Arbpen - Adrienne Boswell

  Bulgur has been feeding people for thousands of years, and for good reason — it is nutritious, versatile, fast-cooking, and genuinely delicious when treated properly. This recipe uses your Instant Pot's Keep Warm setting rather than pressure cooking, which means no Burn notice and no guesswork. Toast your fine bulgur in butter with dried aromatics, add boiling hot liquid, seal the lid, and walk away for thirty minutes. The result is perfectly separate, fluffy grains with a nutty, savory flavor that makes rice feel like a consolation prize.  Full recipe at  https://the-good-plate.com/bulgur-pilaf-instant-pot/ #bulgurpilaf, #instantpot, #bulgurwheat, #instantpotrecipes, #sidedish, #healthygrains, #pilaf, #wholewheat, #budgetcooking, #thegoodplate

  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...

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  

  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/

  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/

Chicken Parmesan Meatballs and Marinara   So, I found a recipe I wanted to make for Chicken Parmesan Meatballs and that sounded really good.  When I actually started making the recipe, I could tell that it was very involved - and for no reason.  The original recipe called for making sauce and roasting it while meatballs were being made, then removing the sauce, cleaning out a hot pan, heating the now cool pan to fry the meatballs, then putting the sauce and cheese and baking some more.  No!  Way too complicated for absolutely no reason. Instead, I made my traditional red sauce from Joe Iannuzu's Mafia Cookbook, and while that was cooking for 30 minutes, I roasted the meatballs for 20 minutes, put them in the pan with the sauce, topped with cheese, and baked until the cheese melted.  We had it over pasta.  It was delicious!

  Chocolate Mascarpone Tort This... this tort was absolutely amazing.  I brought it to a church function and everyone was amazed by it.   I like making mascarpone with cream cheese and cream, and adding some chocolate to it was great. Why did I make this?  I made it because someone had given me a can of Danish butter cookies.  I'm sorry, but those things are nasty.  They're made to last until the next coming of Christ. But, surprisingly, they make really good crust.  Did I have enough cookies?  Of course not.  What to do, what to do.  Well, saltines go very well with chocolate and some day, I'll make a post about that as well.  A good friend showed me, and it's amazing, too. So, crust made from Danish butter cookies and saltines, with cream cheese, cocoa and cream.  What could go wrong?  Nothing. Absolutely nothing.   You can get the recipe for this at The Good Plate .  Enjoy!

 I’m doing something new here. I want to tell you about the newest recipes from The Good Plate . A new recipe comes out every Friday, and I’ll always link directly to it. What I want to use this space for is everything that doesn’t belong on a recipe page: why I made it, what I was thinking about, what went wrong, what surprised me, and the occasional blooper. So let’s start with this week’s recipe: Air Fryer Chicken Crisps 👉  Air Fryer Chicken Crisps This one came out of not wanting to waste something that usually gets thrown away, and wondering whether the air fryer could turn it into something genuinely good instead of just “acceptable.” It turns out it can. The full method, timing, and why it works are on The Good Plate . This space is where I’ll talk about the rest of it.