Roasted Cauliflower (Jerusalem Cookbook)

Roasted Cauliflower (Jerusalem Cookbook)

Link to photo of cookbook recipe: https://drive.google.com/file/d/1uuVd49ODDWfulDNl8BifuzJRYIaskX5Z/view?usp=share_link

Fuschia Dunlop Sichuan Wontons

Fuschia Dunlop Sichuan Wontons

Recipe from her cookbook every grain of rice. Recipe available online here: https://www.epicurious.com/recipes/food/views/sichuanese-wontons-in-chilli-oil-sauce-em-hong-you-chao-shou-em-51147600 Extra photos describing the process from Kenji Lopez-Alt here: https://www.seriouseats.com/how-to-make-sichuan-wontons-in-chili-oil-dumpling PDF version of recipe here: Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou) Recipe _ Epicurious

Fuschia Dunlop’s Smashed Cucumber Salad

Fuschia Dunlop’s Smashed Cucumber Salad

Recipe from her book every grain of rice. Online washington post article with the recipe: https://www.washingtonpost.com/recipes/smacked-cucumber-garlicky-sauce-suan-ni-pai-huan-gua/17478/ PDF version of online recipe: Smashed_Cucumber_Salad_Fuschia_Dunlop

Sichuan chili oil

Sichuan chili oil

Link to recipe: https://food52.com/recipes/83306-chile-oil-recipe-mandy-lee PDF of recipe here: My Ultimate Chile Oil by Mandy @ Lady and pups – Recipe Print View Adjustments I make: 1.5x cumin, coriander and curry powder listed in recipe add 0.5-1 tsp garam masala  

Fuschia Dunlop homestyle chicken

Fuschia Dunlop homestyle chicken

Photo of recipe here: https://drive.google.com/file/d/1241R5fqOUo_8_Z7OG82xvyZjBagXmTUA/view?usp=sharing Adjustments: Use chicken instead of tofu, cut into 1 inch cubes

Pizza

Pizza

For dough, used recipe in Sam’s book Flour, Water, Salt, Yeast. For sauce, used this recipe: https://www.bonappetit.com/recipe/perfect-pizza (PDF version here: Bon Appétit’s Perfect Pizza Recipe _ Bon Appetit For toppings: Sopressata, mortadella, mozzarella. After baking, add basil and lemon zest.

Shakshuka (Alex French Guy’s recipe)

Shakshuka (Alex French Guy’s recipe)

Recipe can be found here: https://www.youtube.com/watch?v=LV0FfKc2s6k Notes from last time we cooked the version in his book: Use less bell pepper (1/2 to 3/4 what the recipe calls for Use a lot more tomato paste Can use more harissa Eggs cooked faster than I expected, 

Small noodles (Fuchsia Dunlop’s recipe)

Small noodles (Fuchsia Dunlop’s recipe)

Recipe in “The Food of Sichuan” cookbook.