Clove garlic

green cabbage (see linked recipe for ideas for the rest) • smoked Morteau sausage (about 14 oz / 400 g) • smoked pork belly (about 350 g; see tip in link) • golden turnips • carrots (see tip in link) • extra-large onion (see linked recipe for ideas for the other half) • pork and vegetable broth (about 2 1/2 cups / 600 ml; homemade, see linked recipe) • garlic (see tip in link) • whole cloves (see tip in link) • suhana spice blend (see tip in link) • dried thyme • bay leaf •

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)

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

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

medium zucchini • carrots • canned diced tomatoes with basil (about 260 grams) • ground meat (about 375 grams) • Olive oil, salt, pepper, oregano • onion, 2 cloves garlic • Shredded goat cheese (or other cheese)

pasta (about 250 grams) • leeks (forgotten in the fridge) • large clove garlic • Swiss cheese (Comté) (about 50 grams) • thin slices of dry sausage (use turkey sausage for a halal version) • Olive oil • Coarse salt

onion, 2 cloves garlic, 1-2 chili peppers • sauerkraut • smoked bacon • thyme and 1 sprig rosemary • dry white wine (120 ml) – 1/4 cup water (60 ml) • cumin, 2-3 whole cloves, 10 juniper berries, 2 bay leaves • Salt and pepper • salmon fillets, 2 pieces cod

fresh or frozen white mushrooms (300 g) • fresh or dried parsley • béchamel sauce (about 1/2 liter), or less depending on the number of eggs

cooked lentils (about 150 grams; I used green lentils, but you can also use red or black lentils) • cooked, drained chickpeas (about 150 grams) • eggs • cornstarch • cheese (about 100 grams; I used half Swiss and half goat cheese, but feta, mozzarella, or other cheeses work well too) • fresh mint • smoked garlic • curry powder • dried onion or 1 small onion, finely chopped • smoked paprika • Salt and pepper • plain Greek yogurt (about 45 grams; I used sheep's milk yogurt) •

veal (about 400 grams) • yellow or white onion • garlic • dry white wine (200 ml) • vegetable bouillon • water (250 ml) • butter • Salt and pepper • carrots • turnip • pearl onions • small white mushrooms (or 4 large) •

potatoes (about 1 kg) • garlic • heavy cream (about 300 ml) • butter (about 100 grams) • milk (about 1 liter) • Salt and pepper • Nutmeg • roast beef (2.2 to 3.3 lbs / 1 to 1.5 kg) • Several cloves garlic and shallots • bouquet garni (mixed herbs, such as thyme, bay leaf, and parsley, tied together) • Butter

chicken breasts • canola oil (50 ml) • apple cider vinegar (50 ml) • shawarma spice blend* • Spices: In a jar, mix 1 tablespoon each of the following spices • (ginger, black pepper, white pepper, cloves, salt, garlic powder, cinnamon, nutmeg, mace, cilantro, cardamom, sweet paprika, rosemary, cumin, turmeric) • ground cardamom • salt • mint leaf, finely chopped • Zest of 1 lemon • multigrain sandwich bread • baby greens •

large piece of lamb or 6 small pieces • onion, finely chopped • garlic, unpeeled • potatoes (about 1 kg) • tomatoes • whole cloves • Bay • Thyme • Black pepper • Turmeric • Salt • butter (about 14 grams) •

dried white beans (about 800 g, such as Great Northern or cannellini) • duck confit • Toulouse-style sausages (about 500 g) • Morteau sausages (or substitute with smoked sausage if unavailable) • onions, each studded with cloves • carrots • Bouquet garni (bundle of herbs such as thyme, bay leaf, and parsley) • crushed tomatoes (about 1 kg) • garlic

beef chuck (about 600 grams) • beef short ribs (about 600 grams) • marrow bone • carrots • leeks • turnips • garlic • leeks • bouquet garni (bundle of herbs) • red onion • whole cloves

beef chuck (about 800 grams) • beef shank (about 800 grams) • marrow bones • leeks • celery (preferably from the garden) • carrots • large onion • golden turnips • Roseval potatoes (or other waxy potatoes) • large bunch fresh thyme (preferably from the garden) • bay leaf (preferably from the garden) • heaping teaspoon mixed peppercorns •

stewing beef (such as chuck, short ribs, or shank) (about 800 grams) • marrow bone • garlic • onion • whole cloves • carrots • potatoes • leeks • turnip • celery stalk • Salt, pepper • water (about 5 liters)

Ingredients for 8 servings (if you have fewer people, don't worry—it's even better reheated, and you'll never get tired of it!) • large casserole dish • starchy potatoes (about 2.5 kg; they should absorb the juices and break down) • carrots • leek • beef chuck (about 500 grams) • pork shoulder (about 500 grams) • lamb shoulder (about 400 grams) • pig's foot, split in half • dry Alsatian white wine (about 1 liter; Edelzwicker or Riesling) • Water as needed and 1 vegetable bouillon cube • bouquet garni (3 bay leaves, thyme, parsley stems, green part of leek, and a celery stalk) •

Carrots • Celery • Cabbage • Turnip • Pumpkin • Cilantro • Onions • Garlic • Leek • beef foot, cut into 6-8 pieces • beef (with bone) • soup vermicelli noodles •

dried white beans (tarbais, cannellini, or Soisson) (500 g) • duck confit (legs or wings) • smoked bacon • pork rind • Toulouse sausage (or other fresh garlic sausage) (400 g) • smoked sausage • carrots • celery stalk • onion studded with cloves • tomato paste • Salt, pepper • Garlic •

dried white beans (haricot lingot or Great Northern beans) (about 1 kg) • Toulouse sausage or other mild pork sausage (about 1 kg) • duck confit (about 1 kg) • pork rind (about 300 grams) • pig’s foot, cut in half or quarters • water (about 5 liters) • onion studded with cloves • carrots • garlic • bouquet garni (bundle of thyme, bay leaf, and parsley) • tomato paste • Salt and pepper

- Pork Ribs • - Cider • - Brown Sugar • - Salt • - Paprika • - Garlic Powder • - Onion Powder • - Oregano • Wood Chips • - Red Onion • - Clove of Garlic • - Butter •

ball of burrata, • linguine (here, dry linguine), • zucchinis (about 14 oz), • lemon, • green onions, • large clove of garlic, • Salt, pepper, • Basil (2-3 leaves per person), • olive oil • large handful of pine nuts

- Spring Onions • - Carrots • - Small Eggplants • - Small Zucchinis • - Small Multicolored Bell Peppers • - Tomatoes • - Olive Oil • Dried Basil • Dried Bay • Dried Thyme • Dried Oregano • - Spicy Oil •

raw cauliflower florets • serving of kasha (toasted buckwheat) • cooked chicken or turkey breast • Arugula and lamb's lettuce • tamari sauce (soy sauce) • olive oil • smoked paprika • cooked rice noodles • little cornstarch • soy yogurt • cashews • Lemon juice (to taste) •

- Anchovy Fillets • - Canned Tuna • - Head of Batavia Lettuce • - Bell Pepper • - Cherry Tomatoes • - Radishes • - Black Olives • - Lime • - Eggs • - Green Beans • - Fava Beans • - Green Onions •

- Chuck Roast (or Brisket) • - Smoked Bacon • - Medium Yellow Onion • - Green Bell Pepper • - Clove of Garlic, Minced • - Medium Tomato • - Sweet Paprika • - Salt • - Freshly Ground Black Pepper • - Caraway Seeds • - Bay Leaf • Salt •

butter (about 50 grams) • garlic cloves • Salt and pepper • Chopped parsley

butter, at room temperature (about 100 grams) • garlic cloves (or 1 whole head of garlic if using 2 cups butter/500 grams) • Fresh parsley, to taste • Salt and pepper

pie dough (about 300 grams, homemade or store-bought) • canned snails, drained • fresh parsley • garlic cloves • salted butter (about 100 grams) • Freshly ground black pepper