Lemon

water (500 ml) • lemon juice (250 ml) • sugar (200 grams)

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

pasta (300 grams) • lemon with edible peel (zest of 1 lemon + juice of 1/2 lemon) • cream cheese (100 grams) • Black pepper, to taste • butter (about 14 grams) • Chives, to taste • Salt, to taste (optional) • Parmesan cheese, to taste (optional) • pot • skillet • cutting board with knife • citrus juicer •

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter

organic lemon • large shrimp (I used fresh) • crushed pistachios • garlic clove • Black pepper, to taste • extra virgin olive oil • linguine

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

ground chicken (300 g) • cream cheese (100 g) • egg • grated Parmesan cheese (30 g) • lemon • breadcrumbs (60 g) • small bunch fresh parsley • cooked ham (50 g) • salt • Breadcrumbs, as needed, for coating

Shrimp, as desired • lemons • dry white wine (about 240 ml) • Extra virgin olive oil • Salt, to taste • garlic • Parsley or mint • linguine (about 320 grams)

egg yolks • sugar (about 50 grams) plus 1 tablespoon • ricotta cheese (about 250 grams) • heavy cream (about 250 grams) • lemons • butter (about 30 grams) • For the cream • egg yolks • sugar (about 50 grams) plus 1 tablespoon • ricotta cheese (about 250 grams) • heavy cream (about 250 grams) • lemons •

all-purpose flour (about 140 grams) • cornstarch (about 50 grams) • eggs • water • sweetened condensed milk (about 380 grams) • unsalted butter (about 150 grams) • lemon (juice and zest) • baking powder (about 2 1/2 teaspoons or 16 grams)

lemon juice (400 ml) • sugar (220 grams) • water (350 ml) • Grated lemon zest

chicken breast • lemons • Flour, • Butter, • Salt, • Rosemary,

sunflower oil (100 grams) • large egg yolks (about 90 grams) • white chocolate (180 grams) • powdered sugar (60 grams) • almond flour (180 grams) • potato starch (50 grams) • large egg whites (about 150 grams) • granulated sugar (60 grams) • grated lemon zest (20 grams) • Limoncello (25 grams) • fine salt (3.5 grams) • baking powder (5 grams)

lemon juice (about 220 grams) • water (about 30 grams) • sugar (about 130 grams) • cornstarch (about 20 grams) • heavy cream (about 400 grams) • Blueberries • Fresh mint • Lemon wedges

lemons (1 kg) • coarse salt (1.2 kg) • Bay leaves,

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

mezze maniche pasta (250 g) • butter (30 g) • Olive oil, • onion • cooked ham (100 g) • Zest and juice of 1/2 lemon • heavy cream (200 ml) • Salt and pepper, to taste

fresh tagliatelle (about 350 grams) • cleaned cuttlefish (about 250 grams) • clams (about 500 grams) • dry white wine (about 60 ml) • garlic clove • lemon • bay leaves • cornstarch • Chopped parsley, to taste

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

shallot • extra virgin olive oil • frozen shrimp (about 100 grams) • salt-packed capers, rinsed • mixed seafood for seafood salad or risotto (about 270 grams) • anchovy paste • lemon laganelle pasta (about 250 grams) • parsley • hot water (500-600 ml)

zucchini • onion • almonds (40 grams) • Fresh mint • Lemon zest • Olive oil • Salt • Black pepper • nutritional yeast

soy medallions • extra-virgin olive oil • plant-based butter • small lemon • white wine • salt-packed capers • chopped fresh parsley • Vegetable broth, • All-purpose flour, • Salt,

thin spaghetti (160 grams) • anchovies • heaping tablespoons breadcrumbs

lemon juice (500 ml) • water (2000 ml) • sugar (800 g)

lemon juice (about 2 lemons) • sugar (100 grams) • water (500 ml) • Zest of 1 lemon, grated • Peel of 1 lemon

water (600 ml) • sugar (400 grams) • freshly squeezed lemon juice (200 ml) • cornstarch • Medium saucepan • Ice cream container or freezer-safe container • Immersion blender • Ice cream

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