The Good Plate
What’s Cookin’? Good Stuff!
Welcome to The Good Plate’s kitchen. My name is Adrienne Boswell, and I’m here to give you recipes, tips, and methods for making gourmet food on a budget.
St. Patrick’s Day, Meatless, Pi Day and More
We want to make your celebrations more manageable and tastier while staying on budget. Follow along and make gatherings to remember.
I know how difficult it is to cook on a tight budget and how expensive it is to eat out. I’m a single, working mom, and I also understand being tired and not wanting to cook when you get home. These recipes have been tested to be easy to make, healthy, and tasty. I also have recommendations for products used in the recipes to make them much easier. Are there complicated recipes? Sure, but we have also tested those to ensure ingredient amounts are accurate and that steps are thoroughly explained.
So come along with us. Grab your apron, your curiosity, your thriftiness, and your appetite. Let’s get started on a culinary journey! We’re glad to have you here. Share your love and cook good food on a budget!
A new recipe is published every Friday morning at ten. The What’s Cookin’? Good Stuff newsletter is published on the last day of the month.
Our Latest Recipes
French Onion Meatloaf
Feijoada Brazilian Stew for the Instant Pot
Triple Citrus Meringue Pie for Pi Day
Rose Bliss Bundt Cake
The Adult Spicy Grilled Cheese
Takis-Takis Chicken
Keep in mind that all of our recipes have been tested to work for home cooks like you. We use fresh ingredients. If you ever find yourself in doubt, feel free to contact us if you have a question about a recipe.
Whether you’re a seasoned chef or a novice in the kitchen, you will find a treasure trove of easy-to-make tasty recipes, insightful cooking tips, and captivating food stories to tantalize your taste buds and elevate your dining experiences. It’s gourmet food on a budget. From mouthwatering mains to irresistible desserts, we aim to ignite your passion for cooking and empower you to create memorable meals that delight both palate and soul. Join us on a journey of culinary discovery as we celebrate the joy of good food and the art of cooking with creativity, flavor, and flair.
Never be afraid of food
~ Chef John Farion, CEC
To become a good cook requires more than the blind following of a recipe. It means to gain a knowledge of foods and how they behave and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
~ Ruth Berolzheimer, Director Culinary Arts Institute – American Woman’s Cook Book
Why is it Called The Good Plate?
Reflecting on my own experience, I wanted my recipes with me. As a website developer, I decided to try WordPress and make a recipe blog. Initially, I found a theme with a plate and fork on it and decided that the name would be The Good Plate. However, the problem with that original theme was the plate. I have been collecting the wonderful Organdie plates from Vernonware. Eventually, those plates became my logo and are Very Good Plates.
The Good Plate’s Kitchen
You are welcome to visit The Good Plate’s tiny kitchen and see how I arranged it. If you also have a small kitchen and would like some organization ideas, I think my ideas might help.
Notes
Please note that recipe cooking times, nutritional information, and servings are approximate and provided for your convenience. However, the-good-plate.com is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions, or cooking/baking abilities. Thank you for your understanding and for sharing your good food
Lastly, I am also an Amazon affiliate, so if you buy something from one of my links, I may get a small commission that helps keep The Good Plate here to help you cook gourmet food on a budget.
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