Offals pepper

lamb liver • Olive oil • onion • ripe tomatoes for sauce • Salt, black pepper, cumin, bay • little wine • Rice

green onions • yellow onion • mushrooms (500 grams) • small heads of lettuce • dill • Carolina rice (about 100 grams) • egg yolks • Vegetable broth, enough to cover the ingredients well • Juice of 1 lemon • Olive oil • Salt, pepper • Mustard and turmeric powder

chicken livers (about 1 kg) • rice (about 100 grams) • green onions, finely chopped • romaine lettuce, finely chopped • little frozen spinach • Olive oil • Dill • lemon • eggs • Salt and pepper

chicken livers (500 grams) • boneless, skinless chicken thighs, cut into pieces (500 grams) • chopped spinach • dill • green onions • small onion, finely chopped • garlic cloves • dry white wine (about 120 ml) • fennel seeds • short-grain rice for soup (about 60 grams) • lemons • eggs •

goat intestines (300 grams) • goat offal (300 grams) • olive oil (120 ml) • green onions • large yellow onion • dill • mint • medium head curly lettuce • dried oregano • dried thyme • salt • black pepper •

large head of cabbage • ground pork (800 grams) • onion, grated • carrot, grated • medium-grain rice (about 50 grams) • little finely chopped parsley • Salt and pepper • crushed tomatoes • large onion, grated • carrot, grated • Olive oil for sautéing • Salt and pepper •

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

whole lamb offal (liver, heart, lungs) • or more lamb intestines, depending on the size of the soup • green onions • little or more dill, to taste • olive oil (240–360 ml) • –3 small wine glasses of medium-grain rice (about 1/2 to 3/4 cup or 100–150 grams) • lemon • egg • Salt and pepper

small heads of romaine lettuce • green onions • yellow onion • lamb liver and offal (about 1 1/2 pounds or 700 grams) • Black pepper • Salt • dill • broth (1.5 liters) • olive oil (about 120 ml) • unsalted butter • eggs (for the avgolemono) • Juice of 2 lemons

lamb offal (including about 10.5 oz cleaned and chopped intestines, cut into 1.5-inch pieces) • dill, finely chopped • large romaine lettuce leaves, cut in half lengthwise and then into thin strips • green onions, finely chopped • yellow onion, finely chopped • heaping tablespoons dried mint • olive oil (about 120 ml) • white wine (about 100 ml) • vegetable bouillon powder • boiling water (about 1 liter), or more if you prefer a thinner soup • Freshly ground black pepper • medium-grain white rice, rinsed and drained •

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams) • Swiss chard leaves, finely chopped • chervil • dill • mint leaves • Olive oil • rabbit (upper part with head) plus its liver • Salt and pepper • Water • large juicy lemon, juiced • cornstarch (about 20-30 grams) • Broth from the soup

lamb offal (liver, heart, lungs), trimmed of fat • fresh scallions, coarsely chopped • romaine lettuce, coarsely chopped • water (1 liter) • Chopped dill (to taste) • Salt and pepper • Olive oil • For the egg-lemon sauce: • eggs • lemons

olive oil (120 ml) • onion, finely chopped • green onions, finely chopped • white mushrooms (you can also use a mix of mushrooms) • Salt and pepper • medium-grain rice (about 3.5 oz or 100 grams) • from 1 head of romaine lettuce, roughly chopped • fresh dill, finely chopped • water or vegetable broth (1 liter) • For the avgolemono (egg-lemon sauce) • eggs • Juice of 2 lemons

large head of cabbage • Carolina rice (about 600 grams) • large onions, finely chopped • green onions, finely chopped • large leek, finely chopped • olive oil (about 120 ml) for sautéing • olive oil (about 240 ml) for the pot • dill, finely chopped • heaping teaspoons dried oregano • heaping teaspoons dried mint • Plenty of freshly ground black pepper • salt •

medium head of cabbage • ground meat (500 grams) • Carolina rice (about 100 grams) • green onions • yellow onion • parsley • dill • olive oil • salt • pepper • large eggs • lemon •

medium, firm head of cabbage • short-grain rice (about 350 grams) • green onions • fresh parsley • fresh dill • yellow onion • garlic cloves • olive oil • Salt • Pepper • cumin • fresh lemon juice (use 1 for the filling, 1 for the sauce) •

cooked pasta (elbow macaroni, penne, or your choice) (250 grams) • canned corn or kernels from 2 fresh ears (about 165 grams) • canned or frozen peas (about 140 grams) • green onions • colorful bell peppers, diced • kasseri cheese, cubed (or substitute with mild provolone or Monterey Jack) (about 120 grams) • ham, cubed (about 140 grams) • fresh parsley • fresh mint • olive oil (30-45 ml) • plain yogurt (about 2/3 cup) (150 grams) • mayonnaise (120 ml) •

butter + 1 tablespoon for finishing • yellow onion (or any onion you have) • small head of cabbage • egg noodles (about 300 grams) • Salt and pepper

medium head of romaine lettuce • shallot, finely chopped • small cucumber, diced • ham • Swiss cheese • hard-boiled eggs • canned or fresh corn (about 80 grams) • cottage cheese (about 225 grams) • mayonnaise (about 120 grams) • capers (about 10 grams) • croutons (about 50 grams) • Salt and pepper •

rabbit (about 1.5 kg) • white vinegar (about 80 ml) • bay leaves • whole peppercorns • small pearl onions, peeled (about 1 kg) • olive oil (about 120 ml) • balsamic vinegar or red wine (about 120 ml) • whole head of garlic, unpeeled • tomatoes, blended • allspice berries • bay leaves • cinnamon stick •

(1-1.5 kg) beef shank (osso buco) • large yellow onion, diced • garlic, minced • beef broth (about 2 liters) or 1-2 bouillon cubes and 8 cups water (I used 1 cube) • large beets, peeled and diced • carrots, peeled and diced • large potato, peeled and diced • small head of cabbage (about 2 cups), chopped • fresh dill • red wine vinegar (I used 1 tablespoon balsamic vinegar and 2 tablespoons apple cider vinegar) • Olive oil • Salt and pepper •

beef tenderloin (1.5–2.2 lbs, 750–1000 grams) • puff pastry • –3 sprigs fresh thyme (for the meat) • –2 tablespoons Dijon mustard • –10 slices prosciutto • truffle pâté (foie gras, chicken liver pâté, or similar, depending on your preference) (100 grams) • egg yolk for brushing • Olive oil • Salt and pepper (plus coarse salt) • mushrooms of your choice (500 grams) • shallots or yellow onions • –2 sprigs fresh thyme (for the filling) •