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.

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