Ice cube

ladyfingers (about 300 g); • Unsweetened cocoa powder, as needed; • For the coffee soak: • brewed coffee (about 400 ml); • Sugar, to taste; • ice cubes; • For the Nutella cream: • Nutella (about 300 g); • mascarpone cheese (about 250 g); • non-dairy whipping cream (about 300 g);

unwaxed lemon • ice cubes (about 350 grams) • sugar (about 100 grams)

Coca-Cola (400 ml) • Lemon juice, to taste • Popsicle or ice cube molds

blanched almonds (about 250 grams) • granulated sugar (about 250 grams) • egg whites from medium eggs • small ice cubes (about 300 grams)

Stevia (about 40 grams) or 1/2 cup packed brown sugar (about 100 grams) • instant coffee (about 20 grams) • skim milk (about 100 ml) • ice cubes (about 250 grams)

boiled kale (about 100 grams) • blanched almonds (about 80 grams) • sunflower seeds (about 10 grams) • sesame seeds (about 10 grams) • grated Parmesan cheese (about 40 grams) • grated Pecorino cheese (about 40 grams) • ice cubes • Sunflower oil,

firm tofu • (about 50 grams) mâche (lamb's lettuce) or arugula

orzotto (about 280 grams) • fresh green beans (about 100 grams) • potatoes (about 50 grams) • For the Pesto • fresh basil (about 40 grams) • toasted pine nuts (about 15 grams) • grated Parmesan or Pecorino cheese (about 35 grams) • extra virgin olive oil (about 20 grams) • salt (about 2 grams) • long-chain inulin (about 8 grams) • garlic • ice cubes

shelled pistachios (unsalted) (100 g) • grated Parmesan cheese (about 20 g) • Zest of 1/2 lemon • garlic • extra virgin olive oil (50 ml) • ice cubes

eggplant (about 700 grams) • ripe tomatoes (about 150 grams) • buffalo mozzarella (about 100 grams) • fresh basil leaves (about 40 grams) • grated Parmesan cheese (about 15 grams) • pine nuts (about 12 grams) • extra virgin olive oil • garlic clove

Pasta: vermicelli or spaghetti, 3 to 3.5 oz per serving (85 to 100 g) • For the pistachio pesto: • shelled, unsalted, raw pistachios (200 g) • extra virgin olive oil (about 4 tablespoons or 60 ml) • fresh basil leaves • grated Parmesan cheese (about 2 oz or 50-60 g) • Grated zest of half a small lemon (yellow part only) • ice cubes • For the clam sauce: • Fresh clams, preferably littleneck, 2.75 to 3.25 lbs (1.25 to 1.5 kg) • extra virgin olive oil (about 10 tablespoons or 160 ml) • large garlic clove •