Thymes

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

chicken breast (about 200 grams) • zucchini • red onion (preferably sweet, like Tropea) • red bell pepper • garlic clove • Salt, to taste • Sweet paprika, to taste • Dried or fresh oregano, to taste • Black pepper, to taste • olive oil (30 ml) • Dried or fresh thyme, to taste

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

For the gorgonzola cream: • Milk, • sweet gorgonzola (160 grams) • butter (about 1/2 oz or 15 grams) • brandy or cognac (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • shrimp tails • Lardo di Colonnata • Extra-virgin olive oil, • Black pepper, • Fresh herbs (such as thyme, rosemary, etc.), • dried linguine (about 400 grams) •

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

cooked red beet (about 7 oz / 200 grams) • cream cheese (about 150 grams, such as Philadelphia) • fresh goat cheese (about 70 grams) • grated Parmesan cheese (about 1 oz / 30 grams) • untreated lemon • heavy cream (about 150 ml) • unflavored gelatin (about 0.2 oz / 5 grams) • To taste lemon thyme • To taste chives • To taste salt • To taste pepper • clarified butter (about 50 grams) •

boiled beef (about 600 grams) • cooked chickpeas (about 400 grams) • medium onion • To taste wild thyme • To taste garlic powder • To taste salt, pepper, and extra virgin olive oil

all-purpose flour (375 grams) • plain whole milk yogurt (125 grams; you can also use soy or low-fat yogurt) • sunflower oil (125 grams) • grated pecorino cheese (125 grams) • eggs • diced cooked ham (100 grams; or sliced) • mortadella (50 grams) • salami (50 grams) • ball low-moisture mozzarella cheese • asiago or smoked mozzarella cheese (50 grams) • mix of fresh herbs (such as sage, rosemary, thyme, chives) • salt (adjust to taste, especially if your deli meats are salty)

fresh trofie pasta (300 grams) • mixed ground meat (300 grams) • small potato • small green zucchini • carrot • shallot • dry white wine (about 60 ml) • Thyme, to taste • rosemary • Salt, to taste • Black pepper, to taste (optional) • Grated pecorino cheese, to taste

whole wheat spaghetti (250 g) • small to medium zucchini • sun-dried tomatoes (not packed in oil) • finely chopped celery, carrot, and onion mix • dried thyme • extra virgin olive oil • Black pepper • Salt • robiola cheese (50–80 g)

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

porcini mushrooms • Herbs to taste (parsley, sage, and thyme) • garlic clove • Red pepper flakes to taste • Olive oil to taste • Salt to taste • grated Parmesan or Pecorino cheese • fresh fettuccine (200 grams)

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 •