Skins

baby potatoes with skin (about 750 grams) • olive oil (50 ml) • Salt and pepper to taste • dried oregano • sweet paprika • bell pepper, finely chopped • small onion, finely chopped • fresh dill, finely chopped • vegan mayonnaise (available at most large supermarkets) • mustard • canned corn, drained (about 200 grams) • Kalamata olives

white fish fillets (such as cod, sole, sea bass, etc., skin removed) • grated Parmesan cheese (about 100 grams). If you use another cheese, adjust the salt depending on how salty it is • breadcrumbs (about 60 grams), preferably panko • olive oil (plus 1 tablespoon for drizzling) • garlic powder • paprika, sweet or hot (optional) • Salt and black pepper. Reduce the salt if using salted or previously salted cod • Chopped fresh herbs (such as parsley or dill) • Fresh lemon for serving

small potatoes, whole (with skins) (1 kg) • carrots, thinly sliced into rounds • lemon juice • vinegar • little water • olive oil (120 ml) • green onions with tops, finely chopped • parsley, finely chopped • dill, finely chopped • Salt • Pepper • Dijon mustard •

whole chicken with skin (use either breasts or thighs) • olive oil (50 ml) • lemons • Garlic • Bay • Rosemary • Oregano • basmati rice (about 500 grams) • chicken bouillon cubes

pasta of your choice • cooked deli ham or bologna • (150-200 grams) feta cheese • pitted olives, chopped (I used green olives with pimento) • cherry tomatoes, each cut into quarters • large cucumber (leave the skin on for color) • onion • little olive oil • little parsley • Salt and pepper

plain cow’s milk yogurt (about 1 kg) • whole cucumber, grated with skin on • large garlic cloves, finely chopped • fresh dill, finely chopped • olive oil • salt, leveled • vinegar

all-purpose flour (about 550 grams) • baking powder (about 20 grams) • goat or sheep yogurt with skin (about 1 cup or 230 grams) • Extra virgin olive oil (fill the yogurt container slightly below the line) • egg • salt • anthotyro cheese (about 150 grams) • goat feta cheese (about 150 grams) • egg • mint • additional egg for brushing

beef bones (or a mix of beef and chicken bones). For this recipe, I used beef osso buco with bone, which is an excellent cut for consommé • onion, halved with the skin on (unpeeled) • whole onion, peeled • bay leaves • whole black peppercorns • whole cloves • salt

date paste (about 250 grams) • blanched almonds, skins removed (about 150 grams) • fresh milk or almond milk (about 250 ml) • unsweetened cocoa powder (about 80 grams) • vanilla extract • honey, optional (about 100 grams; I didn't use it)