The Good Plate

February 2024 "Meddle not in the affairs of dragons, for thou art crunchy and good with ketchup."

Pfeffernusse Dragon Stamp cookies have warm spices, are chewy in the middle, and are crisp on the edges. The dragon brings playfulness to your table.

Chinese BBQ chicken wings are finger-licking goodness with the complex taste of Hoisin sauce for your Asian feast.

Brussels Sprouts Stir-Fry is packed with flavor and nutrients and will make even the pickiest eaters fall in love with these mini cabbages.

This Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.

Keeping chopped shallots in oil in the refrigerator is a good way to always have shallots available for any recipe.  Mushrooms love shallots, so don't forget them!

Want to know what to do with all those leftover candy canes from Christmas? Make chocolate-dipped Peppermint Fudge for Valentine's Day!

For Your Kitchen

This is the wooden cookie stamp I used for my Dragon cookies.  Using the stamp is very easy.

For Your Bookcase

Embark on a culinary adventure with bold flavors and timeless traditions. Elevate your dining experience and master the art of Chinese cuisine!

Adrienne Boswell

Something Spring!

All about Spring in March! See you next month on The Good Plate.

Next Month

An essential guide to the planning and preparation of the Thanksgiving turkey. Timing is everything. If you don’t know how long things take, you can’t make plans