For the cupcakes

• 200g (1⅔ cups) all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ½ tsp fine salt

• 150ml (⅔ cup) neutral vegetable oil

• 150g (¾ cup) light brown sugar, packed

• 50g (¼ cup) granulated sugar

• 3 large eggs, room temperature

• 1½ tsp vanilla extract

• 220g (2 cups) finely grated carrots (about 3 medium carrots)

• 80g (¾ cup) walnuts or pecans, roughly chopped (optional)

For the cream cheese frosting

• 225g (8 oz) full-fat cream cheese, cold

• 115g (½ cup) unsalted butter, softened

• 300g (2½ cups) icing sugar, sifted

• 1 tsp vanilla extract

• Pinch of fine salt

• 2 ripe mangoes, peeled and cubed (or 300g / 1° cups frozen mango chunks)

• 240ml (1 cup) full-fat plain yogurt

• 120ml (° cup) whole milk, plus more to thin if needed

• 1-2 tbsp sugar or honey, to taste

• ° tsp ground cardamom

• A small pinch of fine salt

• A few drops of rose water (optional)

• Ice, to serve

For the pastry

• 180g (1° cups) all-purpose flour

• 30g (3 tbsp) icing sugar, sifted

• Pinch of fine salt

• 115g (° cup) cold unsalted butter, cubed

• 1 egg yolk

• 2-3 tbsp cold water

For the frangipane

• 115g (° cup) unsalted butter, softened

• 115g (° cup) granulated sugar

• 2 large eggs

• 115g (1° cups) ground almonds

• 2 tbsp all-purpose flour

• 1 tsp vanilla extract

• ° tsp almond extract

To top and finish

• 3-4 ripe peaches, halved, pitted, and sliced

• 2 tbsp flaked almonds

• 3 tbsp apricot jam

• 1 tbsp water

For the dough

• 150g (⅔ cup) active sourdough starter, fed and bubbly

• 300ml (1¼ cups) warm water

• 2 tbsp olive oil

• 1 tsp fine sea salt

• 450g (3½ cups) bread flour, plus more for shaping

For the sauce

• 400g (14 oz) crushed tomatoes

• 2 cloves garlic, finely grated

• 1 tbsp olive oil

• ½ tsp fine sea salt

• ¼ tsp dried oregano

To top

• 250g (9 oz) fresh mozzarella, torn

• A few fresh basil leaves

• Olive oil, for drizzling

• Flaky salt

For the dough

• 100g (½ cup) active sourdough starter, fed and bubbly

• 240ml (1 cup) whole milk, warmed to lukewarm

• 60g (¼ cup) unsalted butter, softened

• 50g (¼ cup) granulated sugar

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1½ tsp freshly ground cardamom (from about 12 pods)

• ½ tsp fine sea salt

• 450g (3½ cups) all-purpose flour, plus more for kneading

For the cardamom filling

• 80g (6 tbsp) unsalted butter, softened

• 80g (⅓ cup) granulated sugar

• 2 tsp freshly ground cardamom

To finish

• 1 egg, beaten with 1 tbsp milk (egg wash)

• 2 tbsp pearl sugar or coarsely crushed sugar cubes

• 100g active sourdough starter, fed 4 to 8 hours before using

• 300g whole wheat flour

• 200g bread flour, plus more for dusting

• 375g lukewarm water, divided

• 10g salt

• 1 tablespoon honey

For the dough

• 3 cups all-purpose flour

• 2 1/4 teaspoons active dry yeast (one packet)

• 1/4 cup sugar

• 1/2 teaspoon salt

• 1/2 cup whole milk, warmed

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1/2 cup (1 stick) unsalted butter, softened and cut into pieces

For the cinnamon filling

• 1/2 cup unsalted butter, softened

• 3/4 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• 1/2 teaspoon vanilla extract

• Pinch of salt

For the simple syrup

• 1/4 cup water

• 1/4 cup sugar

For the shrimp

• 2 lbs large shrimp (21-25 count), shell-on

• 1 lemon, halved

• 4 garlic cloves, smashed

• 1 bay leaf

• 1 teaspoon whole black peppercorns

• 1 tablespoon Old Bay seasoning

• Salt

For the crab claws

• 2 lbs cooked stone crab or cocktail crab claws, cracked (most fishmongers sell these pre-cooked and ready)

For the cocktail sauce

• 1 cup good ketchup

• 2 tablespoons prepared horseradish, or more to taste

• 1 tablespoon fresh lemon juice

• 1 teaspoon Worcestershire sauce

• A few dashes of hot sauce

• Salt and black pepper

For the lemon-herb aioli

• 1/2 cup good mayonnaise

• 1 clove garlic, finely grated

• 2 tablespoons fresh lemon juice

• 1 tablespoon fresh flat-leaf parsley, finely chopped

• 1 teaspoon Dijon mustard

• Salt and black pepper

To serve

• Crushed ice

• Lemon wedges

• Fresh flat-leaf parsley

• Crackers or crusty bread

For the fish

• 1 1/2 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into strips

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon baking powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 3/4 cup cold sparkling water

• Oil, for frying

For the mango salsa

• 1 large ripe mango, diced small

• 1/2 small red onion, finely diced

• 1 jalapeño, seeded and finely diced

• Juice of 1 lime

• A small handful of fresh cilantro, roughly chopped

• Salt to taste

For the chipotle crema

• 1/2 cup sour cream

• 1 chipotle pepper in adobo sauce, finely minced

• Juice of half a lime

• Pinch of salt

To serve

• 8 small flour or corn tortillas, warmed

• 1/2 small red cabbage, finely shredded

• Lime wedges

For the pandan juice

• 8 to 10 fresh pandan leaves (or 1 teaspoon pandan paste if fresh is unavailable)

• 1/3 cup water

For the dough

• 3 cups bread flour, plus more for dusting

• 2 1/4 teaspoons active dry yeast (one packet)

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 cup whole milk, warmed

• 1/4 cup pandan juice (from above)

• 1 large egg

• 3 tablespoons unsalted butter, softened

For the egg wash

• 1 egg beaten with 1 tablespoon milk

• 400g (14 oz) bucatini

• 4 tablespoons good extra virgin olive oil, plus more for drizzling

• 4 cloves garlic, thinly sliced

• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand

• 1/2 teaspoon red chili flakes (optional)

• Salt, to taste

• A small handful of fresh basil leaves

• Freshly grated Parmesan or Pecorino Romano, to serve

For the pastry

• 1 1/4 cups all-purpose flour

• 2 tablespoons icing sugar

• Pinch of salt

• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

• 1 large egg yolk

• 2 to 3 tablespoons ice cold water

For the custard

• 3 large eggs

• 2 egg yolks

• 1/2 cup sugar

• 1 cup heavy cream

• 1/2 cup whole milk

• 1 teaspoon vanilla extract

For the rhubarb

• 3 to 4 stalks fresh rhubarb (about 300g), trimmed and cut into 1-inch pieces

• 3 tablespoons sugar

• 1 tablespoon water

• 2 tablespoons olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 lb ground turkey

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper, or more to taste

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) crushed tomatoes

• 1 can (14 oz) kidney beans, drained and rinsed

• 1 can (14 oz) black beans, drained and rinsed

• 1 cup chicken stock

• Salt and black pepper to taste

To serve

• Sour cream

• Shredded cheddar cheese

• Sliced spring onions

• Tortilla chips

• Fresh cilantro

For the crab cakes

• 1 lb fresh or canned lump crab meat, picked over for shells

• 1/3 cup mayonnaise

• 1 large egg

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon Old Bay seasoning

• 2 spring onions, finely sliced

• 1/4 cup fresh flat-leaf parsley, finely chopped

• 1/2 cup panko breadcrumbs, plus more for coating

• Salt and black pepper to taste

• 2 tablespoons unsalted butter and 1 tablespoon oil, for frying

For the salad

• 4 cups baby arugula or mixed salad greens

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, thinly sliced

• 1 avocado, sliced

For the dressing

• 3 tablespoons good olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and black pepper

For the wings

• 2 lbs chicken wings, split into drumettes and flats

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

For the sticky sesame sauce

• 3 tablespoons soy sauce (Kikkoman is my preference)

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon hoisin sauce

• 1 teaspoon cornstarch mixed with 1 tablespoon water

To finish

• 1 tablespoon toasted sesame seeds

• 2 spring onions, thinly sliced

• Chili flakes, optional

For the pastry

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cut into small cubes

• 6 to 8 tablespoons ice cold water

• 1 egg, beaten (for egg wash)

For the filling

• 2 tablespoons unsalted butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, diced small

• 2 stalks celery, diced small

• 1/3 cup frozen peas

• 2 cups cooked chicken, shredded (rotisserie works perfectly here)

• 1/3 cup all-purpose flour

• 1 1/2 cups chicken stock

• 1/2 cup whole milk

• 1/2 teaspoon dried thyme

• Salt and black pepper to taste

For the dough

• 3/4 cup warm whole milk (about 110°F)

• 2 1/4 teaspoons active dry yeast (one packet)

• 1/4 cup sugar

• 4 tablespoons unsalted butter, softened

• 4 oz cream cheese, softened

• 1 large egg

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour, plus more for dusting

• 1/2 teaspoon salt

For the filling

• 1/2 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• 4 tablespoons unsalted butter, softened

For the cream cheese frosting

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 3 tablespoons whole milk

• 1/2 teaspoon vanilla extract

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/3 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup whole milk

• 1/3 cup vegetable oil

• 2 large eggs

• 3 tablespoons honey, plus more for drizzling

• 4 tablespoons unsalted butter, melted

For the pancakes

• 1½ cups all-purpose flour

• 2 tbsp sugar

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1¼ cups buttermilk

• 1 large egg

• 3 tbsp unsalted butter, melted and slightly cooled

• 1 tsp vanilla extract

To serve

• Cold unsalted butter

• Pure maple syrup

• Fresh strawberries and blueberries

• Whipped cream or ricotta, if you feel like it

For the sage butter

• 8 tbsp (1 stick) unsalted butter, softened

• 3 tbsp fresh sage, finely chopped

• 4 garlic cloves, minced

• 1 tsp fresh thyme leaves

• Zest of 1 lemon

• 1 tsp fine sea salt

• ° tsp black pepper

For the turkey

• 1 whole turkey, 12-14 lbs, thawed

• Fine sea salt and black pepper

• 1 lemon, halved

• 1 head of garlic, halved crosswise

• 1 small bunch fresh sage

• 2 medium onions, quartered

• 2 celery stalks, roughly chopped

• 2 carrots, roughly chopped

• 2 cups chicken or turkey stock

Coconut Sticky Rice

• 2 cups glutinous (sweet) rice

• 1½ cups full-fat coconut milk

• ¼ cup granulated sugar

• ½ teaspoon fine sea salt

Salted Coconut Cream Sauce

• 1 cup full-fat coconut milk

• 2 tablespoons granulated sugar

• ½ teaspoon fine sea salt

• 1 teaspoon cornstarch dissolved in 1 tablespoon water

To Serve

• 2 large ripe mangoes, peeled and sliced

• Toasted sesame seeds or crispy mung beans (optional)

• Fresh mint (optional)

Tangzhong (Water Roux)

• 3 tablespoons bread flour

• ½ cup whole milk

Dough

• 3 cups bread flour, plus more for dusting

• ¼ cup granulated sugar

• 1½ teaspoons fine sea salt

• ½ cup active sourdough starter (100% hydration, fed and bubbly)

• ½ cup warm whole milk (95°F / 35°C)

• 1 large egg, room temperature

• 4 tablespoons unsalted butter, softened and cubed

Natural Color Powders

• 1 teaspoon beet powder (pink/red)

• 1 teaspoon turmeric powder (golden yellow)

• 1 teaspoon spirulina powder (green)

• 1 teaspoon butterfly pea flower powder (violet/blue)

Egg Wash

• 1 large egg

• 1 tablespoon whole milk