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.
Spring Recipes You Will Love
We want to make your celebrations more manageable and tastier while staying on budget. Follow along and make gatherings to remember.
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
Enchilada Soup for Cinco de Mayo
Asian Coleslaw
Defrost Food – How to Safely Use the Sous Vide Method
Roasted Balsamic Pork Loin
Chili Relleno Shrimp Casserole.
Orange Cashew Ranch Salad
All of our recipes have been tested to work for home cooks like you. We use fresh ingredients. 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?
I wanted my recipes with me. As a website developer, I decided to try WordPress and make a recipe blog. First, I found a theme with a plate and fork on it and decided that the name would be 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.
I know how it is to cook on a tight budget. I also know how expensive eating out is. When I have a good meal at a restaurant, I recreate it at home. That’s how you, too, can have gourmet food on a budget.
If you want a website, please visit Arbpen Designs, a Cavalcade of Coding.
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 share your good food.
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.
