Herb garlic

beef tenderloin (about 400 grams) • onion • roasted garlic (homemade, if possible) • fresh thyme (preferably from the garden) • fresh rosemary (preferably from the garden) • drizzle of olive oil • Salt and pepper • chopped parsley

potatoes (about 1 kg) • marinated garlic (homemade, see recipe link) • fresh tomme cheese (about 450 grams) • chopped parsley • olive oil • Salt and pepper

beef filets, 2 lbs each (about 900 g each) • fresh thyme in bloom (from the garden, if possible) • fresh rosemary (from the garden, if possible) • marinated garlic (homemade, see linked recipe) • Flaky sea salt • Freshly ground Sichuan pepper

canned escargots (drained) • garlic • large bunch fresh parsley • Freshly ground black pepper • flaky sea salt with Espelette pepper (homemade or substitute with regular flaky sea salt and a pinch of cayenne) • escargot shells (washed and reused) • olive oil

plus 1 tablespoon soy milk (205 g) • dry yeast (8 g) • sugar • plain soy yogurt (90 g) • all-purpose flour (500 g) • salt • granulated garlic • Herbes de Provence

pork tenderloin, about 1 1/4 lbs (550 grams) • red onion • pink garlic • drizzles olive oil • dried rosemary (homemade or store-bought) • Salt and pepper

sun-dried tomatoes in olive oil • fresh basil • garlic • fresh thyme • mozzarella balls

large precooked Burgundy snails • fresh parsley • fresh rosemary • smoked garlic • shallots • salted butter (50 grams) • Black pepper • olive oil • large empty snail shells (washed and reused)

eggs • onion • mixed fresh herbs (homemade with garden herbs; see tip in link) • prosciutto (I use Black Forest ham) • garlic powder (see tip in link) • butter • Salt and pepper

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

potatoes (about 800 grams) • fresh salmon fillets • milk (about 200 ml) • garlic and herb cream cheese (about 200 grams) • breadcrumbs (about 40 grams) • Chives

Camargue brown rice (about 300 grams) • water (about 650 grams) • Spanish-style spice blend (homemade blend, see link) • seaweed parsley blend (brought from Brittany) • marinated garlic (homemade, see link) • hot sauce (homemade, see link) • Salt

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

duck confit legs • duck fat (about 30 grams) • Persian blue salt (or regular salt) • Freshly ground black pepper • Roscoff pink onion (or 1 small sweet onion) • purple garlic (or regular garlic) • small bunch curly parsley

butter (80 grams) • garlic • nutmeg • fresh parsley (10 grams) • escargots (about 4 dozen)

escargots • firm potatoes (about 400 grams) • white mushrooms (about 200 grams) • Fresh parsley • garlic • olive oil • butter (about 30 grams) • ground ginger • 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

Cooked moules marinières (mussels) • Filtered cooking liquid from the mussels • homemade mayonnaise (about 500 ml) • large bunch of chives • parsley • lemon • shallots • garlic

lamb (such as for stew) • carrots • organic lemon • blanched almonds (about 100 grams) • fresh ginger • sprigs of thyme • garlic, unpeeled • sunflower oil • Salt

large purple eggplant • green zucchinis • onion • garlic cloves • beef tenderloin (about 600 grams) • fresh cilantro • beef broth (about 200 ml) • Salt • Peruvian chili powder • Indian-style spice blend • heaping tablespoons spiced breadcrumbs • drizzle of olive oil

cod fillets (about 500 grams) • white mushrooms (about 400 grams) • drizzle olive oil • turmeric • heaping tablespoon sour cream • onion • garlic • cilantro • Salt and pepper

cucumber (preferably garden-fresh) • black tomatoes (preferably garden-fresh) • red onion • fresh parsley • feta cheese (50 grams) • malt vinegar • drizzle of garlic olive oil (homemade if possible) • Salt and white pepper

chopped onion • large tomatoes • garlic • tomato paste • Fresh basil to taste (about 10 leaves) • salt-free Italian seasoning • homemade unsalted vegetable broth (about 180 ml)

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) •

broccoli stem • from 1 head of cauliflower • onion • garlic • herb broth (about 1.5 liters, homemade if possible) • thyme • tomatoes • turmeric • heavy cream (about 100 ml) • Salt and pepper

Roseval potatoes (or other waxy potatoes) • shallots • lobster stock (about 1.5 liters, homemade; see my profile for recipe) • roasted red bell peppers (homemade; see my profile for recipe) • pink garlic • grated Parmesan cheese • chopped fresh parsley • olive oil • tomato sauce (about 200 ml, homemade; see my profile for recipe) • Salt and pepper

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)

large chicken breast • Little Gem lettuce • cherry tomatoes (about 200 grams) • garlic • fresh basil leaves • small can corn • Olive oil • Balsamic glaze • Salt and pepper • Mayonnaise or aioli, as desired

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) •

pollock fillet, about 14 oz (400 g) • fig juice (about 3.5 fl oz/100 ml) (see note for using fresh figs) • onion • garlic • sorrel (about 1 cup/100 g, frozen if fresh is unavailable) • drizzle olive oil • parsley • Salt and pepper • crème fraîche