Honkman

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

Hoisin-Glazed Lamb Burger from “The Ultimate Burger” by ATK - patties are made with ground lamb, five-spice powder and hoisin sauce. After cooking the patties in the pan you brush them with some more hoisin sauce. Toppings are quickly marinated (in rice vinegar) carrots, cucumbers and scallions

White Poached Chicken with Napa Cabbage and Peanut Rayu from Ottolenghi’s “Comfort” - chicken breast gets poached in water and shredded. Rayu is made by slowly heating up canola oil with gochugaru and once hot you add chopped peanuts, sesame seeds and chopped garlic and cook for a few minutes. Off heat you add soy sauce, salt and sugar and let it cool down to rt. The chicken is mixed with thinly sliced napa cabbage, basil, ginger, scallions, shaoxing wine and the rayu. Finished with some lime juice

Stir-Fried Rice Cakes from “A Very Chinese Cookbook” by Pang & Pang - stir-fry with sliced rice cakes, thinly sliced pork chop (marinated in a mixture of soy sauce, shaoxing wine, toasted sesame oil, white pepper and cornstarch), garlic, shiitake mushrooms, carrots, snow peas and sauce with oyster sauce, soy sauce, dark soy sauce, chicken broth and toasted sesame oil

Kofte with Potato and Asparagus Salad - one of those dishes which in the end tasted very good but had some issues when making it - in this case the kofte kept falling off (and apart) the skewers when on the grill and in the end we finished them in a pan (but still got some good smokiness from the grill). The kofte were made with ground beef, red onions, garlic, thyme, cumin, pul biber and olive oil. The potatoes were roasted in the oven with convection in a mix of olive oil, paprika, garlic, cumin, chili powder and cinnamon. Once they are done, they are mixed with pan-roasted green asparagus, capers, olive oil, lemon juice and parsley

Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.

Cacio e Pepe from a CI recipe - interesting approach by building the base through finely mincing the pecorino in the food processor and adding a little bit of hot water to get a cheese “paste”. You use the cheese paste with the hot spaghetti directly from the pot, freshly toasted and ground black pepper and some concentrated pasta water (spaghetti cooked in a small amount of water) to finish the dish. Overall good flavor but the cheese sauce started to form a few small clumps once it cooled down a bit.

Poached Chicken with Puy Lentils from an old Jamie Oliver Magazine - mix of diced poached chicken breast (poached in chicken broth), puy lentils, green beans, grilled artichoke hearts, roasted peppers, parsley, capers, mustard, olive oil and lemon juice

Cowboy Chicken Salad with Smoky Chipotle Dressing from “Delicious Tonight” by Recipetin - salad was made with romaine salad, texas cowboy chicken, red onions, black beans, corn, cherry tomatoes, avocado and cilantro. The texas cowboy chicken is pan-seared, pounded chicken breast that was marinated overnight in a mix of chipotle powder, smoked paprika, garlic and onion powder, oregano, cumin, sugar, lime zest and juice and olive oil. The salad dressing is made from yoghurt, mayonnaise, chipotle in adobo, garlic, lime juice, olive oil, cumin, onion powder and cilantro

Malaysian Fish Curry from “The Curry Guy One Pot” by Toombs - the base is build by pureeing shallots, garlic, galangal, ginger, lemon grass, jalapeno and shrimp paste. This base gets cooked with star anise, cinnamon stick, curry powder, tamarind paste, curry and makrut leaves, sugar, water and coconut milk. You subsequently add green beans, tofu puffs, cod and tomatoes. Served over rice

Green Fettuccine with Chorizo Verde from Anything’s Pastable by Pashman - interesting and tasty approach of instead buying chorizo verde you kind of deconstruct the flavors and components in the ground pork and sauce. The sauce is made by pureeing a mix of roasted poblanos, roasted jalapeno, roasted garlic, roasted tomatillos, scallions, cilantro, Mexican crema and chicken broth. The meat is done by mixing ground pork, some of the roasted poblanos and jalapenos, lime zest, cumin, coriander, oregano and garlic powder. After searing the meat, you cook it with the sauce, add the fettuccine and some lime juice. Served with some cotija cheese

Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions