Layer flavor properly: sauté mushrooms and deglaze with wine, cook vegetables fully, fold in rotisserie chicken, and build a supreme-style sauce from roux, cream, mustard, and wine.

Structure first. Richness second. Brightness last.

Full post:
https://the-good-plate.com/deep-dish-chicken-pot-pie-with-sauce-supreme/

#ChickenPotPie, #ComfortFood, #FoodPodcast, #CookingTechniques, #SauceSupreme

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In today’s review, I test reusable silicone food storage bags in my own kitchen. I show how I use them to store chopped and sliced bell peppers in the freezer, how well they reseal, and whether they can replace single-use freezer bags.

These bags seal tightly and have helped prevent freezer burn without pulling out my vacuum sealer for everyday items. They come in four sizes, which makes them practical for meal prep and leftovers. I also talk about one small drawback: while they stand up, they don’t stay open on their own, so I use a bag holder when filling them.

If you’re considering switching to reusable silicone storage, this is a real-world look at how they perform.

You can read the full written review on The Good Plate. https://the-good-plate.com/review/silicone-food-storage-bags-review/

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Chicken skin isn’t waste. When air fried, it renders its fat and turns into an incredibly crisp, one-ingredient snack with real bar-food appeal. A few drops of Crystal hot sauce give Buffalo-style flavor without frying, butter, or heavy sauce.

This episode explains why chicken skin crisps so well, how air frying changes the texture, and how no-waste cooking can still be indulgent and satisfying.

Read the full post here:
https://the-good-plate.com/air-fryer-chicken-crisps/

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These Brussels sprouts are roasted low and slow with whole cloves of garlic, then lightly smashed and finished with balsamic vinegar. The result is sweet, savory, and deeply roasted, without the bitterness many people expect.

In this recipe, I also explain why modern Brussels sprouts taste better than they used to, and why freezing doesn’t work for this method.

Full recipe and cooking notes:
https://the-good-plate.com/brussels-sprouts-with-roasted-garlic/

#homecooking #vegetables #roastedgarlic #thegoodplate

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In this quick kitchen review, I’m taking a look at the Bolvoud Cast Iron Garlic Roaster and how it performs when roasting garlic in the oven. Cast iron retains heat beautifully, and this compact roaster produces soft, spreadable garlic with a naturally sweet flavor.

This is the same roasted garlic I use in recipes like my Pear and Blue Cheese Pizza, where harsh or uneven garlic would throw the whole dish off.

Full written review:
https://the-good-plate.com/review/bolvoud-cast-iron-garlic-roaster/

Product link:
https://amzn.to/4pJQlNU

Ever forward, ever flavorful.

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In this short kitchen session, we’re talking about how a few simple ingredients become a bright, elegant French-style dinner. Ruby red grapefruit brings acidity and sweetness, thyme adds classic French aroma, and a cast iron skillet does the rest. No oil needed. Just technique.

This recipe is a variation of my Ruby Red Grapefruit Roasted Chicken and pairs perfectly with my Chicken with Garlic and Lemon if you prefer a more savory profile.

Full recipe: https://the-good-plate.com/french-chicken-with-grapefruit-and-thyme/

Related:
Ruby Red Grapefruit Roasted Chicken: https://the-good-plate.com/ruby-red-grapefruit-roasted-chicken/

Chicken with Garlic and Lemon: https://the-good-plate.com/chicken-lemon-garlic/

New recipes publish every Friday through The Good Plate.
Ever Forward, Ever Flavorful.

Visit us at The Good Plate for ingredient amounts, detailed instructions, photos, tips, and more.

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Have a question? We would love to help! Ask chef@the-good-plate.com