Italian

A chunk of parmigiano reggiano, Aged balsamic vinegar, Raw honey, Medjool dates, Crusty bread

1 pound multi-colored carrots, peeled and sliced diagonally in ⅓, Olive oil, Balsamic vinegar, 1

1¾ pounds brussels sprouts, ¾ pounds shredded and 1 pound quartered, 2 - 3 T olive oil, 8 -

1 shallot, peeled and chopped into 3 or 4 pieces, 3 cloves garlic, 2 generous handfuls of basil

4 T water, 1 T unflavored gelatin, 1 vanilla bean, split, 4 c whipping cream, 2½ cups Greek

1 pound asparagus, ends trimmed, 4 T olive oil, divided, Kosher salt, Fresh ground pepper,

2 whole branzino, gutted (about 1 pound each), Olive oil, Salt and pepper, 4 limes, 2 sliced

1¼ pound tomatoes, chopped, Handful of basil, chiffonade, 2 ounces crumbled feta cheese, 1

4 garlic cloves, peeled, ¼ cup pine nuts, toasted, 1 big handful of stemmed basil leaves,

¼ pound pancetta, cut into ¼, Olive oil, 3 cloves garlic, 1 red onion, 2 carrots, 2 celery s

1 ounce dried porcini mushrooms, ½ pound pancetta cut into ½, 4 cloves garlic, 1 onion, 1 t

1 pound hamburger or ground turkey, 1 pound Italian turkey sausage, casings removed, 6 cloves

¼ cup balsamic vinegar, ⅔ cup olive oil, plus some to brush on bread, Fresh cracked pepper an

2 1.75 pound porterhouse steaks, at least 1.5, First press virgin olive oil, 1 t Maldon salt

2 T water, 1½ t unflavored gelatin, 1 vanilla bean, 2 cups whipping cream, divided, 1¼ cup g