Preheat oven to 350°F (175°C). Grease a mini muffin tin well with cooking spray, then dust lightly with cocoa powder to prevent sticking.

In a saucepan, add melted (but not hot!) Butter, Sugar and Cocoa Powder. On Low-Med heat, continue to mix until smooth. (If the chocolate/sugar seizes up, add a tablespoon of cream to loosen it up. Repeat as required)

Once smooth, set aside to cool for 10 minutes

Add Eggs, Yolk, Vanilla and mix until incorporated and smooth.

Toss flour, Salt and Chocolate Chips in a bowl, then add to Cocoa mixture, mix until incorporated

Using a 2 TBSP Spoon, spoon the batter into each receptacle.

Bake for 16-22 minutes, till toothpick comes out with crumbs, not gooey batter.

Cool pan on a wire rack for 15 minutes minimum.

Using the tip of a knife, op out each mini-brownie and place on wire rack to cool completely

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a large mixing bowl combine granulated sugar an the melted butter, whisking until combined.

Add the eggs in one at a time. Add the greek yogurt, milk, and vanilla extract and mix well.

Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it!

Add the blueberries and extra tablespoons of flour to the batter. Fold the blueberries into the batter, mixing only until combined.

Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.

Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.

Add minced garlic, dried oregano, and red pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Add the crushed tomatoes, granulated garlic, granulated onion, and sugar; stir to combine.

Bring the sauce to a simmer, then reduce heat and cook until reduced to about 3 cups, about 30 minutes, stirring occasionally.

Season with salt to taste. Use immediately on pizza or as a marinara for pasta, or cool and store.

Melt butter in a large saucepan or small Dutch oven over medium heat.

Add diced onion, sliced garlic, and red pepper flakes; season lightly with salt and cook, stirring frequently, until onions are very soft and not browned, about 15 minutes (reduce heat if needed).

Stir in tomato paste and cook, stirring, until fragrant and slightly thickened, about 3 minutes.

Add the canned whole peeled tomatoes with their liquid, bring to a simmer, and simmer, crushing the tomatoes roughly with a spoon, until the sauce thickens slightly, about 10 minutes.

Stir in the whipping cream, then transfer the sauce to a blender and blend until very smooth (or use an immersion blender if safe to do so). Return the blended sauce to the pot and season lightly with salt.

Bring a pot of salted water to a boil and cook the pasta until about 3 minutes shy of package directions (just shy of al dente). Reserve pasta water.

About 1 minute before adding pasta, add the vodka to the tomato sauce and bring to a gentle simmer over medium heat.

Using a spider or slotted spoon, transfer the pasta directly to the sauce along with 1/2 cup (120 ml) of reserved pasta water (or add drained pasta plus 1/2 cup reserved water). Increase heat and cook, stirring constantly, until pasta is well coated and reaches al dente, about 3 minutes; add more pasta water 1/4 cup at a time if sauce becomes too thick.

Remove from heat and stir in the grated Parmigiano-Reggiano until the sauce is smooth and creamy. Taste and adjust salt; add a few drops more vodka if desired (use sparingly).

Spoon pasta onto warmed plates, top with additional grated cheese, and serve immediately.

Add lukewarm water and sugar to the bowl of a stand mixer and mix briefly.

Sprinkle the yeast over the water and sugar mixture and set aside for about 5 minutes until the yeast activates and becomes foamy.

In a separate bowl, whisk together the bread flour and salt.

Fit the stand mixer with the dough hook, start on low speed and add the flour mixture. Mix a few minutes until a shaggy ball forms.

Increase the mixer to medium-low and knead the dough for about 10 minutes, until it becomes sticky and smooth.

Grease a bowl with olive oil and, using a greased spatula, transfer the dough to the bowl. Cover with plastic wrap or a towel and let rise until doubled, about 1 to 1 1/2 hours (or use the oven’s “Proof” setting).

Brush a 9×13-inch baking dish with about 2 tablespoons of olive oil. Uncover the dough, oil your hands, and fold the dough into itself around the bowl to form a rough ball. Transfer the dough to the prepared pan and turn to coat in oil. Press the dough to the pan edges, cover, and let rise until doubled, about 45 minutes. Start preheating the oven to 425°F about 30 minutes into this rise.

Remove the cover, drizzle the remaining olive oil over the dough, then use oiled fingers to make indentations across the surface, pressing down to the pan. Sprinkle with flaky sea salt and rosemary if using.

Bake in the preheated 425°F oven for 20 to 30 minutes, or until golden brown. Remove from oven and cool slightly before slicing and serving.

In a small pot, combine the kosher salt, sugar and enough water to dissolve them; heat gently only until dissolved.

Add 2 cups of ice-cold water to the brine and set aside to cool.

Into each jar, pack the sliced cucumbers, coriander seeds, mustard seeds, red pepper flakes, garlic cloves and fresh dill.

Pour the cooled brine (vinegar plus the dissolved salt/sugar solution and ice water) into each jar, covering the cucumbers.

Close the jars and refrigerate. For standard fridge pickles allow a few days for flavor to develop; if you have a vacuum attachment or chamber you can speed the process and have ready pickles in about 24 hours.

Heat the vegetable oil in a pan and soften the sliced onion over medium heat.

Add the minced garlic, chopped ginger and heaping tablespoon of tomato paste; cook and stir for about 3 minutes.

Add the cumin, ground coriander, turmeric, chili powder and garam masala; stir constantly for another 2–3 minutes until fragrant.

Pour in the chicken stock, add the coconut cream (or milk), honey and soy sauce, bring to a gentle simmer.

Simmer on low heat for about 30 minutes to develop flavor.

If needed, whisk the cornstarch with a little cold water and stir into the sauce to thicken to your desired consistency.

Blend the sauce until smooth with a stick blender or in a blender, then serve immediately.