Cream cheese

fettuccine (160 grams) • drizzle extra virgin olive oil • cream cheese (Philadelphia or similar) (50 grams) • lumpfish roe (50 grams)

cleaned scallops • lettuce (about 300 grams) • garlic clove • cream cheese or soft cheese (about 250 grams) • saffron • Extra virgin olive oil

digestive biscuits, crushed (about 300 grams) • unsalted butter, melted (about 125 grams) • cream cheese (about 400 grams) • ricotta cheese (about 200 grams) • large eggs • cornstarch • heaping tablespoon caramel sauce • granulated sugar (about 180 grams) • Golden Delicious apples • granulated sugar • ground cinnamon • old-fashioned oats (about 90 grams) •

farfalle pasta (180 g) • cream cheese (such as Philadelphia) (about 2.8 oz / 80 g) • smoked salmon (100 g) • shallot, thinly sliced • small bunch of arugula • tomato sauce • grated Parmesan cheese • Olive oil and salt, to taste

cream cheese (like Philadelphia) (300 grams) • large eggs (about 8 oz/225 grams) • erythritol (90 grams) or 3 tablespoons brown sugar (45 grams) • Vanilla extract

medium green zucchinis • large eggs • grated Parmesan cheese (about 50 grams) • breadcrumbs (about 50 grams) • cream cheese (about 100 grams) • cooked ham (about 100 grams) • Salt and pepper

medium zucchini • cream cheese (about 80 grams) • prepared tomato sauce (about 100 grams; I use homemade)

thin slices pork loin • breadcrumbs (about 30 grams) • grated Parmesan cheese (about 20 grams) • Fresh parsley • Olive oil • Salt • Cream cheese (such as Philadelphia), • Chopped pistachios,

large zucchini • cream cheese (such as Philadelphia)

ricotta and herb ravioli (500 grams) • large bunch fresh basil • pine nuts • cream cheese (such as Philadelphia) • butter • Chili powder, for garnish • Extra-virgin olive oil

Carnaroli rice (320 grams) • diced butternut squash (250 grams) • cream cheese (125 grams) • grated Parmesan cheese (50 grams) • dry white wine (about 60 ml) • Olive oil • small onion • Salt and pepper, to taste • Broth • Fresh parsley

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

phyllo dough (depending on size) • carrot • radicchio • peas (about 60 ml) • cherry tomatoes • lacinato kale (Tuscan kale) • radishes • zucchini • cucumber • cream cheese (about 150 grams) • orange (zest only) • Salt and black pepper, to taste •

Lotus Biscoff cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • mascarpone cheese (about 150 grams) • cream cheese (about 175 grams) • heavy whipping cream (about 200 ml) • powdered sugar (about 70 grams) • Lotus Biscoff spread • dark chocolate, chopped (about 100 grams) • powdered gelatin (about 8 grams) • granulated sugar (about 270 grams) • heavy cream (about 230 grams) • unsalted butter (about 130 grams) •

whole scallops • cream cheese (such as Philadelphia) or another spreadable cheese like robiola (200 grams) • heavy cream or sour cream (200 ml) • breadcrumbs (50 grams) • garlic clove • fresh parsley • fresh French tarragon (Russian tarragon is too bitter and not suitable) or dried French tarragon • Extra-virgin olive oil • saffron • tablespoons white wine • paprika • cooked broccoli rabe, sautéed (200 grams)

farfalle pasta • cherry tomatoes • cream cheese • tuna • Olive oil • Cilantro

gluten-free cookies (about 180 grams) • unsalted butter, melted (about 80 grams) • whole almonds • ricotta cheese (about 250 grams) • cream cheese (about 200 grams) • fresh figs • honey • heavy cream (about 250 grams) • powdered gelatin (about 7 grams) or 3-4 gelatin sheets • Fresh figs • Liquid honey • Sliced almonds

avocados • Cream cheese, to taste • eggs • Cumin, to taste • Lime juice, to taste • Chives, to taste • Sliced almonds, to taste • bruschetta bread

softened butter (about 200 grams) • all-purpose flour (about 250 grams) • baking soda • cinnamon • bananas • plain yogurt • Vanilla • brown sugar (about 200 grams) • eggs • Chopped almonds • For the frosting: • cream cheese •

fresh pork sausage • cream cheese (like Philadelphia) • mini-seed baguette

medium zucchini (about 5 oz/150g each) • large egg • egg yolk • lean cured beef (such as bresaola) • light cream cheese (such as Philadelphia Light) • Black pepper, to taste • Salt, to taste

long bell peppers • cream cheese (about 150 grams) • Fresh herbs, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

zucchini blossoms • cream cheese (or ricotta) • sun-dried tomatoes • almonds • smoked mozzarella cheese • gluten-free breadcrumbs (about 15-25 g) • Extra virgin olive oil,

ready-made polenta

bresaola (about 100 grams) • cream cheese (about 14 oz or 400 grams), such as Philadelphia or any spreadable cheese • baby spinach leaves • Salt and pepper • Lime or lemon zest • Chives, • Extra virgin olive oil, • Parmesan cheese shavings

BASE INGREDIENTS: • strawberries • gluten-free cookies • butter • CREAM INGREDIENTS: • mascarpone • heavy cream • cream cheese • powdered sugar • Juice of 1/2 lemon

all-purpose flour (about 300 grams) • eggs • serrano ham or prosciutto (about 30 grams) • herb cream cheese (about 100 grams) • a cauliflower • lemon • Extra virgin olive oil • Grated Grana Padano cheese • Salt

peanut butter (about 80 grams) • cream cheese (about 80 grams) • powdered sugar (about 50 grams) • heavy cream (about 100 grams, lactose-free if desired)

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •