1 pound / 450 g cavatappi or other short pasta
2 poblano peppers, thinly sliced
2 shallots, thinly sliced
1 pound / 450 g ground beef
1 packet taco seasoning (low sodium if possible)
1 teaspoon garlic powder
2 teaspoons beef stock concentrate
3 tablespoons tomato paste
1 canned chipotle pepper, minced + 1 teaspoon adobo sauce

1 lb / 450 g large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon lemon zest
½ teaspoon red-pepper flakes
Kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

mezza cipolla
1 carota
1 gambo di sedano
timo fresco q.b.
1 cucchiaino di concentrato di pomodoro
200 g fregola
300 g asparagi
8 gamberi rossi
sale q.b.

12 oz / 340 g rigatoni or penne
1 tablespoon olive oil
1 lb / 450 g lean ground beef
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon dried Italian seasoning
2 tablespoons / 28 g unsalted butter
6 cloves garlic, minced

8 oz / 225 g dried pasta (spaghetti, linguine, or other)
3 tablespoons / 40 g unsalted butter
3 cloves garlic, sliced
¼ teaspoon ground black pepper
1 teaspoon salt
1 tablespoon / 12 g unsalted butter
½ cup / 43 g grated Parmesan
¼ cup chopped fresh parsley

2 tablespoons / 30 ml olive oil
1 pound / 450 g chicken breast, cut into ¾–1 inch pieces
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons / 30 g butter
2 cloves garlic, minced
1 cup / 240 ml chicken stock
1 cup / 240 ml heavy cream

Salt
8 oz / 225 g soba noodles
1 cup / 240 ml dashi or chicken stock
¼ cup / 60 ml soy sauce
2 tbsp mirin or 1 tbsp honey mixed with 1 tbsp water
Finely grated or minced ginger
Minced scallions or toasted sesame seeds for garnish

12–16 oz / 340–450 g pasta (rigatoni)
Kosher salt
Freshly ground pepper
Olive oil for pasta
½ red onion, sliced
2 tablespoons / 30 ml red wine vinegar
¼ cup / 60 ml olive oil
4 garlic cloves, thinly sliced
Crushed chili flake, harissa paste, or hot sauce to taste

vegetable oil, for searing
1 onion, diced
1 carrot, diced
1 tbsp soy sauce
1 tbsp tomato paste
1 tbsp flour
500 ml / 17 fl oz beef stock, plus more as needed
1 bay leaf
salt and pepper, as needed

3 to 4 oz dried ramen, somen or capellini
2 teaspoons maple syrup, plus more to taste
1 ½ teaspoons soy sauce, plus more to taste
1 teaspoon fish sauce, plus more to taste
⅛ teaspoon garlic powder
1 large zucchini (about 8 oz)
1 tablespoon avocado, grapeseed or canola oil
Coarse kosher salt or fine sea salt
½ cup cubed ice

20 oz / 565 g cheese tortellini
½ small red onion, thinly sliced
1 (10–12 oz / 280–340 g) jar sliced roasted red peppers, drained
2 oz / 55 g salami or soppressata, cut into bite-size pieces
⅓ cup / 80 ml extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and black pepper
Crushed red pepper
3 big handfuls baby arugula

1 cup / 240 ml ciabatta bread, finely torn
1/4 cup / 60 ml extra virgin olive oil
1 tablespoon lemon zest
salt and black pepper
chili flakes
1 pound / 450 g bucatini or other long-cut pasta
3 cups / 450 g cherry tomatoes
4 cloves garlic, smashed
2 small shallots, thinly sliced

1/3 cup / 80 ml peanut butter
1/3 cup / 80 ml soy sauce
1/4 cup / 60 ml warm water
2 tablespoons / 30 ml rice vinegar
2 tablespoons / 30 ml sesame oil
1–2 tablespoons / 13–25 g sugar
1 tablespoon chili garlic sauce
1/3 cup / 80 ml teriyaki sauce
1 lb / 450 g ground beef

1 pint / 475 ml cherry or grape tomatoes
1 medium red onion, roughly chopped
5–7 cloves garlic
½ tsp red pepper flakes
1 package Boursin cheese (any variety)
4 tbsp / 60 ml extra virgin olive oil
salt and pepper to taste
8 oz / 225 g dry pasta
3–4 leaves fresh basil, torn (optional)

8 oz / 225 g farfalle pasta
1 tbsp olive oil
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk
1 tbsp flour
1/4 cup / 15 g minced parsley

3 tablespoons extra virgin olive oil
½ cup / 120 ml thinly sliced shallots
Kosher salt
10 ounces / 280 g white button mushrooms, sliced into chunky pieces
8 ounces / 225 g portobello mushrooms, sliced into chunky pieces
2 garlic cloves, finely chopped
½ teaspoon crushed red chili
Freshly ground black pepper to taste
8 ounces / 225 g dried pappardelle or fettuccine pasta

350 g / 12 oz dried short pasta (small shells)
2 large broccoli heads
1 cup / 240 ml shredded cheese (or more)
2 tsp lemon zest
2 tbsp lemon juice (or more)
5 tbsp / 75 ml extra virgin olive oil
1/3 cup / 30 g parmesan, finely grated
2 garlic cloves, minced
1 tsp mixed dried herbs (or fresh)