Arbpen - Adrienne Boswell

  Most turkey burgers disappoint. They are too lean to carry much flavor on their own, and without a deliberate strategy to compensate, the result is pale, dry, and forgettable. The Rosemarie Turkey Burger is built differently: a full Mediterranean spice blend, wheat germ for structure and nutrition, yogurt toum instead of mayonnaise, and fresh cucumber with mint for the finish. Cucumber and mint are a classic eastern Mediterranean pairing — present in tzatziki, fattoush, and cacık — for the same reason they work here: mint amplifies cucumber's freshness and cucumber softens mint's intensity. Crumbled feta ties the build together. A cast iron skillet handles the sear, and a thermometer confirms 165°F (73.8°C) — because poultry means no guessing. Full recipe at The Good Plate:  https://the-good-plate.com/rosemarie-turkey-burger/

  What if Buffalo flavor lived inside the chicken? That is the premise of Inside-Out Buffalo Chicken — a whole spatchcocked bird injected with Crystal Hot Sauce, rubbed with unsalted butter, cayenne, Penzeys chipotle, and salt, then roasted at 350°F/177°C to an internal temperature of 165°F/74°C. The injection delivers the Buffalo heat directly into the muscle so every bite carries that signature Crystal flavor. Serve with homemade Blue Cheese Dressing for the full experience. Full recipe at The Good Plate. https://the-good-plate.com/inside-out-buffalo-chicken/ #InsideOutBuffaloChicken #BuffaloChicken #SpatchcockChicken #RoastChicken #TheGoodPlate

  Summer is officially here, and this month's What's Cookin'? newsletter is all about keeping the kitchen cool while the temperatures outside do whatever they want. The air fryer and the sous vide cooker are your best friends this summer — and we are going to prove it. This month's recipes: Fennel Pork Roast for the Air Fryer, Air Fryer Chicken Shawarma, Hoisin Pork Roast Via Sous Vide, and Blue Cheese Stuffed Fig Tart with Balsamic Honey Glaze for dessert. The exclusive subscriber recipe is the Signature Salad Base. We also reviewed the CCCEI Outlet Extender and spotlighted two Amazon store collections: Your Daily Bread and Prep Stars. Read the full newsletter here: https://the-good-plate.com/newsletters/whats-cookin-cool/ #foodblog #summerrecipes #airfryer #sousvide #newsletter #whatscookin

  Peak-season ingredients and classic technique: Fig Tart with Balsamic Honey Glaze. Sautéed fresh figs, a balsamic-cinnamon reduction glaze, and a stovetop French sweet tart shell — a demonstration of how a few quality ingredients and the right method produce something genuinely exceptional.  Full recipe:  https://the-good-plate.com/fig-tart-with-balsamic-honey-glaze/ #figtart #balsamicglaze #culinarytechnique #thegoodplate

  Stove Top Cooked French Sweet Tart Dough solves every tart shell problem at once: no food processor, no blind baking, no chilling, and no cold butter technique to master. Caramelize the butter and sugar on the stovetop, mix in a stand mixer, press into the pan, and bake at 400°F/204°C for 15 minutes. The caramelization step gives the finished shell a faint caramel note and golden color that standard pâte sucrée never achieves. Full recipe and step-by-step photos at The Good Plate: https://the-good-plate.com/stovetop-french-tart-shell/ #tartshell #frenchpastry #homemadepastry #thegoodplate

  The chile-crusted pork roast that changed how I think about pork loin. Chipotle, New Mexico chile, cayenne, cumin, and crystallized lime rubbed generously on a trimmed boneless half loin, then cooked using the reverse sear method for edge-to-edge juicy results every single time. The Savory Roasted Salsa and Leek Jam from last week ties it all together.  Full recipe at The Good Plate:  https://the-good-plate.com/chile-crusted-pork-roast/ #chileporkroast #porkroast #chilecrustpork #thegoodplate