Ricardo

extra-virgin olive oil, divided, plus more for drizzling • garlic cloves, minced • cans chickpeas, undrained or 3 cups cooked chickpeas plus 3 cups aquafaba • lemon zest (from 1 large or 2 small lemons) • lemon juice (from 1 large or 2 small lemons) • finely grated Parmesan, plus more for topping • Salt and pepper • burrata, drained • basil leaves • Sourdough or baguette, for serving

Optional: small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces) • olive oil, plus more for drizzling • Kosher salt and black pepper • romaine hearts • can chickpeas, rinsed • dry chickpeas, cooked • large English cucumber, halved lengthwise, seeded and diced • pitted olives, roughly chopped (about 3 ounces) • scallions, thinly sliced • red wine vinegar • drained capers, roughly chopped • shallot, minced •

pasta (like gigli, fusilli or penne) • arugula • feta cheese • cashew nuts • Parmesan cheese • lemon, zest and juice • olive oil • ice cubes • More arugula and more lemon zest, for garnish if desired

tagliolini (or tagliatelle) pasta • salt for pasta and to taste • butter • taleggio cheese you can also use fontina, brie or robiola • fresh cream • black pepper to taste • black truffle • Parmesan cheese grated

small potatoes (of similar size) • unsalted butter • warm whole milk • salt

mezzi paccheri pasta • guanciale (or pancetta, if not available) • peppercorns of different varieties, if available • egg yolks • egg • Parmigiano Reggiano (Parmesan cheese), finely shredded • Pecorino Romano, finely shredded

olive oil • apple cider vinegar • orange juice • honey • salt • pecans • endive, chopped • arugula • apple, sliced thin • dried cherries or cranberries • goat cheese, crumbled (optional)

maple syrup • brown sugar • salt • shelled pumpkin seeds (pepitas)

all-purpose flour • sugar • dry instant yeast • water, warm (90F to 110F) • extra-virgin olive oil • table salt • extra-virgin olive oil, divided • Fresh rosemary • Sea salt flakes

Eggs • sugar • pure vanilla extract • all-purpose flour

medium (about 1 1/4 pounds), topped, a few green fronds reserved fennel bulbs • Salt and pepper • tablespoons, plus more to oil the baking pan extra virgin olive oil • teaspoon, crushed or roughly powdered in a mortar or spice mill fennel seed • garlic cloves • red pepper flakes • chopped rosemary • pound, sliced or shredded fresh mozzarella • rosemary leaves • coarse dry homemade bread crumbs from an Italian or French loaf • (about 3/4 ounce) grated Parmesan • chopped parsley, or a mixture of parsley and fennel fronds

scallions, trimmed then sliced crosswise 1/4-inch-thick • Ice • cucumbers (such as 6 Persian or mini seedless, or 1 English) • Kosher salt • very ripe avocados • fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed • Red-pepper flakes or hot sauce, for serving

olive oil • loose sweet Italian sausage or sausage links, casings removed (optional) • medium white or yellow onion, diced • dried fennel seeds • paprika • Salt and black pepper • crushed red-pepper flakes • tomato paste • garlic cloves, minced • can peeled tomatoes (crushed) or tomato purée • vegetable or chicken stock • (9- to 10-ounce) package refrigerated or frozen cheese tortellini •

large shrimp, peeled and deveined • extra-virgin olive oil, divided • zest + 2 tablespoons juice lemon zest, plus lemon juice (from 1 lemon) • red-pepper flakes • Kosher salt (such as Diamond Crystal) and black pepper • garlic cloves, minced • unsalted butter • orzo • dry white wine • boiling water, seafood stock or chicken stock • finely chopped parsley

large sweet potatoes • puff pastry (260 g) • egg, lightly beaten • sour cream or crème fraîche • goat cheese • pumpkin seeds • chile crisp • olive oil • garlic, crushed • chopped flat-leaf parsley • Coarse sea salt and freshly ground black pepper to taste

unsalted butter, at room temperature • plus 2 tablespoons (80g) light brown sugar, packed • unbleached all-purpose flour • table salt • apples, peeled and diced in 1/2" pieces (from about 6 to 8 medium apples) • lemon juice • unsalted butter • cinnamon • nutmeg • allspice • granulated sugar • unbleached all-purpose flour •

(4 pounds; 1.8 kg), such as ruby or garnet yams, large moist sweet potatoes • fresh thyme sprigs, divided • (3 ounces; 85 g) unsalted butter • maple syrup • Diamond Crystal kosher salt; for table salt, use half as much by volume

cups/180 grams raw hazelnuts • cup/125 grams rice flour (or 80 grams almond flour plus 45 grams cornstarch) • salt • cup/112 grams sugar • tablespoons/85 grams, more as necessary softened butter • ounces/340 grams cranberries • cup/225 grams sugar • Peel (orange part only) and juice (about 1/2 cup) of 1 orange • ounces/113 grams (1 stick) softened butter • eggs plus 2 egg yolks

Salmon fillets, preferably wild or farmed organically • Dijon mustard, preferably coarse, country style • Brown sugar • Salt and black pepper

butter, softened between 65F and 68F (149C to 154C), more for buttering pan • all-purpose flour (or 190 grams + 50 grams almond meal) • salt • (or 1 cup plus 2 tablespoons) granulated sugar • -ounce tube almond paste • egg yolks, room temperature • + teaspoon almond extract • sour cream or Greek yogurt • baking soda • sliced almonds, if desired • Confectioners’ sugar, for sifting over cake