Probably an odd request but I plan on making a bunch of crispy fried chicken skin served with a variety of sauces for an upcoming party. Any suggestions? Tried my local butcher shop Market Place Meats in Waterford to no avail.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.
We Just Found Out Pitless Avocados Exist, and Our Minds Are Blown