All Recipes

- Salmon Fillet (4 portions)
- Asparagus (1 bunch, woody ends removed)
- Salted Butter (3 tbsp, cut into small pats)
- Lemon (1, sliced)
- Fresh dill or tarragon (2 tbsp, chopped)
- Salt and freshly ground black pepper
- Olive oil (1 tsp)
- Parchment paper or foil

1. Preheat oven to 400°F (200°C). Tear 4 large parchment sheets and drizzle each with a little olive oil.  
2. Place a Salmon Fillet in the center of each sheet, season with salt and pepper, top with a few lemon slices and herbs.  
3. Arrange a small handful of Asparagus alongside each fillet and dot with Salted Butter pats.  
4. Fold parchment into sealed parcels (en papillote) and place on a baking sheet.  
5. Bake 12–15 minutes (depending on thickness) until salmon is opaque and asparagus tender; open carefully and serve in the parcel to retain juices.

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- Salmon Fillet (4 pieces)
- Asparagus (1 lb)
- Salted Butter (6 tbsp, divided)
- All-purpose flour (1/2 cup, for dredging)
- Lemon (1, juice and wedges)
- Fresh parsley (2 tbsp, chopped)
- Sliced almonds (1/3 cup)
- Salt and freshly ground black pepper
- Olive oil (1 tbsp)

1. Season salmon with salt and pepper and lightly dredge both sides in flour, shaking off excess.  
2. Heat 3 tbsp Salted Butter and olive oil in a large skillet over medium-high heat; add salmon and cook 3–4 minutes per side until golden brown and cooked through; transfer to warm plates.  
3. Reduce heat, add remaining 1–2 tbsp Salted Butter to the skillet with lemon juice and parsley, spoon sauce over salmon.  
4. Blanch Asparagus in salted boiling water 2 minutes, shock in ice water, then drain.  
5. In a separate skillet, toast sliced almonds in 1 tbsp Salted Butter until golden, add asparagus, toss to heat through, season and serve alongside salmon.

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- Salmon Fillet (4 portions)
- Asparagus (1 bunch)
- Salted Butter (8 tbsp, chilled and cubed)
- Dry white wine (1/2 cup)
- White wine vinegar or lemon juice (2 tbsp)
- Shallot (1 small, finely minced)
- Salt and white pepper (optional)
- Water (for poaching) and a bay leaf or lemon slice for the poaching liquid

1. Simmer a poaching liquid of water with a splash of white wine, a bay leaf or lemon slice, and a pinch of salt; gently lower Salmon Fillet portions and poach 6–8 minutes until just opaque; remove and keep warm.  
2. For the beurre blanc, reduce white wine, vinegar and minced shallot in a small saucepan until nearly dry.  
3. Lower heat and whisk in Salted Butter cubes piece by piece until emulsified into a glossy sauce; season lightly with salt and white pepper.  
4. Steam or blanch Asparagus until bright and tender-crisp, season with salt.  
5. Plate salmon atop asparagus and spoon warm beurre blanc over the fish; serve immediately.

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- Venison steaks
- Coarsely cracked black peppercorns
- Sea salt
- Butter
- Neutral oil (vegetable or grapeseed)
- Cognac or brandy
- Beef or game stock
- Heavy cream
- Shallot
- Dijon mustard (optional)

1. Season steaks lightly with salt and press cracked peppercorns onto both sides to form a crust.
2. Heat oil and a knob of butter in a heavy skillet over high heat; sear steaks 2–3 minutes per side for medium-rare, then rest on a warm plate.
3. Reduce heat to medium, add minced shallot and cook until soft; carefully deglaze with cognac and flambé if desired.
4. Add stock and reduce by half, then stir in cream and a little Dijon mustard; simmer until sauce thickens.
5. Return steaks to the pan to warm briefly, spoon sauce over, and serve immediately.

- Venison steaks
- Salt and freshly ground black pepper
- Butter
- Olive oil
- Shallots or red onion
- Red wine (dry)
- Beef or game stock
- Fresh thyme
- Cold butter (for finishing)

1. Pat steaks dry, season with salt and pepper, and heat oil in a skillet until shimmering.
2. Sear steaks 2–4 minutes per side to desired doneness, adding butter and basting toward the end; transfer to rest.
3. Sauté chopped shallots in the pan, deglaze with red wine and reduce by two-thirds.
4. Add stock and thyme, reduce until slightly syrupy, then whisk in a little cold butter to finish the sauce.
5. Slice steaks, arrange on plates, and spoon the red wine reduction over the meat.

- Venison steaks
- Salt and pepper
- Butter
- Olive oil
- Shallots
- Mushrooms (optional, traditional variations include them)
- Cognac or brandy
- Dijon mustard
- Worcestershire sauce
- Heavy cream
- Fresh parsley

1. Season venison steaks and sear in a hot skillet with oil and butter until browned and medium-rare; remove and keep warm.
2. Add chopped shallot (and sliced mushrooms if using) to the pan and sauté until softened.
3. Pour in cognac, ignite cautiously to flambé or cook off alcohol, then stir in Dijon and a splash of Worcestershire.
4. Add cream and simmer until the sauce thickens; stir in chopped parsley.
5. Return steaks to the pan to coat with sauce and serve immediately.

- Venison steaks
- Juniper berries (crushed)
- Fresh rosemary (chopped)
- Garlic (minced)
- Olive oil
- Lemon zest or a splash of red wine vinegar
- Salt and pepper

1. Make a marinade of olive oil, crushed juniper, chopped rosemary, minced garlic, lemon zest or vinegar, salt, and pepper.
2. Marinate venison steaks for 1–4 hours in the refrigerator (shorter for tender cuts).
3. Preheat grill to high heat and oil the grates; pat steaks dry before grilling.
4. Grill steaks 2–4 minutes per side for medium-rare, depending on thickness; let rest a few minutes.
5. Slice against the grain and serve, optionally garnished with a sprig of rosemary.

- Venison steaks
- Salt and pepper
- Butter and oil
- Fresh or frozen blackberries
- Port wine (or red wine and a touch of sugar)
- Beef or game stock
- Balsamic vinegar (optional)
- Fresh thyme

1. Season and sear venison steaks in a hot pan with oil and butter; remove and rest.
2. In the same pan, add blackberries and a splash of port; mash and cook briefly to release juices.
3. Add stock and thyme, reduce until slightly thickened; for brightness add a teaspoon of balsamic if desired.
4. Strain sauce if you prefer smooth, then return to pan and whisk in a little butter to finish.
5. Plate steaks and spoon blackberry-port sauce over the top.

- 1 1/2 lb ground turkey
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
- 1 cup fresh breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup (plus extra for glaze)
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper

1. Preheat oven to 350°F (175°C). In a small skillet, melt unsalted butter over medium heat and sauté shallots and garlic until soft and fragrant; let cool slightly.
2. In a large bowl combine ground turkey, sautéed shallots and garlic, breadcrumbs, egg, milk, Worcestershire sauce, parsley, salt and pepper. Mix gently until just combined.
3. Shape mixture into a loaf and place in a greased loaf pan or on a rimmed baking sheet.
4. Spread a thin layer of ketchup over the top, if desired, and bake 55–65 minutes until internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before slicing and serve warm.

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- 1 1/2 lb ground turkey
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter (for filling)
- 4 cups mashed potatoes (made with 2 tbsp unsalted butter and milk)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 cup chicken stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- Salt and pepper to taste

1. Preheat oven to 400°F (200°C). Boil and mash potatoes with 2 tbsp unsalted butter and milk; season to taste and set aside.
2. In a skillet, melt 2 tbsp unsalted butter over medium heat. Sauté shallots and garlic until softened.
3. Add ground turkey and cook, breaking up, until browned. Stir in carrots, tomato paste, thyme, Worcestershire sauce and chicken stock. Simmer until slightly thickened; add peas, and season with salt and pepper.
4. Transfer turkey mixture to a baking dish, spread mashed potatoes evenly over the top, and smooth with a fork.
5. Bake 20–25 minutes until topping is golden and filling bubbles. Let sit 5 minutes before serving.

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- 1 lb ground turkey
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- 1 cup canned diced tomatoes (with juice)
- 1/4 cup green olives, sliced
- 2 tbsp raisins (optional)
- 1/2 green bell pepper, diced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- 1/2 cup chicken stock
- Salt and pepper to taste
- Cooked white rice, for serving

1. Melt unsalted butter in a large skillet over medium heat. Sauté shallots and garlic until fragrant and translucent.
2. Add ground turkey and cook, breaking up, until browned.
3. Stir in diced tomatoes, bell pepper, cumin, oregano, bay leaf and chicken stock. Simmer 10 minutes.
4. Add olives and raisins (if using), continue simmering until sauce thickens and flavors meld, about 5–8 minutes. Season with salt and pepper.
5. Remove bay leaf and serve hot over rice.

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- 4 large bell peppers, tops cut and seeds removed
- 1 lb ground turkey
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
- 1 cup cooked rice
- 1 cup canned diced tomatoes, drained
- 1 tsp Italian seasoning
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- 1/2 cup chicken stock (for baking)

1. Preheat oven to 375°F (190°C). Melt unsalted butter in a skillet and sauté shallots and garlic until softened.
2. Add ground turkey and cook until no longer pink. Stir in cooked rice, diced tomatoes, Italian seasoning, salt and pepper; remove from heat.
3. Stuff each bell pepper with the turkey mixture and place upright in a baking dish. Pour chicken stock into the dish to come about 1/4 inch up the sides.
4. Cover with foil and bake 30 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered 10–15 minutes until peppers are tender and cheese is golden.
5. Let cool briefly and serve.

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- 2 tbsp olive oil and 1 tbsp butter
- 100 g pancetta, finely diced
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400 g ground beef (mix of chuck and brisket) and 200 g ground pork
- 150 ml dry white wine
- 300 ml whole milk
- 2 tbsp tomato paste
- 400 g canned plum tomatoes, crushed
- 250–350 ml beef or chicken stock (as needed)
- Salt and freshly ground black pepper
- A small pinch of freshly grated nutmeg (optional)

1. Heat oil and butter in a heavy pot over medium heat; add pancetta and cook until translucent.  
2. Add onion, carrot and celery and sweat gently until soft but not browned (10–12 minutes).  
3. Increase heat, add the ground meats and brown, breaking up lumps, until no pink remains.  
4. Pour in the wine and let it reduce almost entirely.  
5. Stir in the milk and simmer briefly until mostly absorbed; season lightly with salt, pepper and nutmeg.  
6. Add tomato paste and crushed tomatoes, then add enough stock to barely cover; bring to a gentle simmer.  
7. Reduce heat to low and cook gently, uncovered or partially covered, for 2–4 hours, checking occasionally and adding stock if too dry; adjust seasoning.  
8. Finish with a little extra butter or a splash of milk if desired for a glossy, smooth texture.

- 400 g fresh tagliatelle (or dried if unavailable)
- 500–600 g ragù alla Bolognese (prepared)
- Freshly grated Parmigiano-Reggiano, to serve
- Salt for pasta water

1. Bring a large pot of well-salted water to a rolling boil and cook tagliatelle until al dente according to fresh pasta timing (2–4 minutes) or package directions.  
2. Warm the ragù gently in a saucepan so it’s hot but not boiling.  
3. Reserve a ladle of pasta cooking water, drain the pasta and add it to the ragù.  
4. Toss over low heat for 1–2 minutes, adding a little pasta water if needed to bind the sauce to the noodles.  
5. Serve immediately with a generous sprinkling of Parmigiano-Reggiano.

- 250–300 g fresh lasagna sheets (or dried no-boil sheets)
- 700–800 g ragù alla Bolognese (prepared)
- 700 ml béchamel (white sauce: 60 g butter, 60 g flour, 700 ml milk, pinch of nutmeg, salt)
- 150–200 g Parmigiano-Reggiano, grated
- Butter for greasing

1. Preheat oven to 180°C (350°F). Prepare béchamel: melt butter, stir in flour to form a roux, cook briefly, whisk in warm milk until thickened, season with salt and nutmeg.  
2. Butter a baking dish and spread a thin layer of ragù on the bottom.  
3. Lay the first layer of lasagna sheets, spread with ragù, then béchamel, and sprinkle with Parmigiano. Repeat to make 3–4 layers, finishing with béchamel and a generous layer of Parmigiano.  
4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10–15 minutes until top is golden and bubbling.  
5. Let rest 10–15 minutes before slicing and serving.

- 12 cannelloni tubes (or fresh pasta sheets to roll)
- 500–600 g ragù alla Bolognese (cooled)
- 400–500 ml béchamel sauce
- 100–150 g Parmigiano-Reggiano, grated
- Butter for greasing

1. Preheat oven to 180°C (350°F) and butter a baking dish. If using fresh sheets, cut to size and parboil briefly to make them pliable.  
2. Spoon cooled ragù into a piping bag or use a spoon to fill each cannelloni tube; place filled tubes seam-side down in the dish.  
3. Pour béchamel evenly over the cannelloni to cover, and sprinkle with Parmigiano.  
4. Cover with foil and bake 25–30 minutes; remove foil and bake another 10 minutes until top is lightly browned.  
5. Let rest 5–10 minutes before serving.

- 400 g pappardelle (fresh or dried)
- 600 g beef chuck or shin, cut into large cubes (or ground beef for a quicker version)
- 1 onion, 1 carrot, 1 celery, finely chopped
- 2 tbsp olive oil
- 1 sprig rosemary or a bay leaf
- 200 ml red or white wine
- 400 g canned tomatoes or passata
- 300–400 ml beef stock
- Salt and pepper
- Parmigiano-Reggiano to serve

1. Heat oil, add soffritto and cook softly until translucent. Add beef cubes and brown on all sides (if using ground, brown and break up).  
2. Add wine and reduce by half, then stir in tomatoes, stock and herbs. Bring to a simmer.  
3. Cover and cook gently for 2–3 hours (if cubed meat) until meat is very tender; if using ground meat, simmer 45–60 minutes to deepen flavor. Adjust seasoning.  
4. Cook pappardelle in well-salted water until al dente, drain reserving a little cooking water.  
5. Toss pasta with ragù, adding a splash of cooking water if needed, and serve with grated Parmigiano.

- 250 g coarse polenta (cornmeal)
- 1.2–1.5 liters water (or half water, half milk/stock), salted
- 40 g butter
- 50–80 g Parmigiano-Reggiano, grated
- 500–600 g ragù alla Bolognese (warmed)
- Salt to taste

1. Bring water (or water/stock mix) to a boil in a heavy saucepan, season with salt. Gradually whisk in polenta to avoid lumps.  
2. Reduce heat and cook, stirring frequently, until thick and creamy (15–40 minutes depending on grind), adding a little more liquid if too stiff.  
3. Stir in butter and Parmigiano; adjust seasoning.  
4. Spoon polenta onto warmed plates, top with hot ragù and an extra sprinkle of Parmigiano.  
5. Serve immediately while polenta is creamy.

- Chicken Breast (Boneless, Skinless)
- Button Mushroom
- Garlic

1. Trim and pat dry the chicken breasts; slice large mushrooms if desired and mince the garlic.
2. Heat a heavy skillet over medium-high heat until hot, then add the chicken breasts and sear on the first side until a golden crust forms, about 4–6 minutes.
3. Flip the chicken, reduce heat to medium, add the mushrooms to the pan around the chicken and cook until the mushrooms begin to release liquid, about 4 minutes.
4. Push mushrooms around the chicken, add the minced garlic to the pan, and cook until fragrant, about 30–60 seconds.
5. Cover the pan and continue cooking until chicken is cooked through and juices run clear, about 6–8 more minutes depending on thickness.
6. Rest the chicken 3–5 minutes before slicing and serve topped with the garlic mushrooms.

- Chicken Breast (Boneless, Skinless)
- Asparagus
- Roma Tomato
- Romaine

1. Trim asparagus ends, halve or quarter roma tomatoes, and tear romaine into salad-sized pieces; set aside.
2. Preheat a grill or grill pan to medium-high and score chicken breasts lightly to promote even cooking.
3. Grill chicken breasts until well marked and cooked through, about 5–7 minutes per side depending on thickness.
4. At the last 3–5 minutes, place asparagus on the grill and cook until tender-crisp and slightly charred.
5. Arrange romaine and roma tomato on plates, slice the grilled chicken and asparagus, and place on top of the salad.
6. Toss gently on the plate so warm chicken and asparagus wilt the romaine slightly; serve immediately.

- Chicken Breast (Boneless, Skinless)
- Red Onion
- Button Mushroom
- Garlic

1. Slice red onion and mushrooms; mince the garlic and pat the chicken breasts dry.
2. In a wide skillet or shallow pan over medium heat, brown the chicken breasts on both sides until golden, about 3–4 minutes per side.
3. Push chicken to one side, add the red onion and mushrooms to the pan, and cook until the onion softens and mushrooms release moisture, about 5 minutes.
4. Add the minced garlic to the vegetables and cook until fragrant, about 30–60 seconds.
5. Reduce heat to low, nestle the chicken into the vegetable mixture, cover, and simmer gently until chicken is cooked through and tender, about 12–15 minutes.
6. Remove cover and let any excess liquid reduce slightly before serving spooned over the onion and mushrooms.

- Chicken Breast (Boneless, Skinless)
- Button Mushroom
- Red Onion
- Asparagus
- Garlic

1. Slice mushrooms and red onion finely and mince the garlic; butterfly or pound chicken breasts thin to an even layer.
2. Cook the mushrooms, onion, and garlic briefly in a hot skillet until softened and most moisture has evaporated; cool slightly.
3. Place a portion of the mushroom-onion mixture on each flattened chicken breast and roll tightly, securing by tucking or with toothpicks if needed.
4. Sear the roulades in a hot pan until browned on all sides, then transfer to a lower heat setting, cover, and cook until through, about 12–15 minutes total.
5. Meanwhile, trim asparagus and roast on a separate pan in a hot oven or on the grill until tender-crisp, about 8–12 minutes.
6. Slice the roulades into medallions and serve alongside the roasted asparagus.

- Chicken Breast (Boneless, Skinless)
- Roma Tomato
- Garlic

1. Preheat the oven to 375°F (190°C). Slice roma tomatoes and mince garlic; pat chicken breasts dry.
2. Place chicken breasts in a baking dish and top each breast with a layer of sliced roma tomato and spread minced garlic over the tomatoes.
3. Bake uncovered until the chicken is cooked through and tomatoes are softened, about 20–30 minutes depending on thickness.
4. If desired, broil briefly at the end to slightly caramelize the tomato tops—watch closely to prevent burning.
5. Let rest a few minutes before serving so juices redistribute.

- Chicken Breast (Boneless, Skinless)
- Asparagus
- Button Mushroom
- Red Onion
- Garlic

1. Slice the chicken thinly, trim asparagus into bite-sized pieces, quarter mushrooms, thinly slice red onion, and mince garlic.
2. Heat a wide skillet or wok over high heat until hot; add the chicken in a single layer and sear until lightly browned and nearly cooked through, 2–4 minutes.
3. Push the chicken to the side, add red onion and asparagus, and stir until the onion begins to soften and asparagus is bright green, about 2–3 minutes.
4. Add mushrooms and garlic to the pan and stir-fry until mushrooms release moisture and all ingredients are cooked through, about 3 more minutes.
5. Combine everything in the pan, taste for doneness, remove from heat, and serve immediately.

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