Honkman

White Bean Gratin with Tomatoes and Sausage as well as Broccoli Rabe with Garlic and Olive Oil from All About Dinner by Molly Stevens - the gratin is baked in the oven with crumbled Italian sausage, Great Northern beans, onions, garlic, rosemary, diced tomatoes, parsley, panko bread crumbs, red pepper flakes and parmesan. Served with broccoli rabe - first quickly blanched and then pan fried with garlic, red pepper flakes and lemon juice

Chorizo Tagine with Lentils and Fenugreek - green lentils are cooked in a mixture of onions, garlic, chorizo, diced tomatoes, fenugreek, turmeric, sugar and water. Finished with some cilantro and served with some yogurt

Variation on Stifado - beef chuck with plenty of pearl onions and garlic get braised in a mix of beef broth, marsala, diced tomatoes, oregano, cumin, cinnamon, cloves, tomato paste and bay leaves. Finished with some red wine vinegar. Served with orzo and some simple broccoli rabe (first blanched and then quickly pan-fried with garlic)

The Highbush Solution from Shake, Strain Done by JM Hirsch - you muddle blueberries, mint leaves and simple syrup, add vodka, ginger liqueur and lemon juice and shake with ice cubes. Double strain into coupe and garnish with blueberries. The original recipe has a 6:1 vodka/ginger ratio but this one was more balanced for us 1/4 cup blueberries 3 large mint leaves 1/4 oz simple syrup 2.5 oz vodka 1oz ginger liqueur 1/4 oz lemon juice

Cod, Fennel, Orange and Olives Tagine from Full of Flavor by Maria Elia - the base is done by simmering onions, garlic, cumin, paprika, ground ginger, crushed tomatoes, cinnamon stick, fresno chili, honey, orange zest and saffron in a mixture of vegetable broth and orange juice. You first cook diced fennel before adding cod gor the last few minutes. Finished with parsley, cilantro and olives. Served over couscous

Ground Beef and Cheese Enchiladas - corn tortillas are filled with a mix of ground beef, Monterey Jack cheese, onions, garlic, cilantro, cumin, coriander and some of the sauce. The sauce is made by pureeing rehydrated ancho chilies, chipotle in adobo, onions, garlic, tomato paste and cumin in beef broth. Baked in the oven covered with more of the red sauce and cheese and finished with scallions and cilantro

Quick Meatball Ragout - meatballs done with ground beef, sour cream, breadcrumbs and egg. First seared, then simmered with green peppers, chickpeas, diced tomatoes, scallions and finished with some lemon juice

Goan Potato Chops based on a recipe from Season by Nik Sharma - mashed russet potato chops/patties are filled with a mixture of ground lamb, red onions, garlic, ginger, apple cider vinegar, sambal oelek and cilantro. After an egg wash and coating with bread crumbs, they get pan-fried. Served with some simple stir-fried bok choy (which also included some leftover patty filling)

Pasta with Parsnip and Sausage - parsnip, onions, garlic and crumbled Italian sausages get sautéed before mixed with spaghetti, parsley, plenty of parmesan and pasta water to make a creamy sauce. Finished with more parmesan

Cod, Bacon and Beans Stew - red onion, garlic, bacon, cannellini beans, zucchini, thyme are braised in vegetable broth before cod is added for the last few minutes (was originally planned with monkfish but that seems impossible to get in the moment). Finished with some parsley

Spicy Dry-Fried Beef and Celery - strip steak and celery stir-fried in a mix of toban djan, ginger, soy sauce, sichuan peppercorns and chinkiang vinegar. Served over jasmine rice

Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger

White Bean Stew with Eggplants - from our favorite German cooking magazine. Using Rancho Gordo Royal Corona beans, you cook them with rosemary and bay leaves. In another pot you cook rutabaga, onions, juniper berries, tomato paste and garlic in white wine, vegetable broth and bean broth before adding eggplants (which were sautéed until slightly caramelized and mixed with crushed fennel, cardamom and coriander seeds), cooked beans, celery and pearl couscous. Finished with diced dried tomatoes and parsley and served with buffalo mozzarella

Garbanzo-Leek Stew with Parmesan - leeks, garbanzo beans, onions, garlic, grated parmesan, thyme and allspice are braised in a mix of vegetable broth and heavy cream. Slightly pureed and finished with diced semi-dried cherry tomatoes and tomato oil

Palak Gosht from 660 Curries - you prepare the “base” by pureeing caramelized onions, garlic, ginger, tomato paste, bin bhuna hua garam masala (untoasted mix of coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, bay leaves and cayenne pepper) and turmeric. This mix with some water is used to braise diced leg of lamb (marinated first a few hours with yoghurt) and spinach. Served over basmati rice

Tikka Masala Cauliflower based on a Milk Street recipe - Cauliflower gets roasted in the oven with ghee, garam masala and cumin. In parallel, you make the sauce by sautéing onions, garlic, ginger, garam masala, cumin and red pepper flakes before adding pureed tomatoes and cashews and cook it until it starts to thicken. Add the roasted cauliflower, peas, lemon juice and cilantro. Served over basmati rice

Kimchi Pasta Carbonara from Anything’s Pastable - carbonara purists won’t like it but this variation was really good with the additional spiciness from the kimchi. Panchetta gets sauteed until slightly crispy. In the pancetta fat you cook the kimchi until slightly caramelized before adding the cooked spaghetti and pancetta and heat it up so that you can mix it with the parmesan-egg mixture.

Lentil Soup with green lentils, red bell pepper, carrots, baby spinach, onions, garlic, tomatoes, smoked paprika, cumin, sherry and chicken broth. Finished with some parmesan

Quick vegan dinner with broccoli, butternut squash, cherry tomatoes, miso tofu, shallots, garlic, rosemary and olives

Sweet Potato Oxtail Stew - oxtail, green peppers, onions, garlic, orange zest, tomato paste, cinnamon stick, thyme and bay leaves are braised in a mix of veal stock, reduced red wine and orange juice. After two hours you add diced sweet potatoes for another hour and finish with some parsley. Served with a salad made with shredded jicama and carrots and a dressing with canola oil, lime juice, roasted cumin, garlic, jalapeno and cilantro.

“Pasta” with Shrimps - Zucchini and carrot “pasta” with shrimps in a sauce made from ouzo, onions, garlic, fresno chili, sour cream, vegetable broth, parsley, chives and dill

Szegedin Kasseler - kasseler (German-style cured and smoked pork loin from our favorite local German butcher) was braised in the oven with sauerkraut, red bell peppers, onions, tomato paste, sugar and vegetable broth

Red Cabbage-Asparagus Bowl - a mix of quinoa with cilantro, edamame, shredded red cabbage, pan-roasted asparagus and avocado with a sauce made from pureeing cilantro stems, garlic, lemon juice, sesame oil, maple syrup, hoisin sauce and chili crisp

Kimchi-Braised Short Ribs from Korean American by Eric Kim - really nice version of kimchi jjim with bone-in short ribs braised for a few hours in the oven with cabbage kimchi, onions, garlic, gochugaru, soy sauce, sugar, toasted sesame oil and water. Once the meat is shredded you serve it over pappardelle with parsley and parmesan

Cuban inspired pork tacos from Lorena Garcia’s New Taco Classics - cubed pork tenderloin get marinated in a mix of garlic, oregano, thyme, olive oil, orange juice and zest as well as lemon juice and zest. After half a day the meat gets pan seared before quickly roasted and finally put under the broiler to brown. Served with lightly caramelized white onions (made with lime juice and white wine vinegar) and cilantro on corn tortillas