Sumit Vishwakarma 
Jump to Recipe · Print Recipe These Gordon Ramsay vanilla cupcakes are soft, fluffy, bakery-style cupcakes built on a properly creamed butter-and-sugar base and crowned with silky vanilla buttercream. They’re ready in 35 minutes, make …
Jump to Recipe · Print Recipe These Gordon Ramsay oatmeal cookies are thick, chewy, and packed with brown-sugar flavor — crisp at the edges, soft in the middle, and studded with plump raisins and toasted …
Jump to Recipe | Print Recipe Gordon Ramsay’s sugar cookies are the rare cut-out cookie that actually tastes as good as it looks: crisp, golden edges, soft chewy centers, and a whisper of lemon zest …
Jump to Recipe | Print Recipe Gordon Ramsay’s chocolate cake is a light vanilla sponge split and layered with fresh ginger cream, then finished with a glossy dark chocolate ganache made with golden syrup for …
Ready in 40 minutes for about $2 a serving: jammy vanilla-sautéed pink rhubarb under a crisp toasted-hazelnut and oat topping, with a secret spoonful of Japanese pickled ginger and lemon mascarpone on the side.
Silky homemade hollandaise with egg yolks, tarragon vinegar, lemon juice and melted butter — ready in 10 minutes for about $0.50 a serving. Makes about 3/4 cup.
Gordon Ramsay’s sausage bolognese pasta lands on the table in 20 minutes for about $4.75 a serving — Italian sausages squeezed from their skins, burst cherry tomatoes and tagliatelle pulled together with starchy pasta water into a glossy sauce.
Gordon Ramsay’s homemade BBQ sauce is ready in 30 minutes for about $0.35 a serving — caramelised onions and smoked paprika toasted in the pan, finished with cider vinegar and ketchup into a thick, glossy sauce.
Gordon Ramsay’s bright-green basil pesto takes 45 seconds and 5 ingredients at about $2 a serving — no garlic, a loose restaurant-style oil ratio, and the tricks that keep it green all week.
Gordon Ramsay’s spicy chipotle meatball soup lands on the table in 80 minutes at about $2.50 a serving — tender beef meatballs with a milk-soak secret, simmered in a smoky tomato broth with tortilla-chip crunch.