Honkman

Shiitake Mushroom Frittata with Pecorino Romano based on a CI recipe - frittata started on the stove and finished in the oven and made with eggs, shiitake, milk, scallions, sherry vinegar and pecorino

Chicken and Green Bean Stir-Fry - in the wok with chicken breast, green beans, scallions, fresno chili, garlic, ginger, soy sauce, fish sauce, lime juice and finished with some arugula microgreens. Served over rice and topped with a fried egg

Roasted Eggplant and Tomato Soup - diced eggplant gets roasted under the broiler. Half of the eggplant is cooked with diced tomatoes, red onions, garlic, ras el hanout, cumin, raisins, bay leaves in vegetable broth. After pureeing everything you add the other half of the roasted eggplants and finish with toasted slivered almonds, cilantro and lemon juice

Nadan Khozi - Kerala-Style Chicken Curry based on a Milk Street recipe - boldly flavored curry with chicken thighs marinated in a mix of coriander, garam masala, turmeric and sirarakhong chili and afterwards cooked with red onions, serrano chili, garlic and ginger in chicken broth and coconut milk. Later you add potatoes and cherry tomatoes and finish with some cilantro and lime juice. Served over rice

Green Thai Vegetable Curry from an essen&trinken recipe - green curry paste and garlic get first sautéed before adding butternut squash, carrots, eggplants, chili, ginger, makrut lime leaves, lemongrass and palm sugar and cooked in coconut milk and vegetable broth. Mushroom, cherry tomatoes and scallions are added later, before finished with cilantro, cashews and lime juice. Served over rice

A variation on Murgh Keema - ground chicken is cooked with eggplants, onions, garlic, chilies, garam masala, tomatoes, parsley and cilantro. In parallel, you sauté some red onion slices, almonds and pomegranate seeds. Everything is mixed and served with rice noodles

Too lazy and in many eastern European shops you can buy pretty good versions

Ajvar-Chicken with Carrots - chicken breast is quickly pan-seared, before smeared with ajvar and finished in the oven. Carrots, chickpeas, red onions and garlic are sauteed and cooked with a mix of vegetable broth and ajvar before finished with sour cream, mint, parsley, lemon zest and juice

Chicken Breast with Carrots and Mushrooms - you sauté chicken breast, carrots, mushrooms and onions, then build the sauce with vegetable broth, sour cream and flour and finished with mustard. Served over rice

Yes but Al Bronzo often takes only a very small part of the shelf and there is linguine https://www.barilla.com/en-au/products/pasta/albronzo/al-bronzo-linguine

Fall Vegetable Stew - first longer rain showers in the Bay Area, time for some warm stew with savoy cabbage, brussels sprouts, carrots, white beans, baby spinach, celery, chestnuts, onions, diced tomatoes, garlic, sage, basil, tomato paste, parmesan and vegetable broth

Not sure about that as the Al Bronzo brand from Barilla is already 2-3 years on the market in the US (including their linguine)

Short Ribs Braised with Mushrooms, Pearl Onions, and Bacon from “Simple to Spectacular” by Vongerichten - the short ribs are braised in a mixture of red wine, onions, carrots, celery, garlic, thyme, bay leaf and parsley. When it was braising you separately prepare the add-ins - crisped up bacon, sautéed button mushrooms and cooked pearl onions until lightly brown. Once the ribs are braised you strain out the vegetables and reheat the ribs with the bacon, mushrooms and pearl onions. Served with mashed potatoes and blanched snap peas finished with some toasted sesame oil

Roasted Butternut Squash Filled with Caramelized Puy Lentils and Feta from “Full of Flavor” by Maria Elia - butternut squash halfs get roasted in the oven with just some olive oil and scooped out. The squash flesh is cooked with caramelized onions, garlic, cooked puy lentils, feta, mint, parsley, pine nuts, cumin seeds & powder, paprika, sirarakhong chili powder and lemon juice, filled back into the butternut squash halves and baked in the oven. Normally you sprinkle pomegranate seeds before serving but they turned out to be bad

I think it is relevant because why would any author include a cooking method which is known to have a potential negative health impact. In addition, in many countries outside of the US (especially Europe) microwaves are still seen as an inferior cooking approach and so any author who uses it as one of the key ways to cook pasta would have a significant credibility issue