Foolproof Living

This yogurt coating clings to the chicken and locks in all the juices as it cooks. Do you prefer to let a thick marinade like this soak into the chicken overnight, or do you usually prep it just a few hours before cooking?

💌 Comment “Recipe” for it to be sent to your DM/Email.

Baking the eggplant instead of frying it keeps the layers perfectly crisp and structured.

Do you struggle with your eggplant parm turning out too soggy? 🍆 Comment “Recipe” and all the details to this crispy baked version will be sent to your DM/Email.