Instructions

1. Make the dough: Pour flour onto a clean work surface and create a well in the center. The well should be wide enough to hold all the eggs without spilling. Add salt to the flour. Crack eggs into the well and add olive oil if using.
2. Mix gradually: Using a fork, beat the eggs gently and begin incorporating flour from the inner rim of the well. Work in a circular motion, gradually pulling more flour into the egg mixture. Continue until a shaggy dough forms.
3. Knead the dough: Once the dough comes together, begin kneading with your hands. Push the dough away from you with the heel of your hand, fold it back over itself, rotate 90 degrees, and repeat. Knead for 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add more flour if too sticky, or wet your hands if too dry.
4. Rest the dough: Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This crucial step allows the gluten to relax, making the dough easier to roll out and resulting in tender pasta.
5. Roll out the dough: Cut the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered. Flatten the piece with your hand, then roll it out with a rolling pin (or pasta machine) until paper-thin. You should be able to see your hand through it.
6. Cut the pasta: Dust the rolled sheet lightly with flour, fold it loosely, and cut into your desired width—1/4 inch for fettuccine, 1/8 inch for tagliolini. Unfold immediately and toss with a bit of flour to prevent sticking. Arrange in nests on a floured baking sheet.
7. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add fresh pasta and cook for 2-3 minutes, stirring occasionally. Fresh pasta cooks much faster than dried. Taste for doneness—it should be tender but still have a slight bite.
8. Serve immediately: Drain the pasta, reserving 1 cup of pasta water. Toss with your favorite sauce, adding pasta water as needed to achieve the desired consistency. Serve immediately with grated Parmesan cheese.

Instructions

1. Build the flavor base: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery (this classic combination is called mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. Don't rush this step—the caramelization adds tremendous depth of flavor.
2. Add aromatics: Add minced garlic, thyme, and oregano. Stir constantly for 1-2 minutes until fragrant. Be careful not to burn the garlic, as it will turn bitter.
3. Add remaining vegetables: Add potatoes, zucchini, and green beans to the pot. Stir to coat the vegetables with the aromatic oil. Cook for 3-4 minutes, allowing the vegetables to begin softening.
4. Add liquids and simmer: Pour in the diced tomatoes with their juice, vegetable stock, and add bay leaves. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until all vegetables are tender.
5. Add greens: Stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens wilt and become tender. Remove bay leaves and discard.
6. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. The soup should be well-seasoned and flavorful. Ladle into bowls, garnish with fresh parsley and grated Parmesan cheese if desired. Serve with crusty bread for dipping.

Instructions

1. Brown the butter: In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Pour into a large mixing bowl and let cool for 10 minutes.
2. Mix wet ingredients: Add both sugars to the browned butter and whisk vigorously for 1 minute until well combined and slightly lighter in color. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. This ensures even distribution of the leavening and seasoning throughout the dough.
4. Make the dough: Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined. Do not overmix—you should still see a few streaks of flour. Fold in chocolate chips until evenly distributed throughout the dough.
5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial—it allows the flour to fully hydrate, the flavors to develop, and prevents the cookies from spreading too much during baking.
6. Prepare for baking: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Remove dough from refrigerator.
7. Shape and bake: Scoop dough using a 2-tablespoon cookie scoop or roll into balls about 2 inches in diameter. Place on prepared baking sheets, spacing them 3 inches apart. If desired, press a few extra chocolate chips on top of each dough ball for a more attractive appearance. Sprinkle lightly with flaky sea salt.
8. Bake to perfection: Bake for 11-13 minutes, until edges are golden brown but centers still look slightly underdone. The cookies will continue cooking on the hot pan after removal from the oven. Do not overbake.
9. Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool while maintaining a soft center.

Instructions - Bolognese Sauce

1. Build the base: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Sauté for 10 minutes until softened and lightly golden, stirring occasionally.
2. Brown the meat: Add ground beef and pork. Break up the meat with a wooden spoon and cook until deeply browned, about 12-15 minutes. Don't rush this step—proper browning creates flavor.
3. Add aromatics: Add minced garlic and cook for 1 minute until fragrant. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
4. Simmer the sauce: Add crushed tomatoes, tomato paste, bay leaves, and oregano. Stir well. Bring to a simmer, then reduce heat to low. Simmer uncovered for 1.5 hours, stirring occasionally. The sauce should thicken and concentrate.
5. Finish with milk: Stir in milk during the last 20 minutes of cooking. This adds richness and mellows the acidity. Season generously with salt and pepper. Remove bay leaves.

Instructions - Béchamel Sauce

1. Make the roux: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 2 minutes until the mixture is smooth and lightly golden. This is your roux.
2. Add milk gradually: Slowly pour in warm milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 8-10 minutes.
3. Season: Add nutmeg, salt, and white pepper. The sauce should be smooth, creamy, and pourable but thick enough to coat pasta.

Instructions - Assembly

1. Prepare the pan: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter. Spread a thin layer of Bolognese sauce on the bottom.
2. Layer the lasagna: Place a layer of pasta sheets over the sauce. Spread 1/3 of the remaining Bolognese sauce over the pasta. Drizzle with 1/4 of the béchamel. Sprinkle with Parmesan and mozzarella. Repeat layers twice more.
3. Final layer: Top with a final layer of pasta, remaining béchamel sauce, and a generous amount of both cheeses.
4. Bake: Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden and bubbling. Let rest for 15 minutes before cutting.

Instructions

1. Prepare the chicken: Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels—this is crucial for crispy skin. Remove any excess fat from the cavity.
2. Make herb butter: In a small bowl, combine softened butter, olive oil, thyme, rosemary, minced garlic, lemon zest, salt, pepper, and paprika. Mix until well combined into a fragrant herb paste.
3. Season the chicken: Gently separate the skin from the breast meat by sliding your fingers underneath, being careful not to tear it. Spread half of the herb butter under the skin, directly on the breast meat. Rub the remaining herb butter all over the outside of the chicken, including the legs and wings.
4. Stuff the cavity: Place lemon halves, onion quarters, and fresh herb sprigs inside the chicken cavity. This aromatics steam from the inside, adding moisture and flavor to the meat.
5. Truss the chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the chicken cook evenly and creates a neater presentation.
6. Roast: Preheat oven to 425°F (220°C). Place chicken breast-side up in a roasting pan or cast-iron skillet. Roast for 1 hour and 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be deep golden brown and crispy.
7. Baste occasionally: Every 30 minutes, baste the chicken with the pan juices using a spoon or baster. This keeps the meat moist and helps achieve even browning.
8. Rest the chicken: Transfer chicken to a cutting board and tent loosely with foil. Let rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist meat throughout.
9. Make pan sauce (optional): Pour off excess fat from the roasting pan, leaving the browned bits. Place the pan over medium heat, add chicken stock or wine, and scrape up the browned bits. Simmer until reduced by half, about 5 minutes. Strain and serve alongside the carved chicken.

Instructions

1. Mix the dough: In a large bowl, whisk together flour, yeast, and salt. Add warm water and stir with a wooden spoon or your hand until a shaggy, sticky dough forms. The dough will look rough and wet—this is correct. Do not knead or overwork it.
2. First rise: Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12-18 hours. The dough is ready when its surface is dotted with bubbles and it has more than doubled in size. The long fermentation develops flavor and gluten structure.
3. Shape the dough: Generously flour a work surface. Turn the dough out onto the surface—it will be very sticky and soft. Sprinkle the top with flour and gently fold the dough over itself 2-3 times. Don't punch down or overwork; you want to preserve the air bubbles.
4. Second rise: Dust a clean kitchen towel (not terry cloth) with flour or cornmeal. Place the dough seam-side down on the towel. Dust the top with more flour and cover with another towel. Let rise for 2 hours until doubled. The dough should hold a fingerprint when gently pressed.
5. Preheat Dutch oven: About 30 minutes before the dough is ready, place a 4-6 quart Dutch oven with its lid in the oven and preheat to 450°F (230°C). The pot must be screaming hot for proper oven spring and crust formation.
6. Transfer to pot: Very carefully remove the hot Dutch oven from the oven. Quickly but gently turn the dough into the pot seam-side up—don't worry if it's not perfectly positioned; it will settle as it bakes. Shake the pot once or twice to help the dough settle.
7. Bake covered: Cover with the lid and bake for 30 minutes. The lid traps steam, which helps create that crispy, crackly crust. Do not lift the lid during this time.
8. Bake uncovered: Remove the lid and bake for an additional 15-20 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 200-210°F.
9. Cool completely: Using oven mitts, carefully remove the bread from the pot and place on a wire rack. Let cool for at least 1 hour before slicing—this allows the crumb to set properly. Slicing too early releases steam and makes the interior gummy.

Instructions

1. Prepare the leaves: Thoroughly wash bitter melon leaves under cold running water. Remove any tough stems and discard damaged or yellowed leaves. Pat dry with a clean kitchen towel or use a salad spinner. The leaves should be completely clean as they can harbor dirt in their crevices.
2. Blanch (optional): For those sensitive to bitterness, blanch the leaves in boiling salted water for 1-2 minutes, then immediately plunge into ice water. Drain well and squeeze out excess water. This step reduces bitterness significantly but also removes some nutrients. Skip if you enjoy the natural bitter flavor.
3. Heat the pan: Heat oil in a large wok or deep skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately upon contact.
4. Sauté aromatics: Add minced garlic, ginger, and sliced chilies to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic. The aromatics should release their essential oils and perfume the kitchen.
5. Add onions and tomatoes: Add sliced onions and cook for 2 minutes until they begin to soften. Add diced tomatoes and cook for another minute until they start to break down and release their juices, creating a flavorful base.
6. Add the leaves: Add bitter melon leaves to the pan. They will seem like a large volume initially but will wilt down dramatically. Toss continuously with tongs or a spatula to ensure even cooking and prevent burning.
7. Season and braise: Once the leaves start to wilt (about 2 minutes), add soy sauce or fish sauce, sugar, and black pepper. Pour in water or broth. Cover the pan and let the leaves steam-cook for 3-4 minutes until tender but still vibrant green.
8. Final adjustments: Remove the lid and cook for another minute to evaporate excess liquid if needed. Taste and adjust seasoning with salt. The dish should have a pleasant balance of bitter, savory, sweet, and spicy flavors.
9. Serve: Transfer to a serving dish. Drizzle with fresh lime juice if desired and garnish with toasted sesame seeds. Serve immediately while hot alongside steamed rice, grilled fish, or roasted chicken.