Arbpen - Adrienne Boswell

  Beef Wellington has always been the star of a special occasion dinner, but a whole tenderloin can cost more than the rest of the meal. Turkey Wellington keeps everything that makes the classic special: an earthy mushroom duxelles layer, a savory wrap of ham, and a flaky golden crust. The trick is sous vide. Turkey breast from a whole bird, injected with butter and white wine, cooks fully in a 140°F water bath, so the 400°F oven only needs to brown the pastry. The result is juicy turkey, crisp pastry, and a lattice top that turns heads. Turkey Wellington is Part 1 of International Turkey Day. The rest of the bird travels too: Chinese glazed legs, herbes de Provence thighs, and Buffalo injected wings, so everyone at the table gets their favorite part. Part 2, International Turkey Parts, arrives November 6. Get the full recipe, video, and tips here: https://the-good-plate.com/turkey-wellington/

  New on The Good Plate: Pumpkin Spice Sourdough Election Day Cake -- part pumpkin spice treat, part 18th-century voting tradition, entirely boozy (unless you swap in apple cider). Read the full recipe and history here: https://the-good-plate.com/pumpkin-spice-election-cake/

  Recreate the famous Freds at Barneys chicken salad at home. Rotisserie chicken, pear, green beans, tomato and avocado sit over finely chopped lettuce, cabbage and spinach, finished with a mustard balsamic vinaigrette. An easy main course salad for weeknight dinners, lunches and meal prep. https://the-good-plate.com/freds-style-chicken-salad/ #ChickenSaladRecipe #MainDishSalad #RotisserieChickenRecipes #SaladRecipes #EasyDinner

  Start with a Skull Cheeseball. Shape the cheese mixture into a skull, then add walnut teeth and black sesame seed eyes; if you use Parmesan, grate it fresh. Next, make Dead Men's Fingers. Wrap inexpensive hot dogs in thin plain bacon, add brown sugar, and let the slow cooker do the work. Finally, serve Bat Wings. Air fryer chicken wings get an oyster sauce glaze tinted black with a tiny dab of gel food dye. Skull Cheeseball: https://the-good-plate.com/skull-cheeseball/ Dead Men's Fingers: https://the-good-plate.com/bacon-wrapped-hotdogs-dead-mens-fingers/ Bat Wings: https://the-good-plate.com/bat-wings/ All 9 Halloween ideas: https://the-good-plate.com/9-irresistible-holiday-recipes-and-crafts/

What if you could rub red wine right onto a pork roast? Merlot wine flour, made from dried grape skins and seeds, gives this pork loin all the flavor of red wine without the liquid. Ground together with paprika, white pepper, chili, and fennel seed, it turns into a dark, crackly crust that holds tight while the roast spins. In this video you will learn: • What wine flour is and how to use it • Why grinding the whole rub matters • Why scoring and a one-hour rest keep the crust on the spit Full recipe: https://the-good-plate.com/red-wine-and-fennel-crusted-pork-loin/ Forever Forward, Forever Flavorful, YUM YUM! #PorkLoin #WineFlour #VerticalRotisserie #PorkRoast #TheGoodPlate

Start with Grave Digger Pie, a shepherd's pie dressed for Halloween; savory beef and vegetables simmer in gravy under a mashed potato graveyard. Next, bake the Pumpkin Fortress Cake. You cannot frost a fortress, so the cream cheese bakes right inside, and an espresso glaze gives it a coffee house finish. Finally, make Day of the Dead Brownies. Chile and cinnamon borrow from Aztec chocolate traditions, and marzipan skulls modeled on the Crystal Skull at the British Museum crown each one. Grave Digger Pie: https://the-good-plate.com/grave-digger-pie/ Pumpkin Fortress Cake: https://the-good-plate.com/halloween-pumpkin-fortress-cake/ Day of the Dead Brownies: https://the-good-plate.com/day-of-the-dead-brownies/ All 9 Halloween ideas: https://the-good-plate.com/9-irresistible-holiday-recipes-and-crafts/  

If you are tired of going to the store and coming home with things you did not need, or of finding science experiments in the back of the refrigerator, monthly meal planning might be the fix. I wrote the Monthly Meal Planning Workbook around four simple steps you repeat every month: take inventory of what you have, plan a month of dinners around it, do one big shop for shelf-stable and freezable foods, and keep a short perishables list for weekly pickups. It works on a fixed income, a part-time income, a lot of money, or very little, because your rent, insurance, and car payment all come due monthly no matter how your paycheck lands. When I made the switch, I saved about $50 a month almost immediately. Full disclosure: I am the author. The paperback is currently 30% off at the IngramSpark shop: https://shop.ingramspark.com/b/084?params=TFKTOMzVSy4htl0rXmji8lUNzMdPovHYOkDJ7QULuuv Read the full review, including my weekly dinner rhythm and what the book and course cost: https://the-good-...