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Nothing Fancy: Unfussy Food for Having People Over

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For me, a recipe like this is more about the idea that we should be making a big pot of pasta with stuff in it, and don’t fuss too much over it. Roman offers recipes in Nothing Fancythat are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy. The first time I made this with red pepper flakes, it turned slightly orange but not quite as bright as I was expecting. I’d say the Frizzled Chickpeas with Onion and Feta and the Harissa Pork with Beans and Chard are likely the viral winners of our group. It is entertaining and her food tastes jive with me (she does not know about bay leaves yet, though).

Alison Roman | olivemagazine One Pot Chicken Recipe Alison Roman | olivemagazine

I always double the oil recipe and keep a jar of it in the fridge so I have it when I’m craving that spicy, oniony flavor. Here, you’ll find the perennial classic Lemony Turmeric Tea Cake, the internet-favorite Buttered Salmon with Red Onion and Lots Of Dill (the correct amount of dill), and personal favorites: Frizzled Chickpeas and Onion with Oregano and Feta and One-Pot Chicken with Caramelized Lemon and Dates, all suitable for having people over (or not). Consider her recipe for “ The Stew”: an unassuming chickpea-turmeric concoction that amassed some 5,000 hashtagged shout-outs on Instagram (many of which made their way to Roman’s own feed, in screenshotted glory).An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, it’s unfussy food paired with unstuffy vibes. Even so, I felt inspired by the deft flavor pairings, elevated simplicity, and general idea that somewhere out there in another timeline there's a cooler version of me serving up a Salted Citrus Salad with Fennel, Radish, and Olive to my vintage-clad foodie friends in my quirky/small Brooklyn apartment with endless martinis on the side and Hibiscus-Roasted Peaches with Brown Sugar Bread Crumbs for dessert. But her signature is accent ingredients, such as anchovies and preserved lemon, that are briny, tangy, funky, and polarizing. The book stresses "unfussy" foods and recipes and the value of authenticity and connection when cooking for and hosting friends or guests in one's home, rather than traditional dinner parties, which tend to focus on presentation and etiquette. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Nothing Fancy by Alison Roman: 9780451497017

NEW YORK TIMES BESTSELLER - The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. Proceed only if you highly enjoy lemon in everything, buckets of olive oil, and the occasional anchovy. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York's Momofuku Milk Bar and San Francisco's Quince.Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes. First comment I’ve ever left but I had to because this is the most delicious recipe I’ve cooked from this app yet, and I’ve loved many! Formerly the Senior Food Editor at Bon Appétit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe and Lucky Peach. Looks like Millennials get their own cookbook with this collection focused on reducing anxiety about growing up and throwing a party. I had to do the oil 3 times before I could use it, because the onions and flakes burned the first two times.

Alison Roman Recipes from Her Nothing Fancy Cookbook 3 Best Alison Roman Recipes from Her Nothing Fancy Cookbook

The resulting edition in Nothing Fancy is exceedingly chocolatey—the original was inspired by Richard Sax’s Cloud Cake—with lots of body, and in a happy accident, turns out to be gluten-free. grilled swordfish with crushed olives and oregano (Just the right combination of textures and the perfect protein/topping pairing.I'm not sure if I love the "entertaining" theme (although I really really dig her "snacks" section and all the "parties"): because of it most of the recipes are build for at least 4 people (this is obviously not wrong, it just makes annoying when you're only entertaining two people). squash scattered with spiced pistachios or pasta with chorizo bread crumbs and broccoli rabe could appear anytime.

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