Honkman

Pan-Fried Potatoes and Sauerkraut - potatoes get pre-cooked before pan-fried with the kielbasa. In parallel, you cook sauerkraut, bell peppers and scallions before mixing everything. Served with sour cream dip made with sour cream, plenty of mustard and some milk

Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice

Pasta alla Pecorara from a Milk Street recipe - you cook zucchini, eggplant and bell peppers until soften. In parallel, you cook orecchiette and also cook pancetta, onions, carrots and garlic slow and low to get nice porky flavors. You add some crushed tomatoes, marjoram and pasta water to the pancetta mixture, reduce it a bit and add the vegetables, pasta, basil and parmesan. Served with a larger dollop of ricotta

Roasted Chicken Thighs with Brussels Sprouts and Carrots - brussels sprouts, carrots and shallots get oven-roasted. You sear the chicken thighs on the skin site and then add it to the vegetables in the oven. Served with yoghurt mixed with dill and garlic.

Iberian Linguica and Chicken Stew from Wright’s “Real Stew” - first you poach a whole chicken with onions, carrots, celery, white peppercorns, oregano, thyme and bay leaves to make shredded chicken and chicken broth. You use the chicken broth to cook linguica, potatoes, carrots, ancho chile, pearl couscous, saffron and collard greens before adding the shredded chicken

Paneer Makhani from one of the Curry Guy books - the sauce is made by cooking diced tomatoes, red onions, garlic, ginger, fresno chile, green cardamom, cloves, cinnamon, sirarakhong chili, butter, cashews and water and pureeing it. At the same time you pan sear cubed paneer with ginger and mix with the sauce. Finished with some dried fenugreek leaves and cream and served over rice

Sausage, Peppers, and Onions with Melty Caprese - simple dinner from Colu Cooks. Different peppers, red onions and cherry tomatoes with some sweet Italian sausages are roasted in the oven. Topped with mozzarella for the last few minutes and finished with some basil

Lamb Tagine with Stewed Chickpeas - diced lamb leg is braised with onions, garlic, dried apricots and dates, jalapeño, orange zest, cinnamon, sesame seeds, coriander and cumin seeds, tomato paste and vegetable broth. In parallel, you cook some chickpeas in vegetable broth and butter. The tajine is finished with cilantro and rose water and served over couscous

Stir-Fried Pork, Eggplant, and Onion with Garlic and Black Pepper - pork tenderloin get marinated in soy and fish sauce before stir-fried. Subsequently, you stir-fry diced eggplants, onions, garlic and black pepper before finishing everything in a sauce made with fish sauce, soy sauce, light brown sugar, chicken broth, lime juice and cornstarch. Finished with some cilantro and served over rice

Spaghetti with Shrimps and Kale - kale was quickly blanched before sautéed with almonds and fresno chile and than mixed with spaghetti and pasta water. Shrimps seared with cajun spice mixture. Everything is mixed and finished with some olive oil

Spelt Bowl with Green Vegetables and Parsley Hummus - spelt (soaked overnight and then cooked) was the base for this bowl. Toppings were parsley hummus (quickly blanched parsley pureed with chickpeas, lime zest and juice, tahini, garlic, yoghurt and olive oil), romanesco (blanched), napa cabbage (raw), edamame, red onions, cilantro, avocado, toasted sesame seeds with a vinaigrette made from olive oil, sesame seed oil and lime juice

I don’t think it is online but let me translate it later tonight

Chicken Thighs with Lentils, Chorizo, and Red Pepper - chorizo, onion, garlic and red peppers are sautéed and added with thyme and bay leaves to green lentils and cooked until tender and finished with parsley and lemon juice. Chicken thighs are seared before quickly pan-braised in chicken broth

Polenta with Mushrooms and Egg - polenta made with vegetable broth and milk and finished with parmesan and olive oil. King oyster mushrooms and white mushrooms are sautéed with scallions and thyme before finished with some aceto balsamico. Served with a soft boiled egg

Sweet Potato Moussaka - plating definitely needs much more work but this recipe from “essen & trinken” was as good as always. They tend to produce creative dishes on level with upscale restaurants. Here you make a few things in parallel to assemble later - roast red and yellow peppers under the grill until black and remove skin to create a nice smoky flavor. Cut sweet potatoes in thin slices and pre-bake in the oven with olive oil. The ragu is made with ground lamb, onions, garlic, tomato passata, thyme, parsley, 5-spice powder and chile flakes. Spinach is quickly sautéed with onions and garlic and squeeze dry. And finally one makes a nutmeg heavy béchamel sauce. Once you assemble everything you top it with a mix of feta, egg yolk and heavy cream before baking it in the oven

WTF Potato Salad from Edward Lee’s “Smoke & Pickles” - the salad has potatoes, soy sauce sautéed shiitake mushrooms, sugar snap peas, diced country ham, red and yellow bell peppers, celery, diced hard boiled eggs and cornichons and a dressing made with mayonnaise, sour cream, garlic, lemon juice, sriracha, paprika and cumin. Served with some wiener wuerstchen

Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi

Goulash-Potato Gratin - mix of beef chuck and pork shoulder gets first braised with bell peppers, onions, rosemary, bay leaves, tomato paste and paprika in beef broth and red wine. Then topped with thinly sliced potatoes and gouda (tasty but turned out to be a bit soupier than planned)

Thai-Inspired Bean Curry - green beans and pinto beans are braised in a mixture of onions, garlic, lemongrass, coriander seeds, fresno chili, tomato paste, cilantro, lime zest, coconut milk and beef broth. Served with forbidden rice and topped with a mango, ginger, cilantro and chili flakes “salsa”

Chili con Carne - chili made with ground beef, kidney beans, celery, diced tomatoes, onions, garlic, tomato paste, smoked paprika, cumin, cinnamon, parsley and beef broth. Topped with shaved carrots and sour cream and served over rice

Rigatoni with Beef Ragu with Warm Spices from an ATK recipes - bone-in beef short ribs are braised in a mixture of onions, diced tomatoes, red wine, parsley, cinnamon and cloves before diced and mixed with rigatoni. Finished with parmesan

Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes

Thai Shrimp Taco - shrimps are briefly cooked in a mixture of coconut cream, minced makrut lime leaves, Thei green curry paste, sugar, Thai chili and minced Thai basil and than cooled down. Served in a corn tortilla with Thai slaw (shredded napa cabbage, Thai chili, Thai basil, cilantro, lime juice, rice vinegar), Thai basil and chili-garlic sauce

Vegetable Fettuccine from Secret Ingredients by Michael Roberts - broccoli, carrots, zucchini, snow peas and pine nuts are sautéed before shallots, garlic, nutmeg and heavy cream are added and reduced for a few minutes. Finished by adding fresh fettuccini and parmesan

Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta