r/alison_roman

Second time making the caramelized maple tart!

I added a little bit of maple syrup, a pinch of sea salt and vanilla to the whipped cream for a little extra razzle dazzle

u/sexy__mouse — 6 days ago

▲ 72 r/alison_roman

Sunday Night Dining In

I made the Paprika-Rubbed Sheet-Pan Chicken with Lemon and Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts exactly as written. They were both absolute bangers. I’d cook the dates slightly less next time and they were a little hard on the teeth.

For the Spicy Garlicky White Beans I didn’t use canned beans, but made some Rancho Gordo Alubia Blancas the day before for this dish. (My fellow bean-clubbers know we’re always trying to use up our stash!) I used the chicken drippings as recommended and these beans were incredible and so bold. Spicy, lemony, garlicky…really packed a punch.

I’d make all three again. I made my husband spatchcock the chicken for me.

u/RoundTheWaySquid — 9 days ago

▲ 73 r/alison_roman

Spicy Vinegar Chicken Over Tomatoes & Shrimp Scampi

Ugh probably my favorite Alison Roman dish so far - Spicy Vinegar Chicken Over Tomatoes with Orzo - and a new classic for me - Shrimp Scampi. I used Alison’s suggestion to turn the chicken dish into soup with leftovers and it did not disappoint. I had 2 halves of a chicken breast leftover and a decent amount of the orzo tomato mixture. I added 4 cups of water with a heaping spoonful of better than bouillon, a little more Calabrian chili paste, salt & pepper, and voila a gorgeous soup is born.

My husband made the shrimp scampi a month or so ago and something went awry. There was too much liquid in the skillet and it took ages to cook down. I truly don’t know what he did lol, but it was still very tasty! I made it tonight and my god… delectable…. I ended up doing half of the recipe because I realized when I got the shrimp out of the freezer it was only one pound, not two. Kicking myself because leftovers would have been divine but oh well. Cannot wait to make it again. Once the prep work was done it truly went so fast. So rich and delectable. A new staple and it would be lovely to make for a group of guests. I feel like it would be best with shell pasta but for some reason our local Kroger is always out of stock…

u/mad_lavender — 9 days ago

▲ 52 r/alison_roman

Recipes all online?

All of her recipes for all of her cookbooks are now online for paid newsletter folks and I just find myself confused? Isn’t she the one who recently talked about how sacred cookbooks are?

reddit.com

u/discosweat19 — 13 days ago

▲ 136 r/alison_roman

What is happening

I love Alison Roman's recipes and think she's a masterful recipe and cookbook author. Her recipes are cookable, repeatable, and adaptable. I can't count the number of times I picked up Nothing Fancy or Sweet Enough, and learned so much from reading her work and watching her cook. Her ability to understand the modern home cook is admirable.

Not that she owes me (or anyone) anything, but I really wish she just announced her shift from a food writer to 'lifestyle influencer'. If only so I could just adjust my expectations for my excitement for seeing her newsletter land in my inbox or her post/story show up on my Instagram feed, only to see this is (another) content marketing verbiage about Sézane, her new partnership designing shoes, furniture, or telling me why I should apply for a Chase Sapphire Reserve (I already have one).

It's not that I don't get it, I do. Reinventing short ribs and putting out another take for grilled fish is repetitive or maybe borderline boring, and the forced nature of keeping up with content must be exhausting. But it still doesn't negate the fact that I wish she'd let us know that we, the core cooking audience, should adjust what we expect to see from her. And, potentially, decide to tune out of the everyday business that's now Alison Roman until the next cookbook announcement (if or when that comes).

Ultimately, maybe it's just the reality of the modern creator economy: you can only reinvent so much before the machine demands you start selling. But when things shift from being the main event that built her following to an aesthetic backdrop for a lifestyle brand, the sharp voice gets quieted. As someone who genuinely cooks through her books, it's hard not to feel that dilution, even if it's simply the natural, necessary price of staying relevant and independent today.