Thyme

pork loin • red onion • fresh thyme • coconut oil • water (about 120 ml) • Salt, to taste • gluten-free flour • large nonstick skillet with lid • cutting board and knife • small bowl • wooden spoon • 📍You can store the pork loin in an airtight container in the refrigerator for up to 2 days •

soy-based dressing • Fresh herbs (mint, thyme, lemon balm, etc.) • lemon juice (or apple cider vinegar) • salt • mustard (optional) • Sunflower oil

whole wheat semolina flour (370 grams) • bread flour (Manitoba) (200 grams) • water (380 ml) • dried sourdough starter (35 grams) • activated charcoal powder (10-11 grams) • water (380 ml) • Herbes de Provence • extra virgin olive oil • cherry tomatoes (600 grams) • thyme • salt

organic Parmigiano Reggiano cheese • clarified butter • Vialone Nano rice • vegetable broth • red onion (preferably Tropea, or other sweet red onion) • Salt, to taste • Thyme, to taste • dry white wine • Black pepper, to taste • Olive oil, to taste

Pane carasau, • mozzarella • untreated lemon, zest only • Thyme • Extra virgin olive oil • Salt • extra virgin olive oil • water • salt

bread flour (about 200 grams) • Parmesan cheese (about 80 grams) • smoked provolone cheese (about 70 grams) • butter (about 50 grams) • milk (about 100 ml) • instant yeast • saffron • Herbs: thyme, savory, sage, rosemary • Filling • Stracchino cheese Salami Mixed salad

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

orecchiette pasta (200 grams) • broccoli florets (about 10.5 oz or 300 grams) • Italian sausage (about 300 grams) • Salt and black pepper • Rosemary and thyme, to taste • garlic clove • Dry white wine,

millet (about 200 grams) • water (about 480 ml) • Mint • Thyme • Rosemary • Oil • Salt • Potato flakes (optional)

soft poppy seed sandwich rolls • escarole • balls fresh mozzarella • Cherry tomatoes • anchovy fillets • black olives (such as Gaeta or Kalamata) • raisins (about 50 grams) • garlic clove • Extra virgin olive oil, salt, pepper, thyme • Balsamic vinegar

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

potatoes (about 200 g) • red sweet potatoes (about 200 g) • white cornmeal polenta (about 20 g) • extra virgin olive oil (about 30 ml) • salt • dried sage, chopped • dried rosemary, chopped • dried thyme, chopped • dried marjoram, chopped • fennel seeds

chicken thighs (bone-in, skin-on) • large can (about 16 oz/500 ml) of beer • white or red onion • carrots • medium sweet potatoes • fresh basil leaves • fresh thyme • drizzle of extra virgin olive oil • Salt and pepper, to taste

cremini mushrooms (about 200 grams) • small garlic clove • small shallot • olive oil • Fresh thyme • Salt, pepper • Greek yogurt • Couscous: • instant couscous (about 140 grams) • small shallot • olive oil • peas •

eggplants • flour (about 50 grams) • water (about 70 ml) • breadcrumbs (about 60 grams) • Garlic powder, to taste • Sesame seeds, to taste • Black pepper and thyme, to taste • Salt and extra-virgin olive oil, to taste

boneless pork loin roast, about 2.2 pounds (1 kg) • mixed fresh herbs (such as rosemary, sage, thyme) • garlic • coarse kosher salt (or more, depending on the size of the meat)

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

round sheet of puff pastry • medium red onion • brown sugar • Olive oil, salt, and thyme to taste

About 1 to 1 1/4 cups (180-200 grams) of a ready-to-use dry mixed beans and grains blend (no soaking required)

veal ribs • garlic • flour (about 16 grams) • extra virgin olive oil (about 60 ml) • tomato purée (about 500 ml) • potatoes, cut into large cubes • water (about 100 ml) • butter (about 25 grams) • Salt and pepper, to taste • Finely chopped mixed herbs (parsley, bay leaf, sage, rosemary, thyme) • grated lemon peel

chicken drumsticks • chicken thighs • chicken wings • yellow bell peppers • red bell peppers • small red onions • potatoes • To taste, hot smoked paprika • To taste, wild thyme, wild garlic, salt • dry white wine (about 240 ml) • Extra-virgin olive oil,

precooked chickpeas (about 480 grams) • Chopped fresh rosemary, to taste • Chopped fresh thyme, to taste • Breadcrumbs, • All-purpose flour, for dusting • Oil for frying • Greek yogurt (about 6 oz or 175 grams) • Saffron, to taste • Paprika, to taste • oil • salt

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

quick-cooking farro (about 120 grams) • cooked chickpeas (about 300 grams) • fresh thyme • fresh rosemary • garlic clove • Extra-virgin olive oil, • Salt • Black pepper • Vegetable broth

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)

For the pici: • all-purpose flour (about 250 grams) • water (about 125 ml) • extra-virgin olive oil • salt • For the giblet ragù: • chicken giblets: hearts, livers, gizzards (about 400 grams) • onion • red wine (about 1/2 glass) • tomato sauce (about 1 glass) • bay leaves • thyme •

rice (about 350 grams) • eggplants • cherry tomatoes (about 500 grams) • About 8 1/2 cups tomato-based vegetable broth (about 2 liters), as needed • Leek, • garlic clove • Thyme, • butter • Grated Parmesan cheese, • Smoked provolone or smoked cheese, • Spices for roasted tomatoes