The Good Plate
Gourmet Food on a Budget

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.

Spring Recipes You Will Love!

The Good Plate wants to make your celebrations more manageable and tastier while staying on budget. Follow along and make gatherings to remember.

A new recipe comes out every Friday at noon and the What’s Cookin’? Good Stuff newsletter is published on the last day of the month.

What’s Cookin’?

Good Stuff!

So come along with us. Grab your apron, your curiosity, your thriftiness, and your appetite. Let’s get started on a wonderful journey! Glad to have you here. Share your love, and cook good food!

Are You Ready to Make Some Gourmet Food on a Budget?

Green Chili Rice Served

Green Chili Rice

Green chili rice makes a wonderful side dish for your Mexican fiesta. You can play with the heat and go from no spiciness to screaming.
Instant Pot Country-Style Ribs with Green Chili Sauce

Country-Style Ribs with Green Chili Sauce for the Instant Pot

These country-style ribs with green chili sauce are based on the James chef Robert Del Grande’s recipe adapted for the Instant Pot.
Pfeffernusse spice dragon cookies

Pfeffernusse Dragon Stamp Cookies

Pfeffernusse Dragon Stamp cookies combine the spice of the traditional German cookie with the lore and mythology of the Gold dragon.
Chinese Bbq Chicken Wings

Chinese BBQ Wings

Chinese BBQ chicken wings is finger-licking goodness with the complex taste of Hoisin sauce for your Asian feast.
Boiled Apple Cider Glazed Roasted Brussels Sprouts with Bacon

Cider Glazed Brussels Sprouts

Cider Glazed Brussels Sprouts combines the goodness of Brussels sprouts, the richness of bacon, and the sweet tang of boiled cider glaze.
Mashed Cheesy Potato Casserole

Mashed Cheesy Potato Casserole

Mashed Cheesy Potato Casserole with Bacon transcends the ordinary, providing a taste of nostalgia with a contemporary twist.

Never be afraid of food

~ Chef John Farion, CWC

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

I wanted my recipes with me. Being a website developer, I decided to tip my toe into WordPress and make a recipe blog. First, I found a theme with a plate and fork on it and decided that would be the name, The Good Plate. The problem with that original theme was the plate. I have been collecting the wonderful Organdie plates from Vernonware. Those plates became my logo, and they really are Very Good Plates.

If you are interested in having a website, please visit Arbpen Designs, a Cavalcade of Coding.