Dining In made Alison Roman’s SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD Instagram-famous, but in fact all the recipes in this most-talked-about and of-the-moment cookbook are just as much of a source of inspiration. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), it’s no wonder Dining In has been dubbed a “treasure map” (Samin Nosrat, James Beard Award-winning author of Salt, Fat, Acid, Heat). Roman’s recipes—vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts—have set today’s trends and are already establishing themselves as classics thanks to her devoted social media following. Her ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. Cooking through Dining In is the next best thing to having Alison right there with you in the kitchen: brash, funny, and full of opinions.
I was determined to get through a #Whole30 without shelving my cookbooks, so I took this recipe and altered this dish, omitting honey to make it compliant. I missed none of the sweetness, it was plenty sweet with the squash alone. The individual flavors of the gremolata didn't marry, but made each bite interesting, revealing a new element. I loved the inclusion of Aleppo pepper, contributing nice heat and smokiness. Alison commented on my IG story suggesting you could use this gremolata on everything. I think I just might!
These cookies have taken the internet by storm. Are they overhyped? Not really? Will I ever make another chocolate chip cooking again? Yes, probably. These are great shortbread cookies, but won't satisfy my desire for a warm, gooey chocolate chip out of the oven. The texture is that of shortbread, floury/buttery, and a bit crumbly. Although, if you are looking to please a crowd get to making these, my co-workers bartered over the last few cookies, stashing them away before others could get to them.
I was inspired to make these for Cinco de Mayo. I enjoyed buying and using dried chilies, because I never do, and it was relatively simple. When it came to browning I had a bit of trouble, some batches worked great, others not so much. The recipe lacked temperature instructions so I was on my own to modify. In the end the meat was a bit gristly, made a bit better with finer chopping. Also, I found serving it more simply (like above) instead of with all the recommended ingredients was the better way to showcase the meat.
My initial take was that this was nothing special, but then I kept digging in and, wow, the sum is truly greater than its parts. Don't skip the feta, pistachios, or lemon, they are the binding factors that bring everything together. This dish is full of bright flavor with a bit of saltiness, and will easily satisfy.
Swordfish is a meaty fish and can withstand a sear, thats exactly the idea behind this recipe, cook it fast and hot (about 4 minutes each side), then make a quick pan sauce. Less than 10 minutes later you have a delecable dinner on the table, full of umami notes. Only thing I'd do different is to add a squeeze a lemon to add a bright note to the rich flavors.