Large

almond shortcrust pastry (homemade, see linked recipe) • apples (I used homegrown) • prunes (about 500 grams, I used homegrown, frozen from summer) • light brown sugar • salted butter (about 20 grams)

wraps (see recipe below) • thick sour cream (15% fat) (40 ml) • milk (200 ml) • eggs • Salt and pepper • shredded Swiss cheese (about 20 grams) • Chives (optional) • Shallots (optional) • smoked bacon pieces (about 100 grams)

large eggs • all-purpose flour (about 50 grams) • plant-based milk or regular milk (120 ml) • cooked ham, diced • shredded Comté cheese (plus more if desired) (about 20 grams) • olives, halved • mushrooms, sliced • Herbes de Provence • Salt • Mild chili powder or black pepper

onions • ground beef (about 700 grams) • sour cream • cheddar cheese • butter (about 15 grams) • drops Maggi seasoning • wedges creamy cheese (such as The Laughing Cow) • shredded Swiss cheese (gruyère or similar)

For the giant macaron: 2/3 cup unsalted pistachios (about 65 grams) • almond flour (about 135 grams) • powdered sugar (about 220 grams) • granulated sugar (about 200 grams) • water (about 50 milliliters) • x 2.5 ounces egg whites (2 x 75 grams) • Green food coloring • For the pistachio cream: • whole eggs • egg yolk • granulated sugar (about 80 grams) • unsalted butter, softened (about 230 grams) •

large eggs • sugar (about 130 grams) • unsalted butter (about 160 grams) • milk chocolate (about 170 grams) • dark chocolate (about 100 grams) • all-purpose flour (about 300 grams) • baking powder • milk (60 ml) • large pinches fleur de sel de Guérande (or other flaky sea salt) • chocolate chips (about 50 grams)

large eggs • sugar (150 grams) • mascarpone cheese (300 grams) • neutral oil (such as canola or vegetable) (80 ml) • all-purpose flour (180 grams) • shredded coconut (80 grams) • baking powder (1 packet) • salt • vanilla sugar (optional)

Custard (Crème Anglaise) • hazelnut plant milk (300 ml) • granulated sugar (60 g) • large egg yolks • Zest of 1/2 organic lime • Grated tonka bean • For the Meringue • large egg whites • granulated sugar (30 g) • Zest of 1/2 organic lime • Chopped toasted hazelnuts

granulated sugar (180 g) for the caramel • large apples • granulated sugar (150 g) • unsalted butter (100 g) • all-purpose flour (125 g) • eggs • baking powder • salt

For the sponge cake (8- or 9-inch round pan) • flour (90 grams) • eggs • plus 1 tablespoon granulated sugar (80 grams) • baking powder (about half a packet) • mascarpone (200 grams) • heavy cream (200 grams) • sugar (60 grams) • vanilla sugar (or 2 teaspoons vanilla extract) • large peaches • butter, honey • vanilla sugar (or 4 teaspoons vanilla extract) •

granulated sugar (200 grams) • large pears • granulated sugar (150 grams) • unsalted butter (100 grams) • all-purpose flour (125 grams) • eggs • dark rum (3 teaspoons) • baking powder • Butter for greasing the pan

dark chocolate (160 g) • unsalted butter (about 130 g) • granulated sugar (about 150 g) • large eggs • all-purpose flour (about 50 g)

large egg whites • powdered sugar (25 grams) • salt • whole milk (340 grams) • large egg yolks • granulated sugar (30 grams) • passion fruit purée (135 grams) • ground kaffir lime (combava) • passion fruit (seeds only) • Caramel shards

inverted puff pastry or, if unavailable, 2 sheets of store-bought puff pastry • Chocolate almond cream: • eggs • unsalted butter, softened (about 80 grams) • dark chocolate, melted (about 100 grams) • light brown sugar (about 50 grams) • all-purpose flour (about 35 grams) • almond flour (about 105 grams) • drops of almond extract • large pear • And most importantly, a fève (small trinket for the galette) • For the egg wash: 1 whole egg plus 1 egg yolk

puff pastry • unsalted butter, softened (about 70 grams) • almond flour (about 110 grams) • hazelnut flour (about 100 grams) • light brown sugar (about 75 grams) • granulated sugar (about 75 grams) • vanilla bean • large eggs

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)

pasta of your choice (about 400 grams; 3 1/2 cups dry) • chicken breast (about 400 grams) • pesto (about 100 to 150 grams), adjust to taste • Roma tomatoes or about 20 cherry tomatoes • Parmesan or Pecorino Romano cheese (about 60 grams; 1/2 cup grated) • mini mozzarella balls or 2 large mozzarella balls • Fresh basil, optional pine nuts

brown rice flour (125 g) • amaranth flour (60 g) • cassava flour (30 g) • tapioca starch or potato starch (30 g) • psyllium husk (10 g) • granulated sugar • active dry yeast (8 g) • fine sea salt • maple syrup (40 g) • large egg • peanut oil (25 g) • hot water (about 140 ml) •

puff pastry or pie crust • large chicken breast • broccoli florets (about 200 grams, frozen is fine) • eggs • heavy cream (150 ml) • Shredded cheese • Salt • Pepper • Curry powder • oil • minced chili pepper (optional) • sliced onion

puff pastry • dark chocolate (100 g) • almond flour (200 g) • unsalted butter (100 g) • light brown sugar (70 g) • large eggs • rum • Vanilla extract • egg yolk

butternut squash • chicken breast (about 400 grams) • smoked bacon pieces (about 5 oz or 140 grams) • large onion • crushed tomatoes (about 200 grams) • shredded or sliced cheese (about 1.75 oz or 50 grams) • dried oregano (optional)

pork chops • fennel bulb (cut into pieces and frozen ahead of time) • cooked red beans (about 250 grams, soaked and pre-cooked the day before) • tomato pulp (about 250 grams, homemade with garden tomatoes) • honey sauce (homemade with spring honey) • granulated garlic • Mexican-style spice blend (homemade) • large pinch suhana spice blend • drizzle of olive oil • Salt and pepper

eggs • milk (250 ml) • olive oil • cornstarch (35 grams) • all-purpose flour (35 grams) • bacon bits or 2 slices ham • large tomato • green bell pepper • shredded Swiss cheese (80 grams) • ground nutmeg • Salt and pepper • Butter

large sweet potato • butternut squash • olive oil • Rice cream (or unsweetened rice-based cream) • eggs • gluten-free vegetable bouillon cube

skinless, boneless white fish fillets (such as hake, sea bass, or cod) (about 800 grams) • large head of broccoli • zucchini (about 800 grams) • whole milk (1 liter) • grated Parmesan cheese (about 150 grams) • fine couscous (about 200 grams) • pink peppercorns • Salt and pepper

egg and powdered sugar shortcrust pastry (homemade, see linked recipe) • plums (about 800 grams, fresh or frozen) • whole almonds (about 50 grams, unblanched) • granulated sugar • large egg • heavy cream • 2% milk • light brown sugar

ripe avocados • large pomelo (Chinese grapefruit) • large cooked shrimp • large cooked beet • homemade aioli

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)

chicken breasts or large chicken fillets • mushrooms (about 250 grams) • shallot • garlic clove • thick sour cream (about 200 ml) • dry white wine (about 100 ml) • water (about 150 ml) with 1 bouillon cube • mild mustard • cornstarch or flour • butter (about 20 grams) • oil • salt •

Almond shortcrust pastry • large egg • powdered sugar (about 40 grams) • almond flour (about 30 grams) • unsalted butter, softened (about 125 grams) • fresh mint leaves • Diplomat cream (made with a heated stand mixer or by hand) • whole milk (about 375 grams) • large egg yolks • cornstarch (about 38 grams) • granulated sugar (about 90 grams) • vanilla bean •