Chicken

I thought pot pie was just a frozen dinner or something you only made when feeling too lazy to cook. Then I discovered Gordon Ramsay chicken pot pie, and realized I’d been settling for soggy pastry and bland sauce. Ramsay taught me that a real Gordon Ramsay chicken pot pie is all about layers—crisp puff…

Gordon Ramsay Duck Breast taught me something that flipped my cooking world upside down: crispy skin isn’t a mystery—it’s a commitment. I learned that lesson one frantic dinner party evening when I rushed the duck, skipped the render, and ended up with greasy leather. I needed help, so I turned to Ramsay—and found the Gordon…

Gordon Ramsay Butter Chicken didn’t just teach me curry—it taught me restraint. I used to go full chaos. Chicken in cold. Dump in a spice mix. Store-bought paste. Fifteen minutes later? A pot of beige regret. Then I watched Ramsay blitz an entire sauce, strain it like it owed him rent, and finish with butter…

I’ve seen more bad advice online for roasting a goose than for almost any other dish. Most recipes either ignore the massive amount of fat or give you complicated, untested steps that fill your kitchen with smoke. They lead you straight to the number one fear of every home cook: a greasy, expensive bird with…

Forget every Gordon Ramsay chicken parmesan recipe that ends with you baking a breaded cutlet in a sea of tomato sauce. That is not a restaurant-quality dish; it’s a recipe for a soggy, heartbreaking casserole. I know, because I’ve made it. I followed those simplified online guides and ended up with a limp, chewy piece of chicken…

Search online for a Gordon Ramsay Chicken Madras recipe, and you’ll find one. It’s in his cookbooks, it’s on countless blogs, and it’s… incomplete. It’s not the whole story. I know, because I made it for years and always felt something was missing. It was a good curry, but it wasn’t that curry—the one from…

Gordon Ramsay promises a beautiful turkey pasta in under ten minutes. I set a timer, followed a popular online recipe, and watched it sprint past twenty. The result? A bland, watery disappointment that tasted nothing like the “simple, honest, beautiful” dish he described. Sound familiar? The problem wasn’t Ramsay. It was the recipe. It missed…

A Gordon Ramsay chicken fried steak can take many forms, and today, we’re tackling a legend: the cracker-crumb crust. This isn’t the delicate, flaky crust of a fine-dining restaurant; this is a rugged, unapologetically crunchy crust that shatters when you cut into it. My obsession is taking recipes like this and perfecting them, applying the discipline and…