Cider

watermelon flesh (about 450 grams) • apple cider vinegar (60–75 ml) • honey (30 ml) • Fresh mint • salt (2.5 grams) • Hot chili pepper • Extra virgin olive oil

pumpkin • Salt • water • Whole peppercorns • bay leaves • Thyme • Parsley • chili pepper • garlic • Pepper • water • apple cider vinegar •

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

mixed salad greens (about 120 grams) • ripe mango • cherry tomatoes • hard-boiled eggs • Apple cider vinegar • extra virgin olive oil • Iodized salt • Freshly ground black pepper

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

chicken thighs (boneless, skinless) • cooked red beans (about 300 grams; beans should be whole, not broken) • medium red onion (such as Tropea or other sweet red onion) • celery • Extra-virgin olive oil, • garlic clove • Fresh rosemary, • Apple cider vinegar, • Sugar,

chicken breast (about 600 grams) • fresh pineapple, cut into pieces (about 300 grams) • tomato paste • cornstarch (about 40 grams) • soy sauce • apple cider vinegar • brown sugar • blanched almonds (about 40 grams) • finely chopped celery, carrot, and onion • Olive oil and salt,

all-purpose flour (about 85 grams) • unsweetened cocoa powder (about 15 grams) • milk (about 125 grams) • egg • sugar (about 25 grams) • melted butter (about 10 grams) • baking powder (about 1/2 packet) • salt • apple cider vinegar • Chocolate chips, as needed (optional, for an extra touch)

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

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 •

almond flour (140 grams) • psyllium husk (50 grams) • baking powder (10 grams) • salt (5 grams) • egg whites (about 90 grams) • apple cider vinegar (10 ml) • hot water (240 ml) • Sesame seeds,

chicken drumsticks • chicken wings • hot paprika • salt • maple syrup • Enough bourbon to cover the chicken • cayenne pepper • garlic, minced • white wine vinegar or apple cider vinegar • clarified butter • hard-boiled eggs • white wine vinegar •

chicken drumsticks • sweet pepper powder (or sweet paprika) • fine salt • sweet pepper powder • cornstarch • butter (about 50 grams) • apple cider vinegar (100 ml) • honey • sugar

bell peppers • Breadcrumbs, • Pickled capers, • Extra virgin olive oil • anchovy fillets (salt-packed or oil-packed) • Salt • shredded red cabbage (about 300 grams) • arugula (about 100 grams) • Apple cider vinegar

Pie crust: • whole wheat flour (about 100 grams) • all-purpose flour (about 150 grams) • light brown sugar (about 140 grams) • sunflower oil (about 40 grams) • unsweetened almond milk (about 80 grams) • baking soda • apple cider vinegar • orange blossom water • Filling: • whole grain farro (about 150 grams) • About 3/4 cup almond milk for cooking the farro (about 200 grams) •

fresh parsley (about 100 grams) • extra virgin olive oil (about 100 ml) • day-old bread or sandwich bread (about 70 grams) • apple cider vinegar (about 50 ml) • hard-boiled egg yolks • anchovy fillets in oil • garlic clove • capers

mashed ripe banana (about 250 grams) • eggs • apple cider vinegar • salt • packed light brown sugar (about 90 grams) • vegetable oil (about 80 ml) • Vanilla extract • oat flour (about 120 grams) • cornstarch (about 40 grams) • unsweetened cocoa powder (about 22 grams) • baking powder (about 15 grams) • baking soda •

fresh parsley (about 100 grams) • garlic cloves • capers packed in salt (about 20 grams) • apple cider vinegar (about 50 ml) • day-old bread, crust removed (about 80 grams) • extra-virgin olive oil (about 150 ml)

First version: • endive • radish • cucumber • medium or small tomatoes • mustard • apple cider vinegar • extra virgin olive oil • salt • rustic wheat bread • chicken breast fillets • lime •

eggplants • mixed color bell peppers • celery stalks • large onion • canned peeled tomatoes (about 300 grams) • pitted green olives (in brine) • Fresh basil leaves, to taste • white vinegar (about 50 ml, apple cider vinegar is fine) • sugar • salt • High-oleic sunflower oil or peanut oil, for frying, • Water,

day-old unsalted rustic bread (about 400 grams) • As needed, tomatoes • As needed, onion • As needed, cucumber • As needed, fresh basil • As needed, extra virgin olive oil • As needed, vinegar (I use apple cider vinegar) • As needed, salt • As needed, black pepper • Day-old unsalted rustic bread, cut into • Extra virgin olive oil • Rosemary •

soy-based dressing • Fresh herbs (mint, thyme, lemon balm, etc.) • lemon juice (or apple cider vinegar) • salt • mustard (optional) • Sunflower oil

Fassona beef tenderloin (about 200 grams) • fresh porcini mushrooms • Mixed berries • Extra virgin olive oil, to taste • Salt, to taste • Apple cider vinegar, to taste • Black pepper, to taste • drops of lemon juice

cooked borlotti beans (about 400 grams) • Treviso radicchio • carrot • onion • celery stalk • vegetable broth (300 ml) • apple cider vinegar (50 ml) • honey • Black pepper, to taste • Salt, to taste • Extra virgin olive oil,

mixed salad greens (about 80 grams) • baby spinach (about 90 grams) • purslane • prickly pears • cucumber • mixed peanuts, pumpkin seeds, and sesame seeds • extra virgin olive oil • salt • apple cider vinegar (30 ml) • honey (25 ml) • Arugula flowers

kabocha squash (about 1 3/4 lbs or 800 grams) • celery stalks • red onion (preferably Tropea, or use a sweet red onion) • leek • long radicchio • raisins (about 50 grams) • pitted black olives (about 50 grams) • pine nuts (about 50 grams) • honey vinegar (20 ml) • apple cider vinegar (20 ml) • sugar • Fresh sage •

short pasta (120 grams) • medium cucumber • grape or cherry tomatoes • feta cheese (100 grams) • black olives • Oregano, to taste • Salt • Pepper • apple cider vinegar • extra virgin olive oil

red bell pepper • Italian eggplant (or regular eggplant) • red onion • green onion • carrot • zucchini (optional) • tomato puree (about 200 grams) • apple cider vinegar (30 ml) • sugar • Green olives • rinsed capers • pine nuts (about 15 grams) •

rustic bread • Olive oil, granulated garlic, salt, oregano • cherry tomatoes • –7 anchovy fillets • Pitted black olives • red onion • pickled caper berries • Fresh basil • Salt, olive oil, apple cider vinegar