Cilantro garlic

marinated bird’s eye chilies (about 700 grams, from my trip to the Marquesas) • marinated Polynesian chilies (about 400 grams, from my trip to the Marquesas) • red Caribbean chilies (about 400 grams) • lemons • fresh ginger, about 6 inches long • fresh cilantro • onions • garlic • turmeric • Sichuan peppercorns • whole cloves, 10 cardamom pods (from my trip to India) • olive oil (about 300 ml)

pork tenderloin (125 g) • garlic clove • lemongrass • soy sauce (30 ml) • oyster sauce (5 ml) • fish sauce (5 ml) • honey (5 ml) • white pepper • salt • black radish (or daikon radish) • carrot • rice vinegar (75 ml) •

flageolet beans (500 g) • Roscoff onion (or other sweet onion) • homemade chakchouka (about 300 g; see recipe on my profile) • garlic • sun-dried tomatoes • fresh cilantro • homemade herb broth (about 10 fl oz/300 ml; see recipe on my profile) • herbes de Provence • olive oil • Salt and pepper

large sea bream • oil • white sandwich bread + 1 tablespoon milk • chopped cilantro • chopped onion • garlic, chopped • Salt • Pepper • Paprika • white wine (about 100 ml) • lemon

dried white beans, soaked overnight (about 250 grams) • garlic • tomato paste • Black pepper, paprika, cumin, and salt • oil • Serve with: (optional) • Harissa • Vinegar • small bowl chopped cilantro

white beans (about 2 lbs/1 kg) • garlic • tomato paste • Black pepper • Paprika • Cumin • Salt • oil • chopped cilantro • vinegar

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 •

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 •

Cod Croquettes • –16 oz cod (400–450 grams) • egg • stale bread (40 grams) • Milk • Cilantro (to taste) • paprika • Salt and pepper • Breadcrumbs • Olive oil • Saffron Rice • rice (250 grams) •

beef shank (about 1 kg) • medium onion, thinly sliced • garlic, minced • oil • Smen (or clarified butter) • ground ginger • black pepper • saffron threads • cinnamon sticks • Salt • Small bunch of parsley and cilantro • water (about 350 ml) •

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 •

eggplants • beef tenderloin (500 grams) • carrots • black radish, sliced (can use frozen if fresh is unavailable) • olive oil • garlic • peeled tomatoes (300 grams) • fresh cilantro • Indian spices • turmeric • Salt and pepper • lemon

full-bodied red wine (about 750 ml; use any robust red wine) • carrots • onion • garlic • fresh thyme • bay leaves • whole cloves • heaping teaspoon Sichuan peppercorns • fresh cilantro

carrots (about 300 grams), sliced • cooked chickpeas (about 200 grams) • onions • garlic • Olive oil or vegetable oil • Spices: salt, pepper, cinnamon, paprika, ground coriander, and cumin • bouillon cube • water (1 liter) • Fresh cilantro

lamb shanks, well cleaned and cut into pieces • dried white beans, soaked overnight (about 250 grams) • onion, grated • garlic, grated • bay leaf • ground cumin • ground coriander • tomato paste • paprika • Salt • Pepper • Oil

whole chicken • carrots • onion • garlic • cilantro • tomato paste • harissa (optional) • ground cumin • ground turmeric • ras el hanout • Salt and pepper • celery stalk •

onion • garlic • celery (without leaves) • carrots • olive oil • ground coriander • cumin • Iranian sumac • vegetable broth (about 500 ml, homemade if you like) • Salt and pepper • heaping tablespoon chopped parsley

Yukon Gold potatoes • red potatoes • smoked pork belly (about 350 grams) • wild boar broth (about 600 ml, homemade or substitute with beef broth) • all-purpose flour (about 50 grams) • bay leaves • fresh thyme • large tablespoons unsalted butter (about 2 oz or 60 grams) • garlic cloves • fresh cilantro • large pinch ground nutmeg • red pepper flakes (optional) •

pork shoulder chops • honey (about 30 ml) • soy sauce (about 45 ml) • sesame oil (about 15 ml) • star anise • cinnamon stick • fennel seeds (about 2 grams) • ground black pepper (about 2 grams) • ground ginger • cilantro • Timur peppercorns (optional, or substitute with Szechuan peppercorns) • garlic cloves

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 •

dry green lentils (about 170 g) • sliced mushrooms (about 200 g) • chopped onion (about 65 g) • garlic paste (about 2 g) • water (500 ml) + 1 tablespoon vegetable bouillon powder (10 g) • coconut milk (about 200 ml) • To taste: sea salt & pepper • To taste: chopped parsley or cilantro • To taste: sunflower oil or coconut oil • To taste: Basmati rice

merguez sausage (about 4 or 5 links; 350 grams) • bell peppers (any color) • eggs • large onion • garlic • tomato sauce or peeled tomatoes (about 200 grams) • carrot, grated, to mellow the flavor, or 1 teaspoon sugar • small bunch parsley or cilantro • cumin • ground ginger • chili flakes (pili-pili) • ground coriander •

lamb or chicken (about 200 grams) • large onions • large tomatoes • garlic • small handful of lentils • tomato paste • oil • bouillon cube (lamb flavor) • cinnamon stick • Salt • Pepper • ground ginger •

carrots, • large yellow turnip, • small sweet potatoes, • small fingerling or baby potatoes, unpeeled, • ras el hanout, • sliced onions, • garlic, minced, • raw shelled almonds (about 50 grams), • raw shelled pistachios (about 50 grams), • raw cashews (about 70 grams), • chopped cilantro, • olive oil, •

chicken drumsticks • sesame seeds • chopped cilantro • heaping tablespoon spicy mustard • cayenne pepper • heaping teaspoon ground cumin • garlic clove • barbecue sauce (about 80 ml) • heaping teaspoon paprika

quail eggs • rice paper wrappers (about 6 inches/16 cm in diameter) • Vietnamese coriander leaves (laksa leaves) • wild garlic flowers • finely ground fleur de sel (or fine sea salt) • smoked paprika

▪ 1 1/4 cups rice (about 250 grams) • ▪ 1 chicken breast • ▪ 1 egg • ▪ 1 tablespoon margarine • ▪ 1 tablespoon chopped onion • ▪ 4 garlic cloves • ▪ Spices: paprika, black pepper, salt, cinnamon, ground coriander, cumin • ▪ Parsley • ▪ Breadcrumbs • Sauce: • ▪ 1 onion • ▪ 1 tomato •

chicken leg quarters • About 10 green olives • lemon • onion • garlic • potatoes • Olive oil • Cilantro • Ginger • Saffron • Salt and pepper

water (300 ml) • distilled white vinegar (200 ml) • sugar (70 grams) • salt • Seasonal vegetables (radishes, cabbage, carrots, turnips, cucumber, fennel, etc.) • Rosemary, bay leaf, garlic, onions • Whole peppercorns, coriander seeds, pink peppercorns

Hungarian blue squash (about 2.2 lbs or 1 kg) • large onion • garlic cloves, to taste • Olive oil • Ground spices (your choice: curry powder, turmeric, allspice, or whatever you have on hand) • Chopped cilantro (I buy it frozen; I actually keep several frozen herbs on hand—so convenient!) • Salt and pepper • Shredded Swiss cheese (Emmental or similar)