Marinated

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

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 •

smoked herring (about 400 grams) • red onions • red wine vinegar (about 200 grams) • water (about 350 grams) • lemon • granulated sugar (about 60 grams) • cinnamon stick • whole cloves • bay leaves • whole Sichuan peppercorns • five pepper blend • fresh parsley (can use frozen if needed) •

pork shoulder steak, about 4 lbs (1.8 kg) • homemade herb and red wine marinade (1 liter; see linked recipe) • peeled tomatoes (about 14 oz or 400 g) • smoked pork belly (about 350 g) • small can tomato paste • drizzle of olive oil • Salt

purple eggplants • ginger, honey, and cilantro marinade (homemade, see linked recipe) • Salt

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

boneless wild boar roast, about 2.2 lbs (1 kg), tied • homemade red wine marinade with vegetables and aromatic herbs (about 27 fl oz / 800 ml) (see linked recipe) • flour • smoked pork belly (about 350 grams) • homemade vegetable broth (about 17 fl oz / 500 ml) (see linked recipe) • olive oil • cornstarch

green Italian sweet peppers (corno di toro) • celery pesto (homemade, see linked recipe)

new potatoes (about 2 kg) • onions • smoked herring (about 700 g) • American mustard • apple cider vinegar • chili oil (homemade or store-bought) • olive oil • mixed fresh herbs • small pickles (cornichons) • marinated garlic • coarse sea salt • lemon •

pork chops • parsley • chutney with ale and onion (brought back from my vacation in the UK; use any onion chutney)

beef tenderloin (about 350 grams) • green bell peppers (preferably homegrown) • Homemade garlic, spice, and lemon marinade (see linked recipe)

pork shoulder chops • honey (about 30 ml) • soy sauce (about 45 ml) • sesame oil (about 15 ml) • star anise • cinnamon stick • fennel seeds (about 2 grams) • ground black pepper (about 2 grams) • ground ginger • cilantro • Timur peppercorns (optional, or substitute with Szechuan peppercorns) • garlic cloves

large boneless, skinless chicken breast fillets (preferably free-range) • shallots • garlic • heaping tablespoons whole grain mustard • heaping tablespoons Dijon mustard • olive oil • spring honey • fresh cilantro • Espelette pepper (or substitute with mild chili powder) • heavy cream • lemon • paprika •

pork chops • onion • shallots • garlic • balsamic vinegar (about 150 ml) • honey (about 210 grams) • olive oil (about 75 ml) • heaping teaspoon Espelette pepper (or substitute with hot paprika) • Salt and pepper

pork shoulder chops • carrots • cilantro • small bowl ginger marinade (homemade) • drizzle olive oil

small pork tenderloin • For the marinade: • ketchup • agave syrup • soy sauce • mustard • lemon juice • Chili pepper

pork tenderloin (about 1 lb / 450 grams) • homemade lemon, maple, and mustard marinade (see linked recipe) • Salt and freshly ground black pepper

pork tenderloin (about 1.3 lbs or 600 grams) • large yellow onion • homemade BBQ marinade or sauce (about 100 grams; see recipe on my profile) • homemade spiced broth (about 10 fl oz or 300 ml; see recipe on my profile) • sun-dried tomatoes • chopped parsley

chicken leg quarters • sesame oil (30 ml) • soy sauce (30 ml) • sweet soy sauce (5 ml) • honey or agave syrup (15 ml) • Sesame seeds • small potatoes, such as fingerling (500 grams) • onion • chicken bouillon cube • minced garlic (30 ml) • Salt and pepper • Thyme and parsley •

pork belly • pork ribs (about two racks) • onions • zucchinis • potatoes • mild mustard • honey • apple cider vinegar • lemon • tomato sauce (homemade for me) • Salt and pepper

chicken thighs • sweet paprika • herbes de Provence • garlic, minced • cilantro • cumin • olive oil • plain yogurt

beef chuck (about 700 grams) • marinated garlic with their marinade oil (homemade, see linked recipe) • crushed black pepper (see tip in link) • red wine, 14% alcohol (about 400 ml; I used Côtes de Provence) • Salt • fresh parsley (from the garden, see tip in link)

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)

red potatoes (about 1.5 kg) • smoked pork belly or thick-cut smoked bacon (about 350 g) • Swiss chard leaves, fresh or frozen (about 300 g) • onion • rhubarb juice, homemade if possible (about 600 ml) • half-and-half or light cream (about 200 ml) • marinated garlic (homemade if possible) • unsalted butter (about 20 g) • garlic-infused olive oil (homemade if possible) • Salt and pepper

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

leg of lamb (about 600 grams) • red onions • lemons (preferably fresh-picked, if available) • marinated garlic (homemade, if possible) • paprika • mild chili powder • Peruvian chili powder (or substitute with another mild chili powder) • salted butter (about 20 grams) • cooked white rice (about 150 grams) • Salt and pepper

water (125 g) • milk (125 g) • unsalted butter (110 g) • large eggs • granulated sugar, heaping • fine sea salt • plus 2 tablespoons all-purpose flour (147 g) • milk (333 g) • heavy cream (about 25 g, 35% fat) • egg yolks (about 4 large yolks, 65 g) • plus 1 tablespoon granulated sugar (75 g) • cornstarch (30 g) •

puff pastry (homemade or store-bought) • marinated anchovy fillets • feta cheese (about 20 grams) • heaping teaspoon dried oregano