Honkman

Fried potatoes with kassler (brined and smoked pork cutlets), red and yellow peppers, scallions, onion, rosemary and some quick tsatsiki

Stir-fried celery with shiitake mushrooms, ginger and scallions and a sauce made from chili-fermented black beans, soy sauce, rice vinegar and toasted sesame oil - served over rice

Mochitlan-style beef stew - beef chuck pieces cooked in pressure cooker with chickpeas and a sauce made from plenty of guajillo chiles, cumin, oregano, cloves, onion and garlic. Afterwards briefly cook some zucchini and finish with lime juice and cilantro - served with some corn tortillas.

Oven roasted cod (just with paprika, salt and pepper) with a lemon-capers-scallion-parsley relish over couscous and a side of spinach

Fettuccine with carrots, fennel and broccoli in an orange-cream sauce (made by mixing heavy cream, vegetable broth and reduced orange juice and some orange zest in the end to give it a fresh kick)

Wow - that is actually closer to the time when I might go to bed at some nights.

I have to admit before your post and subsequent googling I wasn’t even aware too much about Tucci

It is not a very bold dish and it is important to get a good sear (or deep fry) on the zucchini but overall we really liked it. The provolone we had was quite mild and so in the mixture with the parmesan wasn’t too overpowering

Spaghetti alla Nerano - Interesting variation from CI whereas instead of deep frying the zucchini you “cook” them in the microwave for 12 minutes (to evaporate some water) and afterwards sear them in a pan to get a similar result as deep-frying but without handling large amounts of oil. Otherwise you make the creamy sauce using pasta water, butter, basil, provolone and parmesan.

When do you wake up in the morning?

Quick stew with pinto beans, escarole, crumbled Italian sausage, onion and garlic in some chicken broth and a little bit of red wine vinegar - served with some shredded parmesan

Knoedel mit Kraut - German-style dumplings (made from bread, bacon, milk, egg, parsley, marjoram, onion, nutmeg) with braised cabbage (with caraway seeds) and topped with roasted onions

Coconut and black bean soup - made with coconut oil, coconut milk, black beans, chilies, garlic, onion, all spice, thyme and at the end puréed part of it and finished with lime juice, fresh tomatoes and raw onions.

Wild mushroom burger - simple ground chuck beef patty with soy sauce, salt and pepper, Topped with a sautéed wild mushroom mixture (chanterelle, shiitake, oyster with shallots, garlic, thyme and madeira wine)

Brazilian style pizza (thicker dough with 50% hydration from Milk Street recipe) - we like the creative toppings on those Brazilian pizzas. Here with tomato sauce (made from grape tomatoes, olive oil and oregano), thinly sliced ham, pimento-filled olives, heart of palms, mozzarella, hard boiled egg and sautéed onions

New England Fish Chowder - First cod poached in a mixture of water, salt pork, onion, bay leaf and thyme. After removing the fish, cooked the potatoes in the mixture, added milk with cornstarch to thicken and added the cod back to the chowder. Finished with crispy bacon and chives.

Linguine Carbonara with slightly crispy diced ham steak and peas

Chickpeas, spinach and dried tomatoes briefly sautéed with some garlic. Topped with a fried egg and pistachio. Served with some lemon zest yoghurt

Fusili with asparagus and a sauce made of of chèvre, olive oil, lemon zest and tarragon

Minestrone with fennel, carrots, onion, garlic, tomatoes, broccoli, basil, parmesan and small pork meatballs (but without pasta)

Simple beef chili with ground beef, red pepper and kidney beans and a bit of sour cream

Dinner was made today in large parts by our daughter - ricotta-herb gnocchi with green beans, lemon zest and parmesan

Stir fried beef (filet mignon) with gai lan and an oyster sauce, garlic, ginger, soy sauce and sesame oil based sauce

Oven-roasted brown mushrooms (with rosemary, thyme, smoked paprika) with a taleggio-infused bechamel sauce served with mashed potatoes (with parsley and tarragon) and baby arugula salad with an olive oil, lemon juice, mustard, agave nectar vinaigrette (the recipe was calling for chickweed and garden cress but both are impossible to get anywhere)

Brussel Sprouts and Spaetzle Gratin - Cooked brussel sprouts and spaetzle are mixed with bechamel sauce (more heavily spiced with nutmeg) and grated Gouda. Baked in the oven and than topped with roasted onions and chives