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Chicken Breats - 4, (about 2 lb.) AP Flour - 1 cup Salt and Pepper Garlic powder - 2 tsp Onion powder - 2 tsp Red pepper flakes - 1 tsp Egg - 3 Panko breadcrumbs - 2 1/2 cup Pecorino-Romano - 1/2 cup grated Butter - 1 stick Olive oil - 1/2 cup Lemon wedges, for serving Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 F. Cut the Chicken breasts in half lengthwise making 8 roughly equal pieces. Place one sheet of plastic wrap on a clean cutting board. Put

Olive Oil - 1/4 cup Garlic - 8 clove, minced Red Pepper Flakes Veggie Balls - 1 pkg Spinach - 1 bunch, chopped Orecchiette - 1 pkg, cooked as per package directions Salt Pepper Parmigiano Regiiano Heat Olive Oil in a medium pan. Add Garlic and Red Pepper flakes, cook until the Garlic softens. Add Veggie Balls and cook closed for 5 min stirring occasionally. Stir in Spinach. Cook closed for another 5 min. Add Pasta, Pasta Water along with required Salt and Pepper. Toss to co

Olive Oil - 2 tbsp. Chicken cutlets - 4 (5-ounce) Salt Pepper Butter - 2 tbsp. Garlic - 5 cloves, finely chopped Chicken broth - 3/4 cup Sun dried Tomato - 1/4 cup, chopped Heavy cream - 1/2 cup Calabrian chili pepper - 2 tbsp. crushed Parmigiano-Reggiano cheese - 1/4 cup Goat cheese - 4 oz., sliced into 4 even medallions Basil leaves, for garnish Lemon wedges, for serving Heat oil in a large skillet over high heat. Evenly season the chicken cutlets with salt and pepper. Plac

Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl

For the marinade: Boneless Chicken Thighs - 543g Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp) Ginger-Garlic Paste - 1 tbsp Kashmiri Chili Powder - 1 tsp Turmeric Powder - ¼ tsp Coriander Powder - 1 tsp Pepper Powder - ½ tsp Garam Masala - ½ tsp Vinegar - 1 tsp Salt - as needed In a large bowl, mix together the curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add the chicken and ensure it is well coated. Let it marinate fo

For Chicken Marinade: Boneless, skinless chicken thighs - 2 pounds, thinly sliced Plain yogurt - 1/4 cup Olive oil - 2 tablespoons Tomato paste - 2 tablespoons Hot sauce - 1 tablespoon Lemon juice - 1 tablespoon Minced garlic - 2 teaspoons Paprika - 1 1/2 teaspoons Salt - 1 1/2 teaspoons Sumac - 1 teaspoon Coriander - 1 teaspoon Allspice - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom - 1/4 teaspoon In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon