Groundnut nuts

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)

cornstarch (90 grams) • rice flour (100 grams) • baking powder (22 grams) • xanthan gum (2 grams) • peanut flour or roasted peanuts (70 grams) • large eggs (about 225 grams) • sugar (220 grams) • plant-based milk (300 grams) • vegetable oil, such as sunflower or other (120 grams) • salt • roasted peanuts (105 grams) • sugar (150 grams) •

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

butter (about 110 grams) • egg • egg yolk • sugar (about 250 grams) • flour (about 160 grams) • baking powder • baking soda • ripe bananas • Sour Cream • heavy cream (about 65 grams) • yogurt (about 65 grams) • Juice of half a lemon •

gluten-free cookies (about 250 grams) • heaping tablespoons peanut butter • tofu (about 200 grams) • sweet potato • coconut cream • Pisto, to taste • gluten-free potato starch • gluten-free powdered sugar (about 50 grams) • egg white • Peanuts, to taste • Coconut cream • Peanuts •

unsweetened peanut butter (about 250 grams) • egg • brown sugar (about 150 grams)

milk of choice (about 120 grams) • chia seeds (about 20 grams) • cocoa powder (about 20 grams) • maple syrup • plain yogurt of choice (about 60 grams) • peanut butter • milk • Granola for garnish

peanut butter (about 250 grams) • almond flour (about 125 grams) • maple syrup (about 115 grams) • cinnamon (optional) • Dark chocolate (as needed, optional) • Chopped peanuts (as needed, optional)

graham crackers (about 250 grams) • butter (about 100 grams) • mascarpone cheese (about 250 grams) • peanut butter (about 150 grams) • powdered sugar (about 50 grams) • chocolate chips (about 100 grams) • heavy cream (about 200 ml) • Peanut butter, • Hazelnut spread, • Crumbled cookies,

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 dough: • all-purpose flour (about 400 grams) • eggs • White wine • unsalted butter (about 50 grams) or oil • sugar • salt • For the filling: • chestnut cream (made from boiled chestnuts, mashed) (about 500 grams) • dark chocolate (about 100 grams) • unsweetened cocoa powder • ground cinnamon •

oat flour (about 60 grams) • peanut butter (about 100 grams) • plain Greek yogurt • eggs • vegetable oil (about 30 grams) • drops of vanilla extract • unsweetened cocoa powder • baking powder (about 10 grams) • agave syrup for sweetness

peanut butter (about 200 grams) • brown sugar (about 120 grams) • egg • chocolate chips (optional, about 60 grams)

🥧2 1/2 cups carrots (about 250 grams) • 🥧1 1/4 cups sugar (about 250 grams) • 🥧2 1/2 cups shelled peanuts (or almonds) (about 250 grams) • 🥧5 eggs • 🥧1 1/2 teaspoons baking powder (about 8 grams) • 🥧lemon juice • 🥧1 tablespoon gluten-free flour

large sheets of phyllo dough • butter (about 70 grams), melted, for brushing • mascarpone (about 250 grams) • vanilla or plain yogurt (about 120 grams) • powdered sugar (about 50 grams) • almond or peanut butter • gelatin (about 6 grams) • Chopped pistachios, • Powdered sugar,

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •

pumpkin and sausage risotto (about 1 1/3 cups) • eggs • All-purpose flour, • Breadcrumbs, • mozzarella cheese, cut into cubes • Salt • peanut oil (500 ml) for frying

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • warm water (about 186 grams) • tomato purée (about 200 grams) • mozzarella cheese (about 100 grams) • anchovy fillets • peanut oil (about 1 liter)

all-purpose flour (about 400 grams) • sugar (about 40 grams) • unsalted butter (about 60 grams) • medium eggs • egg yolk • Zest of 1 orange • salt • anise extract • acacia or wildflower honey (about 200 grams) • Colored sprinkles, • Colored sugar pearls, • Peanut oil,

zucchini • carrots • fresh red onion • chicken breast (about 400 grams) • Any other vegetables you like • peanut oil • soy sauce • sesame oil • grape tomatoes • fresh chili pepper

shrimp • medium red onion • carrots • garlic clove • small savoy cabbage • Salt, to taste • Soy sauce, to taste • extra virgin olive oil (plus more as needed) • Peanut oil for frying, • whole sheets of phyllo dough (just under one package)

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

beef strips (about 600 grams) • red bell pepper • yellow bell pepper • cherry tomatoes (about 200 grams) • carrot • soy sauce (about 50 ml) • fresh ginger (about 50 grams) • ground ginger • sesame oil • green onion • Peanut oil • cornstarch

self-rising flour (about 200 grams) • sugar (about 200 grams) • large eggs (about 200 grams) • unsalted butter, softened (about 200 grams) • vanilla extract • peanut butter • chocolate chips (about 200 grams) • sweetened heavy cream (about 500 grams) • cream cheese (about 250 grams)

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

all-purpose flour (about 450 grams) • large eggs • unsalted butter (about 90 grams) • granulated sugar • white rum (30 ml) • Grated zest of 1 lemon • sea salt • acacia honey (300 ml) • Sprinkles (colored sugar balls) • peanut oil (1 liter)

zucchini blossoms • granulated sugar • all-purpose flour • ice-cold beer or ice-cold sparkling water (about 60 ml) • As needed, peanut oil