Arbpen - Adrienne Boswell

  The November newsletter from The Good Plate takes Thanksgiving international. Turkey Wellington is the star, joined by a Red Wine and Fennel Crusted Pork Loin, a Dry Brine for turkey and poultry, and Christmas Plum Pudding with Hard Sauce, here early so you can make it on Stir-up Sunday, November 22, and give it time to age. 25 Days of Turkey, a daily countdown to Thanksgiving, starts November 1. Read the full newsletter: https://the-good-plate.com/newsletters/whats-cookin-passport/

  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-...

Looking for a budget friendly dinner that tastes anything but basic? Chicken and Cabbage pairs warm spiced chicken with carrots and cabbage in one cast iron skillet. The vegetables cook in the chicken drippings and create their own golden sauce, and fresh lime ties it all together. Learn why the method works, how to store leftovers, and how to adjust the spices to your taste. Read the full recipe at The Good Plate: https://the-good-plate.com/chicken-and-cabbage/

  Halloween costumes and decorations do not need a craft store run. First, build a spider costume from black leggings and a long-sleeved shirt; knee-high pantyhose stuffed with bubble wrap and pipe cleaners become legs that bend. Next, turn the same black clothes into a Fashionista Cat Costume, where coordinated accessories do all the work. Finally, greet trick-or-treaters with a Halloween wreath; wired ribbon helps the bows hold their shape. Spider Costume: https://the-good-plate.com/tarantula-costume-halloween/ Cat Costume: https://the-good-plate.com/cat-costume-well-dressed-black-cat/ Halloween Wreath: https://the-good-plate.com/how-to-make-a-halloween-wreath/ All 9 Halloween ideas: https://the-good-plate.com/9-irresistible-holiday-recipes-and-crafts/

Halloween food can look frightening without being difficult. Start your party with a Skull Cheeseball, shaped by hand and finished with walnut teeth ( https://the-good-plate.com/skull-cheeseball/ ). Next, welcome guests with a Halloween wreath; wired ribbon helps the bows keep their shape ( https://the-good-plate.com/how-to-make-a-halloween-wreath/ ). For dinner, Grave Digger Pie dresses up classic shepherd's pie with a mashed potato graveyard ( https://the-good-plate.com/grave-digger-pie/ ). Finally, Day of the Dead Brownies add chipotle and cinnamon for a warm finish ( https://the-good-plate.com/day-of-the-dead-brownies/ ). See all four on the front page of The Good Plate: https://the-good-plate.com/

  The October issue of What's Cookin'? from The Good Plate is here, and the theme is Treats. On the menu: Cherry Tomato Phyllo Tart with Pesto and Feta, Honey Jalapeno Chicken and Dragon Eggs, Garlic Fries, Welsh Rarebit, and Cherry Lime Rickey Round Baklava for dessert. Halloween falls on a Saturday and it's Oktoberfest season, so there is something here for both parties. Read the full issue with all five recipes: https://the-good-plate.com/newsletters/whats-cookin-treats/

This week's recipe leans into Halloween folklore: garlic has a centuries old reputation for keeping vampires away, and these crispy garlic fries make the flavor case just as strongly. Russet potato wedges roast with fresh garlic, olive oil, and black pepper until golden and crisp. Read the full post, including serving and storage tips, on The Good Plate: https://the-good-plate.com/garlic-fries-keep-vampires-away/

Prime Day is coming October 6-7, and this year I put together a roundup ahead of time instead of scrambling once the sale actually starts. The Thanksgiving side is built around an actual hosting day, not just a pile of gadgets: prep, oven overflow, carving, and leftover storage, plus a nod to my own cookbook, Talking Turkey. The Halloween side keeps things welcoming rather than gimmicky. And if you're not signed up for Amazon Prime yet, this is genuinely the window where it matters. Full roundup, and the thinking behind each pick: https://the-good-plate.com/newsletters/amazonprime-day-october-2026/

This Honey Jalapeno Chicken and Dragon Eggs recipe pairs honey jalapeno marinated chicken thighs with colcannon stuffed twice baked potatoes, rubbed in edible gold for a Halloween table with a little dragon story built in. The chicken cooks on a barbecue grill, a rotisserie, or a cast iron pan, then gets finished with a glossy honey jalapeno glaze. Read the full recipe at https://the-good-plate.com/honey-jalapeno-chicken-and-dragon-eggs/

  I've been making a lot of baklava lately, but this one is different: Cherry Lime Rickey Round Baklava, built around the flavor of the old soda fountain drink instead of the usual honey and nuts. One full sheet of phyllo per pastry, cherries and lime baked into the dough itself, and a restrained hand with the sugar, since the filling is really the only sweet part. Full recipe, history of the rickey, and a video walkthrough: https://the-good-plate.com/cherry-lime-rickey-round-baklava/ #Baklava #CherryLimeRickey #TheGoodPlate

  🌸 Is this flower stand secretly the best thing you're not using for your herb garden? I ordered this flower display stand — and yes, it's genuinely built for cut, long-stemmed flowers, not potted plants — and put it through 6+ months outdoors, including a windstorm that sent my other plants running for cover. It didn't budge. Then I put it to work holding fresh-cut herbs instead, and it turned out to be just as good at that. Full written review: https://the-good-plate.com/review/flower-display-stand/ #FlowerDisplayStand #FlowerStand #CutFlowers #OutdoorDecor #PatioDecor #HerbGarden #TheGoodPlate #ProductReview

  Did you know tomatoes do not have to be ripe to be worth eating? Air Fryer Fried Green Tomatoes take the firm, tart ones and turn them into a crisp, tangy bite. A yogurt and Crystal hot sauce coating stands in for egg, seasoned cornmeal goes on with a shake in a bag, and seven minutes in the air fryer finishes the job. Full recipe: https://the-good-plate.com/air-fryer-fried-green-tomatoes/ #FriedGreenTomatoes #AirFryerRecipes

  I put together a full pirate party playlist, mixing sea shanties, movie themes, and family-friendly songs, so you can build the right soundtrack whether your crew is kids or adults. There's a grog recipe in there too, along with six free pirate illustrations you can download for your own party. Read the whole post here: https://the-good-plate.com/pirate-party-music-yo-ho-ho/

  The heat is finally breaking, and it is time to cook like it. Four recipes just landed on the front page of The Good Plate, each one built for that first cool snap. Try Healthy Broccoli Salad Two Ways for something light and bright, Pumpkin Chocolate Pound Cake for dessert, Lasagna Soup with Chicken Kale Sausage for a warm bowl on a cooler evening, and Three Pepper Healthy Meatloaf for a comforting dinner. Find them all at http://the-good-plate.com .

This month's newsletter is live, and it leans all the way into appetizers and starters for end of summer entertaining. Lemon Fluff Tiramisu takes the star spot, a no-bake riff on tiramisu built around lemon instead of espresso. Fruit boats and risotto rice balls play backup, both easy to make ahead. Homemade mascarpone finally gets its own turn as the dessert entry, and a quick chimichurri gives grill owners something to fight over. There is also a stovetop smoking course for apartment dwellers without a grill, a review of a parody book for Star Trek's 60th anniversary, and a Labor Day hosting kit rounding things out. Read the full issue here: https://the-good-plate.com/newsletters/whats-cookin-starters/

  This Cherry Tomato Phyllo Tart with Pesto and Feta pairs flaky, Greek-style phyllo with a homemade Italian pesto and briny feta for a true Mediterranean-inspired dish. The phyllo folds up its own rustic crust, no pastry skills required, and the whole thing finishes in the air fryer. Full recipe and step by step photos here: https://the-good-plate.com/cherry-tomato-phyllo-tart-with-pesto-and-feta/ #CherryTomatoTart, #PhylloTart, #PestoRecipe, #TheGoodPlate

New on The Good Plate: Chicken Birria Tacos Made Easy for the Slow Cooker. I'm walking through how dried New Mexico, negro, and chipotle chiles become a smoky sauce, why I reduce that sauce on the stovetop before it meets the chicken, and how a frozen chicken start makes this an easy dump-and-go dinner. There's also a bit of history in there; the word "birria" has a genuinely disputed origin, and I get into it. Full recipe here: https://the-good-plate.com/chicken-birria-tacos/

  Today we are doing something a little different at The Good Plate's Kitchen. In honor of Star Trek's 60th anniversary, I am reading a bit from Fun with Kirk and Spock, a parody reading primer by Robb Pearlman that reskins the original crew as a "see Spot run" style picture book. It is not an official Star Trek book, and honestly, not really a children's book either, even though it is built like one. Full written review at the link below. Full review: https://the-good-plate.com/review/fun-with-kirk-and-spock/ #StarTrekParody #FunWithKirkAndSpock #RobbPearlman #StarTrek60 #TrekkieGifts #StarTrekBook #TheGoodPlate

  One technique, six cooking methods, five flavor variations. Swipe through to see how a single foil packet recipe adapts to whatever equipment a home cook already owns, and why that kind of flexible teaching content tends to perform well with readers. https://the-good-plate.com/snapper-packets-stuffed-with-shrimp/ #FoodContent, #RecipeDevelopment, #ContentStrategy, #TheGoodPlate

  Fusion Recipes for Apartment Kitchens — 5 Easy Fusion Dishes This month's fusion lineup: a Baked Salmon Sushi Stack (deconstructed sushi, no rolling mat needed), a Curry Burger, a Scrambled Burger Quiche, Apple-Stuffed Wontons, and a cold Giant Beans Salad. All apartment-friendly, no specialty equipment required. Full recipes and instructions at https://the-good-plate.com/newsletters/whats-cookin-fusion/ . #FusionRecipes #ApartmentCooking #EasyDinnerIdeas #HomeCooking #TheGoodPlate #RecipeOfTheMonth

  This week's recipe borrows from three places at once. The chimichurri sauce is genuinely Argentine, made the traditional way and used both as a marinade and a fresh tableside condiment. The cooking method relies on a sous vide immersion cooker, nothing to do with a traditional asado, but it delivers perfectly even doneness before a hard sear builds the crust. And the plate itself leans Tex-Mex if you want it to, tortillas and salsa on the side, with the option to build full tacos from the leftovers. Full recipe, ingredient list, and step by step photos are on The Good Plate. https://the-good-plate.com/chimichurri-steak-sous-vide/ #Chimichurri #SousVide #ArgentineCooking #FusionRecipe

  A dessert does not have to come from a restaurant kitchen to taste like it did. My Lemon Fluff Tiramisu swaps the espresso and cocoa of a classic tiramisu for lemon, candied lemon peel, and a floral citrus flavoring oil called Fiori di Sicilia. Ladyfingers get dipped in a lemon simple syrup, layered with a whipped lemon cream cheese filling, and topped with fresh lemon zest and more candied peel. No oven needed, and a full batch costs about two to three dollars a serving to make at home. Read the full recipe on The Good Plate: https://the-good-plate.com/lemon-fluff-tiramisu/ #LemonFluffTiramisu, #Tiramisu, #LemonDessert, #NoBakeDessert, #ItalianDessert, #FioriDiSicilia, #CandiedLemonPeel, #TheGoodPlate, #GourmetOnABudget, #DessertRecipe

  Baked Salmon Sushi Stack This dish takes everything I love about a Philadelphia roll, salmon, cream cheese, and cucumber, and turns it into a loose, layered stack instead of a roll. The salmon bakes in a foil packet with ginger, garlic, and scallion so it stays tender, while the sushi rice cooks hands off in the Instant Pot. Recipe: https://the-good-plate.com/baked-salmon-sushi-stack/ Thermometer Probe: https://the-good-plate.com/recommends/thermometer-probe/ Rice Washing Bowl: https://www.amazon.com/dp/B00N2WERLG?tag=goodplate-20&linkCode=ogi&th=1&psc=1 #BakedSalmon #SushiStack #SalmonRecipe #PhiladelphiaRoll #NoNoriSushi #InstantPotRice #EasyDinner #TheGoodPlate

  What happens when you bring the flavors of a great curry to a chicken burger? You get something genuinely surprising and completely delicious. This Curry Chicken Burger starts with ground chicken seasoned with Penzeys Now Curry, dried jalapeño, freeze-dried cilantro, and raisins. It is topped with a homemade apricot Major Grey's Chutney; an allergy-friendly swap for the traditional mango version. Serve it on naan with curry bulgur and a cool yogurt cucumber salad. Get the full recipe at https://the-good-plate.com/curry-chicken-burgers/

If you don't want to heat up your kitchen but still want a spectacular looking dessert, this Wafer Torte is the answer. Thin tort wafers layer with yogurt cream, Nutella, and rose petal preserve, then soften in the refrigerator into a cake-like texture. Topped with strawberries, boysenberries, and a balsamic rose whipped cream, it is an easy, travel-friendly dessert for a 4th of July celebration. https://the-good-plate.com/wafer-torte #WaferTorte #4 oBakeDessert #4 thOfJuly #SummerDessert #RedWhiteAndBlue #TheGoodPlate #NoBakeRecipe #PatrioticDessert #StrawberryDessert #EasySummerRecipes

This month's newsletter celebrates summer the way it deserves — with burgers. The Rosemarie Turkey Burger solves the dryness problem turkey burgers usually have, the Pimento Cheese Burger (aka Juicy Lucy) hides a molten cheese center, and Salmon Cakes round things out for anyone wanting something lighter. It's also America's 250th birthday this July 4th, which felt like the right month to launch our Stovetop Smoking course — learn to smoke meat, fish, and vegetables indoors with nothing but a heavy pot and wood chips. Read the full newsletter for the Healthy Broccoli Salad Two Ways, Ricotta Stuffed Dessert Crepes, and this month's kitchen tool review. Read it here: https://the-good-plate.com/newsletters/whats-cookin-the-grill/ #TheGoodPlate #SummerRecipes #StovetopSmoking #TurkeyBurger #JulyFourth

  Pimento cheese belongs inside the patty, not on top. The Pimento Cheese Juicy Lucy Burger seals creamy, tangy pimento cheese between two thin seasoned beef patties. As the burger cooks, the cheese melts from within into a molten pocket that stays contained in every bite. Season the beef with Black Magic steak seasoning for a dark, flavorful crust, then build the Everyday Version with shredded cabbage, white onion, and Thousand Island dressing. Or take it further with the Full Send: crispy bacon, bacon jam, and caramelized onions on ciabatta. Full recipe and step-by-step guide at The Good Plate: https://the-good-plate.com/pimento-cheese-burger/

  I am thrilled to announce my newest course — Stovetop Smoking: 12 Easy Lessons. If you have ever wanted that deep smoky flavor but do not have a smoker or a backyard, this is for you. Intro price $15 through July 4th. https://mygood.recipes #stovetopsmoking #cookingcourse #indoorsmoking #homecook

  Father's Day is the most underrated holiday on the calendar and it is time to change that. Dads deserve the same level of fussiness as anyone else at the table. This Inside-Out Father's Day menu covers all 7 dishes; Blue Cheese Stuffed Celery to start, Inside-Out Buffalo Chicken with Crystal Hot Sauce injected directly into the muscle as the star, Air Fryer Twice-Baked Potatoes and Brussels Sprout Caesar Salad on the side, Watermelon Fix and Rose Lemonade to drink, and Inside-Out Almond Joy Cake for dessert.  Watch the full video here: https://youtu.be/tKdAQK-aAa8   Get all 7 recipes at https://the-good-plate.com/inside-out-fathers-day-7-dishes-dad-will-crave/   Shop handpicked gifts for Dad at The Good Plate's Amazon Store: https://www.amazon.com/shop/goodplate   Prime Day is July 23rd. #FathersDay #FathersDayDinner #InsideOutBuffaloChicken #FathersDayRecipes #TheGoodPlate #GiftsForDad #PrimeDay #HomeCooking

Father's Day is the most underrated holiday on the calendar. Mother's Day gets six weeks of restaurant reservations and prix fixe menus. Father's Day gets a steakhouse special and a card rack. That is not right, and this year The Good Plate is doing something about it. The Inside-Out Father's Day menu covers a full table from main course to drinks to dessert; Inside-Out Buffalo Chicken with Crystal Hot Sauce injected directly into the muscle, the Watermelon Fix bourbon cocktail made with pickled watermelon rind juice, and the Inside-Out Almond Joy Cake with marshmallow creme frosting, coconut, and chocolate-covered almonds. We also put together a list of handpicked gifts Dad will actually use, all available on Amazon. Prime Day is July 23rd. Get everything at the-good-plate.com/newsletters/fathers-day-2026/

  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