1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, chopped
500 g / 1 lb ground beef (lean)
800 g / 28 oz crushed canned tomato
420 g / 14 oz canned red kidney beans, drained
2 1/2 cups / 625 ml beef broth
250 g / 8 oz elbow macaroni pasta, uncooked

4 oz / 112 g dry rice noodles, medium (2 mm wide), soaked
3 Tbsp / 45 ml vegetable oil
¾ cup / 85 g pressed tofu, cut into small pieces
1 cup fresh shiitake mushrooms, stems removed, thinly sliced
3 Tbsp / 35 g palm sugar, finely chopped, packed
¼ cup chopped shallot
4 cloves garlic, chopped
¾ cup / 180 ml garlic chives, cut into 2-inch pieces
1 cup / 50 g bean sprouts, plus extra for serving

3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
4 tablespoons besan (gram flour)
1 tablespoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
4 cups / 950 ml water

2 cups / 270 g all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon baking powder
6 oz / 170 g cold unsalted butter, cubed
1/2 cup / 125 ml ice water
3 lbs / 1.3 kg Honeycrisp apples (about 8 medium), peeled, quartered, and cored
1/4 cup / 50 g granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

6 tablespoons Thai green curry paste
8.45 oz / 240 ml coconut cream, divided
½ cup / 120 ml coconut milk
0.55 lb / 250 g beef, cut into thin bite-size pieces
8 Thai eggplant, quartered
⅓ cup / 75 g pea eggplant
½ teaspoon fish sauce
½ teaspoon sugar
8 kaffir lime leaves, hand-torn

1 1/2 cups / 320 g brown sugar, packed
1 1/2 cups / 350 g ketchup
1/2 cup / 120 ml apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon black pepper
2 teaspoons kosher salt

2 cups / 150 g rolled oats
1 cup / 125 g all-purpose flour
1 cup / 150 g raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda
8 tablespoons / 115 g softened unsalted butter
1/2 cup / 100 g brown sugar
1/4 cup / 50 g granulated sugar

375 g / 13 oz overripe bananas, lightly smashed
225 g / 8 oz light or dark brown sugar
1½ tsp pure vanilla extract
2 large eggs
100 g / 3.5 oz active sourdough starter or discard
250 g / 2 cups all-purpose flour
1½ tsp baking soda
¼ tsp fine sea salt
60 ml / ¼ cup milk

1 cup / 240 ml chopped onion
1 cup / 240 ml chopped mushrooms
1 1/2 cups / 360 ml diced sweet potato
2 garlic cloves, minced
1 tbsp coconut aminos
1 tbsp tomato paste
1 1/4 cups / 300 ml water, more if needed
1 cup / 120 g walnuts
1/3 cup / 40 g ground golden flaxseed, more if needed

1 lb / 450 g red bell peppers, roughly chopped
1 lb / 450 g plum tomatoes
1 cup / 150 g diced onion
3 garlic cloves, roughly chopped
1/2 cup / 60 g chopped celery
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 1/2 cups / 360 ml water or Liver Rescue Broth
Fresh basil, to serve

4 chicken drumsticks
4–5 slices fresh ginger
1 stalk spring onion, cut into batons
2 stalks spring onion, finely chopped
6 cloves garlic, finely diced
1 knob ginger, grated
1/2 tbsp salt
3 tbsp neutral oil
2 tbsp light soy sauce

1 small chicken (3–3½ lb / 1.5 kg, preferably with head and feet)
1 tablespoon salt
12–14 cups / 3–3.3 L water
4–5 slices ginger
2 whole scallions
Ice
2 oz / 55 g chicken fat (from cavity)
1 teaspoon neutral oil
4 cloves garlic, minced

todo o grão-de-bico demolhado
2 dentes de alho
4 xícaras / 960 ml água
6 colheres (sopa) / 90 ml tahine
6 colheres (sopa) / 90 ml caldo de limão
sal a gosto
azeite a gosto para servir
páprica a gosto para servir (opcional)
grão-de-bico crocante a gosto para servir (opcional)

400 ml / 400 ml liquid of choice (smoothies, milk, juice, purée)
4 TBSP grass-fed gelatin

80 g / 3 oz raw sugar
½ cinnamon stick
300 g / 10.5 oz pumpkin, peeled and chopped into 2 cm pieces
100 g / 3.5 fl oz water
30 g / 1 oz butter, plus more for cooking
600 g / 21 fl oz buttermilk
2 eggs
480 g / 17 oz plain flour
1 tbsp baking powder

½ kg / 500 g chicken, skinless bone-in or boneless, large pieces
3 tablespoons / 45 ml plain yogurt
1¼ tablespoons ginger garlic paste
½ to ¾ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder
½ to 1 tablespoon garam masala
1 tablespoon lemon juice (optional)
2 tablespoon / 30 ml ghee or oil

1/2 cup / 115 g vegan buttery spread
1/2 cup / 100 g coconut sugar
1/3 cup / 65 g organic cane sugar
1/3 cup / 80 g pumpkin puree
1 Tablespoon molasses
1 teaspoon vanilla extract
1 cup / 120 g gluten free flour blend
1 Tablespoon golden ground flax seed
1/2 teaspoon baking soda

250 g gingernut biscuits
70 g plant butter
370 g thick coconut cream (from 2 × 400 g cans)
40 g thin coconut milk (from 2 × 400 g cans)
350 g dark chocolate, roughly broken
2 tsp vanilla extract
Pinch fine salt
Salt flakes, for sprinkling (optional)

2 lemons, thinly sliced
1 large skin-on salmon fillet (about 3 lb / 1.4 kg)
Kosher salt
Freshly ground black pepper
2 cloves garlic, finely chopped
6 tbsp / 85 g unsalted butter, melted
2 tbsp / 30 ml honey
1 tsp dried oregano
1 tsp finely chopped fresh thyme

3/4 cup / 180 ml non-dairy milk
1 Tablespoon / 8 g potato starch
1/4 teaspoon cinnamon
pinch salt
5 slices bread
2 Tablespoons / 28 g vegan buttery spread