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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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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
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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
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
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Website: https://www.alisoneroman.com/
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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
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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
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
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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: 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
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: 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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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
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.
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).
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/
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
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
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
*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/
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: 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
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
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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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 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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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: 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
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
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/
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
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
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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
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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: 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
Go to https://www.ritual.com/ALISON or use code ALISON to get 10% off your first 3 months of Ritual! #ritualpartner
Is there any dessert more FUN than banana pudding? No! There isn’t! This one has all of the perfect elements of the classic version (bananas lol, Nilla wafers, maraschino cherries), with some very fun updates to make it less one-note (coconut pudding, lime, tangy whipped cream with greek yogurt).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/banana-cream-
VIDEO CHAPTERS:
0:00 Grandma, I love you!
0:24 Intro to Home Movies with Alison Roman
0:34 Overview of Banana Cream Pudding
2:15 Special thanks to Ritual
3:33 What you need to start the pudding
4:45 Build the egg mixture for the pudding
6:15 Assemble the dairy mixture for the pudding
7:19 Heat, combine, finish and chill the pudding
11:56 Prepare the whipped cream
13:42 Slice and lime the bananas
15:04 Pudding time! (Assemble the Banana Cream Pudding)
#ritualpartner #bananacreampudding #bananapudding
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: Brian Cushin
On this very special edition of Home Movies, we’re bringing you THREE (!!!) recipes for delicious summer salads. Think of it as “summer thanksgiving”–the three salads you’ll need for every bbq, picnic, pool party, park hang, stoop hang, etc. There’s a tangy, herby potato salad, a spicy, savory tomato salad dressed in melted anchovy and toasted fennel oil, and a tart, nutty cucumber salad with red onion and sesame. They all bring something special to the table, and we love them for it.
TART Celery Vinegar as seen in potato salad: https://tartvinegar.com/products/celery-vinegar
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/three-summer
VIDEO CHAPTERS:
0:00 New apartment mini tour
2:41 Home Movies with Alison Roman intro
2:51 The Holy Trinity of Summer Salads
4:12 The Potato Salad (creamy, starchy, crunchy, tangy)
11:09 The Tomato Salad (savory, sweet, salty)
14:23 The Cucumer Salad (herby, fresh, acidic)
17:01 Finishing the summer salads
#tomatosalad #cucumbersalad #potatosalad
#summersalad #salad #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: Jiro Kohl
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Thank you so much to Grove for sponsoring this video! If you’d like to make the switch to more sustainable cleaning products, you’ll receive a free gift with your first purchase by signing up here: http://grove.com/alisonroman.
You know it, you love it, you probably never make it at home, it’s: FRIED CHICKEN. Specifically, spicy fried chicken, and if you want to take it there: a Spicy Fried Chicken Sandwich. Thanks to a little cornstarch in the coating and a very good dredging technique, the outside of the chicken is unbelievably crispy, while thanks to a good brining of buttermilk and pickle juice, the inside is juicy, salty and perfect. While sandwiches are decidedly NOT MY BAG, I will say this one, made with shredded lettuce, raw onion, and pickled peppers does absolutely do it for me.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/spicy-fried
VIDEO CHAPTERS:
0:00 The Real Housewives of Home Movies
0:17 Intro to Home Movies with Alison Roman
0:27 Overview of David's Spicy Fried Chicken Sandwich
3:19 Breaking down the chicken
4:50 Setting up the brine to marinate the chicken in
6:44 Season the chicken and add it to the brine
7:30 Special thank you to Grove (grove.com/alisonroman)
8:20 Making the dredge for the chicken
10:40 Preparing the skillet and chicken for frying
12:53 Frying the chicken (6 min to 8 min on each side)
17:15 Finishing the sandwich with shredduce, pickles, special sauce, and pepperoncinis
18:25 Tasting the Spicy Fried Chicken Sandwich (Happy Birthday David!)
#friedchicken #friedchickensandwich #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: Grace Palmer
Director of Photography: Michael Ormiston
Sound: Yves Albaret
Welcome to Home Movies Thanksgiving, featuring the most perfect menu I could possibly dream of. You’ll see what to make, how and when to make it, what everyone’s favorite dish on the table was, and what is essentially a movie version of our very FUN and delicious Thanksgiving dinner. Please tune in NEXT WEEK as we roll out each of the recipes in their own video for measurements, clarity and even more tips for success!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/thanksgivin
VIDEO CHAPTERS:
0:00 Intro to a Home Movies Thanksgiving Special with Alison Roman
0:36 The Menu
1:28 DAY ONE (Prep day!)
12:50 DAY TWO (Thanksgiving day!)
13:00 The Apple Tart
14:10 A Thanksgiving PSA: The Sheet Pan
16:49 The Stuffing
22:45 The Turkey
26:01 The Mashed Potatoes
28:25 The Squash
29:35 The Mushrooms and Green Beans
31:03 The Leek and Greens Gratin
41:33 The Salads
45:25 The Gravy
50:06 Dinner Time!
#thanksgiving #turkey #stuffing #gravy #mashedpotatoes #sidedishes #squash #mushrooms #greenbeans #leeksgratin #salad #appletart
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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
Producer: Maureen Kuhl
Editor: Grace Palmer
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 a Home Movies series that’s… Sweet Enough! EVERY TUESDAY for the next five weeks, we’ll be here (on the internet!) giving you a sneak peek into Alison’s forthcoming book, Sweet Enough. Tune in for hilarity, education, friendship, doable desserts, and everything you need to know about Sweet Enough. Sweet Enough is out 3/28/23 (US), 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK), and you can pre-order HERE https://sites.prh.com/sweet-enough-alison-roman
More here: http://anewsletter.alisoneroma....n.com/sweet-enough-s
#alisonroman #sweetenough #homemovieswithalisonroman
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Welcome to your new favorite summer chicken. This little bird gets marinated in a tangy, citrusy, spicy, savory sauce that is so good you’ll want to drink it with a spoon like the michelada it’s inspired by (you can!). Grill it, roast it or sear it until the skin is deeply caramelized, the chicken is juicy and the sauce is wonderfully concentrated and flavorful. No matter how you’re cooking it, let it rest over sliced citrus to perk up the pan drippings and scatter with fresh herbs to finish.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/citrus-chick
VIDEO CHAPTERS:
0:00 Opening (Thunderstorm Edition)
0:20 Home Movies with Alison Roman
0:30 Intro to Charred Citrus Chicken
1:01 Chop and squeeze oranges, lemons, and limes for your marinade
2:13 Finish the marinade with Worcestershire, fish sauce, garlic, and chili paste
3:22 Break the chicken down
4:36 Add the chicken to the marinade
4:57 Start the chicken on the cast iron to sear
6:30 Finish the chicken in the oven
6:54 Slice the rest of the citrus (no limes!) for plating
7:04 Take the chicken out of the oven and plate on the citrus with marinade
#chicken #roastchicken #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: Curtis Whitear
Director of Photography: Dennis Thomas
Sound: Brian Cushin
I am irrationally thrilled with this creamy Potato Leak Soup (PLS). It has so few ingredients that I feel like it has no right to be as delicious as it is. I attribute that mostly to the dill, of course, but also the Better Than Bouillion vegetable bouillion (I also love their chicken bouillon) and the small amount of vinegar at the end. It’s definitely heavy on the leeks which are not only great for *flavor* but also texture. Inspired by all the times I’ve eaten twice-cooked pork at a number of Szechuan restaurants (if you’re in Brooklyn, I love Authentic Szechuan Tofu of 5th Avenue), I wanted to use the whole leek, not just the white and light green parts (I often do this in my own cooking because I hate waste). Raw or briefly cooked, the darker stems are definitely tougher but simmered for a while with the potatoes, it cooks down into something perfectly tender without melting into nothingness.
This soup is about as flexible as I get. Don’t have waxy potatoes? You can use russets. Before the sour cream is added, this soup is technically vegan, but it doesn’t have to be. Use butter instead of olive oil, chicken stock instead of vegetable broth. Yogurt instead of sour cream. Want to top with some crispy cured pork situation? Sure! This would also be excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, please don’t skip the dill. Nothing can replace the dill.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/potato-leek
VIDEO CHAPTERS:
0:00 Start
0:10 Intro to Potato Leek Soup (PLS)
0:52 Prepare the leeks and potatoes
2:06 Add the potatoes and leeks to the pot
3:41 Add water and bouillon to the pot
4:46 Prepare the greens for the soup
6:22 Add the greens, sour cream, and vinegar to the soup
7:26 Finish and taste the Potato Leek Soup (PLS)
#potatoleeksoup #pls #betterthanbouillon
#potatoleeksouprecipe #howtomakepotatoleeksoup #howtomakepls
#AlisonRoman #AlisonRomanHomeMovies #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
Editor: Kate Fisher
Director of Photography: Dennis Thomas
Sound: Joe Quartararo
To me, Shrimp Scampi is decidedly about the shrimp, and less so about the pasta (although, HOW FUN ARE THOSE SHELLS?). The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on (pasta, rice, more vegetables) or sopping it up with (toast, obviously). Season the shrimp with plenty of salt and pepper before adding it to the skillet– I once did not do this, and it made a huge difference (in a bad way!).
Susan Alexandra Shrimp Cocktail Earrings: https://www.susanalexandra.com..../collections/jewelry
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/shrimp-scam
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman intro
0:12 Intro to Shrimp Scampi
0:59 Boil pasta water and peel the shrimp
2:54 How to devein a shrimp
4:30 Season the shrimp with salt and pepper
4:44 Drop the pasta in the boiling water
5:28 Build the sauce with onion, garlic, butter, and olive oil
6:45 Drain the pasta and add the shrimp to the sauce
7:43 Add white wine and chili flake to finish your sauce
8:13 Chop chives to reinforce the garlic-y flavor
8:53 Toss the shrimp with the pasta
9:05 Chop parsley to add with chives to top the pasta
9:24 Plate the Shrimp Scampi and finish with lemon
10:10 Taste the Shrimp Scampi
#shrimpscampi #shrimppasta #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
In the first episode of Home Movies with Alison Roman (that's me), I'm going to be showing you how I make meatballs from my newsletter, cleverly titled, "A Newsletter." While a lot of my recipes are inspired by something FUN and WONDERFUL, these ones were inspired by.....something, uh, not great. Anyway, I won't say this is the ONLY way to make meatballs, but I do think it's the BEST. There's isn’t really a “secret” to them, but there are two important steps that make a huge difference:
1. Using bread crumbs instead of fresh bread, and soaking them in a mixture of ricotta and egg for at least 10 minutes. This is essentially the “soak milk in bread” step you’ll find in many meatball recipes, but instead of soaking the bread in milk, soak it in cheese. Cheese is better than milk. Simple math. This means the meatballs will be richer, more flavorful with the added bonus of never having to say "now I'm going to soak milk in bread."
2. Searing the meatballs in the pot, *then* making the sauce. Meatballs done on a sheet pan are not bad, but they are not browned, and the browning is what is going to not only make our meatballs taste amazing, but the sauce, too (and yes, I've tested side by side, and YES there IS a difference!). Doing them in a pot is more work, sure, but you reap the rewards in the form of fat and juicy bits and browned, delicious meat that all flavor your tomato sauce as you finish gently cooking the meatballs.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/a-newslette
VIDEO CHAPTERS:
0:00 Start
0:10 Intro to Goodbye Meatballs
0:25 Home Movies with Alison Roman intro
0:34 Prep the ingredients for the meatballs
4:33 Adding the meat to the bread mixture
5:52 Prep for cooking the meatballs
6:45 Prep the ingredients for the sauce
7:16 Rolling the meatballs
7:51 The story behind "Goodbye Meatballs"
9:39 Cooking the meatballs
12:04 Building the sauce
13:40 Start boiling water for the pasta
13:50 Finish the meatballs in the sauce
14:45 Cooking the pasta
15:04 Serving the meatballs, sauce, and pasta
16:14 Tasting the meatballs
#meatballs #meatballsrecipe #goodbyemeatballs
#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/Editor: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Special Thanks: Justin Sloan
Short ribs, great for Passover, wonderful for Easter, perfect for literally any day of the week where you feel like tending lovingly to a large pot of meat. These short ribs are not the classic soupy, red wine-y, soft and braised number, more of a spiced (cumin, fennel, coriander), tangy (vinegar, lemon), and even *crispy* (yes, crispy!) version.
If the idea of cooking large hunks of meat terrifies you, please know you are not alone. But also know that short ribs are nearly impossible to overcook and are extremely forgiving. Regardless of how you treat them, they will likely turn out pretty great, because that’s just the kind of meat short ribs are. Short ribs, in many ways, are the Aidan Shaw of meats. Dependable. Classic. Super hot. Would probably fix your sink if you asked them to.
The nice thing here is that while this is, essentially, a pot of “meat and potatoes,” it still feels kind of fresh to me (both literally and figuratively). Literally because of the vinegar and finely chopped lemon (preserved lemon would be a good substitute if you’re looking for ways to use that jar up), figuratively because I’m not asking you to do the classic “make a mirepoix” then add an entire bottle of dry red wine.
Just know before going in that they DO braise for a small eternity. They braise until you think they can’t braise anymore and then you braise them a little longer until they all but fall apart when you so much as look in their direction (if, for some reason, you think your short ribs are too tough and somehow *overcooked*, I would wager to guess they are actually *undercooked* and would like you to keep cooking).
The last step before serving, wherein the perfectly tender and adequately cooked short ribs are uncovered to crisp up the ribs and potatoes and further thicken and reduce the sauce increases cooking time by about 30-ish minutes, which is the best 30-ish minutes you’ll ever spend, I promise. These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/shortribs-v
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman
0:26 Intro to Braised Short Ribs
1:32 Cut and season the short ribs for braising
3:54 Prepare the onions, garlic, and potatoes
5:22 Sear the short ribs
8:29 Transfer the short ribs to a pan and brown the potatoes
9:42 Start the broth with the garlic, onions, and spices
10:45 Add tomato paste, water, white wine vinegar, and beef broth
12:02 Add the short ribs (bone side up) and potatoes back to the pot
13:26 Season the pot with chopped lemon
14:10 Place the pot in the oven to roast
15:34 Plate the braised short ribs and potatoes
16:17 Finish and taste the Braised Short Ribs
#braisedshortribs #shortribs #beefshortribs
#AlisonRoman #AlisonRomanHomeMovies
#AlisonRomanNothingFancy #AlisonRomanDiningIn
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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 Quartararo
Thanks to Policygenius for sponsoring this video! To start comparing quotes and simplify insurance-buying, check out Policygenius: https://policygenius.com/alison.
A perfect pancake should be almost more savory than sweet, with crispiness that rivals a waffle. These are that, but could also be described as fluffy, slightly eggy and “deeply breakfasty.” Don’t be discouraged if it takes more than one pancake to nail the heat of your skillet— every stove is different, and depending on the vessel you’re making them in, might require some adjustment.
The best piece of advice I could give you would be to be more patient than you probably want to be— Pancakes need to be treated low-ish and slow-ish (flipping them before they’re fully set on the first side will cause them to immediately deflate rather than keep their tall and fluffy structure).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/perfect-cri
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman intro
0:14 Intro to Pancakes (For Waffle People)
0:53 Prepare the dry ingredients for the pancakes
2:19 Prepare the wet ingredients for the pancakes
2:41 Melt butter in your skillet
3:15 Ad break for Policygenius
4:25 Combine your dry and wet ingredients with the melted butter
5:20 Make the pancakes (One at a time!)
6:23 We need to talk about the first pancake
7:14 The first pancake (And what we learn from it)
10:11 Make the rest of your pancakes
#pancakes #waffles #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/Editor: Daniel Hurwitz
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Head to https://fvrr.co/alisonroman to check out the services available to you and use code ALISONROMAN for 10% off!
Yes, chef, this is a spicy chicken piccata! Tune in for jammy lemon slices, pounded chicken breast and crispy capers.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/spicy-chick
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:23 Intro to Spicy Chicken Piccata
1:57 Thank you to Fiverr
3:58 Preparing the chicken breast
8:00 Peeling and slicing the garlic and lemon
8:46 Seasoning and seaing the chicken
11:08 Building the sauce with garlic, lemons, chili flakes, and wine
13:35 Plating the Spicy Chicken Piccata
#chickenpiccata #thebear
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 @dannyhurwitz
Editor: Curtis Whitear @curtiswhitear
Director of Photography: Dennis Thomas @dennisorthomas
B-Cam: Sean Ryan (no IG)
Sound: Yves Albaret @yvesarmand
Chicken pot pie is, as advertised, a (savory) pie made of chicken. There is gravy flecked with herbs, there is tender chicken, there is buttery, flaky crust. It's the big spoon to your little spoon, truly one of the more comforting things you can make and eat. Using store-bought puff pastry makes it a pretty unfussy thing (I promise), but pie crust is also a great option for the top. Fun fact: the day we shot this video, this large chicken pot pie fully converted several chicken pot pie haters on the team (if you can believe those people even exist).
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/chicken-pot
VIDEO CHAPTERS:
0:00 Bad Girls Club!
0:25 Home Movies with Alison Roman
0:35 Intro to Chicken Pot Pie
1:50 A special message from Dipsea (https://dipseastories.com/alison)
3:20 Searing the chicken
5:40 Dicing the onions, garlic, and celery
9:20 Finishing the chicken in the oven
10:08 Building the gravy in the skillet
14:24 Adding peas to the gravy
15:00 Shredding the chicken
15:55 Dicing the herbs for seasoning
17:03 Reintroducing the chicken and herbs to the gravy
17:34 How to add your pie crust
20:34 Baking and resting the chicken pot pie (plus a radish salad!)
#chickenpotpie #potpie #savorypie
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
Welcome to pasta salad season! A far cry from the boring, bland, under-dressed and over-pasta’d pasta salads you may be used to, this is one you’re going to want in your rotation all summer long. This one tastes like summer and is filled with all the perfect produce in abundance this time of year. There’s jammy zucchini, toasty walnuts, peppery scallions, a little spice, a lot of lemon, briny capers, fresh herbs, and basically an entire block of parmesan.
It’s long weekend-ready, but it’s also an excellent summer stoop lunch, beach snack, a showstopper at any potluck, and a dinner party go-to. It’s pasta salad post-makeover montage: a little more sophisticated, a lot more layered in texture and flavor, and just really, really delicious. Everything you could ask for and more.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/pasta-salad
VIDEO CHAPTERS:
0:00 Opening
0:24 Home Movies with Alison Roman intro
0:30 Intro to the Memorial Day Pasta Salad
2:17 Boil and salt the pasta water
3:09 Toast the walnuts in oil then set aside
4:03 Chop the scallions and fry them in the toasted walnut oil
5:04 Slice the zucchini and add them to the frying pan
7:45 Thinly slice additional scallions and set aside
9:00 Cut (not grate) parmesan into chunks and set aside
10:18 Drop the pasta into the boiling water
11:09 Add capers to the skillet
11:49 In a large mixing bowl, add scallions and grated garlic
13:10 Drain the pasta and rinse with cold water
13:31 Add the pasta and zucchini mix to the mixing bowl and toss
13:46 How to travel with and finish the pasta salad
#pastasalad #summersalad #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
Three cheers for David’s birthday and 50 Home Movies!! We’re celebrating with Alison’s take on a Roman classic, Amatriciana. A slightly spicy, tomato-y, very porky sauce for all your rigatoni or bucatini dreams.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/pasta-amatr
VIDEO CHAPTERS:
0:00 It's about five Rob Thomas' outside
0:20 Home Movies with Alison Roman
0:30 David's Birthday Amatriciana overview
2:36 Guanciale prep
5:52 Cooking the guanciale and building the sauce
8:33 Adding tomatoes and cooking down the sauce
11:33 Cooking and finishing the rigatoni in the sauce
14:30 Happy Birthday David!
#amatriciana #rigatoniamatriciana
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 Robert Thomas
B-Cam: Sean Ryan
Sound: Yves Albaret
Birthday: David Cho
There are a few recipes wherein I’m not entirely sure the world needs another version, but then there are times where I am so unsatisfied with all of those other versions that I simply must try to satisfy at least one person (myself) with something else.
Cinnamon rolls are one of those recipes. In my personal experience, they have a lot of issues: too dry, only good day-of, too sweet, too much frosting (why is there frosting), too LARGE. I’m not saying other recipes don’t exist that satisfy some of these issues (people LOVE this King Arthur recipe which uses a very cool flour-hydration method aka tangzhong which purportedly solves for the “too dry/only good day-of” issue), I’m just saying that after a bit of self-reflection it seemed that maybe I didn’t want a cinnamon roll at all.
But did I want a sticky bun? Honestly, no. I’ve never been able to get past the “wet nuts” of it all. But points for being sticky and unfrosted, so I sort of went for a mix between the two, hence the name (Sticky Cinnamon Rolls, rather than Cinnamony Sticky Rolls, which is a real mouthful).
The dough itself is a relatively classic enriched dough, not quite eggy or buttery enough to be brioche, but it comes close. The interior has the expected butter/brown sugar/cinnamon/salt filling which comes across as enough but never too much (who among us?). The stickiness comes from maple syrup, poured both into the bottom of the baking dish and used on top as a glaze. The syrup on the bottom soaks in gently to the bottom of the rolls (like French toast, almost), but also starts to reduce and caramelize as they bake, making it extra sticky and in some places, a little crunchy.
There is flaky salt on the top, but there is no frosting and there is no icing. I repeat, there is no frosting (but there is flaky salt). If you must frost, who am I to stop you, but I would imagine you’ll find the sticky bottom PLUS frosting maybe a bit too much (but don’t let me stop you from trying!).
Re: the baking vessel, I’ve used one 9-inch cake pan and 9x4-inch loaf pan, but I’ve baked these in a 9x13 baking dish before (which requires a bit more time in the oven, but not much). You can also use a cast-iron skillet-- I’ve really seen it all. The buns themselves are to me, just the perfect amount of cinnamon roll for one person, never needing to be “cut in half” (imagine!).
For more on all of this, at the risk of me repeating myself (which I do love to do!), head here for the full read (https://anewsletter.alisonerom....an.com/p/a-newslette
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/cinnamon-roll
VIDEO CHAPTERS:
0:00 Start
0:28 Intro to Sticky Cinnamon Rolls
1:04 Set up the stand mixer
1:25 Add the wet ingredients to the stand mixer
2:18 Prepare the dry ingredients
3:23 Add the dry ingredients to the stand mixer
4:12 Add the eggs to the stand mixer
5:08 Add the butter to the dough
6:29 When you know your dough is ready
7:30 Proof your cinnamon roll dough
8:04 How to make the cinnamon roll filling
8:38 Prepare the pans for baking
9:19 Roll out the dough
10:26 Add the butter and filling
10:52 How to roll the cinnamon rolls
11:53 Measure, cut, and place cinnamon rolls in cake pan
12:33 Proof the cinnamon rolls for an hour
13:14 Bake the cinnamon rolls
13:37 Finish the cinnamon rolls with maple syrup
14:08 Taste the cinnamon rolls
#cinnamonrolls #cinnamonbuns #cinnamonrollsrecipe
#cinnamonbunsrecipe #howtomakecinnamonrolls #howtomakecinnamonbuns
#alisonroman #alisonromanhomemovies #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/Editor: Daniel Hurwitz
Additional Editing: Nadeer Faragalla
Director of Photography: Dennis Thomas
Sound: Joe Quartararo
I have written many chicken recipes in my life (have eaten hundreds, likely thousands of chickens) and sure, I think they’re all great, but I’m only human and of course do have favorites. This recipe for One-Pot Chicken with Caramelized Lemon and Dates is one of them.
Bone-in, skin-on chicken (parts or a whole bird) seared in a pot (one pot!), lemon slices are caramelized in the chicken fat along with quartered shallots (you can use red onion, too) then dates and thyme are added along with a bit of water to create a little shallow braising liquid to finish cooking the meat. The chicken itself is crispy, juicy and braise-y all at once with a very tangy, salty, sweet, bitter and chicken-y sauce to bathe in, and honestly just an absolute dream of a one-pot dinner (did I mention this all happens in one pot? It does!).
This sassy number first appeared in Nothing Fancy (https://bookshop.org/books/not....hing-fancy-unfussy-f and in my opinion is one of the best ways to roast a chicken when you’ve exhausted your enthusiasm for simple roast chicken (which--- maybe you haven’t? I don’t blame you). It’s a special chicken (aren’t they all?), feeling more complex and complicated than it is, tasting like it’s got a lot more ingredients than it does.
I modified the recipe that appears in the book to be more *weeknight friendly* which by, I mean, more quarantine-friendly because no longer are we out of time, per se, we’re mostly just out of a reason to care about anything and the apathy is setting in at record levels and even though the hours are bleeding together and nobody knows what day it is and of course we HAVE the time, maybe you just don't WANT to wait for a whole chicken to roast-- I get that!
So, instead of a whole chicken, this recipe uses parts. But you can do it either way-- for both recipe options, head here (https://anewsletter.alisonerom....an.com/p/onepotchick As for what to serve it with, you could do any sort of starchy thing your heart desires (steamed rice, toasted bread, boiled or roasted potatoes) and a lemony green salad with herbs. Or, you know, the chicken alone. Thanks for tuning in!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/onepotchick
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:21 Intro to One Pot Chicken with Dates and Caramelized Lemon
0:40 Assemble the ingredients for the sauce
1:25 Seasoning the chicken
1:55 Continue assembling the ingredients for the sauce
3:14 Searing the chicken
3:45 Prep the ingredients for the sauce
5:07 Heat up the oven
5:17 Take out 2/3 of the chicken from the pot
5:28 Add the lemons and shallots to the chicken
6:15 Put the chicken back in the pot
6:39 Add the dates to the pot
6:55 Add water to the pot
7:32 Place the pot in the oven (no lid)
7:56 Remove the pot from the oven
8:44 Serving the one pot chicken
9:33 Tasting the one pot chicken
10:20 Folklore: The Long Pond Studio Sessions
#onepotchicken #onepotchickenrecipe #easychickenrecipe
#alisonroman #alisonromanhomemovies #alisonromannothingfancy
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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/Editor: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin
Pantry Pasta is less of a recipe, more of an idea. Less about the exact measurements and more about absorbing the notion that when you’re stocking your pantry with things you love to eat, you can always have pasta even when there’s nothing in the fridge. For these intents and purposes I am excluding “canned tomato products” from this list, because to me while YES stored in the pantry, they are their own thing (ingredients for a tomato sauce).
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/pantry-past
VIDEO CHAPTERS:
0:00 Red onions!?
0:48 Home Movies with Alison Roman
0:58 Intro to Pantry Pasta
2:16 Selecting the ingredients
4:52 Cutting the shallots and garlic
7:00 Starting the sauce and adding capers, anchovies, and chili flake
9:57 Garnishing the pasta with lemon and garlic
10:30 Cooking the pasta
12:03 Finishing the pasta in the sauce
15:05 Plating and tasting the pantry pasta
#pantrypasta #pastarecipe #pasta
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
Set your fears aside, anyone can bake! Today we’re testing this theory by teaching Michael how to make a Simple Fruit Tart. It’s a salty, buttery shortbread crust, filled with a not-too-sweet vanilla pastry cream, and accented beautifully with the fruit of your choice. For me, it’s got to be red fruits of all shapes and sizes, but for Michael’s partner Chris, we’re doing his favorite: bananas.
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
Purchase the book bundled with merch HERE http://shop.alisoneroman.com
Shop this recipe HERE http://bit.ly/3YiqjCH and use code ‘sweetenough’ at checkout for $50 off your first order of $99 or more.
RECIPE URL:
https://anewsletter.alisonerom....an.com/simple-fruit-
CHAPTERS
0:00 Simple Fruit Tart from Sweet Enough (with Michael Wooten!)
2:00 Thank you FreshDirect (Use "sweetenough" at checkout)
3:03 Overview of the tart recipes
5:10 Making the pastry cream (She's startin')
16:53 Making the crust
25:14 Assembling the tart
#fruittart #sweetenough #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
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan (no IG)
Sound: Yves Albaret (@yvesarmand)
Editor: Grace Palmer (@palmer_ihardlyknowher)
Today we’re talking ice cream cake, undeniably the perfect dessert. While this can mean several things (all ice cream, some with cake, Fudgy the Whale), here I start with a base layer of fluffy, tender chocolate cake, then a thick slab of mint chocolate chip ice cream (you can use your favorite but I will judge you if it’s not mint and chip) and topped with a dramatic swoosh of barely sweetened whipped cream. Come for the ice cream cake and stay for the bonus cake frosted with a decadent Salty Vanilla Frosting.
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/mint-chocolat
CHAPTERS
0:00 This time it's personal
1:56 The all-purpose chocolate sheet cake
10:47 Assembling the ice cream cake
14:07 What can I do with my leftover sheet cake?
15:53 Finishing the ice cream cake
17:50 Slice and eat the cake
#mintchocolatechip #mintchocolatechipicecream #icecreamcake
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
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan
Sound: Yves Albaret (@yvesarmand)
Editor: Curtis Whitear (@curtiswhitear)
Lasagna is one of the world’s greatest foods, and this one is a true classic. It’s simple, delicious, has the crispiest edges, a deeply flavorful sauce, and 4 types of dairy. It’s celebratory and special, and I hope you love it.
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/lasagna-vid
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:18 It's Lasagna Day!
2:23 Chopping and sautéing the onions for the tomato sauce
4:40 Special thank you to State Farm
6:00 Preparing the cheese mixture
7:26 Adding tomato paste, crushed tomatoes, and whole tomatoes to the onions
9:28 Making the cheese mixture
11:36 Preparing the lasagna noodles
15:54 Checking in on the sauce
16:08 Building the lasagna in the baking tray
21:18 Cooking and resting the lasagna
23:20 Tasting the lasagna
#lasagna #lasagnarecipe #howtomakelasagna
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
Soup season is 365 days a year for me, but I also can read the room and know that it is currently peak soup season. Here we have one of two of my favorite pork noodle soups, made with ground pork for quick cooking, perked up with fresh ginger, lots of toasted garlic and plenty of greens (pea shoots if you can find them). Don't forget the fresh cilantro and raw onion after, it almost makes this soup, dare we say....refreshing?
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/pork-noodle
VIDEO CHAPTERS:
0:00 Home Movies with Alison Roman
0:21 Intro to Pork Noodle Soup
1:33 Toasting the garlic and cooking the pork
5:01 Building the pork soup broth
6:12 Adding aromatics to the broth
8:17 Cooking the rice noodles and finishing the broth
11:14 Plating the Pork Noodle Soup
#porknoodlesoup #porknoodle
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
This week on Home Movies to coincide with the start of “turn your oven on” season, it’s PIZZA. Not the thin, crispy New York-style pizza, and certainly not brick-oven Neapolitan-style pizza, but a thick, crunchy, grandma-style pizza, arguably the easiest pizza to make at home. If you have a sheet pan and an oven that goes to 450°, you’re in business. Starting with a crispy yet fluffy focaccia-ish base topped with a simple tomato sauce, it’s a choose your own adventure toppings parade. TLDR; you, yes you, can make extremely good pizza tonight. And you should!
RECIPE & INGREDIENTS:
https://anewsletter.alisonerom....an.com/p/pizza-party
VIDEO CHAPTERS:
0:00 Take your vitamins
0:14 Home Movies with Alison Roman
0:24 Carleigh!
2:34 Step 1: The dough
10:04 Step 2: The sauce
13:16 Step 3: The cheese
15:44 Step 4: The toppings
19:05 Dressing and baking the pizza
#pizza #pizzaparty #focaccia
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
Caramelized Shallot Pasta, a pantry pasta that is better than the sum of its parts (although the parts are good, too). The two best pieces of advice I can give you while making this are to take the shallots to a more frizzled, caramelized place than you think (do not be afraid!), and please, whatever you do, do not skip the garlic/parsley topping. Re: the half of the shallot paste, save it for more pasta. Spread it onto buttered toast. Spoon it over scrambled eggs. Sautee your shrimp in it. Put it on an avocado. Give it as a gift. While I can technically say that the paste keeps for up to six weeks refrigerated, I can also say that I have kept my shallot paste refrigerated for up to two months and counting.
RECIPE & INGREDIENTS:
http://anewsletter.alisoneroma....n.com/p/shallot-past
VIDEO CHAPTERS:
0:00 Opening
0:10 Looking back on an old Shallot Pasta video
1:42 Home Movies with Alison Roman intro
1:52 Intro to Shallot Pasta (Alison's Version)
2:46 Peel and thinly slice shallots and garlic
6:28 Sauté the shallots and garlic in olive oil
6:48 Prepare the garlic parsley topping
7:54 Season and stir the frying shallots and garlic
8:43 Chop and season parsley
9:18 Add anchovies, chili flakes, and tomato paste to the shallots
10:44 Drop the bucatini pasta in boiling water
11:57 Add the cooked pasta to the skillet
12:20 Finish and plate the Shallot Pasta plus Q&A
13:53 Thank you for watching Home Movies!
#shallotpasta #pasta #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
OK, there's no recipe here, but we simply needed to hear more from three amazing people who helped make Sweet Enough possible. Thank you Aminatou Sow (friend and model), Chris Bernabeo (photographer), and Britt Cobb (designer) for being a part of this book. And for your thoughts on being a part of this book.
Sweet Enough is NOW AVAILABLE (US), out 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK).
Order the book HERE: https://sites.prh.com/sweet-enough-alison-roman
CHAPTERS
00:00 Behind the scenes on Sweet Enough
00:06 Who’s typically on a cookbook set?
00:42 On set with Aminatou Sow
02:04 Food photography with Chris Bernabeo
05:03 Book design with Britt Cobb
06:30 Special nerdy Britt Cobb design moments
#sweetenough #alisonroman #behindthescenes
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
Appearances by Aminatou Sow, Britt Cobb, and Chris Bernabeo
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
Sound: Yves Albaret (@yvesarmand)
Editor: Curtis Whitear (@curtiswhitear)
It’s a Home Movies Passover! A top-two holiday for Alison. While this isn’t an uber-traditional Seder, you’ll definitely see some classics—looking at you, brisket and matzo ball soup. Will toasted rice pudding become your new favorite Passover dessert? Who will find the afikomen (aka Alison’s AirPods)? Watch and see!
Sweet Enough is now available in the US! It’s out 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK)
Purchase Sweet Enough HERE https://sites.prh.com/sweet-enough-alison-roman
Pre-order Sweet Enough AUS & UK HERE http://cook.hardiegrant.com/sweet_enough/
RECIPE URL
https://anewsletter.alisonerom....an.com/passover-spec
CHAPTERS
00:00 Passover (Alison’s Version)
03:38 Not my Grandmother’s brisket (aka Braised Brisket with Horseradish and Shallots)
13:19 Toasted Rice Pudding
18:41 Crispy Potatoes with Onions and Chicken Fat
25:30 Peppered Carrots and Dill
29:48 Celery Salad with Sour Apple and Walnuts
32:37 OK, I’m hungry. Let’s wrap up these recipes.
36:45 Time for the festive meal! Harbinger of spring, antidote to wintertime.
#passover #sweetenough #alisonroman
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com
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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
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan
Sound: Yves Albaret (@yvesarmand)
Editor: Grace Palmer
In this final installment of the Home Movies Sweet Enough Series, we introduce you to some very important people who helped make this book possible. Added bonus: We’re making an all-time favorite, an all-purpose snacking cake, perfect for anyone who needs a little something sweet…enough. Golden brown and crunchy on the outside, buttery and fluffy on the inside. It’s the closest you’ll get to a donut without breaking out the deep fryer. Did we mention that you can make and remake it all summer long with endless amounts of different fruits?
Sweet Enough is NOW AVAILABLE (US), out 4/05/23 (Australia), 4/17/23 (Netherlands), 4/20/23 (UK).
Order the book HERE: https://sites.prh.com/sweet-enough-alison-roman
Shop this recipe HERE: http://bit.ly/40Fx0Ar and use code 'ROMAN25' for $25 off your next order of $75 (for all customers)
RECIPE URL
https://anewsletter.alisonerom....an.com/old-fashioned
CHAPTERS
0:00 Old-Fashioned Strawberry Cake from Sweet Enough
0:25 Meet the people who helped make this book possible
03:28 I love strawberries and cake and strawberry cake
04:50 Thank you, FreshDirect (Use "sweetenough" at checkout)
05:47 OK, let’s make this cake
10:10 We interrupt this program to tell you that I mixed the cake incorrectly
12:42 Back to regularly scheduled cake-programming
17:55 And now 20 seconds of Britt Cobb talking passionately about design
#strawberrycake #sweetenough #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
Appearances by Aminatou Sow, Britt Cobb, and Chris Bernabeo
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan
Sound: Yves Albaret (@yvesarmand)
Editor: Curtis Whitear (@curtiswhitear)
Desserts don’t have to be daunting, complicated, or require 10 trips to the store for special ingredients and tools… Today we’re going back to the basics. What pantry staples should you keep in your cabinets? What tools are must-haves? And a perfectly balanced, three-ingredient, low-effort dessert that’s sure to wow as a midday snack or be the perfect end to a dinner party.
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
Purchase the book bundled with merch HERE: https://shop.alisoneroman.com
CHAPTERS
0:00 Home Movies x Sweet Enough
1:14 What tools do I need?
7:06 What ingredients do I need?
15:25 Raspberries and sour cream
#raspberriesandsourcream #sweetenough #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
DP: Dennis Robert Thomas (@dennisorthomas)
B Cam: Sean Ryan (no IG)
Sound: Yves Albaret @yvesarmand
Editor: Grace Palmer @palmer_ihardlyknowher
SCONES! When they’re good, they’re great. But most of the time…they’re bad? But not these scones! That’s right, scones plural. One scone (the sweet one) is studded with berries (your choice) with a crunchy, craggily top, and they’re just, well, sweet enough. The other is salty and savory— it’s peppery, it’s cheesy, it has cute little rounds of leek on top. Whichever path you choose, we promise you’ll never have a dry, dense scone experience ever again.
These recipes (and many, many others) are excerpted from Sweet Enough, now available wherever books are sold!
Purchase Sweet Enough HERE: https://sites.prh.com/sweet-enough-alison-roman
Purchase Sweet Enough (AUS & UK) HERE: http://cook.hardiegrant.com/sweet_enough/
RECIPE URL
https://anewsletter.alisonerom....an.com/p/scones-two-
CHAPTERS
00:00 Scones Two Ways
1:24 Sweet Enough Scones
3:42 Let’s play: Could You Bring This On A Plane?
11:46 Cheesy, Salty, Savory Scones (montage edition!)
14:10 OK, a bad thing happened
15:45 Now that’s what I call a scone!
16:41 And now a few minutes with scone expert Briana Holt
SHOP
Matfer Bourgeat Nylon Dough Scraper: http://bitly.ws/EdfD
Nordic Ware Natural Baker's Half Sheet: http://bitly.ws/EdfH
Ateco Pastry Brush: http://bitly.ws/EdfK
CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen
Culinary: Rebecca Firkser (@rebeccafirkser)
Featuring Briana Holt (@brianaschino_cherry), baker at @tandemcoffeeroasters
#scones #sconesrecipe #alisonroman
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Today we’re making pasta salad. Again. But different! A new one! This is not a “every vegetable in the crisper” pasta salad and it’s certainly not an “antipasto platter in a bowl” pasta salad. In the pasta salad world I’m living in, pasta salad is a focused and thoughtful assembly of a few ingredients, all treated a little differently– in this case, burst, jammy tomatoes, vinegar marinated onions and crumbles of hard, salty cheese (if you want), and a very cool, extremely special secret ingredient (it’s sun-dried tomatoes). This pasta salad is meant to be enjoyed as a side dish, with grilled chicken, or perhaps a hot dog. Welcome back from the 80s and 90s, sun-dried tomatoes, we (and all our pasta salads) have missed you.
#alisonroman #pastasalad #secretingredient
Purchase Sweet Enough HERE https://sites.prh.com/sweet-enough-alison-roman
Purchase Nothing Fancy and Dining In HERE https://sites.prh.com/sweet-enough-alison-roman#more-alison-roman
RECIPE URL https://anewsletter.alisonerom....an.com/p/secret-ingr
CHAPTERS
00:00 Secret Ingredient Pasta Salad
00:34 Don’t treat pasta salad as a dumping ground
02:23 The secret is sun-dried tomatoes!
03:54 Cook it, drain it, dress it
06:20 Quick, brief, extremely rapid tomato saute
09:46 Don’t throw away that sun-dried tomato oil
12:55 One “hour” later…
14:00 That’s a pretty dope pasta salad
CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (www.ricksymonds.com)
Culinary: Rebecca Firkser (@rebeccafirkser)
Subscribe to A Newsletter: https://anewsletter.alisoneroman.com
Website: https://www.alisoneroman.com/
Instagram: https://www.instagram.com/alisoneroman/
Twitter: https://twitter.com/alisoneroman
This isn’t your Nonna’s bolognese; or maybe it is, we don’t know your Nonna! But this is the Home Movies Bolognese, Alison’s Bolognese, dare we say soon-to-be Your New Favorite Bolognese? Ground beef and pork simmer for hours with tomato, fennel, and onions—there will be no carrots (or celery) here—until a rich, luxurious and deeply satisfying ragu comes together. While long, squiggly, fusilli col buco is fun, so is rigatoni or bucatini, but there are no rules: feel free to toss this sauce with whatever pasta shape speaks to you.
And for dessert, please don’t forget Sweet Enough is now available wherever books are sold!
Purchase Sweet Enough HERE https://sites.prh.com/sweet-enough-alison-roman
Purchase Sweet Enough (AUS & UK) HERE http://cook.hardiegrant.com/sweet_enough/
RECIPE URL
https://anewsletter.alisonerom....an.com/p/bolognese-v
CHAPTERS
00:00 Alison’s Bolognese
01:05 What’s the difference between bolognese and ragù?
02:00 Here’s what makes Alison’s bolognese “Alison’s Bolognese”
02:58 This sauce isn’t going to cook itself! (OK, it actually will.)
12:38 Simmer (gently) for 2.5 hours
13:42 Drama alert!
14:14 Use whichever pasta shape *you* find fun
Credits
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (ricksymonds.com)
Culinary: Rebecca Firkser (@rebeccafirkser)
#bolognese #pastarecipe #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/
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Today we’re making an oldie but a goodie, a new-classic, modern canon, a sleeper-hit: Frizzled Chickpea Salad. “Frizzling” is done by sautéing in a generous amount of olive oil till deeply browned and roughed up around the edges, not totally crispy, just simply…frizzled. It’s a good technique to take the edge off a just-opened can of otherwise bland chickpeas, especially good when done in tandem with a mess of sliced onions that frizzle alongside. Today we’re salad-ifying the chickpeas with a bounty of herbs (always keep it leafy, spriggy, coarse); they’re also great with halloumi or feta crumbled on top, spooned on top of a bed of yogurt or labne, served alongside roast chicken, fried eggs, or maybe even a hot dog? A version of this recipe was first featured in Nothing Fancy, a book you should most certainly own.
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RECIPE URL: https://anewsletter.alisonerom....an.com/p/frizzled-ch
CHAPTERS
00:00 Frizzled Chickpea Salad
00:00 Frizzled Chickpea Salad
01:01 What exactly is “frizzled”?
02:00 I have a bee in my bonnet with about raw chickpeas
03:11 Let’s get frizzling
07:54 To make it more salad-y in spirit, pick some herbs
11:23 Now we’re cool for the summer
11:47 If you can guess how many times I say frizzled in this video, you win a prize
CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen (@alec_cohen)
Culinary: Rebecca Firkser (@rebeccafirkser)
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