Bone less

boneless, skinless chicken breast (about 300 g) • medium carrots • Green curry paste • small carton coconut cream • Chopped cilantro (optional)

boneless skinless chicken breast (about 600 grams) • onion • marinated garlic (homemade, see linked recipe) • ginger paste • ghee (see tip in link) • curry powder (see tip in link) • ground cumin • Chinese eggplant • canned peeled tomatoes (about 400 grams) • frozen spinach (about 450 grams) • canned chickpeas, drained (about 400 grams) • coconut milk (400 ml) •

garlic • onions • small boneless, skinless chicken breasts • fresh or frozen mushrooms (about 220 grams) • salt and pepper • thick light sour cream (about 250 grams, 15% fat) • grated Parmesan cheese per serving (about 20 grams) • butter for cooking • pasta (about 500 grams) • bouillon cube

boneless, skinless chicken breasts • eggplants • homemade marinade with two kinds of mustard, garlic, rosemary, and maple syrup (see linked recipe) • grated Parmesan cheese

boneless skinless chicken breast (about 600 grams) • zucchini • tomatoes • red onions • yellow onion • yellow bell peppers • pitted prunes • garlic • fresh parsley • whole mace blades • ground cumin • ground cinnamon •

boneless, skinless chicken breasts • pasta (about 500 grams) • zucchini • Espelette pepper • heavy cream (about 250 ml) • Garlic • Curry powder • Olive oil • Salt and pepper

skinless, boneless white fish fillets (such as hake, sea bass, or cod) (about 800 grams) • large head of broccoli • zucchini (about 800 grams) • whole milk (1 liter) • grated Parmesan cheese (about 150 grams) • fine couscous (about 200 grams) • pink peppercorns • Salt and pepper

boneless, skinless chicken breasts (about 1 1/2 lbs or 700 grams) • carrots • tomatoes • peanut butter (about 150 grams) • water (about 100 ml) • peach juice (homemade with garden peaches, or store-bought) • fresh cilantro • shallot • Espelette pepper powder (or substitute with mild chili powder) • -inch piece fresh ginger • paprika • ground cumin •

boneless, skinless chicken breasts (preferably free-range) • plain yogurt (homemade for me) • cumin seeds • fresh ginger, about 1 1/2 inches (4 cm) • lemon (fresh from the garden for me) • garlic cloves • onion • tomato purée (about 200 ml, homemade with garden tomatoes) • heavy cream (about 200 ml) • ghee (about 50 grams) • turmeric • chili powder •

boneless wild boar roast, about 2.2 lbs (1 kg), tied • homemade red wine marinade with vegetables and aromatic herbs (about 27 fl oz / 800 ml) (see linked recipe) • flour • smoked pork belly (about 350 grams) • homemade vegetable broth (about 17 fl oz / 500 ml) (see linked recipe) • olive oil • cornstarch

boneless, skinless chicken breasts or thighs (about 500 g) • chicken broth made with 1 bouillon cube (1 liter) • fresh or frozen mushrooms (about 300 g) • store-bought empty puff pastry shells (vols-au-vent) • Shredded Swiss cheese (optional) • milk (500 ml) • butter (about 25 g) • flour (about 50 g) • Nutmeg • Salt and pepper • Fresh parsley

boneless pork chops (800 g) • flour • salt • Pepper to taste • olive oil • frozen peas (200 g) • sweet Hungarian paprika • water (150 ml) • garlic cloves, finely chopped

bone-in chicken thighs and 2 boneless, skinless chicken breasts (preferably free-range) • carrots • mushrooms (about 200 grams) • onion • garlic • fresh thyme • heavy cream (about 400 ml) • butter (about 20 grams) • dry white wine (about 150 ml) • cornstarch • chicken bouillon cube • olive oil (4 tablespoons) •

fresh cod fillet, boneless (200 g) • onion, finely chopped • tomatoes, sliced (100 g) • mixed diced vegetables, frozen is fine (100 g) • herbes de Provence and thyme • garlic powder • smoked paprika • lemon juice • olive oil • light sour cream (15%) • salt and pepper • parsley

large boneless, skinless chicken breast fillets (preferably free-range) • shallots • garlic • heaping tablespoons whole grain mustard • heaping tablespoons Dijon mustard • olive oil • spring honey • fresh cilantro • Espelette pepper (or substitute with mild chili powder) • heavy cream • lemon • paprika •

boneless pork shoulder chops • apple • heavy cream (100 ml) • yellow onion • firm potatoes (about 500 grams) • chopped walnuts (20 grams) • endives • vegetable broth (homemade or 1 bouillon cube, 150 ml) • sugar • butter • olive oil • Salt and pepper, parsley

boneless, skinless turkey or chicken breasts • leek

boneless, skinless chicken breasts • garlic • ripe tomatoes • ball fresh mozzarella cheese • Salt and pepper • Herbes de Provence

boneless, skinless chicken breast (about 300 g) • white button mushrooms (about 100 g) • butter (about 30 g) • all-purpose flour (about 55 g) • heavy cream (about 75 ml) • chicken broth (about 350 ml) • Salt and pepper • Fresh parsley • vol-au-vent puff pastry shells

large boneless, skinless chicken breasts (preferably free-range) • cooked ham (preferably from a local farm) • sheep's milk cheese (about 100 grams) • eggs • all-purpose flour • breadcrumbs (about 100 grams) • butter (about 1 oz or 30 grams) • Salt and pepper

boneless, skinless chicken breasts • chorizo sausage • ball of mozzarella cheese • Garlic mustard or any other mustard • Herbs of your choice • rosemary • Salt and pepper

boneless, skinless chicken breasts (preferably free-range) • bacon • Comté cheese, about 3 1/2 to 5 1/4 oz (100 to 150 grams) • About 8 tablespoons fine breadcrumbs • About 8 tablespoons all-purpose flour • eggs • Grapeseed oil or another neutral oil • Salt, pepper • Herbes de Provence (optional)

boneless, skinless chicken breasts • plain quenelles (about 8.5 oz/240 g) • large white mushrooms • chicken broth (about 1/2 liter) • dry white wine (150 ml) • heavy cream (about 6.5 fl oz/200 ml) • egg yolk • all-purpose flour (about 2 oz/50 g) • unsalted butter (about 2 oz/50 g) • Madeira wine

sweet potatoes (about 1.5 kg) • boneless salmon (about 1.5 kg) • orange • Salt and pepper • Garlic powder • Cayenne pepper • Olive oil • Shredded mozzarella cheese • Shredded Swiss cheese (Gruyère) • butter • crème fraîche

boneless, skinless chicken breasts • chicken bouillon cube • coconut milk (500 ml) • water (500 ml) • galangal, thinly sliced (20 g) • lemongrass, smashed • kaffir lime leaves, torn • shallots, chopped • red chili pepper • mushrooms (150 g) • fresh cilantro, chopped • green onions, chopped •

chicken breasts, preferably free-range • Olive oil • thick crème fraîche (15% fat) (about 45 grams) • half-and-half (about 250 ml) • dry white wine (about 100 ml) • fresh white or brown mushrooms (about 150 grams) • Fresh tarragon leaves or dried tarragon • Salt • Pepper • Grated nutmeg • Ground wild garlic or chopped chives (optional)

vol-au-vent pastry shells • veal shoulder (about 800 grams) • boneless skinless chicken breasts • plain quenelles • mushrooms (about 250 grams) • butter (about 60 grams) • all-purpose flour (about 60 grams) • dry white wine (about 1 cup or 250 ml) • heavy cream (about 1/3 cup or 100 ml) • egg yolks • carrot • onion •

eggs • plain Greek yogurt or fromage blanc (about 90 grams) • Salt • Pepper • Herbes de Provence • Sun-dried tomatoes • olive oil • sandwich bread • chicken breast or chicken tenders (about 400 grams) • Green and/or black olives • Cream cheese (such as whipped cream cheese or similar to Saint-Morêt)

carrot • green onion (scallion) • sea scallops • cucumber • mung bean sprouts (about 150 grams) • dried wood ear mushrooms • cooked shrimp • water (3 liters) • rice vermicelli noodles (about 200 grams) • beef steaks • boneless, skinless chicken breasts • duck breast strips (about 150 grams) •