Place the grated potatoes in a clean kitchen towel or fine-mesh sieve. Squeeze firmly to remove as much liquid as possible. This step is essential for crisp fritters.

💡 Let the squeezed potatoes sit for a minute, then squeeze them again for the best texture.

Add the drained potatoes, onion, beaten eggs, flour, Parmesan, parsley, garlic powder, salt, and black pepper to a large bowl. Stir until evenly combined and the mixture holds together when pressed.

💡 If the mixture looks wet, add another 1 tablespoon of flour; avoid adding too much or the fritters may become dense.

Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but not smoke.

💡 Test the oil with a small drop of potato mixture; it should sizzle immediately.

Scoop about 3 tablespoons of the mixture for each fritter. Place it in the pan and flatten gently with the back of a spoon into a patty about 1 centimeter thick. Cook in batches without overcrowding the pan.

💡 Flattening the fritters helps the centers cook before the outsides become too dark.

Cook the fritters for 3 to 4 minutes on the first side, then carefully flip and cook for another 3 to 4 minutes, or until both sides are deeply golden and the potatoes are tender.

💡 Keep the heat at medium. High heat can brown the outside before the potato cooks through.

Transfer the cooked fritters to a plate lined with paper towels or a wire rack. Season lightly with additional salt if desired and serve hot with Greek yogurt or your preferred dipping sauce.

💡 A wire rack keeps the bottoms crispier than paper towels.

Place two slices of bread in the toaster. Set the dial to a medium-high setting to ensure the bread is sturdy enough to hold the weight of the avocado.

💡 you can replace it by banana

Once the toast pops up, let it sit on a wire rack or tilted against each other for 30 seconds to prevent the bottom from getting soggy.

Place the avocado flat on a cutting board. Cut lengthwise around the pit. Twist the two halves to pull them apart. 1min

To remove the pit safely as a beginner,for 5 min to 10 min use a spoon to scoop it out rather than a knife. Discard the pit.

Use a large spoon to scoop the green flesh out of the skin and into a small mixing bowl. 7 min

Add a pinch of salt, a crack of black pepper, and 1 teaspoon of lemon juice. The acid in the lemon keeps the green color from turning brown.

Press down with the back of a sturdy fork. Repeat until the avocado looks like a chunky paste. Taste a small amount to see if it needs more salt. Stand Mixer

Divide the mixture between the two slices. Use the back of your spoon to create little 'swirls' or wells in the avocado to catch toppings. sheet pan

Sprinkle a pinch of red pepper flakes (for heat) or 'Everything Bagel' seasoning over the top. Serve immediately while the bread is still warm. knife

Bring a large pot of heavily salted water to boil.

Cut guanciale into 1/4-inch strips or cubes.

In a bowl, whisk egg yolks, whole eggs, most of the Pecorino, and black pepper. 2 min

Add guanciale to a cold large pan, then turn heat to medium-low. Cook until fat renders and meat is crispy, 8-10 minutes.

💡 Starting in a cold pan prevents the fat from seizing.

Cook pasta until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.

Remove pan from heat. Add drained pasta to the guanciale and toss.

Wait 30 seconds for pan to cool slightly, then add egg mixture. Toss vigorously, adding pasta water as needed.

💡 The residual heat will cook the eggs into a creamy sauce.

Serve immediately with remaining Pecorino and lots of black pepper.

Preheat oven to 375°F (190°C). Line three baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

💡 Scrape down the sides of the bowl halfway through.

Beat in eggs one at a time, then add vanilla extract. Mix until light and fluffy, about 1 minute.

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not overmix.

Fold in the chocolate chips with a spatula or wooden spoon.

Roll 2-3 tablespoons of dough into balls and place them 2 inches apart on prepared baking sheets.

Bake for 8-10 minutes, until edges are golden but centers look slightly underdone. knife

💡 They will continue cooking on the hot pan.

Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.