Buy freshest best whole chicken you can buy, remove wishbone, slice fresh black truffles into quarter inch slices, separate skin from meat and slide truffles between skin and meat on chicken breast, thigh, and leg, let sit in fridge covered overnight, bring back to room temperature, steam till chicken is perfectly cooked (use thermometer to check breast and thigh), let chicken rest covered, quick sauté large pieces of foie till soft and slightly browned, add to blender with salt/pepper/cream/black truffle and blend till very smooth, sauté halved morels in butter and add to sauce, carve chicken at the table and serve with sauce on top.

Buy super fresh uni (less than 3 days from sea), push through strainer to remove membranes, whisk with good softened butter, add to pan with some pasta water, salt as needed and cook on low, add half cooked pasta (fresh or dried), finish pasta in sauce, sauce should thicken, add chopped chives, serve with microplaned tuna heart on top

Find great guanciale, cut into thin 3 inch long strips, sauté until cooked but not too brown, drain 90% of oil, add hand crushed San Marzano tomatoes, add some butter, add some pasta water, add some parmesan cheese, cook until sauce thickens, add half cooked pasta (fresh or dried), and finish in sauce.

Get chunks of foie, salt and pepper them and mold into small ball, stuff ball into semi boneless quail, sear on stove medium heat with butter, finish in oven, serve by cutting in half with a preserved fruit/meat stock based sauce (fig works great/apricot would be good too).

Whip good sheep's milk ricotta with a little cream, parmesan cheese, salt, pepper and place into pastry bag or ziplock bag with tip cut off - should be a thick consistency, make thin fresh pasta sheets, get great eggs, use pint glass to mark circle on one half of pasta sheet, add ring of ricotta well inside the mark, separate and add one egg yolk, use finger to wet edge of pasta, fold one half of sheet over on top, carefully press top sheet over bottom sheet making sure there is no air inside the ravioli, when complete use pint glass to cut the ravioli, and store on lightly floured surface with kitchen towel on top, when ready cook for exactly 2 minutes, then serve with parmesan cheese and brown butter.

Buy whole or half butt - bone in, cure over night with 50/50 mix of salt and sugar, rinse off cure completely, dry, sear in oven safe sauté pan with vegetable oil, till brown on all sides, add chicken stock to pan and place in over to cook at 350 for approx 6 hours, its done when internal temp is 200 degrees. Serve Michael Chang style with lettuce leafs, octo-vinaigrette, pureed kimchee, oysters, and gochujang.

Process sliced lemon grass, minced ginger, sliced shallots and Serrano chili till finely chopped, grind the cumin, coriander and the Pasilla de Oaxaca to a fine powder and combine with the turmeric and the cayenne, salt and pepper short ribs and sear in batches in vegetable oil will brown on all sides, in large pot add chopped shallot mix and cook with vegetable oil till it starts to color, add cinnamon, cloves, and ground spices and cook for a couple mins, add short ribs, stock, garlic, galangal, lime leaves, pandan leaves, coconut milk, tamarind paste, brown sugar, rosemary, and Thai chili, put lid on pot and cook till fork tender (approx), cool down pot in sink with ice and water, put in fridge over night, remove short rib next day and trim away any fat, strain and reduce liquid until thick, put short ribs in oven save pan with reduced sauce, turn on over broiler and put pan in oven basting every minute, glaze should stick to the shirt ribs in progressively thicker coats, when short ribs are hot and fully glazed serve.

Buy meaty oxtail, salt/pepper/lightly coat with flour, sear in vegetable oil till well browned, remove and add carrot, onion, celery, cook till caramelized, add seared oxtail back to pot with stock/port/red wine and bouquet garni, cook till tender (2+ hours), cool, strain cooking liquid and reduce, separate oxtail meat from bone and set aside, sauté small dice of shallot, red onion, carrot, in butter, add red wine vinegar, red wine, and port, cook till well reduced, add oxtail meat, and highly reduced cooking liquid, thicken with small balls of flour and butter if needed, set aside, roast marrow bones with salt and pepper, serve bones with marmalade, chopped parsley salad, sea salt, and toasted brioche bread.

Cut up chicken into 8 pieces, dredge with mix of flour, seasoned salt, and pepper, heat oil in pot to 350 degrees, add thigh and leg first and fry for 5 minutes, add breasts wait 5 minutes and add wings, fry to GBD (golden brown and delicious), drain on paper towel and season with a little salt, cook in batches and hold in a warm oven. 

Marinade chicken with garlic, preserved lemon, pepper, turmeric, and ginger, cook a large number of sliced onions in a big pot with olive oil, ginger, paprika, cumin, cinnamon, turmeric, salt and pepper until smooth, slippery and caramelized, feel free to periodically deglaze the pan with chicken stock, when complete add additional chicken stock and chicken - braise until chicken is cooked, rest chicken, while reducing stock/onions search chicken livers and gizzards in butter and add to reduced stock with onions, when stock is thick serve chicken and ladle onion/stock mixture on top.

Cook pancetta in pot till browned, add shallots, and garlic and cook till soft, add quartered cabbage and chicken stock, salt and pepper, cook till cabbage is cooked though and very tender, remove cabbage and reduce cooking liquid, add small amount of butter to thicken and serve sauce on top of cabbage, 

Make lobster stock by searing lobster shells in oil, add tomatoes, carrot, tarragon, and water and cook for 1 hour, strain and reduce stock, add cream, reduce, add orzo and cook (it should continue to thicken), when orzo is cooked add diced raw lobster meat, grated parmesan cheese, chives, and mascarpone cheese, stir until cheese is melted through, lobster meat is cooked, and dish has the constituency of correct risotto.

Add pasta water and good butter to a pan with some salt, cream, and a little parmesan cheese, cook until slightly reduced, turn to low heat, grate whole white truffle into pan, keep at very low heat, add half cooked fresh pasta and finish in pan, and serve with shaved white truffle on top

Best to use fresh jumbo lump blue crab meat for this recipe, whisk eggs, soy sauce, yuzu juice, and a healthy amount of crab meat, heat small sauce pan till very hot, add vegetable oil and coat all sides with a paper towel, add 1/3 of egg mixture mixing vigorously, do the same with the remainder, as the sides begin to set turn the heat down to low and keep mixing the middle for a couple minutes, be careful not to break up the crab meat, then cover pan and cook till egg is cooked through, turn out onto a plate - it should retain its shape and be about 4 inches tall.  

Defrost pig for 2-3 days in the fridge. Unwrap and lay flat (butterflied) on baking sheet with wire rack in fridge overnight. Pre-heat oven to 400 degrees, rub pig with salt and olive oil on both sides. Cover ears and tail with foil. Cook for 1 hour. Check to make sure skin is browning evenly. If shoulders/head are getting top brown cover with foil. Cook another hour. When internal temp is over 180 degrees the pig is cooked. To crisp skin, turn broiler on high and cook for another 15 minutes checking to make sure pig doesn't get burned. Remove and rest uncovered for 15 minutes before serving.

Make strong seafood stock with sauteed shrimp heads, white wine, peppercorns, smoked paprika, saffron, small tomato halved, and small onion halved and chopped leeks. Cook for 30 minutes. Extra color on the shrimp heads, the tomato, and the onion adds extra flavor to the stock. You want a little less than 1.5 liters of stock for every 1 kg of paella rice. Get paella pan hot, add olive oil. saute diced calamari steaks for 3-5 minutes, add 1 small grated tomato, more smoked paprika, and more saffron and saute until most water evaporates from the tomato. Add rice and saute for another 3 minutes. Add stock and cook. Pan should be fairly hot the entire time. Shake pan to evenly distribute rice. When rice is visible but stock still bubbling add shell on shellfish pushing them into the rice in a decorative pattern. Continue to shake pan and when rice doesn't move freely you know socarrat is starting to form. Use teaspoon to check socarrat at different parts of paella - make sure not to burn the rice just brown it. When satisfied with socarrat, remove from heat. Rice should still be toothsome. Sprinkle chopped chives and fresh lemon juice all over. Decorate with fresh uni. Wait 3-5 minutes and serve.

Make good (well seasoned) white rice and set aside on the stove top. Saute bacon remove and save drippings. Saute chopped onions, celery, red bell pepper, green bell pepper, and yellow bell pepper in butter and bacon drippings. Cook this slowly on medium heat until everything starts to brown slightly. Add salt, pepper, garlic powder, and jumbo lump crab meat and saute until the crab warms through and starts to brown. Don't mix the crab too much or it will fall apart and make sure to taste for seasoning. When everything tastes great add rice and mix carefully until combined. Taste one more time for salt/seasoning and top with chopped bacon and sliced scallions.

Similar to the dish you can get at R&G Lounge (link). Marinate for 24 hrs with fresh garlic, ginger, honey, soy sauce, white wine vinegar, and water. Bake in a hot oven (400 degrees +) and broil at the end of cooking till browned (if needed). Internal temp after resting should be approx 140 degrees F.

You need a meat thermometer/probe and a cast iron pan. Optional - salt steak and leave in fridge uncovered on a rack for 24 hours before you start. To start: leave steak out of the fridge for 1 hr to warm up. Preheat oven to 400+ degrees. If you haven't previously salted the steak, salt with heavy amount of kosher salt. Warm canola in pan on medium high heat till shimmering and add steak. Flip every minute for 4-8 mins depending on how thick the steak is. Goal is to get both sides evenly browned. Add large nob of butter, thyme, and garlic to pan and put in the oven. When internal temp is 105 degrees pull steak from oven and put back on stove. Base steak with pan dripping until internal temp is 115 degrees. Pull steak from pan and rest for 10 mins. Make sure to serve on hot platter with drippings and maldon sea salt.

If possible, salt bird inside and out and leave uncovered in the fridge on a rack for 24 hours. To start: preheat oven to 450 degrees. Pull excess fat from neck and cavity. Cut out wishbone from both breasts. Rub bird with small amount of olive oil and then season inside and out with salt and pepper. Stuff cavity with chopped shallots and thyme. Roast on baking sheet until thigh is a bit over 155 degrees and breast are over 145 degrees. Rest for ten minutes. Also consider butter flying bird in order to reduce roasting time.

Get good dough from a local pizzeria. If in San Francisco, call Delfina pizza and they will get you dough. Get a pizza steel and metal pizza peel from Amazon. Preheat your oven as hot as it will go. Shape pizza dough, put onto the peel, and add thinly sliced shallots, olive oil, and a little kosher salt. Bake on steel until done. While still hot spoon on creme fraiche, then add thin sliced nova lox (still cold), then sprinkle chopped chives all over, and add 6 small spoons of caviar (one for each piece). Cut into 6 pieces and serve while hot - eat quickly.

Ideally find a local butcher who can sell you large pieces of boneless lamb neck (about 5 lbs). Cut into pieces about the size of two card decks stacked on top of each other, salt all over with kosher salt, and sear in batches in olive oil until all pieces are dark brown but not burned. In same pot, turn down the head and add 2 diced onions, 2 cloves of chopped garlic, a little salt, 2 cinnamon sticks, a small amount of saffron (optional), some fresh ginger and tumeric (keep in large slices so you can take it out), some Ras el Hanout, some black and cayenne pepper, some honey, and some butter. Saute until all the brown bits are scraped off the bottom of the pot and the onions are lightly browned (but not burned!). Add lamb (and lamb juices) back to pot and fill with chicken stock until meat is 80% covered. Braise meat until almost done and in the last 10-20 minutes add cored and peeled half pears to the pot (feel free to add some water if needed). Remove pears when cooked (should still hold their shape) and place in a bowl with a little cooking liquid from the pot, do the same with the meat (different bowl), and reduce liquid until it forms a nice sauce. If you need a thick sauce feel free to add Beurre Manie (room temp butter mixed with equal part of flour). You will need to brine sauce to a boil to see maximum thickening. To serve, saute almond slivers in olive oil till toasted (drain them and salt them when they are done), arrange pears and meat attractively on large platter, spoon sauce on top, garnish with almond slivers.