• 200 g Tipo 00 flour, plus extra for dusting
  • 100 g wholewheat flour
  • 3 free-range eggs
  • For the filling

  • 20 courgette flowers
  • 250 g good quality ricotta
  • A few sprigs of fresh mint, leaves picked and finely chopped
  • 1 small red chilli, finely chopped
  • For the sauce

  • 600 g ripe tomatoes
  • A small bunch of fresh basil, leaves picked, stalked removed
  • Extra virgin olive oil

  • Ingredients

  • 1 x 2.5 kg chicken, preferably free-range or organic
  • 3 medium onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 3 sticks of celery, trimmed and roughly chopped
  • 4 cloves of garlic, peeled
  • 4 fresh bay leaves
  • a few sprigs of fresh thyme
  • sea salt
  • freshly ground black pepper
  • 2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits
  • 1 small bunch of fresh flat-leaf parsley
  • 1 small bunch of fresh dill
  • For the matzo balls:

  • 4 large free-range eggs
  • 4 tablespoons chicken fat
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 130 g
  • 3

    Hot & Sour Soup Ingredients

  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • freshly ground white pepper
  • 1 thumb-sized piece of ginger
  • 250 g shitake mushrooms, cleaned
  • 225 g bamboo shoots, drained
  • groundnut oil, or vegetable oil
  • low-salt soy sauce
  • rice wine vinegar
  • 1 teaspoon runny honey
  • 1.5 litres hot organic vegetable stock
  • 150 g firm tofu
  • 2 spring onions
  • ½ bunch of chives
  • 1 large
  • Ingredients

    -400 g spinach
    -Extra-virgin olive oil
    -1/4 tsp ground nutmeg
    -1 onion, diced
    -2 cloves of garlic, squashed
    -2 X 400 g tins of tomatoes
    -1 bay leaf
    -1/2 bunch of basil, leaves picked
    -grated zest of 1/2 lemon
    -250 g ricotta
    -1 free-range egg, beaten
    -2 tsp grated parmesan
    -150 g cannelloni, about 14 tubes
    -2 x 125 g mozzarella balls, sliced


    -olive oil
    -2 large fennel bulbs
    -4 cloves of garlic, finely sliced
    -1 bunch of flat-leaf parsley, stalks finely chopped
    -1 tsp dried chilli flakes
    -½ teaspoon fennel seeds
    -2 lemons
    -2 x 400g tins of chopped tomatoes
    -250 g cherry tomatoes, on the vine
    -500 g rigatoni, dried or fresh
    -250 g undressed brown crabmeat, from sustainable sources
    The items on this list are the best of the best and command extremely high price tags because of their rarity and the amount of time involved before they are ready to be sold on the market. Check out some of the most expensive foods in the world:
    1. Wagyu Steak - $2,800

    We all love a good cut of beef, and while for most of us, a $50-$70 steak is considered top notch, there are some steaks out there that would literally cost more than most people's monthly rent or mortgage payment. Wagyu beef is raised both in and outside of Japan. A full serving of Wagyu rib-eye was served to a private party dining in NYC for $2,800.

    2. The Cultured Beef Burger - $332,000

    This burger was actually cultivated in a lab at Maastricht University in The Netherlands. The five-ounce Cultured Beef Burger was actually grown from stem cells by a Dutch scientist, Mark Post. The project was funded by Sergey Brin, CEO and co-founder of Google, to promote animal welfare. The burger was featured at a launch event in London back in August of 2013. The burger may not be widely affordable or accessible to the public yet, but it certainly presents some pretty amazing opportunities for the future.

    3. La Madeline au Truffle - $250

    The La Madeline au Truffle was named the most expensive chocolate in the world by Forbes Magazine. This decadent and rare French Perigord truffle is surrounded by Valrhona dark chocolate, heavy cream, sugar, truffle oil, and vanilla. The exterior is coated in powdered chocolate.

    4. Pizza Royale 007' - £2,150 (Approx. $3,000 U.S.)

    The most expensive pizza in the world, created by chef Domenico Crolla. The pizza has some of the most extravagant ingredients in the world including lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar [The Most Expensive Journal]. If that isn't decadent enough, the pizza is also topped with edible, 24-carat gold flakes. The Pizza Royale 007' was sold on eBay to The Fred Hollows Foundation.

    5. Iranian Beluga Caviar "Almas" - £20,000 (Approx. $28,000 U.S.)

    The most expensive caviar in the world comes from the eggs of an extremely rare albino sturgeon, found in the Caspian Sea, that is around 60-100 years old Guinness World Records.

    6. Yubari King - Two Million Yen (Approx. $20,000 U.S.)

    The Yubari King (or Yubari Melon) is hybrid cantaloupe that is grown in greenhouses in YĆ«bari, Japan. The Yubari melon is a cross between Earl's Favourite and Burpee's "Spicy" Cantaloupe.

    7. The Golden Opulence Sundae - $1,000

    The Golden Opulence Sundae was served at Serendipity 3 for the restaurant's 50th anniversary in 2004 and was named the most expensive sundae by the Guinness Book of World Records. The sundae is made with Tahitian Vanilla ice cream, 23 carat gold leaf, Amedei Porceleana (the worlds most expensive chocolate), candied fruits, gold draggets, truffles, marzipan cherries, and topped with Grand Passion Caviar.

    8. White Truffles - $330,000

    Truffles have always commanded a high price tag because they are so difficult to cultivate. In 2007, Stanley Ho, a casino owner, paid $330,000 for a 3.3 lb. white truffle.

    9. Saffron - $2,000/lb

    Saffron is the most expensive spice in the world and comes from the saffron crocus flower. It takes 75,000 dried filaments from the flower to make one pound of saffron [The World's 4 Most Luxurious Spices].

    10. Luxe Gold Cupcake - $1,227.7

    Created by the Food Network, this cupcake is made from peach and champagne jam, Chateau d'Yquem buttercream and 24 carat gold leaf.
    Worth it for some?
    For a company no one actually likes, people sure are interested in McDonald's food. This interest often takes shape as vulgar curiosity and conjecture about specific menu items. I still remember thinking its burgers were made from vat-grown mutant cows with no bones or central nervous system, for
    A cancer diagnosis often makes people re-evaluate their eating habits, inspiring many to incorporate more organically grown foods in their diets. Some people buy organic because of concerns about the environment, pesticides or animal welfare. Others perceive organic foods to be more


    -5 ounces baby arugula, some leaves reserved for garnish
    -3 tablespoons blanched almonds, toasted and chopped (2 -ounces)
    -1 small clove garlic, chopped
    -3 tablespoons fresh lemon juice
    -1/4 cup grated Parmesan (1 ounce)
    -Coarse salt
    -1/2 cup extra-virgin olive oil, plus more for drizzling


    -Coarse salt and ground pepper
    -6 ounces Italian-style cooked chicken sausage, thinly sliced
    -1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
    -2 red bell peppers (ribs and seeds removed), cut into 1-inch -squares
    -1 medium red onion, halved and cut into 1-inch squares
    -6 sprigs fresh thyme (or 1/2 teaspoon dried)
    -2 tablespoons olive oil
    -1/2 pound whole-wheat egg noodles


    1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
    Coarse salt and ground pepper
    1/2 bunch thyme
    1/2 bunch parsley
    2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
    3 medium carrots, cut into 3-inch lengths
    1 pound small red potatoes, any large ones halved
    1 teaspoon extra-virgin olive oil
    1/2 cup dry white wine


    Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.


    1/4 cup fennel seeds
    Peel of 6 lemons, chopped, plus lemon wedges for serving
    1/2 cup fresh rosemary leaves
    2 tablespoons whole black peppercorns, crushed
    10 fresh bay leaves, torn
    1/2 cup extra-virgin olive oil, plus more for lamb
    1 bone-in leg of lamb (11 pounds), trimmed and frenched
    2 boxes (3 pounds each) coarse salt
    11 large egg whites


    -1 cup (2 sticks) unsalted butter, softened, plus more for molds
    -1 1/2 cups cake flour (not self-rising), plus more for molds
    -1/2 teaspoon coarse salt
    -1 1/3 cups granulated sugar
    -3 large eggs, plus 3 large egg yolks
    -1 1/2 teaspoons pure vanilla extract
    -3/4 cup whipped cream cheese, room temperature
    -3 tablespoons confectioners' sugar, plus more for dusting


    -2 1/2 cups all-purpose flour
    -1 tablespoon ground cinnamon
    -2 teaspoons baking powder
    -1 teaspoon salt
    -1/2 teaspoon baking soda
    -1 cup (2 sticks) unsalted butter, melted
    -1 1/2 cups packed light-brown sugar
    -4 large eggs
    -6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
    -1 cup confectioners' sugar


    -2 cups sifted cake flour
    -1 cup sugar
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -1/2 cup vegetable oil


    • One 4-pound chicken, cut into 10 pieces
    • 1/3 cup all purpose flour
    • 5 tablespoons melted butter
    • 1/4 cup honey
    • 2 tablespoons Sriracha


    • 16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
    • 3 large eggs plus 3 large egg yolks
    • 2 teaspoons vanilla extract
    • 1 3/4 cups (7 ounces) cake flour, plus extra for dusting loaf pan
    • 1/2 teaspoon table salt
    • 1 1/4 cups (8 3/4 ounces) sugar