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Ingredients · serves 2

• 2 hearts romaine hearts
• 2 cups stale bread (for croutons)
• 2 cloves garlic
• 6 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 60 g Parmesan cheese, finely grated
• 1 yolk egg yolk
• 1 tsp Dijon mustard
• 2 tbsp lemon (juice)

1. Heat the oven to 200°C. · 200 °C
2. Tear the bread into bite-size pieces, smash 1 garlic clove, toss with olive oil and salt, then spread on a tray.
3. Bake the croutons until deeply golden, 8–12 minutes, shaking once. · 200 °C
4. Finely mince the remaining garlic clove.
5. Whisk the egg yolk, Dijon, lemon juice, minced garlic, black pepper, and half the Parmesan in a bowl until creamy.
6. Whisk in the remaining olive oil a few drops at a time until thick and glossy.
7. Chop the romaine into bite-size pieces, wash, and dry until no visible water clings to the leaves.
8. Toss romaine with the dressing until the leaves look lightly coated, then add croutons and toss once more.
9. Finish with the remaining Parmesan and the remaining salt, then serve immediately.

Ingredients · serves 2

• 2 hearts romaine hearts
• 2 cups stale bread (for croutons)
• 2 cloves garlic
• 6 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 60 g Parmesan cheese, finely grated
• 1 yolk egg yolk
• 1 tsp Dijon mustard
• 2 tbsp lemon (juice)

1. Heat the oven to 200°C. · 200 °C
2. Tear the bread into bite-size pieces, smash 1 garlic clove, toss with olive oil and salt, then spread on a tray.
3. Bake the croutons until deeply golden, 8–12 minutes, shaking once. · 200 °C
4. Finely mince the remaining garlic clove.
5. Whisk the egg yolk, Dijon, lemon juice, minced garlic, black pepper, and half the Parmesan in a bowl until creamy.
6. Whisk in the remaining olive oil a few drops at a time until thick and glossy.
7. Chop the romaine into bite-size pieces, wash, and dry until no visible water clings to the leaves.
8. Toss romaine with the dressing until the leaves look lightly coated, then add croutons and toss once more.
9. Finish with the remaining Parmesan and the remaining salt, then serve immediately.

Ingredients · serves 4

• 400 g dried pasta (spaghetti or linguine)
• 90 g fresh basil leaves (packed)
• 2 clove garlic
• 60 g Parmesan cheese, finely grated
• 20 g Pecorino Romano, finely grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 120 ml extra-virgin olive oil
• 1/2 tsp black pepper
• 16 g fine salt

1. Bring a large pot of water to a rolling boil, then add salt until it tastes pleasantly briny.
2. Blend basil, garlic, Parmesan, Pecorino (if using), lemon zest (if using), lemon juice (if using), pepper, and olive oil until a thick, spoonable paste forms.
3. Cook the pasta until the center is just barely firm, then reserve 250 ml pasta water and drain.
4. Toss hot pasta with pesto, then splash in reserved pasta water a little at a time until the sauce looks glossy and coats each strand.

Ingredients · serves 4

• 400 g dried pasta (spaghetti or linguine)
• 90 g fresh basil leaves (packed)
• 2 clove garlic
• 60 g Parmesan cheese, finely grated
• 20 g Pecorino Romano, finely grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 120 ml extra-virgin olive oil
• 1/2 tsp black pepper
• 16 g fine salt

1. Bring a large pot of water to a rolling boil, then add salt until it tastes pleasantly briny.
2. Blend basil, garlic, Parmesan, Pecorino (if using), lemon zest (if using), lemon juice (if using), pepper, and olive oil until a thick, spoonable paste forms.
3. Cook the pasta until the center is just barely firm, then reserve 250 ml pasta water and drain.
4. Toss hot pasta with pesto, then splash in reserved pasta water a little at a time until the sauce looks glossy and coats each strand.

Ingredients · serves 2

• 180 g dried rice noodles
• 250 g firm tofu
• 2 tbsp tamarind paste (concentrate)
• 2 tbsp light soy sauce
• 2 tbsp palm sugar (or brown sugar)
• 1 each lime
• 3 clove garlic
• 1 each shallot
• 3 tbsp neutral oil
• 2 each eggs
• 150 g bean sprouts
• 4 stalk Chinese chives (or scallions)
• 40 g roasted peanuts
• 6 tbsp water
• 1/2 tsp chili flakes

1. Soak the rice noodles in cool water until pliable, 12–15 minutes, then drain well.
2. Whisk tamarind paste, soy sauce, palm sugar, water, and chili flakes (if using) until smooth and syrupy.
3. Press tofu between towels until the surface feels dry, then cut into 2 cm cubes.
4. Mince the garlic, slice the shallot (if using), cut chives/scallions into 4 cm lengths (if using), and crush peanuts into a coarse crumble.
5. Heat 2 tbsp oil in a wok or large skillet over medium-high heat at 200°C, then fry tofu until deeply golden, 4–6 minutes; transfer to a plate. · 200 °C
6. Lower heat to medium at 170°C, add the remaining 1 tbsp oil, then sauté garlic and shallot until fragrant, 30–60 seconds. · 170 °C
7. Push aromatics to one side, crack in eggs, and scramble until softly set, 30–45 seconds.
8. Add drained noodles and the sauce; toss vigorously until the pan looks glossy and the noodles are tender with a slight chew, 2–4 minutes.
9. Add tofu, bean sprouts, and chives/scallions; toss until the sprouts just wilt, 30–60 seconds.
10. Squeeze in lime juice, toss once, then serve immediately with peanuts sprinkled on top.

Ingredients · serves 2

• 180 g dried rice noodles
• 250 g firm tofu
• 2 tbsp tamarind paste (concentrate)
• 2 tbsp light soy sauce
• 2 tbsp palm sugar (or brown sugar)
• 1 each lime
• 3 clove garlic
• 1 each shallot
• 3 tbsp neutral oil
• 2 each eggs
• 150 g bean sprouts
• 4 stalk Chinese chives (or scallions)
• 40 g roasted peanuts
• 6 tbsp water
• 1/2 tsp chili flakes

1. Soak the rice noodles in cool water until pliable, 12–15 minutes, then drain well.
2. Whisk tamarind paste, soy sauce, palm sugar, water, and chili flakes (if using) until smooth and syrupy.
3. Press tofu between towels until the surface feels dry, then cut into 2 cm cubes.
4. Mince the garlic, slice the shallot (if using), cut chives/scallions into 4 cm lengths (if using), and crush peanuts into a coarse crumble.
5. Heat 2 tbsp oil in a wok or large skillet over medium-high heat at 200°C, then fry tofu until deeply golden, 4–6 minutes; transfer to a plate. · 200 °C
6. Lower heat to medium at 170°C, add the remaining 1 tbsp oil, then sauté garlic and shallot until fragrant, 30–60 seconds. · 170 °C
7. Push aromatics to one side, crack in eggs, and scramble until softly set, 30–45 seconds.
8. Add drained noodles and the sauce; toss vigorously until the pan looks glossy and the noodles are tender with a slight chew, 2–4 minutes.
9. Add tofu, bean sprouts, and chives/scallions; toss until the sprouts just wilt, 30–60 seconds.
10. Squeeze in lime juice, toss once, then serve immediately with peanuts sprinkled on top.

Ingredients · serves 10

• 240 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 5 g fine salt
• 340 g very ripe bananas (peeled)
• 115 g unsalted butter
• 160 g light brown sugar (packed)
• 40 g granulated sugar
• 2 each large eggs
• 8 g vanilla extract
• 120 g plain yogurt or sour cream
• 1 tsp cinnamon
• 80 g chopped toasted walnuts

1. Heat the oven to 175°C and line a 23×13 cm loaf pan with paper. · 175 °C
2. Brown the butter in a small saucepan over medium heat until the milk solids are deeply golden and nutty, then scrape into a large bowl to cool slightly.
3. Whisk the flour, baking powder, baking soda, salt, and (if using) cinnamon together, then sift into a bowl.
4. Mash the bananas until mostly smooth with a few small lumps remaining.
5. Whisk the brown sugar and granulated sugar into the warm brown butter until glossy.
6. Whisk in the eggs one at a time until the mixture looks smooth and thick.
7. Whisk in the mashed bananas, vanilla, and yogurt until fully combined.
8. Fold the dry ingredients into the wet mixture just until no dry flour streaks remain.
9. Fold in the walnuts (if using) until evenly distributed.
10. Rest the batter until it looks slightly thicker, about 10 minutes.
11. Scrape the batter into the pan and bake at 175°C until a skewer comes out with just a few moist crumbs, about 55–65 minutes. · 175 °C
12. Cool in the pan until the sides pull away slightly, about 15 minutes, then lift out and cool on a rack until barely warm before slicing.

Ingredients · serves 10

• 240 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 5 g fine salt
• 340 g very ripe bananas (peeled)
• 115 g unsalted butter
• 160 g light brown sugar (packed)
• 40 g granulated sugar
• 2 each large eggs
• 8 g vanilla extract
• 120 g plain yogurt or sour cream
• 1 tsp cinnamon
• 80 g chopped toasted walnuts

1. Heat the oven to 175°C and line a 23×13 cm loaf pan with paper. · 175 °C
2. Brown the butter in a small saucepan over medium heat until the milk solids are deeply golden and nutty, then scrape into a large bowl to cool slightly.
3. Whisk the flour, baking powder, baking soda, salt, and (if using) cinnamon together, then sift into a bowl.
4. Mash the bananas until mostly smooth with a few small lumps remaining.
5. Whisk the brown sugar and granulated sugar into the warm brown butter until glossy.
6. Whisk in the eggs one at a time until the mixture looks smooth and thick.
7. Whisk in the mashed bananas, vanilla, and yogurt until fully combined.
8. Fold the dry ingredients into the wet mixture just until no dry flour streaks remain.
9. Fold in the walnuts (if using) until evenly distributed.
10. Rest the batter until it looks slightly thicker, about 10 minutes.
11. Scrape the batter into the pan and bake at 175°C until a skewer comes out with just a few moist crumbs, about 55–65 minutes. · 175 °C
12. Cool in the pan until the sides pull away slightly, about 15 minutes, then lift out and cool on a rack until barely warm before slicing.