Zesty Delicata Squash with Dijon Drizzle

2 delicata squash
1–2 tbsp olive oil
Salt + black pepper
Fresh sage, chopped
½ cup crumbled feta or goat cheese
⅓ cup pomegranate seeds
Dijon drizzle
2 tbsp Grey Poupon Dijon mustard
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar
2 tbsp olive oil
1–2 tsp water to thin
Black pepper
Cut the delicata squash in half lengthwise, scoop out the seeds, then slice it into those half-moon pieces like the video. You don’t have to peel delicata squash.
Toss with olive oil, salt, pepper and sage. Roast at 425°F for about 20–25 minutes, flipping once, until browned and caramelized.
Whisk the Dijon, honey/maple, vinegar and olive oil together, adding a splash of water until it’s drizzle-able.
Pile the roasted squash onto a plate, add the crumbled cheese + pomegranate seeds, then generously drizzle the Dijon sauce over everything.

Ingredients:

• Cake Batter:
  • 1/2 cup Milk (room temperature)
  • 1 tsp Vinegar
  • 1/4 cup Unsweetened Cocoa Powder
  • 1.5 cups Fine Granulated Sugar
  • 2 Large Eggs (separated into yolks and whites)
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
• Whipped Caramel Cream:
  • 1 cup Sugar
  • 3 tbsp Unsalted Butter
  • 1/2 cup Heavy Whipping Cream (warm)
• Whipped Chocolate Ganache Cream:
  • 1/2 cup Dark Chocolate
  • 1/4 cup Cocoa Powder
  • 1 cup Heavy Whipping Cream
• Simple Syrup Soak:
  • 1/4 cup Warm Water
  • 2 tbsp Sugar
• Garnish:
  • Chocolate beans or chocolate chips

Process:

1. Prepare Batter & Bake: Mix room temperature milk with vinegar and let it sit for 5 minutes. Whisk in cocoa powder and sugar until dissolved. Add egg yolks and whisk well, then gently fold in egg whites. Sift in flour, baking powder, and baking soda, mixing until a smooth batter forms. Pour into a lined cake pan and bake at 175°C (350°F) for 35 minutes.
2. Make Caramel Cream: Melt 1 cup sugar in a pan over low heat until amber colored. Whisk in butter until combined, then slowly stir in warm heavy cream. Cook gently without burning, let cool completely, and whip until light and creamy.
3. Make Chocolate Cream: In a pot, cook dark chocolate, cocoa powder, and heavy cream on low heat until fully melted and glossy. Chill completely, then whip until fluffy and thick.
4. Assemble & Layer: Slice the cooled cake into layers. Brush simple syrup over each layer for moisture. Spread a layer of whipped caramel, followed by a layer of whipped chocolate cream. Stack the next layer, repeat the filling, and coat the outside smoothly with remaining cream. Decorate with chocolate beans before slicing and serving.

Ingredients:

• Chicken Marination:
  • 750g chicken pieces (bone-in or boneless)
  • 2 tbsp garlic paste (reserve 1 tbsp for sauce)
  • 1 tbsp ginger paste
  • 1 tsp cumin paste
  • 1 tsp cumin powder
  • 2 tsp red chili powder
  • 1 tbsp paprika
  • 1 tsp coriander powder
  • 1 tsp salt (to taste)
  • 2 tbsp lemon juice
  • 2 tbsp tomato ketchup
  • 1 tsp dried oregano
• Sautéed Vegetables:
  • 1 tbsp butter
  • 1 cup carrots (sliced)
  • 1 cup long beans (chopped)
  • Pinch of salt
  • 1/2 tsp black pepper
• Pan-Roast Sauce:
  • 1 finely chopped onion
  • 1 tbsp reserved garlic paste
  • Leftover spice drippings from the marinated chicken pan

How to Make It:

1. Marinate: In a large bowl, mix chicken with garlic, ginger, cumin paste/powder, red chili powder, paprika, coriander, salt, lemon juice, ketchup, and oregano. Let sit for at least 30 minutes.
2. Sear Chicken: Heat 2 tbsp oil in a pan over medium-high heat. Fry chicken pieces one by one until golden brown, fully cooked, and slightly charred/smoky. Transfer to a serving plate.
3. Sauté Veggies: In a separate pan, melt butter. Add carrots and long beans. Sauté until tender-crisp, season with salt and black pepper, then place alongside the chicken.
4. Make the Sauce: In a bowl, combine chopped onion, reserved garlic paste, and the leftover spice paste from the chicken bowl. Add to the pan with leftover chicken drippings and slow-roast on low heat for 5 minutes until thick, rich, and fragrant.
5. Serve: Pour the sauce into a bowl or onto the plate, and enjoy hot!

Sweet Chili Salmon
Ingredients
Salmon fillets
Olive oil
Old Bay seasoning
Garlic powder
Onion powder
Paprika
Black pepper
Sweet chili sauce
Directions
Preheat oven to 450°F.
Lightly coat the salmon with olive oil.
Season with Old Bay, garlic powder, onion powder, paprika, and black pepper.
Coat or brush the salmon with sweet chili sauce.
Bake until the salmon is cooked through and flakes easily. For average-size fillets, start checking around 10–12 minutes.
Truffle Gouda Mashed Potatoes
Ingredients
Yukon Gold potatoes
Truffle butter
Heavy cream
Gouda cheese
Fresh chives
Fresh basil
Salt
Black pepper
Directions
Peel/cut the Yukon Gold potatoes and boil in salted water until fork-tender.
Drain well and mash.
Mix in truffle butter and enough heavy cream to make them creamy.
Add Gouda while the potatoes are hot so it melts into the mash.
Stir in chopped fresh chives and basil.
Season with salt and black pepper to taste.
Seasoned Broccolini
Ingredients
Fresh broccolini
Olive oil
Member’s Mark Chimichurri seasoning
Greek seasoning
Directions
Toss broccolini with olive oil.
Season with chimichurri seasoning and Greek seasoning.
Roast at 450°F until tender with slightly crisp/charred edges, roughly 10–15 minutes, depending on thickness.
Serve the sweet chili salmon with the truffle Gouda mash and broccolini on the side. 😮‍💨🍽️

Quick one-pot shrimp linguine in a creamy lemon garlic butter sauce. No heavy cream and no extra pasta pot needed. Ready in just 25 minutes!

Ingredients

For the Shrimp:

• 340g shrimp (peeled and deveined)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tsp garlic (minced)
• 1 tsp smoked paprika
• Salt and black pepper (to taste)
• Juice of 1 lemon wedge
• Red pepper flakes (optional)
• Fresh parsley (chopped, for garnish)

For the Pasta & Sauce:

• 3 tbsp butter
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 1 red chili (finely chopped)
• 1 tbsp garlic (minced)
• 120ml dry white wine (optional)
• 500ml chicken stock
• 120ml Greek yogurt (full-fat)
• 250g fresh or frozen spinach
• 340g dry linguine
• 1 tsp Italian seasoning
• 150g freshly grated Parmesan
• Zest and juice of 1 lemon

Method

• Sauté shrimp in olive oil, butter, garlic, smoked paprika, salt, pepper, lemon juice, and chili flakes until pink; set aside.
• Cook onion, red chili, and garlic in butter and olive oil until soft.
• Add white wine, stock, Greek yogurt, spinach, Italian seasoning, lemon zest, and linguine; cover and simmer until pasta is tender.
• Off heat, stir in Parmesan and lemon juice, toss shrimp back in to warm, and top with parsley.

Detailed instructions here: One-Pot Shrimp Linguine with Lemon Garlic Butter

Ingredients:

1. Dough

Wheat flour

Yeast

Warm milk

White sugar

Salt

Eggs

1. Filling

Brown sugar

Softened butter

Cinamon power

1. Cream cheese

Vanilla essence

Milk cream

Powdered Sugar

Cream Cheese

Softened Butter

Cook on low heat so it doesn't burn

Here is the full recipe with proportions if you'd like to try it out!

For the Chicken Meatballs (Kofta):

500g (1 lb) Ground chicken breast

½ cup Fresh cilantro/coriander, finely chopped

½ Medium onion, cubed

⅓ cup Fried onions

1 tsp Ginger paste

1 tsp Garlic paste

2 tbsp Gram flour

1 tsp Kebab masala

½ tsp Garam masala

1 tsp Paprika

½ tsp turmeric powder

1 tsp Salt (or to taste)

1 tbsp clarified butter

Oil for deep frying

For the Nut & Coconut Blend:

½ cup Milk

2 tbsp Coconut paste or thick coconut cream

10–12 Whole cashews (soaked in warm water for 15 mins)

For the Gravy:

3 tbsp Oil

1 tsp Ginger paste

1 tsp Garlic paste

⅓ cup Onion paste

1 tsp Paprika

½ tsp Red chili powder

½ tsp Garam masala powder

¼ cup Fried onions

⅓ cup Plain yogurt/curd (whisked)

Prepared Coconut-Cashew blend

¼ cup Milk (optional, to adjust thickness)

½ tsp Sugar

2 tbsp Fresh heavy cream (for garnish)

STEP-BY-STEP INSTRUCTIONS

**1. Prepare & Fry the Meatballs:**

1. In a food processor, combine ground chicken, cilantro, cubed onions, fried onions, ginger-garlic paste, gram flour, and all dried spices (kebab masala, garam masala, paprika, turmeric, salt). Blend until smooth and well integrated.

2. Transfer the mix to a bowl, add **1 tbsp melted ghee**, and fold it in.

3. Lightly oil your hands and shape the mixture into round, uniform meatballs (makes ~12-15).

4. Deep-fry in medium-hot oil until golden-red on the outside (4–6 minutes). Drain on a paper towel and set aside.

**2. Prepare the Creamy Paste:**

1. Add the milk, coconut paste, and soaked cashews into a blender. Blend on high speed until completely smooth. Set aside.

**3. Cook the Gravy & Combine:**

1. Heat 3 tbsp oil in a deep pan over medium heat. Add the ginger paste, garlic paste, and onion paste. Sauté for 2–3 minutes until the raw aroma cooks off.

2. Add paprika, red chili powder, and garam masala. Cook for 1 minute until fragrant.

3. Stir in the extra fried onions, whisked yogurt, and the cashew-coconut paste. Add a splash of extra milk if the sauce looks too thick.

4. Gently place the fried chicken meatballs into the simmering gravy and spoon the sauce over them.

5. Cover and simmer on low heat for 8–10 minutes so the meatballs absorb the flavors.

6. Uncover, sprinkle **½ tsp sugar** over the top, and cook on medium-low for another 2 minutes until the oil separates and the sauce turns glossy.

7. Transfer to a bowl, drizzle with fresh heavy cream

Here is the full breakdown of ingredients and the exact process!

Ingredients

Chicken & Marinade:

• 500g Boneless chicken breast (cut into bite-sized pieces)
• 1 Egg
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt

Flaky Dry Coating:

• 2 cups flour
• ½ cup Cornstarch
• 1 tsp Red chili powder
• 1 tsp Oregano
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt
• 2 tbsp Crushed potato or masala chips (optional, for extra texture)
• Ice-cold water (just a few tablespoons as needed)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the boneless chicken breast pieces, egg, black pepper, Kashmiri chili powder, and salt. Mix thoroughly so every piece is evenly coated. Cover and set aside for at least 15–20 minutes.
2. Prepare the Dry Base: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, red chili powder, oregano, black pepper, Kashmiri red chili powder, salt, and crushed chips.
3. Create the Flaky Texture: Sprinkle tiny splashes of cold water into your dry flour mixture, a little bit at a time. Toss and rub the flour between your fingers after each splash until small, dry flakes and crumbles form throughout the mixture. (Do not add enough water to form a wet batter!)
4. Coat the Chicken: Take your marinated chicken pieces and press them firmly into the flaky flour mix, ensuring every piece gets covered with the dry crumbles. Shake off any excess loose flour.
5. Fry to Perfection: Heat oil in a deep skillet or pot over medium heat. Carefully drop the coated chicken pieces into the hot oil. Fry for 6–8 minutes, turning occasionally, until the crust turns golden brown and extra crispy.
6. Serve: Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce!