• A table with various ingredients and dishes, including a bowl of chicken curry garnished with cilantro and almonds, a bowl of rice with curry, two papadums, sliced cucumber, onion, a yellow cloth, and a spoon with black peppercorns.

    starting strong

Turning Up the Heat

Indian curry in a black pot, garnished with cilantro, with a spoon inside.

Garlic Butter Chicken with Lemon and Herbs

A simple pan-seared chicken dish with bright flavor and a quick pan sauce.

Ingredients (2 Servings)

2 chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
½ lemon (juice)
1 teaspoon lemon zest
1 tablespoon chopped parsley
Salt
Black pepper

Optional
Red pepper flakes

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.

  2. Heat olive oil in a skillet over medium heat.

  3. Place the chicken in the pan and cook for 5–6 minutes per side until golden brown and cooked through.

  4. Remove the chicken from the pan and set aside.

  5. Lower the heat slightly and add butter and garlic to the pan.

  6. Cook for about 30 seconds until fragrant.

  7. Add lemon juice and lemon zest, scraping up the flavorful bits from the pan.

  8. Return the chicken to the skillet and spoon the sauce over the top.

  9. Finish with parsley and a pinch of red pepper flakes.

**Chef Tip

Let the chicken rest for about 3 minutes before cutting so the juices stay inside the meat.

A glass of mango smoothie with a metal straw on a marble surface, with a whole mango, mango chunks, and a sliced mango in the background, and a red cloth in the background.

**drink Pairing

Mango Lassi

For a non-alcoholic option that’s very traditional. The yogurt cools the spices while the mango adds a touch of sweetness that complements the sauce.

Close-up of a plate of fettuccine pasta with mushrooms and grated cheese, garnished with chopped parsley on a black textured surface.

Creamy Mushroom Pasta

A comforting pasta that teaches how to build flavor in layers.

Ingredients (2 Servings)

200 g pasta (tagliatelle or fettuccine)
200 g mushrooms, sliced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
100 ml cream
40 g parmesan cheese, grated
Salt
Black pepper

Optional
Fresh thyme or parsley

Instructions

  1. Bring a pot of salted water to a boil and cook the pasta according to package instructions.

  2. Heat olive oil in a pan over medium-high heat.

  3. Add the mushrooms and cook without stirring for about 2 minutes so they brown.

  4. Stir and continue cooking until golden and slightly caramelized.

  5. Add butter and garlic and cook for about 30 seconds.

  6. Pour in the cream and reduce the heat slightly.

  7. Add the cooked pasta and a splash of pasta water.

  8. Stir in parmesan and black pepper until the sauce coats the pasta.

  9. Finish with fresh herbs.

**Chef Tip

Let mushrooms brown before stirring. This builds much deeper flavor.

Top view of multiple glasses filled with red wine on a white surface.

**Drink Pairing

Pinot Noir

Look for a Pinot Noir with notes of cherry, forest floor, and a little spice.

Cooked salmon fillet garnished with fresh rosemary on a dark surface, with coarse salt crystals scattered around.

Roasted Salmon with Lemon and Garlic Vegetables

A clean, balanced dinner that feels restaurant-worthy but is very simple.

Ingredients

2 salmon fillets
1 zucchini, sliced
1 bell pepper, sliced
1 small red onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
½ lemon (juice)
Salt
Black pepper

Optional
Fresh dill or parsley

Instructions

  1. Preheat the oven to 200°C (400°F).

  2. Place the vegetables on a baking sheet and toss with olive oil, garlic, salt, and pepper.

  3. Roast the vegetables for 10 minutes.

  4. Remove the tray and place the salmon fillets on top of the vegetables.

  5. Season the salmon with salt, pepper, and lemon juice.

  6. Return to the oven and roast for another 10–12 minutes until the salmon is just cooked through.

  7. Finish with fresh herbs and a drizzle of olive oil.

**Chef Tip

Salmon should be just barely opaque in the center. Overcooking will make it dry.

A person is holding a glass of white wine, with their hand partially visible, wearing a white shirt sleeve. The background is plain and light-colored.

**drink Pairing

Sauvignon Blanc

Look for a Sauvignon Blanc with notes of lime, grapefruit, and fresh herbs.