Rosemary

thin beef steaks • garlic • rosemary • Juice of 1 lemon • extra virgin olive oil (about 60 grams) • Salt

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

Carnaroli rice (about 200 grams) • Vegetable broth, • plums • dry white wine (about 60 ml) • rosemary honey • fresh rosemary • Butter, • Grated Parmesan cheese • crispy Parmesan cheese crisps • Salt and freshly ground black pepper

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 275 grams) • fresh yeast (about 12.5 grams) • salt (about 10 grams) • sugar (about 7.5 grams) • olive oil (about 25 grams) • rosemary • Coarse salt

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

all-purpose flour (about 190 grams) • warm water (about 120 ml) • fresh baker's yeast • extra virgin olive oil • fine salt • extra virgin olive oil (about 30 grams) • water (about 30 grams) • fine salt • Coarse salt, to taste • Chopped fresh rosemary, to taste

all-purpose flour (about 500 grams) • boiled potatoes, mashed (about 200 grams) • warm water (about 300 grams) • dry yeast • Olive oil, • sugar • Salt, • potatoes, thinly sliced • Salt • Pepper • Rosemary

all-purpose flour (about 500 grams) • warm water (about 250 ml) • fresh yeast (about 0.6 oz/25 grams) • fine salt • extra virgin olive oil • Rosemary • Coarse salt

re-milled semolina flour (about 125 grams) • water (350 ml) • turmeric • Salt and pepper, to taste • Nutmeg, to taste • margarine (about 40 grams) • Extra virgin olive oil, • Sage • Rosemary • Black sesame seeds

For the dough: • type 1 flour (about 200 grams) • bread flour (about 200 grams) • re-milled durum wheat semolina (about 100 grams) • water (about 290 grams) • extra virgin olive oil (about 15 grams) • salt (about 12 grams) • fresh baker's yeast (about 8 grams) • For the emulsion: • extra virgin olive oil (about 50 grams) • water (about 30 grams) • For topping: •

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

carrots • medium potato • not-heaping tablespoons flour (I used spelt flour) (about 16 grams) • –3 tablespoons grated Parmesan cheese (about 16–24 grams) • rosemary, finely chopped • little salt • Pepper • Oil for cooking

thin slices veal • prosciutto • fresh rosemary • porcini mushrooms (about 200 grams) • extra virgin olive oil, • salt, to taste • black pepper, to taste • garlic • dry white wine, • butter (about 15 grams) • all-purpose flour,

boiled potatoes • fresh rosemary, chopped • Salt and pepper • egg • all-purpose flour (about 120 grams) • Cornflakes, • Vegetable oil, for frying • Fresh rosemary, for garnish

refreshed sourdough starter (about 75 grams) • water (150 ml) • sugar • all-purpose flour (about 200 grams) • fine durum wheat semolina flour (about 150 grams) • boiled sweet potatoes, mashed (about 150 grams) • salt (about 5 grams) • extra virgin olive oil (1/2 tablespoon) • dried rosemary • Extra fine durum wheat semolina flour, as needed, for shaping • Coarse salt, • water (30 ml) •

large eggs • fine salt • olive oil • grated Parmesan cheese • baking powder (for savory dishes) • all-purpose flour, not heaping (about 1/2 to 2/3 cup; 60-80 grams) • medium potato • Olive oil, as needed, for greasing a 9-inch (24 cm) cake pan • fresh rosemary

small potatoes • bread flour (about 300 grams) • sourdough starter (about 90 grams) • sugar • salt (about 10 grams) • extra virgin olive oil (about 20 grams) • water (about 200 ml) • small bunch fresh rosemary

gnocchi (800 grams) • speck, diced (150 grams) • frozen pumpkin (250 grams) • plant-based cream (200 ml) • butter (40 grams) • rosemary • grated Parmesan cheese (50 grams) • Salt and pepper, to taste • pot for gnocchi • skillet • microwave • deep plate •

chickpea flour (about 100 grams) • water (about 200 ml) • small potato • Rosemary, to taste • Olive oil, to taste • Salt, to taste • Black pepper, to taste

Arborio rice (180 grams) • shallots • garlic • cremini mushrooms • small Orange Cox apples • dry white wine (such as Zibibbo) • Rosemary • Extra virgin olive oil • Salt, pepper • Parmesan cheese

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

all-purpose flour (about 400 grams) • active dry yeast (about 7 grams) • extra virgin olive oil (about 15 grams) • salt (about 8 grams) • water (about 280 ml) • water (about 30 ml) • extra virgin olive oil (about 30 grams) • salt (about 4 grams) • Potatoes, • Rosemary,

Vegetable broth, prepared in advance • Carnaroli rice (about 160 grams) • dry white wine (about 50 cl) • diced bacon (about 80 grams) • Fuji apples • white onion • Extra virgin olive oil • Salt and pepper • Grated Parmesan cheese • Butter for finishing • Rosemary needles • Juice of half a lemon plus 1/4 cup water (about 50 cl)

quinoa flour (about 110 grams) • brown rice flour (about 65 grams) • psyllium husk powder (optional but helpful) • fresh rosemary, chopped • garlic powder • salt • freshly ground black pepper • extra virgin olive oil • cold water (about 125 ml) • Extra virgin olive oil, as needed for brushing

rice flour 170 g cold water 25 g extra virgin olive oil 5 g salt Rosemary • Chili pepper and herb mix to taste Turmeric Mixed seeds • Sauce: 150 g Greek yogurt 2 tablespoons cream cheese Chives to taste • Aperitif: 25 ml Campari 30 ml red vermouth 50 ml white bitters 1 sprig Rosemary Sliced cucumbers to taste

Bluefish, about 3 1/3 pounds (1.5 kg) • Extra Virgin Olive Oil,

chicken breasts (about 14 oz each) • Juice of one lemon • mustard • honey • rosemary • garlic • Salt and extra virgin olive oil, to taste

bread flour (about 200 grams) • Parmesan cheese (about 80 grams) • smoked provolone cheese (about 70 grams) • butter (about 50 grams) • milk (about 100 ml) • instant yeast • saffron • Herbs: thyme, savory, sage, rosemary • Filling • Stracchino cheese Salami Mixed salad