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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
Join the Facebook group https://www.facebook.com/groups/toniandryanpodcast
#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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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).
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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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.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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
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
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.
SUBSCRIBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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
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
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
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
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
