Recipe adapted from Jenny Rosenstratch, via Bon Appetit.TIPS:Don't overcrowd the pan: The chicken pieces need plenty of space to get crispy and brown evenly all around.Bring the chicken to room temperature before cooking: In fact, this applies to any meat. Room temperature meat will cook through in the centre a lot more evenly, and faster, than if cooked cold from the fridge.Remove excess chicken fat and skin: Most skin-on chicken thighs come with a lot of excessive fat and skin. You don't ha...| www.sandravalvassori.com
This lightly sweetened, quick skillet cornbread recipe has a crunchy texture with a delicious tender-crumb. Buttery, moist, and crispy, it is the cornbread recipe you have been looking for.| Sandra Valvassori
This crispy chicken is a weeknight dinner MVP.| Bon Appétit
Hi and welcome! Thank you for being here. I started this site to share my love of cooking. Gathering friends and family around a table filled with home-cooked food is what brings me joy. Here| Sandra Valvassori
This Mexican Chopped Salad with Chipotle Pepitas is the perfect hearty salad to accompany any grilled meat or fish, or served as a light lunch. Dig in!| Sandra Valvassori
You will need the best, in-season, sweet and ripe tomatoes to make this knock-out Summer Tomato Panzanella Salad. Addictive and delicious, each bite is like a burst of summer in your mouth.| Sandra Valvassori
