The Good Plate

If your stove is older, or its back panel isn't flat, a magnetic stove shelf won't do you much good. The Over the Stove Shelf stands on its own adjustable legs and expands to fit 24" and 30" stoves. Mine has been in place since March 2025 and hasn't moved an inch. I talk about what I keep on it, what I learned not to keep on it (hello, melted butter), and why heat and light are hard on your spices.

Full review: https://the-good-plate.com/review/over-the-stove-shelf-review/

#OverTheStoveShelf #StoveShelf #KitchenOrganization #KitchenStorage #SpiceRack #KitchenGadgets #SmallKitchen #KitchenHacks #ProductReview...

What do you do with the legs, thighs, and wings after the breast becomes Turkey Wellington? In Part Two of International Turkey Day, send each one to a different country. Learn why the legs and thighs get a dry brine while the wings get a wet one, how an injection carries flavor straight into the meat, and why pulling turkey at 160°F gives you juicier results than waiting for 165°F in the oven.

Recipe: https://the-good-plate.com/roasted-turkey-asian-legs-french-thighs-buffalo-wings/

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The biggest complaint about Thanksgiving turkey is a dry, flavorless breast. In this episode, you learn how to roast a turkey that stays juicy from the breast to the thighs, using a NESCO electric roaster oven.

First, you dry brine the bird with sea salt and herbes de Provence and leave it uncovered in the refrigerator for 24 to 36 hours. The salt seasons the meat all the way through and helps the skin crisp. Next, you make an injection from turkey broth and white wine and inject the breast, legs, wings, and thighs. The injection adds moisture right...

Beef tenderloin costs a small fortune, but a holiday centerpiece doesn't have to. In this episode, learn how turkey breast from a whole bird becomes Turkey Wellington, plus the frozen breast roast shortcut for busy cooks. Hear why sous vide solves the biggest Wellington problem, why butter and white wine go in before the water bath, how to make sherry mushroom duxelles, and why the duxelles must cool before they meet the pastry. Plus, a lattice cutter turns plain puff pastry into a crust worthy of the holidays. It's Part 1 of International Turkey Day, where one bird travels to...

This episode explores wine flour, a powder made from Merlot grape skins and seeds that brings red wine flavor to a dry rub. Learn how grinding the spices together, scoring the loin, and letting the rub rest for an hour build a crust that survives a spinning vertical rotisserie. You will also hear a little history of grape pomace and why fennel and pork have been partners for generations.

Recipe: https://the-good-plate.com/red-wine-and-fennel-crusted-pork-loin/

Forever Forward, Forever Flavorful, YUM YUM!

Keywords: pork loin, wine flour, Merlot wine flour, fennel, vertical rotisserie, pork roast...

Why plan dinner one week at a time when your rent, insurance, and car payment all run monthly? In this episode, I talk about the Monthly Meal Planning Workbook, a book I wrote to help you plan once, shop smarter, and eat well all month. I cover the four parts of the system (inventory, meal planning, the big shop, and the perishables list), how it cuts impulse buying and food waste, and the weekly dinner rhythm that keeps my own house on track. When I switched to monthly planning, I saved about $50 a month almost immediately.

Full...

This episode covers Honey Jalapeno Chicken and Dragon Eggs, a sweet and spicy chicken dish paired with colcannon stuffed twice baked potatoes, just in time for Halloween. Learn the marinade, the glaze, and three ways to cook the chicken. Full recipe at https://the-good-plate.com/honey-jalapeno-chicken-and-dragon-eggs/

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This episode, we're making Cherry Lime Rickey Baklava, a dessert built around the old soda fountain drink that pairs sweet cherry with tart lime. I'll walk through why a single sheet of phyllo, dusted with crystalized lime on the inside, gives this recipe its texture, and why it stays on the tart side of sweet instead of the syrupy side. Full recipe: https://the-good-plate.com/cherry-lime-rickey-round-baklava/

#Baklava #CherryLimeRickey #TheGoodPlate #PhylloDough

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This episode: a flower display stand that's exactly what it says it is — built for cut flowers, not potted plants — and it turns out that distinction is the whole story behind why it gets returned so often. I tested mine outdoors for six-plus months (windstorm included) and then repurposed it for a rotation of fresh-cut herbs.

Full review: https://the-good-plate.com/review/flower-display-stand/

#FlowerDisplayStand #FlowerStand #CutFlowers #OutdoorDecor #PatioDecor #HerbGarden #TheGoodPlate #ProductReview

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This week on The Good Plate, I'm talking through Chicken Birria Tacos, a chile-forward, slow-cooker recipe that takes a classic Jalisco dish and makes it doable on a weeknight. I get into where birria actually comes from, why I don't toast my dried chiles, and the one stovetop step you should never skip if you want a sauce worth dipping your tortilla in. Listen in for the full breakdown, plus my favorite shortcut for shredding a whole batch of chicken in under a minute. Recipe and full notes at https://the-good-plate.com/chicken-birria-tacos/.

#chickenbirriatacos #birriatacosrecipe #slowcookerbirria #quesabirria...

This year marks Star Trek's 60th anniversary, and I am celebrating with one of the more ridiculous ways possible: reading from Fun with Kirk and Spock, a parody reading primer by Robb Pearlman. It plays the "beginner reader" format completely straight while reskinning Kirk, Spock, and the Gorn into short declarative sentences that build to genuinely funny payoffs. Full review at the-good-plate.com.

#StarTrekParody #FunWithKirkAndSpock #RobbPearlman #StarTrek60 #TrekkieGifts #StarTrekBook #TheGoodPlate

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