Pie

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

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) •

frozen spinach (16 oz or 450 grams) • phyllo dough • diced ham (200 grams) • hard-boiled egg yolks • grated cheese • Salt, to taste • Extra virgin olive oil, to taste

all-purpose flour (250 grams) • plus 1 tablespoon unsalted butter (125 grams) • salt (4 grams) • water (32 ml) • Mozzarella cubes, • Cherry tomatoes, • Paprika, • Cilantro,

hard-boiled eggs • asparagus (about 350 grams) • cream cheese • puff pastry • milk • Breadcrumbs,

refrigerated pie crust • Tuscan kale (about 300 grams) • potatoes (about 250 grams) • Asiago or smoked scamorza cheese (about 100 grams) • –1 oz diced cured pork (such as pancetta or bacon, optional) (about 20–30 grams) • egg • Breadcrumbs, • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • small chili pepper • garlic clove

puff pastry • cooked ham (about 120 grams) • potatoes, peeled and diced (about 250 grams) • mozzarella or cheese of your choice (about 70 grams) • Olive oil, • Salt, • Black pepper, • Grated cheese,

whole grain sorghum flour (100 grams) • whole grain millet flour (40 grams) • chickpea flour (50 grams) • rice flour (60 grams) • large egg • corn oil (50 grams) • scant 1/2 cup water (about 100 grams), as needed • salt • pumpkin (700 grams) • ricotta cheese (150 grams) • egg white • black sesame seeds •

all-purpose flour (about 300 grams) • baking powder (about 9 grams) • cold unsalted butter (about 130 grams) • plus 1 tablespoon granulated sugar (about 120 grams) • large eggs • For the filling: • large nectarines • Amaretti cookies,

eggs • vegetable oil (80 ml) • sugar (100 grams) • baking powder (8 grams) • all-purpose flour (350 grams) • Grated zest of 1 lemon • ricotta cheese (500 grams) • sugar (70 grams) • chocolate chips (80 grams)

eggs • sugar (about 100 grams) • all-purpose flour (about 150 grams) • baking powder for desserts (about 2 teaspoons or 8 grams) • milk (about 100 ml) • sunflower oil (about 50 ml) • vial almond extract • water (about 100 ml) • sugar (about 50 grams) • orange liqueur (about 50 ml; you can substitute with strained orange juice if you prefer) • sheep’s milk ricotta (about 600 grams) • sugar (about 250 grams) •

self-rising flour (250 grams) • unsalted butter (100 grams) • egg • powdered sugar (75 grams) • sugar (200 grams) • unsalted butter (100 grams) • eggs • all-purpose flour (60 grams) • almond flour (200 grams) • dark chocolate (200 grams) • heavy cream (200 grams) • Fresh strawberries •

green onions • cornmeal (about 350 grams) • eggs • grated Parmesan cheese (about 60 grams) • Salt • Olive oil • Milk

all-purpose flour (about 350 grams, ideal for cookies and tarts) • almond flour (about 40 grams)* • salt • unsalted butter (about 180 grams) • large egg • egg yolk • powdered sugar (about 120 grams) • Jam of your choice, • I make my own by simply blending blanched almonds

For the crust: • all-purpose flour (about 300 grams) • unsalted butter, softened (about 120 grams) • plus 1 tablespoon sugar (about 90 grams) • eggs • Lemon zest • salt • For the pastry cream: • milk (about 400 ml) • egg yolks • all-purpose flour (about 30 grams) • plus 1 tablespoon sugar (about 80 grams) •

ricotta (about 250 grams) • frozen spinach (about 300 grams) • button mushrooms (about 300 grams) • round puff pastry • eggs • grated cheese (about 50 grams) • diced Edam cheese (about 50 grams) • fresh cream (about 150 ml) • Salt, pepper, nutmeg to taste

large potatoes • smoked bacon, diced • Truffle brie cheese • round sheet of puff pastry • Salt, to taste • Rosemary, to taste • Olive oil, to taste

round sheet of puff pastry • spinach pesto (about 160 grams) • smoked mozzarella (scamorza) (about 50 grams) • Parmesan cheese (about 20 grams) • -inch springform pan (18 cm)

For the savory crust: • all-purpose flour (about 200 grams) • grated Parmesan cheese (about 50 grams) • cold unsalted butter (about 80 grams) • large egg • For the filling: • pesto • Tomatoes and mozzarella cheese • Oregano, olive oil, salt, and fresh basil

eggs • granulated sugar (100 grams) • type 1 flour (about 130 grams) • baking powder • milk (40 ml) • corn oil (40 ml) • ricotta cheese (400 grams) • powdered sugar (220 grams) • chocolate chips (50 grams) • mixed candied fruit (70 grams) • Mini empty cannoli shells • Candied cherries •

all-purpose flour (250 grams) • powdered sugar (100 grams) • unsalted butter, softened (150 grams) • egg yolks (about 40 grams) • salt • heavy cream (150 ml) • granulated sugar (150 grams) • unsalted butter (135 grams) • unflavored gelatin • heavy cream (250 ml) • milk (125 ml) • granulated sugar (53 grams) •

roll of ready-made pie crust • Vegetables of your choice • heavy cream (about 100 ml) • eggs • diced smoked bacon (about 100 grams) • Salt and pepper to taste

frozen spinach • ricotta cheese (about 250 grams) • mozzarella or any semi-soft cheese of your choice • eggs • grated Parmesan cheese (about 50 grams) • round sheet of puff pastry or pie crust • Salt and pepper to taste • Seeds of your choice to decorate the surface (optional)

semolina flour (about 170 grams) • whole wheat flour (about 70 grams) • extra virgin olive oil (about 35 grams) • fine salt • water (about 100 grams) • iceberg lettuce (about 150 grams) • black olives • garlic • sun-dried tomatoes • well-drained mozzarella (or smoked mozzarella) • Salt to taste