Nut

busiate pasta (about 180 g) • zucchini • Fresh basil • almonds • anchovy fillets • Pecorino Romano cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

dried shiitake mushrooms (about 30 grams) • spaghetti (about 350 grams) • miso paste (about 40 grams) • yellow onion • fresh ginger (about 2 cm) • garlic clove • large cup hot vegetable broth • dry white wine (about 1/2 small glass) • Extra-virgin olive oil, • Red pepper flakes, • Salt and pepper, • Cornstarch, •

spaghetti (about 180 grams) • walnuts • Garlic • Olive oil • Red pepper flakes • Pesto

sedani rigati pasta (180 grams) • cleaned artichokes (300 grams) • small potato • Leek, • diced smoked bacon (50 grams) • almonds • Flour, • Grated Parmesan cheese,

eggs (separate yolks and whites) • plus 1 tablespoon light brown sugar (about 120 grams) • vegetable oil of your choice (about 100 ml) • almond milk (about 200 ml) • tapioca starch or cornstarch (about 50 grams) • Juice of 1 lemon • chia seeds (about 20 grams) • rice flour (about 200 grams) • baking powder • sliced almonds (about 80 grams) • Fig jam,

whole milk (250 ml) • egg yolks • sugar (80 grams) • all-purpose flour (20 grams) • Zest of 1 orange • cinnamon stick • white chocolate (50 grams) • Chopped Bronte pistachios, to taste • thin slices of pineapple (about 1/8 inch or 2-3 mm thick) • Powdered sugar and spices,

veal chops, about 1 1/4 inches thick (3 cm) • eggs • Flour, • mixed nuts—walnuts, hazelnuts, almonds (200 grams) • Himalayan pink salt, • Clarified butter, • For the baked potatoes: • potatoes (about 5 oz each/150 grams each) • Salt, • Greek yogurt (150 grams) • Rosemary or other fresh herbs, as desired

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

bread flour (Manitoba) (about 250 grams) • active dry yeast (about 5 grams) • sugar (about 50 grams) • whole milk (about 130 ml) • extra virgin olive oil (about 20 ml) • peach jam (about 150 grams) • apples • pine nuts (about 20 grams) • dark chocolate chips (about 20 grams)

busiate pasta (about 400 g) • Piccadilly tomatoes (about 350 g) • Argentine shrimp (about 350 g) • Garlic • Salt • Black pepper • crushed pistachios (about 100 g)

tortellini with prosciutto (about 500 grams) • prosciutto (about 100 grams) • butternut squash (about 200 grams) • onion • Salt and pepper • Extra virgin olive oil • chopped hazelnuts (about 50 grams)

crispbread or melba toast • eggs • plant-based milk • brown sugar • / 50 g) toasted almonds • apple

As needed, Marie-style cookies • mascarpone (250 grams) • heavy whipping cream (200 ml) • sweetened condensed milk (170 grams) • hazelnut spread • As needed, coffee • As needed, chocolate sprinkles

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

almond flour (200 g) • coconut flour (30 g) • large egg whites (about 150 g) • canned coconut milk (100 ml) • MCT coconut oil (100 ml) • erythritol (80 g) • small apple, diced very small • cream of tartar (6 g) + 3/4 teaspoon baking soda (4 g) • ground cinnamon • sea salt • 75% dark chocolate (100 g) • MCT oil •

unsalted butter, softened (50 grams) • granulated sugar (50 grams) • all-purpose flour (60 grams) • finely chopped almonds (60 grams) • unsalted butter, at room temperature (100 grams) • powdered sugar (100 grams) • finely chopped almonds (100 grams) • all-purpose flour (20 grams) • large eggs, at room temperature (110 grams) • salt • granulated sugar • unsalted butter (40 grams) •

spaghetti (400 grams) • fresh clams (1 kg) • small bunch fresh parsley • dry white wine (240 ml) • garlic clove • To taste Bronte pistachio crumble • To taste black pepper • To taste salt

monkfish (about 2.2 lbs or 1 kg) • thin slices of bacon (about 6 oz or 180 grams) • celery • chestnut honey • Extra-virgin olive oil, • Hawaiian red clay salt, to taste • Sichuan pepper, to taste

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

chopped almonds or almond flour (about 100 grams) • all-purpose flour (about 150 grams) • packed brown sugar (about 125 grams) • unsalted butter (about 125 grams) • organic lemon • all-purpose flour (about 250 grams) • milk (about 125 ml) • active dry yeast (about 10 grams) • unsalted butter (about 30 grams) • granulated sugar (about 60 grams) • plums (about 800 grams to 1 kg) • Cinnamon, to taste •

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

eggs • chestnut flour (about 150 grams) • all-purpose flour (about 70 grams) • seedless Concord grapes or other table grapes, halved (about 300 grams) • packed light brown sugar (about 120 grams) • sunflower oil (about 80 ml) • plus 1 tablespoon clear apple juice (about 100 ml) • ground cinnamon • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar, as needed, for dusting • large mixing bowls • electric mixer •

ricotta cheese (about 500 grams) • eggs • almond flour (about 170 grams) • sugar (about 260 grams) • Grated zest of 1 organic lemon • vanilla powder or seeds from 1 vanilla bean • Powdered sugar, as needed, for dusting

heavy cream (1.2 liters) • powdered gelatin (about 25 grams) • For the brittle • hazelnuts (100 grams) • sugar (70 grams) • Caramel

eggs • sugar (200 grams) • almond extract (2 ml) • heavy cream (220 ml) • almonds (60 grams) • gluten-free flour blend (230 grams) • baking powder (15 grams) • unsweetened shredded coconut (60 grams) • Apricot jam,

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

coconut milk (240 grams) • coconut oil (50 grams) • eggs • agave syrup (60 grams) • pitted dates (120 grams) • almond flour (130 grams) • unsweetened shredded coconut (130 grams) • Vanilla • psyllium husk (20 grams) • salt • baking powder (15 grams)

all-purpose flour (about 300 grams) • sunflower oil (about 80 grams) • mixed nuts: pecans, almonds, and dried currants (about 40 grams), chopped • large egg • egg yolks • salt • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • granulated sugar (about 80 grams) • Grated orange zest • milk (about 200 ml)

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

chestnut flour (500 grams) • eggs • sugar (250 grams) • milk (500 ml) • baking powder • Plenty of grated lemon zest • baking soda