Heaping

small endives or 3 large ones • drizzle of olive oil • drizzle of maple syrup • hard-boiled eggs • sheep’s milk cheese (brique de brebis) or any firm sheep cheese • heaping tablespoons béchamel sauce (use gluten-free if needed) • shredded Swiss cheese (Emmental) • Salt • Pepper • Spices of your choice (optional)

brown basmati rice (about 500 grams) • capon broth (about 700 ml, homemade recipe linked) • Salt and pepper • heaping tablespoons chopped parsley (tip linked)

diced ham (about 80 grams), • grated potatoes (about 600 grams), • small onion, finely chopped, • heaping tablespoon chopped parsley, • egg, • shredded cheddar cheese (about 100 grams), • flour, • salt, pepper

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 •

large zucchini • Black pepper • light half-and-half (about 500 ml) • salt • heaping teaspoon ground nutmeg • Shredded Swiss cheese • Dauphiné-style cheese ravioli

angel hair pasta (very thin pasta) (250 g) • zucchini • yellow bell pepper • red onion • purple garlic • coarse salt • Italian-style seasoning blend (homemade blend) • drizzle of olive oil • heaping tablespoons spiced breadcrumbs (homemade) • grated Pecorino cheese • cheddar cheese (about 40 g) • grated Emmental cheese (about 20 g) •

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

cooked basmati rice (about 450 grams; see tip in link) • homemade celery pesto (about 100 grams; see recipe in link) • heaping tablespoons grated Parmesan cheese • grated Emmental cheese (about 50 grams) • drizzle of olive oil (see tip in link) • Black pepper

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 •

monkfish tail (about 14 oz / 400 g) • large fennel bulb • lemons (preferably fresh-picked, if available) • heaping tablespoons skyr • Salt and pepper • heaping tablespoon Mediterranean-style spice blend

monkfish tail • red onion • orange oval tomatoes • garlic cloves • heaping tablespoon dried mixed herbs, chopped • Salt and pepper • homemade chili oil

from 1 head of cauliflower (use only the leaves; see linked recipe for using the florets) • onion • homemade tomato sauce with black radish and ginger (about 400 grams; see linked recipe) • anardana (see linked tip) • Moroccan-style spice blend (see linked tip) • suhana spice blend (see linked tip) • drizzle of olive oil (see linked tip) • Salt and pepper • Water • heaping tablespoon sour cream or crème fraîche

red potatoes (about 1 kg) • green asparagus • tomatoes • sweet white onion (such as Italian) • smoked pork belly or thick-cut bacon (about 250 grams) • spicy black truffle mustard sauce (homemade, see recipe link) • heaping tablespoon mixed herbs (see tip in link) • Salt

Dijon mustard • apricot juice (fresh if possible; see tip) • grated Parmesan cheese • apple cider vinegar • olive oil (see tip) • black garlic • heaping tablespoon dried mixed herbs (homemade blend with garden herbs) • Black pepper • chopped parsley (see tip)

chicken breast, cut into pieces (or for a vegetarian version, use tofu) • large carrot or 2 medium carrots • medium leek • shallot • garlic • water (1 liter) • low-fat bouillon cubes (1 chicken and 1 vegetable, or both vegetable for vegetarian) • Black pepper • bay leaf • Parsley • fresh ginger • garlic, minced •

purple eggplants • zucchini • ground beef (500 g) • sweet white onion • tomatoes • garlic cloves • shredded Swiss cheese (about 100 g) • tandoori-style spice blend • heaping teaspoon paprika • drizzle of olive oil • Salt

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

cooked wild shrimp, peeled (about 750 grams) • Jackson grapefruit • fresh green peppercorns • lime • heaping teaspoon dill • chopped shallot • olive oil

large slices deli ham • eggs • white mushrooms, sliced (about 250 grams) • heaping tablespoons heavy cream • Swiss cheese, grated (about 100 grams) • Butter • Olive oil • Dried wild garlic powder or chopped parsley • Salt, pepper

homemade pie crust or 1 sheet of all-butter pie dough • large leeks • shallots • large egg • heaping tablespoon cornstarch (or flour) • milk (about 180 ml) • thick sour cream • smoked salmon • shredded Swiss cheese (about 50 grams) • pat of butter • Grated nutmeg, to taste • Salt and pepper, to taste

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

brown rice (about 150 grams) • fresh parsley (from the garden, if possible) • chicken broth (about 450 grams, homemade if available) • heaping teaspoon curry powder • Salt

endives • cooked ham • shredded Swiss cheese (about 50 grams) • heaping tablespoon all-purpose flour • butter (about 20 grams) • unsweetened almond milk (500 ml) • Zest of 1 lemon • ground nutmeg • black pepper • sea salt

dry cookies (about 80 g) • melted butter (about 40 g) • heavy whipping cream (about 150 ml) • mascarpone (about 150 g) • powdered sugar (about 20 g) • heaping tablespoon hazelnut spread • Kinder Bueno bars

broccoli (about 400 grams) • carrots (about 300 grams) • onions • heaping tablespoon cornstarch • heavy cream (about 2 x 200 ml cartons) • chicken broth (1 liter) • butter (about 20 grams) • olive oil • Salt and pepper • shredded cheese (about 100 grams; I use mozzarella, Swiss, and Maasdam) • Thinly sliced broccoli florets • bacon bits (about 80 grams) •

butternut squash (homegrown or store-bought) • potatoes (about 500 grams) • coarse sea salt • salted butter • heaping tablespoon grated Parmesan cheese • White pepper • fresh parsley

For 1 serving • pork shoulder chop, rib chop, or pork loin chop • salt • generous pinch of cracked black pepper • Sunflower oil • Fresh thyme • garlic, crushed • heaping tablespoon green peppercorns in brine or fresh (lightly crushed to release their aroma) • heavy cream or half-and-half • dry white wine (about 120 ml)

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)

pork chops • heaping tablespoons Dijon mustard • heaping tablespoons homemade radish greens and tomato pesto (see linked recipe) • homemade curry-flavored breadcrumbs (see linked recipe)

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