Pepper

whole wild salmon from Scotland, about 3 1/3 lbs (1.5 kg) • tomato • red bell pepper • lemons • garlic • onion • chopped dill • drizzle olive oil • Salt and pepper

eggs • milk (250 ml) • olive oil • cornstarch (35 grams) • all-purpose flour (35 grams) • bacon bits or 2 slices ham • large tomato • green bell pepper • shredded Swiss cheese (80 grams) • ground nutmeg • Salt and pepper • Butter

pasture-raised chicken breast (500 grams) • unsalted cashews (150 grams) • onion • garlic cloves • -inch piece fresh ginger (about 5 cm) • spring honey • soy sauce • lemon • balsamic vinegar • heaping teaspoon cornstarch • water (300 ml) • drizzle olive oil •

melon • smoked lomo (thinly sliced) (75 g) • Greek feta cheese (100 g) • Freshly ground Sichuan pepper

skate wing fillet • white vinegar • carrot, 1 onion, thyme, bay leaf for poaching • curly endive (frisée) lettuce • pink peppercorns • whole black peppercorns • chopped chives • distilled white vinegar (50 ml) • neutral oil (such as canola or vegetable oil) (150 ml) • salt • black pepper • heaping teaspoons traditional or whole grain mustard

beef chuck (about 700 grams) • marinated garlic with their marinade oil (homemade, see linked recipe) • crushed black pepper (see tip in link) • red wine, 14% alcohol (about 400 ml; I used Côtes de Provence) • Salt • fresh parsley (from the garden, see tip in link)

Roseval potatoes (or other waxy potatoes) • shallots • lobster stock (about 1.5 liters, homemade; see my profile for recipe) • roasted red bell peppers (homemade; see my profile for recipe) • pink garlic • grated Parmesan cheese • chopped fresh parsley • olive oil • tomato sauce (about 200 ml, homemade; see my profile for recipe) • Salt and pepper

cooked basmati rice (about 400 grams; see tip in link) • mini Spanish chorizo sausages • eggplant • green Italian frying pepper • onion • Spanish-style seasoning blend (see tip in link) • granulated garlic (see tip in link) • Salt

veal sirloin (about 500 grams) • small new potatoes • purple garlic • fresh parsley • green bell pepper (about 200 grams) • vegetable broth (60 ml) • dried oregano • drizzle of olive oil • Salt and pepper

pollock fillets • bicolor horn-shaped bell pepper • black garlic • apricot juice (about 100 ml, homemade with garden apricots) • Salt and pepper • chopped parsley

zucchini • green bell peppers • garlic • onion • smoked pork belly (about 350 grams) • five pepper blend • fleur de sel (or flaky sea salt) • drizzle of olive oil • heaping teaspoon Mediterranean-style spice blend

green Italian sweet peppers (corno di toro) • celery pesto (homemade, see linked recipe)

onion 🧅 • tomato 🍅 • red palm oil • fresh chili peppers 🌶️ • bouillon cube

penne pasta (about 450 grams) • chorizo (about 200 grams) • onion, thinly sliced • bell peppers, thinly sliced (about 230 grams) • garlic clove • heavy cream or light cream (about 200 ml) • water with 1 bouillon cube (about 400 ml) • grated Parmesan cheese (about 40 grams) • salt and pepper • crushed tomatoes, optional (about 200 grams) • olive oil

beef tenderloin (300 g) • piece fresh ginger (2 cm) • heaping tablespoons shelled peanuts • mini red bell peppers • large two-color bell pepper • large Black Krim tomato • heaping tablespoons tomato-ginger marinade (homemade; see linked recipe)

potatoes (about 400 grams), diced evenly • large eggs, beaten and seasoned with salt and pepper • cooked spinach (about 200 grams) • shredded cheese • olive oil • Salt, pepper

beef tenderloin (about 350 grams) • green bell peppers (preferably homegrown) • Homemade garlic, spice, and lemon marinade (see linked recipe)

Juice of 1/2 lemon • olive oil (30 ml) • salt • pine nuts (optional) • chili pepper (hot or mild) and a few basil leaves • blender or food processor • Tortilla chips for serving

smoked mackerel with pepper • heaping tablespoons cream cheese (such as Philadelphia) • lemon • Chives (optional) • Shallot (optional)

dried black-eyed peas (about 300 grams) • onion • carrots • roasted red bell peppers, peeled • peeled, blanched tomatoes (about 250 grams) • fresh thyme • bay leaves • garlic • vegetable broth (about 300 ml) • heaping four-spice blend • sunflower oil • Salt and pepper •

gluten-free rolled oats (about 100 grams) • assorted vegetables, such as zucchini, carrot, or bell pepper (about 200 grams) • cheese, such as feta or mozzarella (about 60 grams) • eggs • baking soda • Salt, pepper, and spices of your choice (such as curry powder, paprika, turmeric, or herbes de Provence)

water (200 ml) • beef bouillon • heavy cream • mixed peppercorns (about 5 grams) • black pepper (about 5 grams) • mustard • cognac

pork tenderloin (500 g) • red onion • garlic • chopped tomatoes (about 300 g, fresh or frozen) • green bell pepper • chopped red bell pepper (about 150 g, fresh or frozen) • dried thyme • bay leaves • black figs (fresh or frozen) • red wine (1/4 liter) • pork and vegetable broth (about 17 fl oz or 500 ml, homemade if possible) • olive oil •

beef steaks • shallots • Butter, olive oil, salt, turmeric • Ground black pepper

yellow (or red) bell pepper • heaping tablespoon lobster spread (found in the appetizer section) • crème fraîche • drizzle of olive oil

monkfish tails, about 7 oz (200 g) each • green bell peppers • Spanish chorizo (spicy or mild, to taste) • garlic cloves • lemon • drizzle olive oil • Espelette pepper • Salt • chopped parsley

flour (100 grams) • milk (400 ml) • heavy cream (200 ml, preferably full-fat) • eggs • bell peppers • onions • a chorizo sausage (mild or spicy, as you prefer) • Shredded cheese for baking or shredded mozzarella • Salt • Pepper

egg whites (about 3 large egg whites) • salt • powdered sugar (200 g) • almond flour (125 g) • granulated sugar (65 g) • sweet red pepper spread (about 7 oz / 200 g) • Espelette pepper

red bell peppers • yellow bell peppers • onion • Smoked paprika (such as pimentón de la Vera) • Olive oil • Salt • Water

red lentils (250 g) • carrot • potato • scallions • turmeric • salt • water (1 liter) • chili pepper (mild or hot, such as habanero or another variety)