Liquid

re-milled semolina • room temperature water (about 460 ml) • liquid sourdough starter (or 5 grams fresh yeast) • diastatic malt (or 10 grams honey) • sea salt

all-purpose flour (about 400 grams) • medium eggs • trout (about 250 grams) • ricotta (about 150 grams) • black olives (about 50 grams) • lemons (zest and juice) • wild thyme, to taste • plenty of fresh parsley • mint, to taste

almond flour (about 200 grams) • eggs • liquid sweetener (such as sucralose or stevia) • sunflower oil (100 ml) • mascarpone cheese (about 250 grams) • unsweetened cocoa powder (about 60 grams) • baking powder (about 2 1/2 teaspoons) • strong brewed coffee, unsweetened (100 ml)

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

gluten-free cookies (about 180 grams) • unsalted butter, melted (about 80 grams) • whole almonds • ricotta cheese (about 250 grams) • cream cheese (about 200 grams) • fresh figs • honey • heavy cream (about 250 grams) • powdered gelatin (about 7 grams) or 3-4 gelatin sheets • Fresh figs • Liquid honey • Sliced almonds

large eggplants • tomato sauce (40 ml), preferably homemade • peanut oil (1 liter) • mozzarella, sliced (500 grams), drained to remove excess liquid • Chili powder • Parmesan cheese, shaved and cubed (150 grams) • all-purpose flour (about 100 grams) • large bunch fresh basil

bread flour (about 200 grams) • all-purpose flour (about 100 grams) • active dry yeast + 1 teaspoon sugar (added separately) • level teaspoons salt • Warm water, about half the weight of the flours (about 150 milliliters) • Extra-virgin olive oil for drizzling • sprinkle of dried oregano • cherry tomatoes • Fresh mozzarella, drained of its liquid, or low-moisture mozzarella

whole chicken breasts • dry white wine (120 ml), • extra virgin olive oil (30 ml), • Salt, • Rosemary, • Bay leaves, • shallot, • Juice of 1 lemon • Reserved marinade liquid • plain breadcrumbs (about 100 grams) • Rosemary and chives, • Red pepper flakes •

type 1 flour (about 250 grams) • type 2 flour (about 250 grams) • I use homemade liquid sourdough starter (licoli) • Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast • honey • milk (about 100 grams; I used oat milk) • water (about 200 grams) at room temperature • salt • Sunflower seeds, flax seeds, poppy seeds for the dough • Pumpkin seeds, white and black sesame seeds for the topping • eggplant • Diced Roma tomatoes •

crisp toast (such as Melba toast or zwieback) • espresso coffee

durum wheat semolina flour (250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • basil leaves • For the béchamel: • lactose-free butter (25 grams) • all-purpose flour • lactose-free milk (300 ml) • salt • nutmeg • medium bowl frozen mushrooms (such as champignons) • Salt, to taste • little onion •

For the pasta • whole wheat semolina flour (about 200 grams) • plus 1 tablespoon water (about 100 ml) • For the sauce • cooked chickpeas with a little cooking liquid (about 300 grams) • garlic clove • Extra virgin olive oil • Red pepper flakes (to taste) • Salt

durum wheat semolina flour (about 250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • tomato paste • For the ravioli filling: • lactose-free ricotta cheese (about 100 grams) • cooked, squeezed, and chopped spinach (about 30 grams) • salt • butter • fresh sage leaves

cocoa powder, the best you can find! I used Dutch cocoa • sugar (this way it's not too sweet, otherwise use 3 tablespoons) • cornstarch, for a rather liquid consistency, otherwise use 2 1/2 teaspoons for a nice creamy texture • cold milk (about 300 ml) • optional vanilla or vanilla extract