Crumbled

oat, almond, or soy milk (about 250 ml) • oat, almond, or soy cream (about 15 grams) • cornstarch or tapioca starch (about 15 grams) • unsweetened cocoa powder (about 10 grams) • coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut) • 70% dark baking chocolate, chopped (about 35 grams) • crumbled speculoos cookie (dairy-free and/or gluten-free) • To taste: shaved 70% dark baking chocolate • To taste: shaved vegan white chocolate

potatoes, peeled and roughly chopped (about 450 grams) • butter (50 grams) • water (160 ml) • salt • all-purpose flour (75 grams) • eggs • Vegetable oil for frying • chopped spinach leaves (about 180 grams) • crumbled feta cheese (150 grams) • onion, thinly sliced • Salt, pepper, cumin

flour (about 8 cups or 1 kg) • powdered sugar • salt • baking powder (about 1 teaspoon) • melted margarine (about 2 cups or 500 grams) • egg yolks • Orange blossom water (to bring the dough together) • Honey • date paste (about 1 1/8 pounds) • roasted, ground peanuts (about 3/4 cup) • cinnamon • Turkish halva (about 2 tablespoons), crumbled •

beef chuck roast (about 1 kg, or use beef shank or brisket) • pearl onions (about 100 g) • thick-cut bacon or pancetta, diced (about 100 g) • garlic • carrots • purple turnips • bouquet garni (bundle of fresh herbs such as thyme, bay leaf, and parsley) • oil • butter (about 20 g) • flour • dry red Burgundy wine (1 liter) • beef bouillon cube, crumbled (reduced fat if available) •

small sponge cake, crumbled • buttercream • finely ground almonds • granulated sugar • softened butter • Green food coloring • Red food coloring • Apple flavoring • granulated sugar • water

round of gluten-free pie crust • small endive or 1/2 large endive • small pat of light butter • maple syrup • little water • toasted sliced almonds • crumbled blue cheese (such as Roquefort) • drizzle of olive oil (optional)

beef tenderloin steaks (tournedos) • foie gras, plus a few crumbled pieces from trimming • white sandwich bread • Madeira wine (80 ml) • veal stock (300 ml) • butter (about 80 grams)