Good Bites: Behind the Scenes Stories Shared by Good Housekeeping Editors

An episode from the Good Bites series providing behind-the-scenes stories shared by Good Housekeeping editors.

Behind the Scenes Stories Shared by Good Housekeeping Editors

In this episode of Good Bites, Presented by Miele, Good Housekeeping's Editor and Chief Jane Francisco shares the table with three of the publication's editors. Together they share what happens off the page that makes working for Good Housekeeping so glamourous. With the Good Housekeeping Institute being the center of everything they do, it is fitting they dine in the Kitchen of the Future, Powered by Miele.   

Watch more Good Bites episodes by clicking here.

Recipes from the Behind the Scenes Stories Shared by Good Housekeeping Editors episode

Mini Shrimp Rolls

  • 1 pound raw jumbo shrimp
  • 3 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper
  • Kosher salt
  • 1 tablespoon chopped fresh tarragon
  • 24 soft mini potato rolls (suggest party-size Martins)
  • 2 tablespoon unsalted butter, melted
  • Lettuce, for serving
  • Dill potato chips (crushed), for serving


Pat shrimp dry, season with 1/4 tablespoon salt and place on a small rimmed baking sheet. Using the Miele Combi-Steam oven select Steam mode, and set for 212 degrees Fahrenheit at full steam for 3 minutes. Remove shrimp from oven and let cool.

While the shrimp are cooling, in large bowl, whisk together mayonnaise, lemon juice, cayenne and 1/2 teaspoon salt; stir in tarragon. Once shrimp are cool, remove tails and cut shrimp into small pieces. Toss with the dressing and refrigerate while toasting buns.

In the Miele Combi-Steam oven, set it to Convection Bake at 425 degrees Fahrenheit. Separate rolls into rows (for easier handling while browning) and brush exposed sides with butter. Place rolls on a small rimmed baking sheet and toast until golden brown, 4 to 5 minutes.

Cut 1/2-inch-deep slit across top of each row of rolls. Separate rolls and gently pry open with fingers. Line each roll with lettuce, then divide shrimp mixture among rolls and top with crushed potato chips, if desired.

Mini Parmesan Cups

  • 1 ear fresh corn (do not shuck)
  • 3/4 cups grated Parmesan cheese
  • 1/4 cup cherry or grape tomatoes, sliced, halved or quartered if large
  • 1/2 scallion, thinly sliced
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 2 Tablespoon fresh basil, thinly sliced


Set Miele Combi-Steam oven to Steam mode and set for 212 degrees Fahrenheit at full steam for 8 minutes. Place corn directly on oven rack and cook. Remove from oven and let cool.

Turn Miele Combi-Steam oven to Convection Bake at 375 degrees Fahrenheit. Line a baking sheet with a non-stick mat.

Grate Parmesan into 1 tablespoon piles, spacing them 2 inches apart. Bake until melted but not quite brown, 3 to 4 minutes. Working quickly, use a thin metal spatula to transfer each parmesan round into a hole of a mini-muffin pan, pressing lightly in centers. Let cool completely. 

In a bowl, toss tomatoes and scallion with oil and 1/8 teaspoon each salt and pepper. Cut corn off the cob and toss with tomato mixture; fold in basil. Divide among parmesan cups.

Pretzel Bites

  • 1 tablespoon baking soda
  • 1 pound pizza dough, thawed if frozen
  • 1 large egg, beaten
  • 2 tablespoon unsalted butter
  • Coarse salt
  • Mustard, for dipping


Whisk baking soda into 1/4 cup water. Tear off pieces of dough and roll into cherry sized balls (about ½ oz each). Drop balls into baking soda water. With slotted spoon, transfer to paper towels to drain, then place on a parchment-lined baking sheet.

Brush balls with egg. Set Miele Combi-Steam oven to Convection Bake mode at 215 degrees Fahrenheit with 100% moisture for 8 minutes. Add second stage, Combi-mode, Convection Bake at 400 degrees Fahrenheit with 60% moisture for 10 minutes. Start Now.

While pretzels are baking, melt butter. Remove pretzels from oven, brush with butter and sprinkle with salt. Place tray back in the oven and add an additional program, 425 degrees Fahrenheit with 0% moisture until golden brown, about 5 minutes. Serve with mustard.

Deviled eggs

  • 6 large eggs
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Kosher salt and pepper
  • Cooked bacon, chopped fresh chives and dill, for sprinkling


Place eggs in the Miele Combi-Steam oven and set to Steam mode and set for 212 degrees Fahrenheit at full steam for 10 minutes. Transfer to a bowl of ice water to cool.

Halve eggs and transfer the yolks to a large bowl. Add mayonnaise, Dijon, lemon juice, and pinch each salt and pepper and mix to combine. Using a sandwich bag with the corner snipped off, pipe the mixture into the whites. Sprinkle with desired toppings.

Watch more Good Bites episodes by clicking here.

To top of page