Makes

sunflower oil (250 ml) • egg • garlic • salt • vinegar or lemon juice

large pambazo rolls • chorizo or longaniza (about 250 grams) • potatoes, peeled and diced • finely shredded lettuce • Salt, to taste • Vegetable oil • Mexican crema • Shredded cheese • Green salsa • For the guajillo sauce • guajillo chiles • onion •

chicken breast • onion • all-purpose flour (about 12 grams) • Milk or chicken broth • salt • black pepper • nutmeg • eggs • Breadcrumbs

Potatoes • garlic • onion or scallion • all-purpose flour • sweet smoked paprika (pimentón) • hot smoked paprika (spicy paprika) • homemade or store-bought chicken and vegetable broth • Salt, to taste • Extra virgin olive oil

Red wine, to taste • Soda, can be orange, lemon, or club soda • Peach • Orange • Apple • Pear • Cinnamon • Sugar

flour (about 400 grams) • baking powder (10 grams) • cocoa powder • sunflower oil (about 130 ml) • large eggs • sugar (about 180-200 grams) • milk (about 230 ml) • jam of your choice • For the topping: • heavy cream (about 200 ml) • chocolate chips or 250 grams of chocolate for melting • sunflower oil •

unsalted butter (about 250 grams) • powdered sugar (about 300 grams, preferably icing sugar) • low-fat milk • vanilla extract or another flavor of your choice (these flavors are available in specialty sweet shops or large supermarkets)

sunflower or soybean oil (about 380 ml) • green cardamom pods • whole black peppercorns

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

tripe (about 1 kg), you can mix with beef head meat (cap and pota) • Make sure the tripe is well cleaned and cut into • thick slices of cured ham (such as serrano or prosciutto) • thick slices of raw pork belly • small fresh sweet chorizo sausages • medium onions • tomatoes • small hot chili peppers for a spicy kick • Salt • Extra virgin olive oil • bay leaves • sweet smoked paprika (pimentón de la Vera)

lactose-free cream cheese, like Philadelphia (about 600 grams) • large eggs or 5 medium eggs • lactose-free heavy whipping cream (about 350 grams) – make sure it's for whipping, not cooking • sugar (about 200 grams) • (about 15 grams) gluten-free flour, such as cornstarch, rice flour, or another gluten-free option

For the meatball mixture (makes 18 meatballs): • ground beef (about 250 grams) • large egg • garlic clove • fresh parsley, finely chopped, or 1 tablespoon dried parsley • ground black pepper • salt • ground cinnamon • day-old bread + a splash of milk (or 3 tablespoons plain breadcrumbs) • all-purpose flour (about 60 grams, for coating) • For the tomato oregano sauce (serves 2): • tomato sauce (about 400 ml) •

Makes 12 servings • eggs • (about 8.8 oz/250 g) plain unsweetened yogurts • (about 1.1 oz/32 g) baking powder • yogurt containers cake flour (about 3 cups/375 g) • yogurt container maltitol or liquid stevia sweetener (about 1/4 cup/60 ml) • yogurt containers extra virgin olive oil (about 1 cup/250 ml) • Zest of 3 oranges • Juice of 3 medium oranges • Butter and flour (for greasing the pan) • For decorating: diabetic-friendly jam and powdered sugar substitute

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

Important: You need to make this cake a day in advance • whole almonds, ground with skins (about 100 grams) • sugar (about 200 grams) • eggs • heavy cream (about 100 ml) • liquid vanilla extract • unsalted butter, softened (about 150 grams; use spreadable butter if possible) • milk chocolate (about 150 grams) • sunflower oil (about 70 ml) • Daim candy pieces (or similar crunchy caramel chocolate pieces) • Note: When I made the cake, I realized I only had blanched almonds, not whole with skins, so the cake looks lighter. It tastes just as good, but ideally use almonds with skins • For the Daim balls: Royal Topps’s (these are crunchy caramel balls with chocolate, sold at IKEA; you can also find Daim bags from the Royal brand in the baking section at some stores. If you can't find them, use any similar crunchy caramel chocolate pieces)

cream cheese (like Philadelphia, or you can use mascarpone) • wedges of creamy cheese (such as Laughing Cow) • whole milk (500 ml) • sweetened condensed milk (300 ml) • vanilla extract • eggs • Liquid caramel (you can use store-bought, or make your own with the recipe below) • For the caramel: • granulated sugar • water • drops of lemon juice

serving rice noodles (per person) • carrot • small broccoli florets • red bell pepper • large leek (or 1 small onion, thinly sliced) • red cabbage • fresh ginger • extra virgin olive oil • frozen shrimp (about 120 grams) • chili pepper (any type and heat level you like) • Bean sprouts to taste (fresh or pickled, make sure they don’t have added sugar) • peanut butter •

onion • green bell pepper • tomatoes • Cilantro • Spices (cumin, black pepper, salt) • lemon • To taste, you can buy it or make your own • whole chicken and vegetables for boiling for 1 hour • ground beef (200 grams) • Sofrito (onion, green bell pepper, tomato, garlic) • tomato sauce (about 120 ml) • Seasonings to taste (cumin, black pepper, salt, bay leaf) •

All-purpose flour (as much as needed) • Water (enough to make the dough elastic) • Baking soda • Salt • Sunflower oil (for frying the churros)

beef (about 500 grams), I used round, but you can also use flank steak—just make sure it's a cut that can be shredded • onion • tomatoes • chile peppers • potatoes • garlic • black pepper • bay • salt and chicken bouillon

pork cheeks (750 g) • Albufera rice (about 500 g) • broth (about 2.5 liters; make it using the pork cheek bones and some herbs) • Salt • Saffron • Sweet paprika • Red bell pepper • tomatoes • Olive oil • garlic clove

Empanada dough (I used store-bought pie crust) • Caramelized onions (you can make them or buy them pre-made) • log of goat cheese, sliced • roasted red peppers, sliced • beaten egg (for brushing the dough) • sweet onions (about 1 kg) • Olive oil • Salt

cooked or frozen chickpeas (100 grams) • or 2 1/2 cups vegetable broth or water with bouillon cube (300 ml or 600 ml) • small can crushed tomatoes • garlic cloves • plain unsweetened yogurts, regular or soy • ground cumin • ground cayenne pepper • olive oil (40 ml) and salt • Toasted croutons, hard-boiled egg, for garnish (optional) • Make it early so it has time to chill, at least 1 hour • Great served with gluten-free or regular pizza with cheese and vegetables

ripe tomatoes • green onion • cucumber • garlic • small red bell pepper • olive oil (about 90 ml) • apple cider vinegar (about 45 ml) • salt • black pepper • sliced ham (to make crispy) • croutons

------- Ingredients for the charlotte sponge cake: • egg whites (from about 3 or 4 large eggs, depending on size) • egg yolks • granulated sugar (about 2/3 cup) • cake flour (about 1 cup) • ------- Ingredients for the vanilla syrup: • sugar (about 1/2 cup) • water (about 1/3 cup plus 1 tablespoon) • vanilla extract • ------- Ingredients for the cream: • sweetened condensed milk (about 1/2 cup plus 2 tablespoons) • heavy whipping cream (about 3/4 cup) •

For the meatballs • ground pork from the butcher (300 grams) • stale bread, soaked in water and squeezed dry (make sure it's not dripping) (50 grams) • large egg • sprigs of parsley, chopped • salt • black pepper • little lemon zest • Breadcrumbs (optional) • For cooking • olive oil • small onion •

milk (125 ml) • gluten-free all-purpose flour (25 grams) • The tang zhong • gluten-free all-purpose flour (475 grams) • large eggs, at room temperature • sugar (50 grams) • milk (50 ml) • gluten-free orange marmalade • unsalted butter (55 grams) • gluten-free fresh yeast (25 grams) • salt • xanthan gum •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 12 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • eggs • butter, cut into cubes, at room temperature (about 100 grams) • warm milk (about 150 mL) • fresh yeast (about 25 grams) • Zest of 1 orange • Zest of 1 lemon •

little chopped cilantro • lemon juice (15 g) • cooked cauliflower (100 g) • avocado (100 g) • chopped onion (30 g) • chopped tomato (25 g) • black pepper • chickpea flour (150 g; you can make your own) • water (170 g) • Olive oil • sweet paprika • black pepper •

imitation crab meat • small fresh onion • mayonnaise • salt • chopped parsley (for garnish) • Some Parmesan cheese shavings • Several slices of bread (as many as you want to make)