Arbpen - Adrienne Boswell

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Naturally Colored Eggs in the Instant Pot

Naturally colored Easter eggs made with onion skins and cranberry black tea create beautiful marbled shells using ingredients you probably already have at home. The Instant Pot makes the process simple and reliable. Full method on The Good Plate: https://the-good-plate.com/naturally-colored-easter-eggs-instant-pot/ Deviled eggs recipe: https://the-good-plate.com/deviled-eggs-in-the-instant-pot-quick-and-easy/

Sous Vide Grilled Lamb Chops

I've been making these lamb chops since an Armenian shopkeeper in Glendale shared the marinade with me, and they have never once disappointed. The paste — Aleppo pepper, tomato, red onion, garlic, herbs — goes on generously before the chops go into the sous vide at 130°F for two hours. Then a completely dry surface, a dusting of Mrs. Rubin's Black Magic, and 30 seconds per side on a grill at 500°. Perfectly rare, perfectly charred. I've got the full recipe and all the process shots over at The Good Plate. https://the-good-plate.com/sous-vide-grilled-lamb-chops/

If you’ve ever wondered how Honey Baked Ham gets that famous sweet caramelized coating, the answer is simpler than you might think. This Honey Baked Ham copycat glaze uses a quick food-processor method and pantry ingredients to create a glaze that melts into the slices as the ham reheats. The sugars caramelize in the oven and form that sticky, glossy finish people love. It’s also excellent on roasted turkey legs, duck, or pork loin. Read the full recipe here: https://the-good-plate.com/honey-baked-ham-copycat-glaze/

Caesar salad dressing has a fascinating history, from Caesar Cardini’s restaurant during Prohibition to flavors that echo ancient Roman cooking. This eggless version uses olive oil, lemon, garlic, Parmesan, anchovy paste, Worcestershire, and dry mustard to create a natural emulsion without eggs. The result is a bold dressing with less cholesterol but the same classic Caesar flavor. Full post: https://the-good-plate.com/eggless-caesar-dressing-the-ides-of-march/ Hashtags: #EgglessCaesar, #FoodHistory, #HomemadeDressing, #KitchenScience

This is a deep dish Chicken pot pie that I made for Pi Day and it has a typical American inside with rotisserie chicken and believe it or not frozen vegetables. That means it was really really easy to make but as the title says it's Sauce supreme. So there's wine in the mushrooms which are in the filling and there is mine in the sauce that goes on top of the filling and cream and some spices there's even believe it or not there's even a jalapeno pepper because in March Sometimes it's really still cold and you need something to warm you up. You can get the recipe at https://the-good-plate.com/deep-dish-chicken-pot-pie-with-sauce-supreme/ . See you next time on The Good Plate.

This is Chimichurri sauce. Yes, I know it sounds like the song, and yes, it's now stuck in my head, too. But, this stuff is delicious and even easier to make in a food processor. Check the site for the full recipe: Quick Chimichurri in the Food Processor is a good example of how method-driven cooking saves time long-term. This post focuses on structure and intent rather than novelty. It explains why chimichurri works, how to make it quickly without turning it into paste, and how to store it so it supports multiple meals. https://the-good-plate.com/chimichurri-food-processor/