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  Welsh Rarebit: The Dining Car Classic That Deserves a Comeback There is no rabbit in Welsh Rarebit. There never was. The name is old British humor — "bit" as a playful corruption of "rabbit," a joke about the poor Welshman's substitute for meat. What it actually is: a rich, silky sharp cheddar cheese sauce poured over toast, and it has been on tables for more than two centuries. This recipe comes from Dinner in the Diner by Will Hollister, and it was originally served in the dining car of the Chesapeake and Ohio Sportsman — a steam-powered passenger train that took genuine pride in what came out of its kitchen. Real food, real technique, served at real speed. The technique is the story. Welsh Rarebit is made in a double boiler — or a DIY version built from a saucepan and a heatproof bowl — because cheese is fat, protein, and water. Too much heat, too fast, and the proteins seize up, the fat separates, and your sauce breaks. The double boiler keeps everything g...
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What's Cooking? Fresh Beginnings — Spring Newsletter Is Here! Spring has arrived, and so has our latest newsletter from The Good Plate! What's Cooking? Fresh Beginnings is packed with seasonal recipes to inspire your kitchen this April. From savory Lamb Chops and beautifully dyed Easter Eggs to sweet Ginger Carrot Cookies and a light Eggless Caesar Dressing — there's something for every table. And don't miss the sneak peek at next month's recipe... it's a showstopper! Read the full newsletter here  https://the-good-plate.com/newsletters/whats-cooking-fresh-beginnings/ .#TheGoodPlate #SpringRecipes #EasterFood #HomeCooking #FoodBlog #LambChops #GingerCookies #CaesarDressing #FreshBeginnings #RecipeNewsletter  
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Naturally Colored Eggs in the Instant Pot

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  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/
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Sous Vide Grilled Lamb Chops

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  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/
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  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/
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  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
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  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.
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