Works

hemp flour (100 grams) • chickpea flour (100 grams) • coconut flour (50 grams) • packed brown sugar (50 grams) • unsalted butter (50 grams) • eggs • salt • sheep's milk ricotta (500 grams) • powdered sugar (50 grams) • chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

all-purpose flour (about 400 grams) • eggs • medium onions • Tools:

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

mullets • lemon • Black peppercorns • Bay • white onion • Enough water to cover the fish (I used a skillet, but a fish poacher works better) • Extra virgin olive oil • Juice of 1/2 lemon • Chili powder

all-purpose flour (about 460 grams) • bread flour (about 50 grams, 260W strength) • cooked beet, pureed (about 120 grams) • water, room temperature (220 ml) • sugar (35 grams) • active dry yeast (7 grams) • large egg • olive oil (20 grams), plus more for greasing your work surface and hands • salt (4 grams) • egg white • water

all-purpose flour (about 500 grams) • ground veal (about 300 grams) • Tools:

Makes 7 pieces with these ingredients • all-purpose flour (about 200 grams) • For the filling: • For the béchamel sauce:

almond flour (about 350 grams; use 1–1 1/2 tablespoons (15–20 grams) bitter almonds if available) • sugar (about 300 grams) • egg whites • almond extract • Flour and sugar, as needed (for dusting the work surface)

ground beef (250 grams) • ground pork loin (250 grams) • fresh sausages • carrot • celery stalk • onion • dry white wine (about 60 ml) • bay leaves • Salt, to taste • Black pepper, to taste • extra virgin olive oil • durum wheat semolina flour (500 grams) •

all-purpose flour (about 235 grams) plus 1 teaspoon for dusting the work surface • vegetable oil (about 90 ml) • large egg • granulated sugar (about 95 grams) • baking powder (about 5 grams) • salt • Lemon jam, • Nutella,

all-purpose flour (about 600 grams) • water (about 360 ml) • instant yeast for savory recipes • salt (plus a pinch for the sauce) • mozzarella cheese (about 200 grams) • tomato puree (about 400 ml) • extra virgin olive oil (plus 2 tablespoons for the pan) • Oregano • Mixing • Spoon • Work surface • -inch nonstick skillet •

all-purpose flour (about 500 grams) • salt (about 10 grams) • sugar (about 50 grams) • unsalted butter (about 80 grams) • large eggs • anise liqueur (about 50 ml) • Grated lemon zest or lemon, orange, and vanilla extract • For the coating • wildflower honey (about 500 grams) • orange paste • vial orange extract • For decorating •

mushrooms, preferably porcini (cremini or white mushrooms work too) (200 g) • garlic clove • Extra virgin olive oil, • Vegetable broth, • Vialone Nano rice (or Arborio or Carnaroli) (160 g) • butter (10-12 g) • Grated Parmesan cheese, • Dried mint,

semolina (about 700 grams) • water (500 ml) • active dry yeast (4 grams) • salt • Additionally • Flour as needed for the work surface

all-purpose flour • water (380 ml) • salt (10 g) • yeast (1-2 g) • Semolina flour for the work surface, • For the topping • uncooked tomato puree (300 g) • mozzarella balls, 3 1/2 oz each • Olive oil, • Salt, • Basil leaves,