The Good Plate

Your bread machine isn't just for bread. 🍅 This Savory Roasted Salsa and Leek Jam starts with fire-roasted tomatoes and chilies from the air fryer, gets silky butter-sautéed leeks folded in, and then the bread machine does the heavy lifting — stirring and reducing everything into a thick, glossy condiment you will want on everything. Finished with fresh cilantro and Armenian pepper paste for that final bright kick. 

Get the full recipe at https://the-good-plate.com/roasted-salsa-and-leek-jam/

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Today on The Good Plate podcast, we're talking Elotes Risotto — and we're going back nine thousand years to get there. Corn has been sacred in Mesoamerica since before recorded history. The elotero on the street corner is working in a tradition that runs deeper than any food trend. This episode breaks down where elotes actually come from, the difference between elotes and esquites, why the Instant Pot makes risotto completely foolproof, how every single thing that street vendor slaps on that cob shows up somewhere in this recipe, and why elotes must always be eaten outside or over the si...

One salad. Two dressings. Both built from the same balsamic honey mustard base.
In this video, we're making a broccoli salad that skips the bacon and the cheese and instead teaches you a technique: how to take a single vinaigrette base and go two directions with it. Whisk in avocado oil and you have a bright, completely vegan balsamic vinaigrette. Whisk in Mountain High yogurt and you have a creamy, low-cholesterol dressing with real body. The salad uses the whole head of broccoli — florets and shredded stems — with pepitas and organic dried cranberries. Serve the dressings on the side...

Is your kitchen countertop in need of a little order? In this episode, we review the Homcookit Acacia Utensil Holder — a beautiful natural wood organizer with three dividers and four slots to keep all your cooking utensils neatly in place. We cover the pros, the cons, and whether it is worth adding to your kitchen lineup.

https://the-good-plate.com/review/homcookit-utensil-holder-review/

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Bulgur wheat has been a staple of Middle Eastern and Mediterranean cooking for thousands of years, and today we are making it the fast, foolproof way in your Instant Pot. We talk about why the grind matters, why toasting is non-negotiable, and why boiling hot liquid and Keep Warm beats pressure cooking every time. No Burn notice, no mush, just perfect fluffy bulgur in thirty minutes. Full recipe at https://the-good-plate.com/bulgur-pilaf-instant-pot/

#bulgurpilaf, #instantpot, #bulgurwheat, #instantpotrecipes, #sidedish, #healthygrains, #pilaf, #wholewheat, #budgetcooking, #thegoodplate

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Welsh Rarebit has been on American tables since the railroad era — and this recipe comes straight from the dining car of the Chesapeake and Ohio Sportsman. Rich, silky sharp cheddar sauce poured over sturdy toast, with Canadian bacon on top, just like the original.
No rabbit. No shortcuts. No microwave. Just real technique and a DIY double boiler that anyone can set up with what's already in their kitchen.
Watch the full video to see how the double boiler keeps your cheese sauce smooth, glossy, and unbroken — and why pre-shredded cheese is the enemy of a good rare...

Commercial egg dye kits are convenient, but traditional kitchens used simple pantry ingredients to color eggs long before they existed. In this episode, Chef Adrienne shares how onion skins and cranberry black tea create beautiful marbled Easter eggs using the Instant Pot. The technique is easy, inexpensive, and produces striking natural colors. Once the eggs are admired, they can be turned into deviled eggs using a classic recipe from The Good Plate.

Recipe and instructions:
 https://the-good-plate.com/naturally-colored-easter-eggs-instant-pot/

 #TheGoodPlate, #EasterCooking, #NaturalFood, #KitchenTraditions, #InstantPotRecipes

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This week on The Good Plate, we're making Sous Vide Grilled Lamb Chops — a recipe rooted in an Armenian shopkeeper's kitchen in Glendale, California, and built around Aleppo pepper, a semi-dried Syrian red pepper with a fruity, mildly smoky heat that you won't get from any other spice.

Adrienne walks through the paste marinade technique, the sous vide parameters for rare vs. medium-rare lamb, and the single most important step between the water bath and the grill: getting the surface completely dry. Skip it and you boil your lamb. Do it and you get one of the be...

Sometimes a kitchen or bar tool catches your eye simply because it looks interesting. That is exactly what happened with this spinning whiskey glass.

In this short episode from The Good Plate, I share my experience testing this unique glass. The spinning base keeps ice circulating so drinks stay colder longer, and the base doubles as a coaster to prevent condensation rings on your table.

What started as curiosity turned into a surprisingly practical piece of drinkware that works just as well for water at your desk as it does for whiskey in the evening.<...

Revisit the Ides of March with a bold Eggless Caesar Dressing that blends history, culinary science, and practical health choices.

Caesar salad was not created in ancient Rome but by Caesar Cardini during Prohibition in Mexico. Still, the flavor profile—olive oil, aged cheese, garlic, and anchovy—echoes ingredients that Julius Caesar himself might have recognized.

This is a streamlined, eggless version that avoids mayonnaise and raw yolks while maintaining depth and texture. It is powerful without being heavy and practical for anyone managing cholesterol.

Read the full post and get the recipe here...

Layer flavor properly: sauté mushrooms and deglaze with wine, cook vegetables fully, fold in rotisserie chicken, and build a supreme-style sauce from roux, cream, mustard, and wine.

Structure first. Richness second. Brightness last.

Full post:
https://the-good-plate.com/deep-dish-chicken-pot-pie-with-sauce-supreme/

#ChickenPotPie, #ComfortFood, #FoodPodcast, #CookingTechniques, #SauceSupreme

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In today’s review, I test reusable silicone food storage bags in my own kitchen. I show how I use them to store chopped and sliced bell peppers in the freezer, how well they reseal, and whether they can replace single-use freezer bags.

These bags seal tightly and have helped prevent freezer burn without pulling out my vacuum sealer for everyday items. They come in four sizes, which makes them practical for meal prep and leftovers. I also talk about one small drawback: while they stand up, they don’t stay open on their own, so I use...