The Good Plate

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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This episode is all about Snapper Packets Stuffed with Shrimp, an easy weeknight dinner for anyone who loves fish but doesn't want to fuss over it. Snapper fillets get stuffed with shrimp that's already cooked, rolled up, and sealed in a foil packet, then cooked using whichever method fits your kitchen: grill, oven, air fryer, stovetop smoker, steamer, or a one pot method that finishes a side of pasta in the same water. I talk through why the packet works, why a probe thermometer matters more than a fixed cook time, and how to swap the filling into five...

Baked Salmon Sushi Stack, a dish built around all the flavors of a Philadelphia roll without any of the rolling. Salmon bakes in a foil packet with ginger, garlic, and scallion so it stays moist all the way through, then gets layered over Instant Pot sushi rice with cream cheese, imitation crab, and avocado. Listen in for the full walkthrough, including why the layers are built loose on purpose rather than pressed or rolled.

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/B...

Pizza scissors landed on a "don't need this in your kitchen" list — but that take only holds up if your pizza always comes pre-sliced. For anyone making pizza or quesadillas at home, these earn their spot fast: cleaner cuts through melted cheese, a safer grip near a hot pan, and a surprise bonus — they double as a mini spatula for plating slices. Full review at the-good-plate.com/review/pizza-scissors-review/.

#PizzaScissors #KitchenTools #HomemadePizza #QuesadillaNight #KitchenGadgets #PizzaNight #CookingHacks

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This episode covers a Curry Chicken Burger that brings the warm, layered flavors of Indian cuisine to a cast iron pan near you. Ground chicken is seasoned with Penzeys Now Curry, dried jalapeño, freeze-dried cilantro, and raisins; then formed into uniform patties using a burger former and cooked to a safe 165°F / 73°C. The star of the plate is a homemade apricot Major Grey's Chutney. Major Grey's is traditionally made with mango, but apricot preserves make a practical and allergy-friendly swap that delivers the same sweet, tangy, spiced depth without any of the allergen concerns. The burger is ser...