The Good Plate

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: h...

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...

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/ Visit us at The Good Plate for ingredient amounts, detailed instructions, photos...

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-lim...

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-stan...

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,...

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...

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...

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 ra...

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/re...

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 Gr...

Father's Day deserves better than a steakhouse special and a drugstore card. This episode covers a full Inside-Out Father's Day menu featuring 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 choc...

If you use rubber gloves for washing dishes, you already know the problem. You peel them off, set them down, and the next time you reach for them the inside is damp, cold, and sometimes growing mold. The Handy Glove Holder is a simple hand-shaped plastic stand that holds your gloves open so air can circulate inside and dry them completely between uses. It fits under the sink or on the counter, tak...

The Rosemarie Turkey Burger takes on the three biggest turkey burger problems — bland flavor, dry texture, and structural fragility — and solves all three. Aleppo pepper, oregano, spearmint, freeze-dried jalapeño, cilantro, and wheat germ go into the patty. Yogurt-garlic toum goes on the bun. Chopped cucumber with mint — a foundational eastern Mediterranean pairing present in tzatziki, fattoush, a...

What if Buffalo flavor lived inside the chicken? Crystal Hot Sauce goes in with a meat injector — straight into the breast, thighs, and legs of a whole spatchcocked bird. A cayenne and Penzeys chipotle crust handles the outside. The result is a whole roast chicken with Buffalo heat at every level, and the wings are genuinely buffalo-ish. Full recipe: https://the-good-plate.com/inside-out-buffalo-c...

This is not your run of the mil extension cord, it's something better.  Never run out of kitchen outlets again — the CCCEI Outlet Extender gives you flexible power with individual switches and a master on/off, all in a compact size that stores easily. Catch the full review at https://the-good-plate.com/review/cccei-outlet-extender/ #CCCEIOutletExtender #OutletExtender #KitchenPower #ChargingS...

This chile-crusted pork roast is the reason to take pork loin seriously again. Chipotle, New Mexico chile, cayenne, cumin, and crystallized lime rubbed generously on a boneless half loin, then cooked using the reverse sear method for edge-to-edge juicy perfection. Serve with Savory Roasted Salsa and Leek Jam and corn tortillas.  Full recipe at https://the-good-plate.com/chile-crusted-pork-roast/ G...

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...