One

red sausages • small Asturian-style chorizos • macaroni (about 400 grams) • water (500 ml) • Olive oil • tomato sauce (about 150 grams) • Salt • Shredded mozzarella cheese

elbow macaroni (about 500 g) • smoked chorizo sausages • onion • bay leaf • tomato sauce (about 250 g) • sugar or baking soda • garlic • dried basil • heavy cream • Extra virgin olive oil • Salt and pepper • Mâche (lamb’s lettuce)

potatoes • large carrots • eggs • green peas • tuna • Mayonnaise (such as Hellmann's or your preferred brand) • Salt and pepper • Olives

small zucchini • large carrots • medium potatoes • onion • vegetable bouillon cube • wedges of creamy cheese (such as Laughing Cow or similar) • Salt • Water

small potato • onion • eggs • Oil and salt to taste

sandwich roll (I used a round one this time) • bacon • onion • Havarti cheese

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)

salted cod fillets (500 grams) • breadcrumbs (about 100 grams) • large eggs • Flour (for coating) • dry white wine (about 80 ml) • strands of saffron • large garlic clove or 2 small ones • fresh parsley • Salt • Extra virgin olive oil • small onion

pork in one piece (loin, leg, or flank) • coarse salt • black pepper • ground cumin • garlic (crushed) • oregano • fresh lime juice (about 240 ml)

large eggplants • large red bell peppers • (14 oz/400 g) turkey ham log • aged cheese wedge • tomatoes • shredded cheese • eggs (one for each pepper half) • salt • black pepper • Herbes de Provence • extra virgin olive oil • parchment paper

oranges, peeled (about 200 grams, equals 1 large orange) • Zest of 1 orange • eggs • erythritol (or sugar, if you prefer) • rice flour or powdered milk (about 50 grams) • flour: half oat and half all-purpose, or all of one type (about 100 grams) • baking powder • chocolate chips or chopped chocolate (about 30 grams)

medium red bell pepper • sliced mushrooms (one small can, about 150 grams) • bacon strips (one package, about 125 grams) • onion • heavy cream (100 ml) • small garlic clove • grated Parmesan cheese • White wine • Black pepper

Cornbread sandwich slices, • cooked artichoke hearts (about 300 grams) • sliced mozzarella cheese (about 200 grams) • melted butter (about 100 grams) • hard-boiled egg • cooked ham, I used one with vegetables and olives (about 125 grams) • Grated Parmesan cheese, • eggs • heavy cream (about 120 ml) • Salt and ground black pepper • Dried oregano

fresh puff pastry • small onion, chopped • bacon • heavy cream (200 ml) • shredded cheese • ground black pepper • eggs (one beaten) • oil

frozen seafood paella mix (shrimp, clams, mussels, cuttlefish, etc.) • long-grain rice (about 350 grams) • bell peppers (one red and one green) • tomatoes • onion • garlic • fish or seafood stock (about 800 ml) • fresh orange juice (about 50 ml) • white wine (about 150 ml) • saffron or food coloring • Parsley • Salt and pepper

monkfish tails or 3 large ones • onion • garlic cloves • medium carrot • olive oil • small glass brandy • tomato sauce • water or vegetable broth (about 150 ml) • Salt • Bread for dipping in the sauce

Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)

rustic country bread (this one is from Castillo de las Guardas, Seville) • pork loin cold cut (cochinitos) • tomato • Olive oil, salt, and pepper for the tomatoes

Rotisserie chicken (one breast) • onion • Nutmeg • Oil for frying • eggs • Breadcrumbs • Salt • Milk • Flour

water (about 1.5 liters) • garlic cloves • Fresh parsley • eggs • Oil, • Potatoes or rice (choose one) • Shrimp and clams (optional)

medium potatoes • large green bell pepper (or 2 small ones) • egg • lemon • bread • Salt • Extra virgin olive oil

milk (about 650 grams) • heavy cream (about 100 grams, 35% fat) • eggs • sugar (about 100 grams) • all-purpose flour (about 150 grams) • Peel of one orange • Cinnamon (ground or stick) • eggs • All-purpose flour • Sugar • Ground cinnamon

pastrami • sandwich roll or sub roll • Sweet and sour pickles • Sliced tomato • Cheese (your choice, I usually use one that melts well and whatever we have at home—most often goat or sheep cheese)

almorta flour (about 1 tablespoon per person) • garlic • pork belly • chorizo sausage (I used one preserved in oil) • water (about 600 ml, adjust for desired thickness) • olive oil • sweet paprika • Salt to taste • dried chili pepper, optional (I always add it)

beef chuck roast in one piece (about 600 grams) • bay leaf • green bell pepper • onion • red bell pepper • garlic • ground cumin (about 20-30 grams) • dried oregano (about 7 grams) • ripe tomatoes • Worcestershire sauce (about 15 ml) • red wine (about 40 ml)

bread for migas (about 250 grams; you can also use day-old or 2-3 day-old crusty bread) • chorizo (about 100 grams; I use 2 small barbecue-style chorizos) • –2.5 oz pork belly (about 50–70 grams; I use one pre-packaged piece from my grocery store) • –5.3 oz bell pepper (about 100–150 grams; use half red and half green) • garlic, unpeeled • Smoked paprika (Pimentón de La Vera)

small shrimp (about 150 grams) • all-purpose flour (about 100 grams) • chickpea flour (about 100 grams) • cold water (about 250 ml) • small green onion or half of a large one • sprigs of parsley • Oil for frying • Salt

onion, chopped • ground beef (about 400 grams) • tomatoes, chopped • refried beans or one 15 oz can red kidney beans, drained and rinsed (about 425 grams) • ground cumin • ground coriander • ground cayenne pepper • Oil • Salt • large avocados • red onion • lime or lemon juice •

small potatoes (the ones I had on hand) • extra virgin olive oil • water • Salt • hot and sweet paprika • garlic powder • granulated onion • generous handful of Grana Padano cheese

turkey breast, chopped • Madras mix (a blend of hot paprika, ginger, turmeric, ground cilantro, ground anise, ground cumin, ground cinnamon) • cardamom pods • fresh cilantro • small jars plain yogurt • fried tomato sauce • whole almonds • onions • garlic cloves • raisins • hot water and a chicken bouillon cube • bay leaf •