It’s Not Entertaining. 1 pound roasted beet, carrot, sweet potato or other root veg roasted, 1/4 cup EVOO & maybe more to drizzle on the top of the finished product, 2- 4 T AC, red wine, white wine, rice or other specialty vinegar (I a combo), 1/2 cup Greek yogurt or sour cream (non dairy options are beautiful too), Herbs or arugula or carrot tops would garnish wonderfully. Will try the shallot pasta this weekend sounds yummy! Then, throughout the week I tear off a piece, roll it out, and bake it fresh. We are trying and have made contact but Alison is very busy! This is modified from Alison Roman’s Nothing Fancy: Unfussy Food for Having People Over. Sounds like a great recipe book! Spoon into a bowl and swirl in the sizzled scallion mixture. served with toasts and sliced jicama. I use it as a dip for chips, celery, cucumber and what ever other veggies I have in the fridge. She’s taken me out of my comfort zone in a good way and opened me up to different ingredients (anchovies – no longer afraid; they are not that pungent and a nice salty flavour to your dishes; Yuzu Kosho if you like spice. 2- 4 T AC, red wine, white wine, rice or other specialty vinegar (I a combo) 1/2 cup Greek yogurt or sour cream (non dairy options are beautiful too) Herbs or arugula or carrot tops would garnish wonderfully Blend in your Vitamix or food processor. Thanks for sharing and continuing to stay positive! If you follow me on Instagram stories then you probably have seen me making a lot of Alison Roman’s recipes. Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. It’s Not Entertaining. She really does help you make the most out of what you may have at home. I collect them and am always interested in finding new good ones. Yes! I will keep sharing what I’m making on instagram stories! Opt out or, scallions (or green garlic), white and light green parts, thinly sliced, tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish, cups labneh, full-fat Greek yogurt or sour cream. Want to make the sour cream flatbreads, bur was wondering at what point do you freeze the dough? You can see all of her NY Times recipes here! I also love her different sound on regular vegetables. It is tangy, creamy and has a slight kick. I also love to make her olive oil roasted mushrooms. I just got the ingredients to make The Stew! You inspired me! Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Love finding new cookbooks! I just love trying out new recipes right now.. thank you x. I love her too! Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019). In this stage of life, I need super easy/faster recipes with a small baby but I hope to be able to cook more when she’s a bit older! I also love making the lemon turmeric cake and am not ashamed to say that I definitely eat it for breakfast on the reg (topped off with a hefty dollop of greek yogurt and fresh berries). PS – If I had a dollar for every time someone asks when she’ll be on the podcast; I’d be rich! when you love recipes from a cookbook so much; helps me also see the value more in purchasing. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables. Yes!! They are heavenly. Comment document.getElementById("comment").setAttribute( "id", "a7a2afa27dccad98c0b94a425539b0eb" );document.getElementById("fe3c886a51").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. ... Garlicky beet dip with walnuts and “The Dip,” almost ranch(y) labneh with sizzled scallions and chili: Her labne is beyond and I absolutely love the beet dip recipe! This looks incredible and love seeing you share (even repeatedly!) Oooh that sounds so good – I need to try it, could use a good breakfast to make! I make it...mayyybe every other week, for sure once a month. Before you roll it out? Already made about four recipes and it just came last week! Hi Lauren, I don’t freeze it! It said freeze in your post, but fridge in the cookbook and I thought you had some insider knowledge! I’m sure you can, though – maybe google it? NYT Cooking is a subscription service of The New York Times. In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or … I too love Allison Roman. I also already had all of the ingredients, which was a huge plus in the current world. It takes a while with all the dough rising but it’s beyond and you can freeze the dough to make later if you’d like. This is one of your best recommendations yet! YAY – isn’t it so good!!!! Oh gotcha! Oh good, I’m so glad to hear that – because I definitely repeat, ha ha! I think that if you follow a lot of people in New York, you probably saw a lot of her cookbooks on your feed. I need to buy her cookbooks! Thank you for the other recs! If you aren’t familiar and didn’t already know who she is, Alison has a bi-weekly column in the New York Times and has a massive following here. Mollye. They are amazing on the flatbread with a little ricotta cheese and some fresh arugula. I am a huge, huge fan of hers and LOVE both of her cookbooks. SO excited to team up wit, Just so happy and so grateful (and weirdly emotion, Such a perfect day for an outdoor brunch. I slather it on my burgers. XO. ALSO those GD dips are incredible – every single one of them but especially the labne + beet dip. For proteins, I love the roast chicken with lemon and figs. Featured in: Made the salmon with shallots and citrusy sauce last night – to die for! Oh that’s amazing! I couldn’t agree more. - The Stripe by Grace Atwood A few of you have asked me “if I have to pick one,” which would it be and that is just so hard as I have learned so much from both of them. Roman writes about being known for a recipe and this may be what I’d like to be known for. Love this post!! Dining In taught me how to make flatbread and Nothing Fancy taught me how easy it is to roast a chicken. Happy Thanksgiving. One night I sat down with some pita and ate a bowl of beet dip for dinner. Combine the two just before serving. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper. Will have to listen! Subscribe now for full access. For example, seven things to do with a can of chickpeas. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. It’s Having People Over. Drizzle with additional oil & maybe vinegar. My absolute favorite thing to make in this cookbook is the sour cream flatbread. I laughed because a few people asked me if the cookbook was sponsored. Her recipes are so simple and don’t call for crazy ingredients. I also recently bought two terrific cookbooks: Deep River Roots by Vivien Howard (lovely, with lots of warm stories as well as unusual – and unusually good – recipes, especially “Dirty Farro” – NEVER thought I’d like anything with chicken livers but with sausage, it’s phenomenal…I’ve already made it twice;oh, and it made me go to youtube to see her PBS series, “The Farmer and the Chef”) and Dinner in French by Melissa Clark. She did an episode with one of our other favorite podcasts Second Life, so definitely give that a listen.