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Waffles with a perfect batter that turn out crispy on the outside and fluffy and light on the inside. The recipe includes variations for chocolate waffles and colorful sprinkles waffles.
Iraqi yellow chicken tashreeb stew with potatoes and chickpeas, seasoned with cardamom, cinnamon, and turmeric.
Classic Italian tiramisu made with homemade ladyfinger cookies, a zabaglione-based mascarpone cream, and coffee syrup, finished with bitter cocoa.
Plain, naked, extra-crispy air fryer wings built for a 10-sauce tasting — no breading, sauced one at a time like the show.
Fragrant wedding-style chicken pulao biryani with bone-in chicken marinated in spiced yogurt, cooked with basmati rice, layered with fried onions, tomato slices, coriander, butter, and a touch of color, then finished on dum.
A simple, creamy lemon tagliatelle from the Amalfi Coast, made with garlic, chilli, butter, lemon, parsley and parmesan. A tribute dish that is quick, easy and full of flavour.
Spiced chicken and potato filling wrapped in whole wheat paratha dough and cooked until crispy. The filling is boiled then hand-mashed with aromatics and spices for a chatpata flavor.
A quick and dangerously flavorful spiced chicken dish made in Ruby Ka Kitchen style. The chicken is brined for moisture and texture, marinated in a yogurt-spice mixture, cooked with garlic and vegetables, and finished with a charcoal smoking step for an authentic smoky barbecue flavor.
Tender juicy chicken breast prepared with an overnight brine of salt, sugar and spices then lightly seasoned and cooked. Sliced thin for deli-style sandwiches, wraps or lunchboxes. Stays moist due to brining and can be made ahead and frozen.
A classic British comfort dish of pork sausages served with creamy mashed potatoes, rich onion gravy, and a side of peas cooked with smoky bacon.
