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I prefer simple dishes with fresh and very good ingredients, prepared from scratch - no just-add-water powder packages, mostly no tins, no factory sauces, no dried basil, no overly complicated recipes with more than a dozen ingredients.
I am currently in an Italian phase. I recommend Marcella Hazan's cookbooks.
I like knives and knife skills and rarely use electrical equipment (though I have a stand mixer and a blender). Microplane graters are the best!
pizza 4 stagione
pot au feu
Pasta with a good sauce (like fresh pesto)