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Fry potato

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potato, salt

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Preparation

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Grilled Chicken Breasts With Tadka-ish Sauce

Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat. (You can find them at any supermarket with a butcher counter—just ask! Or in a pinch, you can use skin-on, bone-in breasts and add 10 minutes to the indirect grilling time.) To cook, treat the grill like an oven, keeping the heat low and closing the lid. Even if you cook the chicken a touch too long, that skin is moisture insurance! After it has cooled, slice and dress the chicken in a nigella-spiked sauce.

Ingredients

Zest and juice of ½ lemon 1 garlic clove, finely grated ½ cup buttermilk 1 Tbsp. mayonnaise 1½ tsp. pure maple syrup ½ tsp. freshly ground black pepper Kosher salt

Preparation

DRESSING Step 1: Whisk lemon zest, lemon juice, garlic, buttermilk, mayonnaise, maple syrup, and pepper in a small bowl until mostly smooth and combined. Season buttermilk dressing with salt. Do ahead: Dressing can be made 1 day ahead. Cover and chill. CHICKEN Step 2: Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place chicken breasts on a plate. Season all over with salt, then drizzle olive oil over both sides. Step 3: Arrange chicken breasts, skin side up, over indirect heat, cover, and grill until cooked through and an instant-read thermometer inserted into the thickest part of a breast registers 160°, 10–12 minutes (bone-in breasts will take closer to 20 minutes).

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Gordon Ramsay Handmade Pasta

Fresh pasta has a specific flavor that you can’t get from dry pasta. Once you start making your own fresh pasta dough, you’ll have a completely different confidence level about your cooking skills, and you’ll never want to go back to buying the pre-made dry pasta from the store ever again.

Ingredients

2 cups 00 (double zero) flour ½ tsp. Salt 1 tsp. extra virgin olive oil 4 whole eggs at room temperature 2 egg yolks

Preparation

1. Put the ingredients in the food processor and mix until you get a cohesive mixture, that’s soft and just a little sticky – about 45 sec.

2. Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 min to 4 hours.

3. Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their widest position).

4. Seal the dough’s tapered ends together by pressing and feed it again through the rollers, still set in the widest position (remember to keep the seal at the top).

5. Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and keep passing the dough twice through each setting until you get almost transparent consistency.

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Fry potato

Ingredients

Preparation

Grilled Chicken Breasts With Tadka-ish Sauce

Ingredients

Preparation

Gordon Ramsay Handmade Pasta

Ingredients

Preparation

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