Egg batter

egg whites (about 1/2 cup) • sugar (about 1 1/2 tablespoons) • all-purpose flour (about 1/3 cup plus 1 tablespoon) • unsweetened cocoa powder (about 1/2 cup) • milk (45 ml) • orange paste • baking powder • Powdered sugar, as needed, for dusting

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) •

pasteurized egg whites (about 220 grams) • nonfat Greek yogurt (about 100 grams) • all-purpose flour (about 130 grams) • brown sugar (about 20 grams) • baking powder (about 8 grams) • Powdered sugar, • Nutella® • Chopped pistachios, • sunflower oil • large mixing bowl • electric mixer • tablespoon •

large egg whites (about 100 grams) • sugar (100 grams) • sunflower oil (50 ml) • milk (50 ml) • all-purpose flour (140 grams) • vanilla yogurt (125 grams) • baking powder (about 2 1/2 teaspoons) • crushed amaretti cookies

For the Sponge Cake: • self-rising flour (120 grams); • potato starch (120 grams); • eggs; • salt; • sugar (240 grams) plus 1 tablespoon sugar; • vanilla powder; • For the soaking syrup: • the syrup from the jar of sour cherries in syrup; • plain bottled water; • For the filling (Mascarpone Cream): • non-dairy whipping cream (300 ml); •

pasteurized egg whites (165 grams) • chickpea flour (100 grams) • Greek yogurt • baking powder (for savory recipes) • olive oil • fine salt • Dried rosemary, to taste • large mixing bowl • electric mixer • kitchen scale • tablespoon • teaspoon •

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

all-purpose flour (about 130 grams) • grated Parmesan cheese (about 30 grams) • vegetable oil (60 ml) plus 1 tablespoon • milk (70 ml) • fresh spinach, cleaned (about 100 grams) • large eggs • baking powder (about 8 grams) • Salt and pepper, to taste • quail eggs • aluminum muffin cups

zucchini • all-purpose flour (about 250 grams) • water (200 ml) • instant yeast for savory recipes • vegetable oil for frying • salt and pepper, to taste • eggs

fresh spinach (about 120 grams) • all-purpose flour (about 16 grams) • eggs • Water, • Salt, olive oil • eggs, salt • bresaola (about 100 grams)

eggs • sugar (150 grams) • melted butter (100 grams) • potato starch (80 grams) • all-purpose flour (100 grams) • baking powder (about 2 1/2 teaspoons, 16 grams) • Grated zest of 1 lemon • salt • Powdered sugar,

egg whites (about 200 g) • oat flour (about 50 g) • salt • fat-free soft cheese (like quark or Greek yogurt, about 125 g) • tomato puree (about 40 g) • gorgonzola cheese (about 40 g) • mild fontina cheese, diced (about 30 g) • Oil-packed eggplant strips, well drained and patted dry • bacon, cut in half lengthwise (about 1 1/2 oz or 40 g) • cherry tomatoes • Iodized salt • Basil

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

eggs • sugar (100 grams) • all-purpose flour (200 grams) • baking powder (for cakes) • plain or fruit yogurt (150 grams) • milk • Lemon zest • Powdered sugar or coarse sugar for topping

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

eggs • melted milk chocolate (about 250 grams) • butter (about 50 grams) • sugar (about 90 grams) • heaping tablespoons all-purpose flour • Powdered sugar,

sugar (200 grams) • unsalted butter, softened (200 grams) • large eggs, beaten • self-rising flour (200 grams) • baking powder • milk • For the custard: • milk (500 grams) • egg yolks • sugar (100 grams) • cornstarch, sifted (40 grams) • Lemon or orange zest, or vanilla extract •

all-purpose flour (about 150 grams) • unsweetened cocoa powder (about 50 grams) • granulated sugar (about 170 grams) • sunflower oil (about 100 grams) • water (about 150 grams) • egg whites • baking powder • Vanilla extract

egg whites • non-fat Greek yogurt • rice flour • baking soda • lemon juice • Sunflower oil,

medium zucchini • grated Parmesan cheese (about 60 grams) • eggs • All-purpose flour, • Salt and pepper • Oil (for cooking) • Fresh mint

all-purpose flour (about 150 grams) • unsalted butter (about 90 grams) • water (about 250 grams) • medium eggs • sugar • salt • Sunflower oil, as needed, for frying

cooked lentils (about 200 grams) • egg • grated Parmesan cheese • breadcrumbs • stale bread • Assorted spices (dried onion flakes, chives, black pepper) • Salt • Peanut oil for frying

all-purpose flour (about 120 grams) • granulated sugar (about 80 grams) • vanilla powdered sugar (about 40 grams) • large eggs • Grated zest of 1 lemon • baking powder

egg whites (about 300 grams) • all-purpose flour (about 250 grams) • nonfat Greek yogurt (about 5 ounces or 150 grams) • packed brown sugar or erythritol (about 150 grams) • vegetable oil (about 100 grams) • unsweetened cocoa powder (about 20 grams) • vanilla powder or 1 teaspoon vanilla extract • baking powder (about 2 1/2 teaspoons or 16 grams) • protein milk or skim milk (about 40 grams)

all-purpose flour (90 g) • potato starch (50 g) • sugar (150 g) • baking powder (3 g) • large eggs (about 180 g) • egg yolks (about 50 g) • fine salt (1 g) • Lemon zest • unsalted butter (90 g) • Powdered sugar,

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •

chickpea flour (about 60 grams) • egg whites (about 60 grams) • water (about 70 grams) • extra virgin olive oil • salt • Parsley and rosemary to taste

all-purpose flour (about 40 grams) • sugar (about 25 grams) • egg whites (about 40 grams) • egg yolk • rice oil (about 2 grams) • vanilla bean or 1/8 teaspoon vanilla paste

lemon (juice and zest) • eggs (room temperature) • granulated sugar (about 100 grams) • sunflower oil (about 120 ml) • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • milk chocolate (about 100 grams) • Powdered sugar, • large mixing bowl • medium mixing bowl • lemon zester or grater • citrus juicer •

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,