckwheat groats (kasha) (1) ½ cup (100 g) brown sugar (1) ½ cup (100 g) granulated sugaror more to taste (1) ½ cup (110 g) Arborio rice (1) ½ cup (115 g) unsalted butter, softened (1) ½ cup (120 g) whole-milk ricotta (1) ½ cup (120 ml) dark spiced rum, divided (1) ½ cup (120 ml) dry white wine (1) ½ cup (120 ml) extra virgin olive oil, plus more as needed (1) ½ cup (120 ml) heavy (35%) cream, or more as desired (1) ½ cup (120 ml) pure maple syrup (1) ½ cup (125–130 g) sweetened coconut condensed milk(may need a little extra if the mixture feels too dry) (1) ½ cup (160 g) rose petal jam, plus extra for swirling (optional) (1) ½ cup (about 65 g) mixed raisins (e.g., Thompson and golden raisin) (1) ½ cup (about 70 g) toasted black sesame seeds, plus 1/4 cup (35 g) for sprinkling on top (1) ½ cup (about 70 g or 7-8 berries) fresh blackberries (1) ½ cup (about 85 g) pomegranate arils (1) ½ cup plus 2 tbsp (150 ml) pure maple syrup (1) ½ medium cucumber, sliced (about 1 cup / 120 g) (1) ½ oz (15 ml) amaretto, or less or more, to taste (1) ½ oz (15 ml) amaretto, or more to taste (1) ½ oz (15 ml) cherry liqueur (1) ½ oz (15 ml) Cointreau (1) ½ oz (15 ml) fresh lemon juice (2) ½ oz (15 ml) fresh lemon juice, or more to taste (1) ½ oz (15 ml) fresh orange juice (optional) (1) ½ oz (15 ml) lavender syrup or more, to taste (1) ½ oz (15 ml) maraschino liqueur, or more to taste (1) ½ oz (15 ml) rhubarb syrup, or more to taste (1) ½ oz (15 ml) rose petal syrup or jam, or more to taste (1) ½ oz (15 ml) Rose Syrup (1) ½ oz (15 ml) sweetened condensed milkor ½ oz (15 ml) eggnog, for a lighter sweetness (1) ½ oz (15 ml) triple sec (or about 1 oz / 30 ml for a stronger version, if preferred) (1) ½ oz (15 ml) triple sec or Cointreau (1) ½ small red onion, thinly sliced (40–50 g) (1) ½ small shallot (about 20 g), finely minced (1) ½ small shallot, finely minced (1) ½ tbsp (15 ml.) olive oil and ½ tbsp (15 g). butter each (1) ½ teaspoon (2–3 ml) fresh lemon juice, or to taste (1) ½ to 1 tsp. (2.5-5 ml) vanilla extract (optional) (1) ½ tsp (1 g) dried lavender buds, finely minced (1) ½ tsp (1 g) ground cinnamon (1) ½ tsp (1 g) ground nutmeg (1) ½ tsp (3 g) fine sea salt, or to taste (1) ½ tsp. (1 g) ground cardamom (1) ½ tsp. (2.5 g) baking powder (1) ½ tsp. (2.5 ml) vanilla extract, optional (1) ½ tsp. (about 1 g) freshly ground nutmeg, plus more for serving (1) ½ tsp. (about 1 g) ground cinnamon (1) ½ tsp. (about 1.5 g) nutmeg, cardamom, and allspice each (1) ½ tsp. (about 2 g) cardamom powder (1) ½ tsp. (about 3 g) salt (1) ½ tsp. freshly grated nutmeg (2) ½ tsp chili flakes or adjika (optional) (1) ½ tsp espresso powder (adjust to taste) (1) ½ tsp freshly ground black pepper (1) ½ tsp freshly ground black pepper, or to taste (1) ½ tsp ground coriander (1) ½ tsp lemon zest (optional, recommended) (1) ½ tsp salt (3) ½ tsp utskho suneli (1) ½ tsp vanilla bean paste (1) ½ teaspoon grated orange zest (1) ½–1 cup (120–240 ml) reserved pasta water (1) ½–1 tsp baking powder (optional) (1) ½–1 tsp hot paprika, to taste (1) ½–¾ cup (100–150 g) sugar, or more to taste (1) ½–¾ cup (120–180 ml) mayonnaise (1) ½–¾ cup (120–180 ml) reserved pasta water (as needed) (1) ½–¾ oz (15–22 ml) rhubarb syrup, or more to taste How to Make Rhubarb Syrup (1) ½–⅔ cup (120–160 ml) lychee juice (1) ¾ cup (110 g) all-purpose flour (1) ¾ cup (110 g) raisins (1) ¾ cup (150–160 g) Carnaroli or Vialone Nano rice (ideally) – Arborio is acceptable (1) ¾ cup (180 ml) dry white wine (2) ¾ oz (22 ml) fresh lemon juice (2) ¾ oz (22 ml) fresh lemon juice, or more to taste (1) ¾ oz (22 ml) fresh lime juice (1) ¾ oz (22 ml) freshly squeezed lemon juice (1) ¾ oz (22 ml) rhubarb syrup, or more to taste (1) ¾ teaspoon baking powder (1) ¾ to 1 oz (20-30 ml) lime juice (1) ¾–1 cup (180–220 ml) extra-virgin olive oil (1) ¾–1 cup (180–240 ml) fish or vegetable stock (1) ¾–1 tsp (4–6 g) fine sea salt, or to taste (1) ¾–1 tsp finely grated lemon zest (plus more for garnish) (1) –1 tbsp (7.5-15 g) butte (1) –1 tbsp (7.5-15 g) butter (1) –1/3 cup (60–80 ml) cranberry sauce (2) –2 tbsp (6-12 g) finely grated orange zest (I used 2 tbsp) (1) –2 tbsp (15–30 ml) brandy, to taste (optional, added at the end) (1) –2 tbsp (15–30 ml) fresh clementine juice, to taste (optional) (1) –2 tbsp (20-40 g) honey (1) –2 tbsp (20–40 g) honey, to taste (optional) (1) –2 tbsp. (12–25 g) brown sugar or honey (20-40 g) (1) –2 tbsp. (15-30 ml) brandy (optional) (1) –2 tbsp honey (15–30 ml), to taste, optional and added at the end (1) –3 clementines, sliced (1) –3 tbsp (25–30 g) crystallized ginger, finely minced (1) –4 black tea bags or 1–4 tsp loose black tea – See Notes (1) –4 clementines, thinly sliced (1) –4 tbsp (20-25 g) dark cocoa powder (1) –5 slices prosciutto (about 75 g), torn into smaller pieces (1) –6 whole cloves (2) –8 fresh sage leavesor more, to taste (1) –100 g Brie cheese, sliced or torn into pieces (2) –125 g cooked leftover turkey, sliced or torn (2) ⅓ cup (50 g) raisins plus 4 tbsp. (60 ml.) water (1) ⅓ cup (55 g) maple sugar or brown sugar (1) ⅓ cup (80 g) butter (1) ⅓ cup (80 ml) brandy (1) ⅓ cup (80 ml) dry white wine (1) ⅓ cup (80 ml) rose liqueur (1) ⅓ to ½ cup (35–45 g) finely grated Parmigiano Reggiano (1) ⅓ to ½ cup (40–60 g) powdered sugar, to taste (1) ⅓–½ cup (30–40 g) finely grated Pecorino Romano, plus extra for serving (1) ⅓–½ tsp saffron threads (about 15–25 threads) (1) ⅔ cup (90–100 g) light brown sugar, loosely packed (1) ⅔–1 cup (160–240 ml) dulce de leche, room temperature + extra drizzle if desired (1) ⅛ tsp vanilla bean paste (optional) (1) ⅛ tsp vanilla bean paste (optional, just a tip of a knife) (1) ⅛–¼ tsp. (0.25 – 0.5 g) each ground nutmeg, clove, and all spice (1)
sides, thanksgiving, mains and comfort dishes
mains and comfort dishes, slaws and all-season salads
christmas, festive mains, mains and comfort dishes
christmas, festive mains, mains and comfort dishes
christmas, festive mains, mains and comfort dishes
