Кулинария
As well as being Toni Lodge’s hero, Alison Roman is a New York-based cook, writer and author of the New York Times bestseller, "Nothing Fancy," and regular seller, "Dining In," Alison has recently released her latest book, "Sweet Enough."
Alison's recipes, books and newsletter at Alisoneroman.com
"Toni and Ryan" is a podcast by Toni Lodge and Ryan Jon
Follow us on Instagram - @Toni.Lodge and @Ryan.Jon
Listen to the Podcast https://linktr.ee/toniandryan
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#toniandryan #alisonroman
Get the recipe: http://nyti.ms/2z2dhjn
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
CUCUMBER SALAD 🥒🥰🥴 by Alison Roman #salad #cucumber #easyrecipe #recipe #healthy #vegan #vegetarian #lowcal #bbq #summer #alisonroman #fyp #xyzbca #shorts
#shorts #shortsvideo CUCUMBER SALAD 🥒🥰🥴 by Alison Roman #salad #cucumber #easyrecipe #recipe #healthy #vegan #vegetarian #lowcal #bbq #summer #alisonroman #fyp #xyzbca
food,street food,food insider,best ever food review show,food wars,exotic food,fast food,rare food,food tour,asian food,cultural food,foodie,food vlog,hunza food,dutch food,korea food,korean street food,food videos,korean food,hawker food,comfort food,singapore street food,us food,indian street food,tiny food,kids food,thai food,shan food,village food cooking,pakistan street food,south east asian food,heavy food,giant food
Get the recipe: http://nyti.ms/2Wvq2Os
Have you heard of #thecookies? Alison Roman's Salted Chocolate Chunk Shortbread Cookies are so popular that fans created the hashtag on social media because they're the only cookies that matter. They combine the best of chocolate chip and shortbread cookies into one ultimate recipe, complete with flaky sea salt.
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A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Classic Celery Stuffing
Cleaning as you cook is key | Alison Roman’s eggplant parm
Alison Roman - Sweet Enough | JCCSF
Thank you so much for helping our little channel get to 100,000 subscribers. It feels really important and wonderful and we love making these movies. We're so glad that you're enjoying them so just tell more of your friends and we'll be all set! So thank you so much. We're thrilled to be able to make these. More to come!
#alisonroman #thankyou
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Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Alison Roman's DINING IN is available everywhere books are sold. Order you copy today! https://www.alisoneroman.com/dining-in
Alison Roman's DINING IN is available everywhere books are sold. Order you copy today! https://www.alisoneroman.com/dining-in
Get the recipe: http://nyti.ms/2WjQOwq
Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Alison Roman is back at it again with a new recipe. Be sure to save the olive oil that the chicken is cooked in to use for other dishes. That's the good stuff.
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VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
CHICKEN POT PIE 🐓🥧 by Alison Roman #outlanderchallenge #pie #chicken #chickenpotpie #alisonroman #dinner #recipe #foodporn #dinneridea #bread #wine #shorts
#shorts #shortsvideo CHICKEN POT PIE 🐓🥧 by Alison Roman #outlanderchallenge #pie #chicken #chickenpotpie #alisonroman #dinner #recipe #foodporn #dinneridea #bread #wine
food,street food,food insider,best ever food review show,food wars,exotic food,fast food,rare food,food tour,asian food,cultural food,foodie,food vlog,hunza food,dutch food,korea food,korean street food,food videos,korean food,hawker food,comfort food,singapore street food,us food,indian street food,tiny food,kids food,thai food,shan food,village food cooking,pakistan street food,south east asian food,heavy food,giant food
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts.
Alison Roman makes a very big Thanksgiving dinner in her very small kitchen (with an extremely small refrigerator and even smaller oven). She's made some of the classics, like a dry-brined turkey with sheet-pan gravy and buttered stuffing with celery and leeks, but you won't find pumpkin pie on her menu. This year, Alison does Thanksgiving her way. And yes, that means layering jellied cranberry with oranges and onions. Read the full story: https://nyti.ms/2KrxuWj
Recipes
Dry-Brined Turkey With Sheet-Pan Gravy: https://nyti.ms/2KGxDVJ
Deep-Dish Honey Apple Galette: https://nyti.ms/37rR5Q2
Buttered Stuffing With Celery and Leeks: https://nyti.ms/2pzq6Re
Crushed Sour Cream Potatoes: https://nyti.ms/2O2pQDL
Spicy Caramelized Squash With Lemon and Hazelnuts: https://nyti.ms/2Qyt57H
Fancy Canned Cranberries: https://nyti.ms/2ratBhs
Green Beans and Greens With Fried Shallots: https://nyti.ms/2QMo5wv
Leafy Herb Salad: https://nyti.ms/35h56ht
Cheater’s Turkey Stock: https://nyti.ms/333udmp
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VISIT NYT COOKING: https://cooking.nytimes.com/
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A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
#thanksgiving
Alison Roman may be a food-world insider—after all, she’s a columnist for both the New York Times Food section and Bon Appétit—but she’s also a passionate champion of the home cook. Her first cookbook, Dining In, was a best-seller and named a top cookbook of the year by NPR for its accessible yet delectable recipes. Her newest, Nothing Fancy, is inspired by the phrase, “It’s not entertaining, it’s having people over.” Come to hear the story behind Roman’s Internet-famous Salted Chocolate Chunk Shortbread recipe, and stay for her argument that gathering around a meal—whether a formal affair or an impromptu celebration—is a truly powerful experience. Roman will be joined by comedian and author Samantha Irby.
This program was recorded on October 26, 2019.
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FRIZZLED CHICKPEAS any Alison Roman #chickpeas #vegan #vegetarian #oscarsathome #womenownedbusiness #seehergreatness #venmospringbreak #macysownyourstyle #recipe #easyrecipe #shorts
#shorts #shortsvideo FRIZZLED CHICKPEAS any Alison Roman #chickpeas #vegan #vegetarian #oscarsathome #womenownedbusiness #seehergreatness #venmospringbreak #macysownyourstyle #recipe #easyrecipe
food,street food,food insider,best ever food review show,food wars,exotic food,fast food,rare food,food tour,asian food,cultural food,foodie,food vlog,hunza food,dutch food,korea food,korean street food,food videos,korean food,hawker food,comfort food,singapore street food,us food,indian street food,tiny food,kids food,thai food,shan food,village food cooking,pakistan street food,south east asian food,heavy food,giant food
If grilling a whole fish sounds intimidating to you, I’m here to tell you that it’s simpler than it sounds and well worth the effort. This whole-grilled branzino with preserved lemon dressing is special and celebratory, and a perfect excuse to switch up your summer grilling routine. This episode of Home Movies is mostly about how to grill the fish, but it’s also about how to take that grilled fish and turn it into a full-blown dinner, filled with extremely easy salads and casual sides that use up all the perfect summer produce.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/grilled-fish
VIDEO CHAPTERS:
0:00 Renaissance fairs!
0:20 Home Movies with Alison Roman
0:30 Intro to grilled fish dinner
2:16 Herby Orzo Salad (Starting)
4:19 Preserved Lemon Dressing
7:03 Cucumber Olive Salad
10:20 Herby Orzo Salad (Finishing)
14:53 Preparing the Fish for Grilling
19:08 How to Grill Your Fish
22:14 Tomato Onion Salad
23:03 Quick Sliced Feta
23:27 How to De-Bone Your Grilled Fish
24:14 Tasting The Grilled Fish Dinner
#grilledfish #fishrecipe #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Welcome to Pie 101! In this very special edition of home movies, we’re talking all things pie and breaking it down into steps to set you up for success in all your future pie-making endeavors. We’ll talk the very best pie crust, filling options, assembly methods, and the importance of baking (and cooling) your pie for longer than you think. There’s also a recipe for a tangy, excellent double-crust peach pie with honey, ginger, and lime in it for you.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/pie-101-vide
VIDEO CHAPTERS:
0:00 Pie 101 (Welcome to Home Movies with Alison Roman)
0:10 Part I: Intro to Pie
1:22 Part II: Crust
4:30 Part II 1/2: The Fun Part
9:48 Part III: Prepping Your Space
11:46 Part IV: Making The Egg Wash
12:36 Part V: Preparing The Filling
17:30 Part VI: Assembling The Pie
24:14 Part VII: Baking The Pie
26:53 Part VIII: Eating The Pie
#pie #peachpie #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin
This turkey is as simple as it gets, and it's absolutely wonderful. Seasoned only with salt, pepper and a little bit of brown sugar (to encourage that golden brown skin), it's juicy, savory, and can be ROASTED ON A SHEET PAN! We love it! Not only does this bird give us the main event, it also gives us schmaltzy, tangy shallots (a perfect side), a flavorful stock (great for turkey soup leftovers), and meaty, delicious gravy (to pour over the whole plate). You'll learn how to make all three (turkey, stock, gravy) and they'll all be welcomed additions to the menu–I guarantee it. For the full meal, you can watch our Thanksgiving special here: https://youtu.be/NyNOZOr9uIA.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/turkey-and-
VIDEO CHAPTERS:
0:00 Opening of Home Movies Thanksgiving Turkey with Gravy
0:30 DAY ONE (Preparing the seasoning and thawing turkey)
2:58 A special message from Grey Poupon
4:12 Defrosting the turkey
5:25 Seasoning the turkey
6:26 DAY TWO (Preparing the turkey for roasting)
7:20 Creating the ideal head start for roasting
9:35 Twining the turkey and roasting
10:38 Three hours into roasting
11:07 Checking progress thirty minutes later
12:48 Fifteen more minutes before resting
13:05 Resting for thirty minutes
13:38 Making the gravy
13:51 Collecting the pan drippings from the turkey
14:28 Building the roux then adding the turkey stock
16:26 Enhancing the gravy with seasoning
17:28 How to carve a turkey
18:48 Plating and finishing the turkey
#thanksgiving #turkey #gravy
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Producer: Maureen Kuhl
Editor: Matt Maltese
Director of Photography: Michael Ormiston
Director of Photography (Interview): Dennis Thomas
Sound: Yves Albaret
Sound (Interview): Catherine Hood
Gaffer: Nick Dabas
Graphics: Ian Miller and Natalie Bolton
Alison Roman's DINING IN is available everywhere books are sold. Order you copy today! https://www.alisoneroman.com/dining-in
Swipe right on this sexy birthday snack. Lovingly steamed with a squeeze of lemon and dipped in butter, grated garlic, and lots of melted anchovies. Plus a dreamy bonus salad for all your leftover artichoke needs!
Thank you to Dipsea for sponsoring this episode of Home Movies! Dipsea is an erotica storytelling platform created for women by women that encourages you to explore your desires and fantasies in a safe space, on your own terms. To learn more, go to https://dipseastories.com/alison for a free 30-day trial.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/steamed-art
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:30 Intro to Steamed Artichokes With Anchovy Butter and Lemon
1:55 Thank you to Dipsea - https://dipseastories.com/alison
3:14 Artichoke preparation
6:05 Potting and seasoning the artichokes
8:26 Making the anchovy butter
10:13 Plating the steamed artichokes with the anchovy butter
13:05 What to do with the artichoke heart
14:30 Alison's signature dish
#artichokes #steamedartichokes
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Michael Ormiston
B-Cam: Sean Ryan
Sound: Yves Albaret
Get the recipe: https://nyti.ms/2StaBWT
Crispy chicken thighs! White wine! Canned artichokes! Alison’s newest recipe is a one-pan weeknight dream.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Welcome to day two of Thanksgiving Week on Home Movies, where we're sharing a new recipe video every day highlighting the different stars of our Thanksgiving Special menu. Today's recipe is for creamy, buttermilk potatoes. They're garlicky, tangy, a little lumpy on purpose because we love texture, and there's a whole stick of butter in them. All of that is to say they are so perfect all my friends burst out in cheers and applause when I brought them to the table (a moment you can watch in our full Thanksgiving Special video here: https://youtu.be/NyNOZOr9uIA).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/creamy-butt
VIDEO CHAPTERS:
0:00 Opening of Home Movies Thanksgiving Mashed Potatoes
0:14 Cutting and boiling your potatoes
2:45 Alison's Thanksgiving tips courtesy of State Farm
4:04 Preparing the garlic dairy mixture
5:05 Draining and mashing the potatoes
5:39 Adding the cream mixture to the mashed potatoes
6:48 What to look for in your mashed potatoes
#thanksgiving #sidedishes #mashedpotatoes
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Producer: Maureen Kuhl
Editor: Curtis Whitear
Director of Photography: Michael Ormiston
Director of Photography (Interview): Dennis Thomas
Sound: Yves Albaret
Sound (Interview): Catherine Hood
Gaffer: Nick Dabas
Graphics: Ian Miller and Natalie Bolton
We’re skipping the full blown thanksgiving special this year and cutting to the chase: answering all of your best questions.
Thank you to Dipsea for sponsoring this episode of Home Movies! Dipsea is an erotica storytelling platform created for women by women that encourages you to explore your desires and fantasies in a safe space, on your own terms. To learn more, go to https://dipseastories.com/alison for a free 30-day trial.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/thanksgivin
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
1:06 Q: Other bird to roast that's not a massive turkey?
1:55 Q: Great seafood or vegetarian entrees that still feel festive?
2:30 Q: Ideas for a do ahead when you're making everything yourself?
3:04 Q: How not to dry out the turkey?
3:33 Special thanks to Dipsea
4:55 Q: I doubt it's your vibe but a better green bean casserole? (Gluten-free?)
5:23 Q: I don't like cranberry sauce but every year I give it a try anyway. Do you have a favorite recipe?
5:54 Q: How do I stop my turkey from charring so much in the oven?
6:16 Q: Good vegan/vegetarian main dishes? I'm tired of getting only sides.
6:48 Q: I'm camping with my family for Thanksgiving. Ideal side dish?
7:40 Q: How to chip in when you're going to someone's house for Thanksgiving?
8:24 Q: Best canned gravy?
8:26 Q: Thoughts on wine?
8:28 Q: Would love dessert ideas from the new book. Any teasers? Wish it was out sooner.
8:47 Q: Not really doing turkey day this year. Family drama. Ideas for solo recipes?
9:23 Q: How long does it actually take to thaw frozen turkey in the fridge?
9:33 Q: Is it worth it making homemade rolls? If yes, what recipe? If no, where should I buy them?
9:55 Q: Canned pumpkin or do it yourself?
10:07 Q: How to deal with boring snobs at Thanksgiving?
10:52 Q: Cornbread?
11:16 Q: Can I do the anchovy butter chicken as an anchovy butter turkey?
11:52 Q: I'm on the hunt for appetizers that won't ruin appetites but aren't basic or boring. Any advice?
12:30 Q: Favorite "twist" on a side for unadventurous family who still want to be "hip"?
12:58 Q: Are mashed potatoes good? I can't decide.
13:14 Thank you so much. Happy Thanksgiving!
#thanksgiving #turkey #stuffing
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Michael Ormiston
B-Cam: Sean Ryan
Sound: Yves Albaret
![A Home Movies Thanksgiving Special with Alison Roman | Official Trailer [HD]](https://i.ytimg.com/vi/FTV6oUr7Uwg/maxresdefault.jpg)
COMING SOON: Thanksgiving, Home Movies style. Come for the stuffing, stay for the turkey reviews. See you next week!
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Michael Ormiston
Sound: Yves Albaret
These latkes are above average in every way: crispy and light (never soggy or dense), deeply golden, and very, very savory. Naturally I have opinions on the ideal latke toppings (salmon roe + chives + sour cream for a savory-salty moment, homemade apple sauce + sour cream for a salty-sweet moment), but they’re also perfect as-is. Ideal to make this week (happy Hanukkah!), or any other time you find yourself wanting to throw a latke party (please invite me!).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/latkes-vide
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:18 Why Latkes are a perfect food
1:36 Grating the potatoes and onions
6:54 Seasoning and draining the potatoes
10:22 Integrating breadcrumbs and eggs with the potatoes mixture
10:56 Frying the latkes
14:52 Preparing the latke toppings
15:36 Plating and serving the latkes
#latkes #latkesrecipe #howtomakelatkes
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Alec Cohen
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Matzo Brei, if you are unfamiliar, is a breakfast dish made from matzo and eggs.
It can be sweet or savory, made like a pancake or a scramble, be dry and crispy or wet and soft. As a public dissenter of wet and soft foods, you may guess I’d favor the dry and crispy version but I am full of surprises.
I didn’t know the “other” (sweet, pancake) version of matzo brei existed till about 2013 and I haven’t thought about it since. This one (savory, scramble) is made of fried onions with just enough egg to bind them to the delicately soaked matzo. It’s got a lot of butter and I like to eat mine with sour cream (full-fat Greek yogurt is fine, sour cream is better), but you can feel free to dress it like a latke, which means it’s also great with things like applesauce, lox or salmon roe.
My dad has never even considered sprinkling his with dill or chives, but as the heir to his matzo brei throne it is my duty to add both (optional, though). Be sure to season it with lots of black pepper— it really goes the distance here.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/matzo-brei-
VIDEO CHAPTERS:
0:00 Start
1:36 Home Movies with Alison Roman
1:46 Intro to Dad's Matzo Brei
2:52 Prepare ingredients to fry the onions
4:33 Snack time! (Matzo with butter and anchovies)
6:08 Continue frying the onions
7:51 Whisk eggs and season with salt and pepper
8:46 Briefly soak the matzo
9:41 Add the soaked matzo to the egg mixture
10:22 Return the skillet to medium-low heat
11:04 Add the eggs and matzo to the skillet with the onions
11:55 Finish with chives and serve with sour cream
12:25 Taste the Matzo Brei
#matzobrei #matzahbrei #passoverrecipe
#AlisonRoman #AlisonRomanHomeMovies
#AlisonRomanNothingFancy #AlisonRomanDiningIn
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-...
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com
Instagram: https://www.instagram.com/alisoneroman
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director/Editor: Daniel Hurwitz
Director of Photography: Dennis Thomas
Sound: Brian Cushin
It’s rib roast night! Come for the standing rib roast rubbed with anchovies, garlic and rosemary, stay for the greatest creamed greens, buttered potatoes with chives and almost certainly some light red wine (or martinis). Never made a standing rib roast before? Do not fear— it’s easier than it looks and requires no special equipment.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/prime-rib-h
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:20 Overview of Anchovy Rubbed Rib Roast
1:16 Bing Bong!
2:21 A special message from State Farm
3:42 Seasoning the rib roast
6:35 Making the anchovy rub
9:50 Applying the anchovy rub to the rib roast
11:56 Making the creamed spinach
16:05 Finishing the boiled potatoes with butter and chives
17:59 Combining the cream with the spinach and simmering
18:40 What to look for when checking on the rib roast
19:20 Plating the rib roast, greens, and potatoes
#ribroast #primerib #roastbeef
Original Bing Bong video: https://www.youtube.com/watch?v=mkhrUM35CQo
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Website: https://www.alisoneroman.com/
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Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
This cobbler is the dessert I’ll be bringing to every birthday party and picnic this summer. It’s strawberry shortcake without the fuss. It’s less one-note (thanks to brown sugar and cornmeal), made of mostly pantry staples, and takes about 30 minutes to make since everything bakes together at once. The shortcakes are nutty, fluffy, and just savory enough to cut through the sweetness of the berries. Don’t worry about using the best, peak-season strawberries here–after a trip to the oven with some lemon juice and sugar, even the saddest strawberries will taste as juicy as can be. Take a few minutes while it’s baking to make some fresh whipped cream. Trust me, it will be well worth it.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/strawberry-s
VIDEO CHAPTERS:
0:00 Opening
0:15 Home Movies with Alison Roman intro
0:25 Intro to Strawberry Shortcake Cobbler
2:22 Happy 50th Birthday All-Clad!
3:28 Preheat oven and prepare dry ingredients
5:43 Mix unsalted butter into the dry ingredients
7:23 Roll out the dough and cut out circles
8:29 Prepare the strawberries for baking
10:49 Transfer the strawberries and shortcakes to the skillet
11:56 Place the skillet in the oven
12:58 Pull the skillet out of the oven and finish with whip cream
14:00 Plate and taste the Strawberry Shortcake Cobbler
#strawberryshortcake #strawberrycobbler #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Curtis Whitear
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Welcome to my favorite day of Home Movies Thanksgiving Week, STUFFING DAY! This classic celery stuffing with custardy, crispy torn pieces of bread tossed with lots of onions, garlic, butter, herbs, and soaked in broth and white wine is my favorite stuffing of all time, I will not be taking questions. I love it so much I literally made two pans of it for our Thanksgiving Special (https://youtu.be/NyNOZOr9uIA).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/stuffing-vi
VIDEO CHAPTERS:
0:00 Opening of Home Movies Thanksgiving Stuffing
0:12 DAY ONE (Tearing the bread)
2:48 Alison's Thanksgiving tips courtesy of State Farm
4:05 DAY TWO (Overcome stuffing scarcity)
4:40 A Public Service Announcement from Alison Roman
5:05 Preparing the celery, yellow onions, garlic, and fresh herbs
9:35 Making the binding liquid then combining the bread and vegetables mix
11:03 Transferring to a baking dish then cooking
12:31 Finishing the stuffing
#thanksgiving #sidedishes #stuffing
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Producer: Maureen Kuhl
Editor: Matt Maltese
Director of Photography: Michael Ormiston
Director of Photography (Interview): Dennis Thomas
Sound: Yves Albaret
Sound (Interview): Catherine Hood
Gaffer: Nick Dabas
Graphics: Ian Miller and Natalie Bolton
Narrator: Meg Stalter
Welcome to Thanksgiving Week on Home Movies! Today is SIDES DAY, where we're celebrating the sides I think should absolutely be on your table this year: brown buttered squash with walnuts and dates, roasted green beans and mushrooms with red onion, and a crunchy leek and greens gratin. Together, they make up the trifecta of profiles that I deem 100% necessary for this meal, no skips: Sweet and Salty, Deeply Savory, Creamy and Crunchy. And ICYMI, you can see the full Thanksgiving spread here (https://youtu.be/NyNOZOr9uIA).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/thanksgivin
VIDEO CHAPTERS:
0:00 Opening of Thanksgiving Sides
0:12 Intro to the Home Movies Thanksgiving Special (Sides!)
0:38 Thanksgiving Side One: Brown Buttered Squash
1:58 Alison's Thanksgiving tips courtesy of State Farm
4:40 Thanksgiving Side Two: Frizzled Green Beans
8:33 Thanksgiving Side Three: Leek & Greens Gratin
#thanksgiving #sidedishes #brownbutteredsquash #frizzledgreenbeans #leeksgreensgratin
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Producer: Maureen Kuhl
Editor: Curtis Whitear
Director of Photography: Michael Ormiston
Director of Photography (Interview): Dennis Thomas
Sound: Yves Albaret
Sound (Interview): Catherine Hood
Gaffer: Nick Dabas
Graphics: Ian Miller and Natalie Bolton
This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it's simply the best. Alison Roman swaps out classic ziti with rigatoni to get more crispy edges. It's a smart move. Get the recipe: http://nyti.ms/2lVfFpx
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A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Thank you to Grey Poupon for sponsoring this episode! You can find their new WINE here (https://www.greypouponwine.com/) –grab a bottle while it lasts!
If the words ‘kale’ and ‘frittata’ aren’t exciting to you, that’s only because you haven’t made THIS charred kale frittata! This frittata is wonderful, but this episode is more about opening your minds and hearts to everything a frittata has to offer. To further sell you, we have the delightful human, brilliant writer and frittata connoisseur Samantha Irby join us to talk about her iconic garbage frittatas, plus, the do’s and don’t’s of frittata-making.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/charred-kal
VIDEO CHAPTERS:
0:00 Tomato, tomato, but both would be good in a Frittata
0:14 Intro to Home Movies with Alison Roman
0:24 Overview of Charred Kale Frittata
1:54 Sam, the most enthusiastic frittata person I know
6:55 Special thanks to Grey Poupon
8:26 Preparing the kale and onions/shallots
9:57 Frying the onions, kale stems, and kale leafs (while preparing the eggs and yogurt sauce)
13:09 Charring the second batch of kale
13:39 Preparing the lettuce greens salad mix
13:58 Adding the eggs to the skillet and finishing in the oven
14:58 Flipping the frittata in the skillet to finish
16:06 Plating the frittata, greens, and yogurt sauce
#frittata #kalefrittata #alisonroman
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Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/citrusy-che
VIDEO CHAPTERS:
0:00 Intro to Cheesecake Q&A
0:20 Is a water bath necessary?
1:49 How do you prevent the top from cracking?
3:23 How do you get your crust to be not too crumbly or soggy?
4:12 What's your favorite fruit topping or other way to brighten it up?
5:08 Is David single and will he bring me a cheesecake?
5:15 Do you need to own a springform pan?
5:44 Why does it literally take 15 hours?
6:19 Who invented cheesecake?
6:24 Thoughts on using feta?
6:30 What's the best gluten free base?
6:33 What are some alternatives for graham cracker crust?
6:52 How do you tell when it's done?
7:06 Can flavors like pumpkins or matcha ever be as good as classic?
7:22 What's your favorite cream cheese?
7:40 My four year old who watches your videos with me asks, "Does it actually have cheese?"
7:50 Thank you to Philadelphia Cream Cheese
#cheesecake #cheesecakerecipe #cheesecakefaq
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Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
Sound: Yves Albaret
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Welcome to the FINAL EPISODE of Thanksgiving Week here at Home Movies! We're wrapping things up (the episodes and the meal, lol) with a simple, perfect apple cinnamon tart. The rest of the meal has so much going on and this dessert is a moment of reprieve when everyone feels like they can't possibly take another bite, but sure, a thin little slice of apple tart couldn't hurt. Highly recommend eating with vanilla ice cream. And ICYMI, you can catch up on all of our Thanksgiving videos here: https://www.youtube.com/user/alisoneroman/videos
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/apple-cinna
VIDEO CHAPTERS:
0:00 Opening of Home Movies Thanksgiving Apple Tart
0:14 DAY ONE (A gorgeous and simple apple tart)
1:12 Making the pie crust
5:33 Alison's Thanksgiving tips courtesy of State Farm
6:52 DAY TWO (Apple tart = Apple galette)
7:38 Preparing the pie crusts
10:54 Making browned butter
12:24 Slicing the apples
13:55 Assembling the apple tart
17:28 Baking the apple tart
#thanksgiving #appletart #applecinnamontart
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Producer: Maureen Kuhl
Editor: Curtis Whitear
Director of Photography: Michael Ormiston
Director of Photography (Interview): Dennis Thomas
Sound: Yves Albaret
Sound (Interview): Catherine Hood
Gaffer: Nick Dabas
Graphics: Ian Miller and Natalie Bolton
Here we took your most frequently asked pie questions and answered them! Watch before or after HOW TO MAKE A PIE for the complete experience.
Grain-focused bakers:
https://instagram.com/artisanbryan
https://instagram.com/bakerhands
https://instagram.com/sarah_c_owens
Gluten-free bakers:
https://www.instagram.com/cannellevanille
https://instagram.com/lanihalliday
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/pie-101-vide
VIDEO CHAPTERS:
0:00 Intro to FAQ: Pie 101
0:49 How can I stop a crimped edge collapsing in the oven?
1:33 Can I achieve a good crust with mostly whole wheat flour?
2:07 How long does an extra dough last in the fridge?
2:17 I ALWAYS have soggy bottoms. What gives?!
2:41 My raw pie crust always breaks when transferring it from the counter to the pie pan? How to avoid this? TY
3:44 What is your absolute favorite pie baking tin/dish?
4:07 Can you always use a buttermilk wash and egg wash interchangeably?
4:31 Do we truly need a pie pan? I have zero room for new things in my kitchen.
5:01 Dough hydration is SO tough! What are some visual cues that it's has enough/too much?
5:45 Marry/f*ck/kill blueberry, key lime, pumpkin?
5:55 How to get the first slice out without it ending up being a hot mess? / Can we get an AR pie hot take?
6:59 Gluten free pie recipe please? 🤗
7:26 Acceptable as an alternative to cake at weddings?
#pie #peachpie #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Click here https://www.ritual.com/ALISON20 and use code ALISON20 to get 20% off your first month with Ritual. #ritualpartner
Welcome to the first Home Movie of twenty twenty stew! If you’ve made this beautifully beige dilly bean stew, you love it, and if you haven’t, you should make it this week. There’s cabbage, canned beans, frizzled onion and of course, our favorite: so much dill (please don’t skip the dill).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/dilly-bean-
VIDEO CHAPTERS:
0:00 Style icons for 2022
0:28 Home Movies with Alison Roman
0:38 Intro to Dilly Bean Stew
3:15 A special message from Ritual (www.ritual.com/alison20)
4:15 Frizzling your onions
7:37 Knowing which beans to get
9:18 Cooking the beans with your onions
11:14 Adding broth to the onions and beans
12:07 Preparing the cabbage
14:53 Simmering the stew and adding the cabbage
17:31 Finishing the stew with dill and vinegar
#dillybeanstew #whitebeanstew #stew
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Have you ever wondered what Alison Roman's *real* kitchen looks like? Check out her full kitchen in this video and where her internet-famous New York Times chickpea stew recipe was conceived.
#kitchentours
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Some personal news: Today, February 16th, 2021, marks the last time I am able to publicly talk about BEANS.
It’s been a good run. I’ve truly enjoyed talking about beans for the last several years, asking you to cook dried beans without soaking, and writing recipes for those beans you’ve cooked (presumably, without soaking). I’ve loved the extremely tepid take of “soak if you want and don’t soak if you don’t” and having so many strangers on the internet (mostly men!) tell me why I’m wrong. I will chase the high that can only be achieved from being benignly contrarian about the most boring topic known to man (beans) forevermore.
Signing off from the bean discourse for the last time, I can’t help but wonder: Will I ever feel again?
If you’d like to make a pot of beans and are looking for a recipe, know that this is more a method than a recipe. Also, please note that this is more MY method, MY recipe, and not THE ONLY method or THE ONLY recipe. There are a million fantastic ways to cook beans, this is simply one.
But what beans should I cook?
Listen, it takes cooking a lot of beans to find your bean. Finding your bean should not be taken any less seriously than finding “your person” or “your apartment” or “your karaoke song.” All are important milestones in your long and gorgeous life and sometimes those things take time, so be patient, try many beans, think about what makes a good bean to you. Is it firm and starchy? Is it fall-apart and creamy? Is it small with thin skin or large and sturdy enough to be eaten with a toothpick? My advice: Buy new and different beans. Cook them. Eat them. Cook with them. Listen to yourself, listen to your heart. Then and only then will you find your bean.
To start your bean adventure, Rancho Gordo (https://www.ranchogordo.com/) is of course an excellent mail-order source.
No more beans:
Thank you for tuning in and I’ll see you next week for more HOME MOVIES.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/brothy-beans-
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to Brothy Beans
1:10 To soak or not to soak
1:56 Prep ingredients
2:33 Begin cooking the vegetables
3:22 Add beans and water to the pot
4:25 Bean Myths
5:24 Reduce the heat to a low simmer
6:07 How to check on the beans
6:40 Prep the rest of the ingredients
7:29 Olive oil toast the bread
7:51 Wilt the greens in the olive oil
8:14 Add the beans and broth to the greens
8:30 Plate the dish
9:00 Taste the dish
#beans #beansrecipe #alisonromanhomemovies
#alisonroman #alisonromannothingfancy #alisonromandiningin
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com
Instagram: https://www.instagram.com/alisoneroman
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Editor: Lee Manansala
If the idea of a sheet pan dinner does not excite you, trust me, I am right there with you. But this one feels different. Here, a chicken is roasted on a sheet pan (sheet pan dinner!), but instead of leaving the juices and sticky bits behind to be washed away in your kitchen sink, they're deglazed with vinegar, raw garlic and crushed olives and scraped up to make a gloriously tangy sauce. This gives you all the benefits of a skillet chicken, but made on a sheet pan. It tastes complex, *sophisticated*, and like you for sure put so much more effort into it than you actually did, and we love that! The quickness and ease of sheet pan roasting combined with the flavorful sauciness of a skillet sear? Swipe right, subscribe, etc!
As for the chicken you’re using— I like to use a whole bird cut up into ten pieces (two legs, two thighs, two wings, two breasts cut in half) because I think that everyone should get the piece of chicken they want (I enjoy a wing and a thigh, thanks). But if you’re wanting to just do thighs and legs, or perhaps breasts only, you should!
If you don’t like olives, I am shocked you’ve read this far. But truly, they are as important as the chicken here and make up the lion’s share of the actual sauce. THAT SAID! You could simply only use the herbs here (parsley, cilantro, a mix), or take a number of quick-cooking/already cooked vegetables and use them to make this sauce, too. Thinly sliced fennel, boiled and crushed potatoes, capers, fresh cherry tomatoes all come to mind.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/sheet-pan-c
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman intro
0:19 Intro to Crushed Olive Sheet Pan Chicken
1:25 Season the chicken on the sheet pan
3:39 Place the chicken in the oven
4:02 Prepare the olives for the sauce
5:02 Rotate the chicken in the oven
5:16 Add garlic, white vinegar, water, and parsley to sauce
7:16 Remove the chicken from the oven and set aside
7:37 Add the sauce to the pan to combine with the sticky chicken bits
8:05 Drizzle the combined sauce with parsley over the chicken
9:02 Taste the Crushed Olive Oil Sheet Pan Chicken
#chicken #sheetpanchicken #onepanchicken #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Jonny Look
Director of Photography: Dennis Thomas
Sound: Brian Cushin
I’ve never met a roasted chicken I didn’t like. They’re a classic, reliable standby that truly never disappoints, but they usually don’t really excite, either. They almost always elicit a “this is really good,” or “this is exactly what I needed,” and very rarely a “holy shit, this is maybe the best thing I’ve ever eaten.” Enter: this chicken. It’s deeply golden, perfectly juicy, and the leeks that roast with it will be the crispiest, schmaltziest, silkiest leeks you’ve ever tasted. Who knew leeks could be the star of the show? Not me!
My favorite thing about this recipe is that it’s truly a full meal— a real “spring chicken dinner,” if you will. There’s a punchy, bright leek salsa verde, a creamy, garlicky aioli, and all the springy vegetables you can find (think radishes, blanched asparagus, tiny potatoes). It’s my dream spring dinner, and probably yours too.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/spring-chic
VIDEO CHAPTERS:
0:00 Opening
0:15 Home Movies with Alison Roman intro
0:14 Intro to Roasted Spring Chicken with Crispy Leeks
2:01 Prepare the chicken and leeks for roasting
8:26 Start boiling the potatoes
8:39 Chop leeks and spring onions for the salsa verde
12:00 Slice and blanch the asparagus
14:05 Remove the radish tops and set aside
14:37 How to make the aioli
18:53 Take the potatoes out of the pot
19:03 Remove the chicken from the oven and let it cool
20:43 Plate the asparagus, radishes, potatoes, and sauces for serving
21:14 Carving and plating the chicken and leeks
23:41 Taste the Roasted Spring Chicken with Crispy Leeks
#chicken #roastedchicken #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Shrimp cocktail is perfect in every way: perfect snack, perfect party food, perfect perfect perfect. Here, the shrimp are poached in a salty, oniony broth and served with a cocktail sauce that’s acidic, spicy, savory, and probably the only time you’ll see me use ketchup. I love it, you’ll love it, everyone loves it. It’s simply not a party unless there's shrimp cocktail!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/shrimp-cock
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:18 Overview of Shrimp Cocktail
1:00 Starting with a seasoned court bouillon
2:07 To devein or not to devein
3:38 A special thank you to Lea & Perrins
4:45 Poaching the shrimp
6:23 Making the classic shrimp cocktail sauce
10:43 Peeling and deveining the shrimp
13:58 Serving the shrimp cocktail
#shrimp #shrimpcocktail #seafood
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Warren Chao
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Welcome to the Home Movies summer of bangers! This summer wedge with crunchy iceberg, vinegary marinated tomatoes, creamy, tangy dressing, and sharp blue cheese is what we’ll be making on repeat with every summer meal. It’s hefty enough to be a Dinner Salad, versatile enough to be a gorgeous side, and goes especially well with classic grilled hot wings. Perfect summer party menu alert!
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. Click HERE (https://bit.ly/3P92BVx) to shop everything I used so you can make your summer wedge and hot wings as soon as possible.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/summer-wedg
VIDEO CHAPTERS:
0:00 Welcome to Home Movies
0:28 Intro to Summer Wedge Salad + Wings
2:50 Thank you FreshDirect! (https://bit.ly/3P92BVx)
3:54 Preparing the ingredients
6:38 Making the dressing and dip
9:33 Cutting and seasoning the vegetables for the wedge salad
12:48 Making the hot wings sauce
15:18 Breaking up the blue cheese for the dressing
16:12 Grilling the hot wings
18:48 Coating the hot wings with sauce
19:44 Making the summer wedge salad
#wedgesalad #wings #bluecheese
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Website: https://www.alisoneroman.com/
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Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
I used to think salmon belonged in one place and one place only: Cured, thinly sliced and draped onto on my well-toasted everything seed bagel with too much cream cheese, raw red onion and lots of capers.
Well, I’m pleased to report it also belongs here: Cooked in browned butter, served with raw red onion, lots of capers and….dill. Of course, there is dill. Sound familiar? Yes, I did make a salmon recipe accidentally inspired by a bagel, thank you for noticing. Of course, “there are no new ideas” is not a new idea, and neither is the marriage of salmon, red onion, capers and dill, but that does not mean I will not NOT be celebrating it to its fullest extent. Which brings me to my next question: Why don’t more bagel shops offer dill?
Aside from the recipe, this video truly has it all: a tacky dating story, my In-N-Out order, and a new cast member (its…..a bunch of dill). Even if you don’t make this particular salmon recipe, the method (pouring a mixture of browned butter and olive oil over it and cooking it briefly at a low-ish temperature) is pretty foolproof.
And before you ask: If you hate capers, sure, leave them out. If you can’t digest raw onions, fry them all. If you just REFUSE to love dill, yes, you can use parsley. This is really about the fish, the fat and the low and slow temperature used to roast it. Whatever you put on it is your business (but I do recommend all the things seen here).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/salmon-cape
VIDEO CHAPTERS:
0:00 Start
0:18 Home Movies with Alison Roman intro
0:30 Intro to Butter Roasted Salmon
2:00 What to look for and how to prepare the salmon
3:30 Slice the lemon and onions
4:00 Brown the butter
4:45 Add the lemon, onion, and olive oil to the browned butter
5:31 Season the salmon and add the capers to fry in the butter
7:31 Dress the salmon with the fried lemon, onions, and capers
7:54 Place the salmon in the oven for 12 - 15 minutes
8:30 Place the spare raw onions in a bowl
8:40 Alison's In-N-Out order
9:52 Squeeze lemon on top of the raw onions
10:07 Take the roasted salmon out of the oven
11:20 Plate and finish the Butter Roasted Salmon
#salmon #butterroastedsalmon #howtocooksalmon
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editors: Daniel Hurwitz and Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Get the recipe: http://nyti.ms/2kUEvVT
When you type "the stew" into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
------------------------------------------
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Baking can be fussy, tedious, and messy but it can also be magical, wonderfully precise, and leave you with a beautiful sense of accomplishment. Part of what makes Sweet Enough so special is Alison’s love-hate relationship with baking– surely you can relate.
Sweet Enough is out 3/28/23 (US), 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK)
Pre-order the book HERE: https://sites.prh.com/sweet-enough-alison-roman
RECIPE URL:
https://anewsletter.alisonerom....an.com/simple-fruit-
CHAPTERS
0:00 I love baking
1:30 I hate baking
#sweetenough #alisonroman #baking
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Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS
Director: Daniel Hurwitz (@danielhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
Sound: Yves Albaret (@yvesarmand)
Editor: Grace Palmer (@palmer_ihardlyknowher)
Let me introduce you to what is probably my favorite pasta of all time, brought to you by clams. It’s briny and bright, filled with garlic, lemon, and a generous pour of white wine, topped with spicy olive oil-fried breadcrumbs, and finished with parsley (my #1 favorite herb, sorry 2 dill). The clams do the heavy lifting here, giving up so much of their liquid to be soaked up by al dente pasta. It’s saucy, it’s delicious, and I hope you love it as much as I do.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/clam-pasta-
VIDEO CHAPTERS:
0:00 I love clams!
0:10 Home Movies with Alison Roman
0:20 Intro to Clam Pasta
1:25 Boil water and prepare the clams
2:25 Toasted breadcrumb topping
3:34 Build the sauce with garlic, lemon peel, clams, white wine, and seasoning
5:16 Season your pasta water and start boiling the spaghetti
6:07 Chop parsley for finishing the pasta
6:30 Stir the clams in the sauce until they open then transfer to a bowl
8:14 Add the nearly al dente pasta to the sauce and add the clams back to serve
9:30 Plate and finish the Clam Pasta with herbs, garlic, oil, and lemon juice
#clampasta #pastaallevongole #alisonroman
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Website: https://www.alisoneroman.com/
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Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Pierre Coupier
Director of Photography: Dennis Thomas
Sound: Brian Cushin
In for Summer 2022: Flat, thin, crispy, griddled smashburgers covered in melted cheese. While the toppings are non-negotiable (large sheets of crunchy iceberg lettuce, thinly sliced raw and frizzled onion, dill pickles, too much mustard), the patty can be meat or plant-based with near identical experiences, reminding yourself a smashburger is truly about the sum of its parts. We’re not reinventing the wheel, but we are showing you how to make your new favorite burger.
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. Click HERE (https://bit.ly/3xFFMBG) to shop everything I used so you can make these smashburgers as soon as possible.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/smashburger
VIDEO CHAPTERS:
0:00 I've always liked smashburgers
2:05 Thank you to Fresh Direct (Use code "roman" at checkout)
3:10 Alison's smashburger rules
5:00 Preparing the smashburger condiments and patties
10:23 Grilling and dressing the smashburgers
15:58 Grilling and dressing the Impossible smashburgers
#smashburger #smashedburger #hamburger
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Everyone please give a warm Home Movies welcome to one of the most special humans and cooks I know, Susan Kim, founder of Doshi (https://www.eatdoshi.com/), a pop-up serving Korean and farmers market-inspired foods. In between laughing and whispering, we made one of our mutual favorite foods, sundubu-jjigae, a kimchi tofu stew with endless possibilities. It’s a perfect first dish to ring in stew season: spicy, tangy, warming, and deeply comforting. Highly recommend making and eating it with a friend!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/sundubu-jji
VIDEO CHAPTERS:
0:00 Opening
0:16 Intro to Home Movies with Alison Roman
0:26 Susan Kim: Friend, amazing cook, business owner, owner of Doshi
1:43 Overview of Susan's Sundubu-Jjigae (Korean Spicy Soft Tofu Stew)
2:48 Cooking the rice (and the first knuckle rule)
4:11 Starting the stew base with garlic, onions, and scallions
6:48 Adding gochugaru, gochuchang, soy sauce, and water
9:18 Chopping the kimchi and adding it to the stew with kimchi juice
11:00 Adjusting the stew flavor before adding the tofu
12:05 Cutting and seasoning the vegetable banchan dishes
15:16 Adding the silken tofu to the stew
17:30 Plating and tasting the sundubu-jjigae
#sundubujjigae #tofustew #alisonroman
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Website: https://www.alisoneroman.com/
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Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Michael Ormiston
Sound: Yves Albaret
*I don’t plan on offering this disclaimer every time I write a recipe (although sometimes I think I should), but I am in no way saying this is the definitive way to make Spaghetti Carbonara. It might not even be “the right way?” But, this is the way I make it, the way it makes sense to me, the way it tastes best, and honestly, I think it’s great. *
Spaghetti carbonara is not my favorite of the Roman pastas to eat (I’ll take Amatriciana), but it is my favorite to make. An undeniable feat of alchemy, the ingredients for spaghetti carbonara go from watery, weird, soupy raw egg mess to a luscious, creamy, silky sauce in minutes (and then, seconds).
I have learned that many are afraid of carbonara— the scrambled egg of it all— but this recipe has enough pasta water to alleviate your concerns, and, if you’re patient enough to do things lower and slower than usual (me, talking to me), you’ll have something shockingly perfect, not one scrambled egg in sight.
What I’m saying is: Trust in the process because cooking is MAGIC. Never forget that.
FYI: The amount of sauce produced here could absolutely go the distance for double the amount of pasta, useful to know if you find yourself in bed with someone also needing some LNP (late night pasta).
Mom's Spaghetti: https://www.youtube.com/watch?v=SW-BU6keEUw
Bucatini Article: https://www.grubstreet.com/202....0/12/2020-bucatini-s
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/carbonara-v
VIDEO CHAPTERS:
0:00 Start
0:10 Mom's Spaghetti
0:28 Home Movies with Alison Roman intro
0:38 Intro to Spaghetti Carbonara
0:52 The Four Pastas of Rome
2:20 Slice and cook the Guanciale (or Pancetta)
4:12 Whisk egg, egg yolk, garlic, cheese, and black pepper together
6:00 Cook pasta in medium pot (salt halfway through cooking)
8:08 Whisk (just before al dente) pasta into egg/cheese mixture
9:18 Return the pasta and sauce to the skillet over medium heat
10:55 Finish the pasta with black pepper, cheese, and the Guanciale
11:38 Taste the Spaghetti Carbonara
#carbonaraday #carbonara #spaghetticarbonara #carbonararecipe
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Pierre Coupier
Director of Photography: Dennis Thomas
Sound: Joe Quarterero
BONUS EPISODE! It's wild, it's unnecessary, it's: A HOT DOG PARTY. Learn how to throw a successful hot dog party for you and everyone you love. Mustard not optional, please enjoy!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/hot-dog-par
VIDEO CHAPTERS:
0:00 Do you wanna know how to throw a sick hot dog party?
0:10 Home Movies with Alison Roman
0:20 How to host an all-inclusive hot dog party
1:05 What to bring (equipment and food)
3:53 Making the coleslaw salad
7:45 Making the sour cream and onion dip
11:04 Reviewing the packing list (equipment and food)
14:41 Setting up the grill (don't forget lighter fluid!)
17:18 Getting started grilling
18:18 Tell how you make your hot dog!
#hotdogs #barbeque #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Michael Ormiston
Sound: Yves Albaret
Grilling season is in full swing here at Home Movies, and this grilled corn and scallion salad is a true delight to make (and eat!). The corn and scallions get grilled until they’re nice and charred, then tossed with fresh cilantro, salty queso fresco, tangy pepperoncinis, and crunchy corn nuts. It’s deeply acidic, a little spicy, a little sweet, and hands-down my favorite way to eat corn. You can keep it simple, or top it with grilled steak or chicken, or seared shrimp or scallops to make it a more complete meal. If you make it once, you’ll be making it all summer long.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/grilled-corn
VIDEO CHAPTERS:
0:00 Welcome to my new grill
0:32 Home Movies with Alison Roman
0:42 Intro to Grilled Corn Salad
3:29 Husk all of the corn
4:19 Drizzle oil over and season the corn and scallions
4:43 Char the corn and scallions
7:33 Once cooled, slice the corn kernels off the cob and collect in a bowl
11:18 De-stem and coarsely chop the grilled scallions then add to bowl
11:41 Season the salad with diced cilantro, lime juice, and chopped pepperoncini
13:05 Finish with seasoning, olive oil, chopped corn nuts, and queso fresco
15:12 Taste the Grilled Corn Salad
#cornsalad #grilledcornsalad #alisonroman
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Website: https://www.alisoneroman.com/
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Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin
This slow-cooked tuna with red onion, herbs, white beans, and aioli is about as dreamy as summer dinners come. The tuna steak (no, it’s not fishy) cooks low and slow in olive oil, making it nearly impossible to overcook. The oil is filled with plenty of aromatics, which flavor everything it touches, from the tuna to the beans to the aioli we make with it. It’s perfect for that I’m-not-turning-on-the-oven weather, and it’s unbelievably good for being so simple.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/slow-cooked-
VIDEO CHAPTERS:
0:00 Fish Tales ❤
0:35 Home Movies with Alison Roman
0:45 Intro to Slow Cooked Tuna
1:45 Season the tuna and add to pot with olive oil, red onion, and aromatics
5:35 Reduce the heat and flip the tuna, then take off the heat
7:00 Plate the tuna, transfer the oil, and cook white beans on medium-low heat
8:17 Prepare a leafy, spriggy, coarse celery and parsley salad
9:00 Make a light aioli
10:45 Finish the slow cooked tuna, white beans, salad, and aioli
#slowcookedtuna #poachedtuna #alisonroman
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
Sound: Brian Cushin
This crunchy, jammy tart is a wonderful little summer dessert. It’s fuss-free, prep-free, and turns out reliably delicious every time. It’s basically what I want a pie to be like, but much easier and quicker to make. The cornmeal adds a nice nuttiness and texture, and the sweet-but-not-too-sweet blueberry filling is juicy without being runny. You can bake it ahead of time in a pie plate, cake pan, or tart pan, and easily transport it to your next summer party.
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. To shop everything I used so you can make this tart immediately, click here (https://bit.ly/3P04kgb).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/blueberry-c
VIDEO CHAPTERS:
0:00 Crumbles are disgusting and tarts are delicious
0:22 Welcome to Home Movies with Alison Roman
0:32 Intro to Blueberry Cornmeal Tart
2:35 Thank you FreshDirect! (https://bit.ly/3P04kgb)
3:40 Assembling the ingredients for the crust
6:41 Preparing the blueberry filling
8:19 Building the crust and adding the filling to the tart pan
11:30 Baking and serving the Blueberry Cornmeal Tart
#blueberrytart #blueberrycrumble #dessert
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Curtis Whitear
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
KEY! LIME! PIE! A pie with no season, a timeless pie, my personal favorite pie. If pressed to think of a more perfect dessert, I simply could not. While most key lime pies defer to sweetness over tanginess, this one is decidedly “limey”, which is its best asset, IMO (it was once described by one person as “too limey”, but I dismissed this critique and absorbed it as a compliment!). It is also vaguely tropical (thank you, coconut oil in the crust), has a very healthy ratio of crust to filling, and is topped with a tangy (+1 more tanginess) whipped yogurt/cream combo.
I should also mention that while you could choose to use both a food processor (crust) and a hand/stand mixer (filling/topping) for this pie, I am pleased to report you don’t need either to properly execute this perfect food.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/key-lime-pi
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman intro
0:26 Intro to Key Lime Pie
1:38 Crush graham crackers and pour into mixing bowl
3:18 Add butter, coconut oil, sugar, and salt to your mix
4:00 Prepare your pie dish
5:22 Finish the crust mix and transfer to the pie dish
7:16 Bake the pie crust for 12 - 15 minutes
7:47 Juice and zest limes to start your filling
10:35 Whisk egg yolks and condensed milk in a large bowl
12:37 Add lime zest, lime juice, and salt
13:13 Pour filling into the cooled crust
13:26 Bake the pie for 20 - 25 minutes
14:15 Whip cream and powdered sugar together until stiff peaks form
17:02 Whisk yogurt into the whip cream and sugar mix
17:39 Finish the pie with whipped topping
18:10 Taste the Key Lime Pie
#keylimepie #keylimepierecipe #baking
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
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Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editors: Daniel Hurwitz and Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin
This chocolate banana bread is an ideal snacking cake, and also a good starter dessert if you, like Dan, are intimidated by baking. It teaches you some fundamentals, while being basically error-proof. Deeply chocolatey, with many little pockets of banana throughout, crunchy on the outside and never dry on the inside, it’s just a really great dessert to have in your repertoire.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/chocolate-b
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:17 Intro to chocolate banana bread (Happy Birthday Dan!)
4:35 The recipe's origin
6:14 Measuring the ingredients for the batter
11:47 Adding bananas to the batter
14:40 Preparing the loaf pan
16:55 Mixing the ingredients
20:58 Finishing the mixture in the loaf pan
22:00 Baking the chocolate banana bread
23:15 Cooling and tasting the chocolate banana bread (Happy Birthday Dan!)
#bananabread #chocolatebananabread #bananabreadrecipe
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
This cake can best be described as a sticky toffee pudding meets vanilla birthday cake meets apple pie meets a pancake with apples on top. It’s a soft cake without much texture (you bake it until the apples fall apart and become jammy), which is usually something I’m against but here, I’m actively seeking that custardy, soaked cake energy.
It’s made in one-bowl, which means you don’t need any special equipment (love that for us!) and even if you’re a nervous baker, you should have a gorgeous success on their hands. Here are some FAQ’s I’ve received for this cake.
What kind of apples are best to use in this cake?
I like to use Honeycrisp or Pink Lady—they are large, juicy, tart and while they definitely soften, they don’t totally turn to mush when baked (like Granny Smith apples tend to do) which is great since I like a bit of texture in the cake. Flavor-wise, they are closest to tasting like my favorite Japanese apple gummy candies, which of course is a compliment.
What kind of cake pan can I bake this in?
I like a standard 9” aluminum cake pan—a springform will also work well. I say you can bake in an 8” cake pan, just know that you might hold back a little bit of the batter or be prepared to bake a bit longer (more cake batter in the pan = more time to bake). 9” glass pie plates and 1.5qt. oval baking dishes also work here! I have also seen this cake baked in an 8x8 square. I do not recommend bundt or loaf pans for this cake.
I don’t eat dairy, what can I substitute the butter and buttermilk here for?
I am not a dairy-free baking expert, but many people have made this cake using butter substitutes (the most popular recommendation has been Miyokos vegan butter)—the buttermilk, however, I’m guessing a nut/oat milk with lemon juice or Kite Hill dairy-free yogurt thinned with a bit of lemon juice.
How do I make this cake gluten-free?
I am not a gluten-free baking expert, but many people have made this cake using their favorite GF flour blend to great success, it seems. If you have experience doing this and have found one type of gluten-free flour works well, plz let me and other readers know in the comments below 😇
I don’t have buttermilk, what can I use instead?
In order of preference: yogurt thinned with a little milk or water to the consistency of buttermilk, milk with a few tablespoons of lemon juice. Sour cream almost has *too much* fat here, but I’ll bet in a pinch, thinned out similarly to yogurt, it would work.
My cake isn’t baked through after the time you said/I cut into the cake and it still felt underdone!
Every oven is different! Isn’t that beautiful? Sort of, I guess. If your cake doesn’t feel done by the end of the time range I’ve given, let it bake an additional 5–10 minutes. Your oven could be running low, or maybe you’ve been opening it a lot, or maybe something else is baking at the same time—lots of variables! As always, bake to the indicator (golden brown, springs back, pulling away from the sides of the pan), not the time.
I’m worried about my cake sticking! Should I line with parchment?
I only use non-stick spray, but as you’ll see in the video below, sometimes the apples do stick (which I don’t mind, because they come out easily and nobody will ever know they were stuck to the bottom of the pan). If you’re worried at all, you can absolutely line with parchment paper.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/stickyappleca
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to Sticky Apple Cake
0:35 Ingredients needed for the Sticky Apple Cake
0:47 Assemble the ingredients for the cake
2:08 Brown the butter
2:23 Prep the vanilla bean
3:12 Combine the vanilla bean with the butter
3:39 Preheat oven to 350°F (177°C) and prepare brown sugar
4:36 Prep the pan and start combining the dry ingredients
5:50 Prep the buttermilk and eggs
6:16 Slice the apples
6:38 Place the apples in the pan
7:20 Whisk the buttermilk egg mixture into the dry ingredients
7:54 Pour the mix into the pan on top of the apples
8:15 Place the pan in the oven
8:25 A brief message on buttermilk
9:56 Remove the pan from the oven
10:38 Flip the pan to plate the cake
11:46 Serve the Sticky Apple Cake
#applecake #applecakerecipe #easyapplecake
#alisonroman #alisonromanhomemovies #alisonromannothingfancy
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com
Instagram: https://www.instagram.com/alisoneroman
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director/Editor: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Tuna salad salad is, to me, greater than the sum of its parts. It’s tuna salad, sure, but it’s also a salad. The best things in life are simple, and this tuna salad is deceptively simple. This version is light, it’s crunchy (thank you celery, ILY), extremely lemony, and is best eaten out of cups of iceberg lettuce with a side of heavily buttered rye toast.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/tuna-salad-
VIDEO CHAPTERS:
0:00 Margaux's love of tuna
0:16 Home Movies with Alison Roman
0:26 Intro to a bright, citrusy tuna salad
2:22 Starting with diced onions, lemon zest, and pepper
3:58 Elevating the tuna salad with celery, dill, and capers
6:13 TUNA Talks
8:26 Adding the tuna and mayo then combining all the ingredients
9:53 Toasting the bread and making the salad
11:38 Assembling the tuna salad
#tunasalad #tunasaladsandwich #tunasandwich
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
We can all relate to @alisoneroman eating habits (like not eating as soon as you wake up). The writer, chef, and food blogger is a hot beverage aficionada (think teas and coffee), self-proclaimed “cheese head,” and mint chocolate chip ice cream stan. Her meals throughout the day are filled with fresh, crunchy veggies—besides bell peppers…she hates them—grains, and eggs. In this episode of Food Diaries, Allison Roman shares how she avoids showing up in places hangry, why dinner is her favorite meal of the day, and how family sized boxes of Cheez-Its are perfect for parties of one.
Credits
Producer: Amanda DiMartino & Isabel Montes
Editor: Lee Manansala
Motion Designer: Anna Aiello
Don't miss out on the latest must-see video ►► http://bit.ly/SUBSCRIBEtoBAZAAR
// ABOUT BAZAAR //
Sophisticated, elegant and provocative, Harper's BAZAAR is your source for everything beauty and skincare, and the latest fashion trends straight from the runway. We've showcased the visions of legendary editors, photographers and stylists proudly since 1867.
#alisonroman #fooddiaries #bazaar
There is nothing quite as satisfying as a crispy, juicy cutlet. It’s not something I make for myself very often, but when I do I’m reminded instantly of why I love it. This one is inspired by some of my favorite New York City restaurants, and is somewhere between a milanese and a schnitzel. It works with chicken or pork, and I serve it with dijon for dipping, lemon wedges for squeezing, cornichons for snacking, and dirty martinis for drinking. There’s a crunchy, bright fennel salad that goes along with it, and it’s my dream dinner. It’s special, and makes you feel a little glamorous even if you’re basically eating chicken fingers. You should make it for someone you love.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/crispy-cutle
VIDEO CHAPTERS:
0:00 Opening
0:10 Home Movies with Alison Roman intro
0:20 Intro to Crispy Chicken & Pork Cutlets
1:30 Slice and pound the chicken breast
3:24 Slice and pound the pork cutlet
4:11 Prepare the egg wash and breadcrumbs
4:46 Coat each cutlet in the egg wash and breadcrumbs
5:24 Start your crispy, crunchy fennel salad side
6:11 Shallow fry each cutlet until golden brown
7:19 Finish the salad with shallots and lemon
7:30 Plate each cutlet and finish with flaky salt, dijon, and salad
8:15 Taste the Crispy Chicken & Pork Cutlets
#chickencutlets #porkcutlets #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman/
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Pierre Coupier
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Welcome to THE Ham Party! One of my favorite traditions, hopefully now one of yours, too.
Today we’re going everything you need to throw the best Ham Party in under three hours from ham roasting and cocktail sipping to dip making and pickle and mustard choosing. Tune in to see David juice 94 lemons wearing a holiday sweater!
A SPECIAL THANK YOU to Maker’s Mark for sponsoring this week’s video and supplying us with all the Maker’s 46 we could responsibly consume. It’s everything you love about Maker’s Mark, with a bit more caramel, a bit more vanilla and a longer finish (thanks to those seared French Oak barrels for aging!). If you’d like to make your own New York Sour for a crowd, click HERE to shop: https://www.instacart.com/stor....e/brands/makers-mark
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/ham-party-v
VIDEO CHAPTERS:
0:00 HAM PARTY
0:37 Home Movies with Alison Roman
0:50 Intro to Ham Party
2:26 Roasting the ham
4:05 Making the spice mixture for the rub
5:55 Scoring the ham
8:29 Preparing the Maker's Mark 46 punch
15:06 Making the accoutrements
17:54 Finals touches for the Ham Party!
#hamparty #roastedham #makersmark46
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
Ham Party Song on Spotify: https://bit.ly/3k5Sq9T
VIDEO CREDITS:
DP: Michael Ormiston
B Cam: Sean Ryan
Sound: Yves Albaret
Editor: Grace Palmer
Music and Lyrics: Brian Heveron-Smith and Grace Palmer
Vocals: Rashawn Nadine Scott, Brian Heveron-Smith, and Grace Palmer
Cheesecake is a classic dessert, and you know we love the classics here at Home Movies HQ. This one isn’t fussy or finicky: water bath? We don’t know her! Overly complicated flavors? Not for us! It’s got a buttery, lightly sweetened graham cracker crust, and just enough citrus zest to give it that nostalgic creamsicle flavor. It’s creamy, tangy, light, and downright dreamy.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/citrusy-che
VIDEO CHAPTERS:
0:00 A new stove!
0:28 Home Movies with Alison Roman
0:38 Intro to cheesecake
2:18 How to prepare the graham cracker crust
7:14 Putting the crust in the spring-form pan and baking
10:46 Preparing the cream cheese filling
15:20 Adding the filling on to the crust and baking (no water bath needed!)
18:30 Plating and finishing the cheesecake
21:15 Thank you to Philadelphia Cream Cheese
#cheesecake #cheesecakerecipe #howtomakecheesecake
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-fancy
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
Sound: Yves Albaret
Hello, welcome to Home Movies! Each Tuesday, we'll be posting videos for recipes featured in A Newsletter and my two cookbooks, Dining In and Nothing Fancy. You'll get the informative techniques and tips that make these recipes great, plus, the embarrassing stories behind them. Goodbye Meatballs (and a breakup), sticky cinnamon rolls (the best you've ever had), potato leek soup (how the most boring sounding thing becomes your new favorite food) plus Q+A's, and more to come.
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com/
Find Nothing Fancy online: https://www.alisoneroman.com/nothing-...
Find Dining In online: https://www.alisoneroman.com/dining-in
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
#alisonroman #alisonromanhomemovies #alisonromannothingfancy
