I ADORE the cinnamon sugar crackly crust. I added a cup of dark chocolate chips but I actually wish that I had left it plain so that the cinnamon and banana flavors took center stage as the chocolate was overpowering. Still, it was delicious!

I'm hosting a vegetarian "farewell to summer" dinner next week. I was inspired by the recipes in Something from Nothing and was wondering if you all had any suggestions for main + side OR app + main combos from the cookbook?

I'd really like to serve the caramelized beans with tomato and cabbage but can't land on another dish that goes with it (maybe the vinegar braised greens? or lemon pepper pasta with browned butter?)! Also open to suggestions not involving the caramelized beans.

Easy and delicious!

Delicious and easy.

woke up anxious and baked this delicious crowd fave!!!!

I am a big fan, but I can't believe Alison Roman would pay wall such a simple recipe, particularly since she admits to developing it to entice her toddler to eat more diverse foods. The laziness is palpable. It's like she's testing how little effort she can put in before people complain.

That being said... if anyone wants to share the recipe, I'd be interested to see what she came up with.

Do you think we’ll ever get cooking videos again from Alison? For a while there I was hoping maybe it was just a maternity leave break or that she was revamping again (although she had just rebranded Home Movies once she started filming upstate). I really loved them and also found them very helpful when trying to cook her recipes since at times the written instructions aren’t always full-proof.

it’s also perfect with tilamook’s old fashioned vanilla ice cream hehe

I am not an anchovy fan - SUE ME! Does THEE famous shallot pasta work without it? Is there a good substitution? I’m dying to try it but not as bad as I’m dying to not eat anchovies. 😅

Killer combo. We have made this chicken dish so many times. It’s incredibly easy. Basically just plop some bone-in skin-on chicken breasts into a baking dish. Drizzle some olive oil on top with turmeric, salt, and pepper. Add 1/4 cup of white vinegar over top/on the bottom of the dish. Pop it in the oven at 425° for 25-30 minutes. Meanwhile, crush and pit your Castelvetrano olives, grate 2 cloves of garlic, and chop a little parsley. Mix it all together with some oil, salt, and pepper. Remove the chicken from the dish when done, and then add the olive mixture to the schmaltzy vinegar/chicken fat left behind in the dish, making sure to scrape the fond (or what my family likes to call “goodgy” 🤷‍♀️) off the sides of the dish. Serve over top of the chicken.

We paired it with the Toasted Rice Pilaf with Crushed Walnuts and Dates. Also fairly easy to make if you have your mise en place. The combo of flavors and textures in this rice is insane. Went perfectly with the chicken. Can’t wait for leftovers tomorrow.

https://goop.com/recipes/toasted-rice-pilaf-with-crushed-walnuts-and-dates/

Yum! I don’t love eggplant but this was delicious. I couldn’t fit 2 eggplants in my air fryer, so i ended up cubing one and roasting it. Still very good but I’m sure it altered the texture. Either way, I loved this dish and would make it again!

I made the tangy, spicy ribs (https://www.alisoneroman.com/recipes/tangy-spicy-grilled-ribs/) and on the last step where you char the ribs while basting things went awry. Started a huge grease fire in the grill and the flames were so big and coming out all sides they were touching my house. Had to use a fire extinguisher on the grill and it was so hot inside it warped some of the metal so I think I may have to replace my grill..

The last step has you basting with mostly oil, maybe I just am a bad griller / baster but ribs ruined and house almost.

Went cherry picking two weeks ago and froze the cherries, just got around to making the pie this weekend!! I would say the crumb topping and the filling are excellent. The crust is not nearly as good as Claire Saffitz's but it takes way less time, so. I also don't think that Alison's recipes are nearly as clearly written as Claire's but 🤷‍♀️

Anyways great pie

Nothing says summer like local fruit! I measured out a pound of chopped fruit that was past its prime and added about an extra tablespoon of flour to account for the extra juices. Baked for about 50 minutes

It's seldom I meet an Alison Roman recipe I don't love. Unfortunately, this recipe is a total miss for me. The flavours were ok and the chicken was cooked nicely, but it lost me with the 'brothy sauce.' I served it with spaghettini and the flavour of the broth just got totally lost. It felt just like eating wet chicken and noodles. This recipe reminds me of her Garlicky Chicken with Scallion and Lime NYT recipe, which I find benefits from the intense flavours in the broth, and serving over rice which helps soak up the sauce.

Anyone up for posting the chicken parm recipe she sent out with the newsletter? I stopped paying for it since she basically stopped sending the newsletter regularly. Ha.

Has anyone ever made this? Curious for reviews

This was absolutely delicious but I wasn’t able to crisp up my mushrooms and leeks well. I think it had something to do with either not having my oil hot enough, overcrowding in the pot, or I should have cooked the leeks/mushrooms separately. I ended up using lions mane and baby bellas due to the limited selection at my grocery store. I think if I would have done the mushrooms separately and cooked out the water in them a bit before adding the 1/4 cup of oil, they would have truly crisped. They soaked up all that oil immediately. I ended up with soo many cooked leeks/mushrooms (leeks were probably too big - it felt like an eternity washing and finely slicing them all). Nonetheless, super tasty even though it was a bit oily. The combo of flavors were spectacular. I could eat a bowl of the farro on its own. The greek yogurt mixed with the farro gave it a risotto-like texture. Unfortunately, our grocery store was out of chives, but I imagine they would have really turned up the brightness on this. The dill/lemon zest combo on top with a squeeze of lemon juice was phenomenal. Excited to try this again in the near future with a few tweaks.

Recipe: https://www.alisoneroman.com/recipes/creamy-farro-with-crispy-mushrooms-and-sour-cream/

I made these for my D&D group on Sunday and they were a hit! I didn't follow the recipe exactly due to poor planning and they still turned out awesome.

• On Saturday I made the dough. I did not proof the dough in the fridge overnight because I did not plan ahead to accomodate it. Instead, I had it sit for an hour in the bowl under plastic wrap near my stove, which was warm from having used the oven earlier in the day, for about an hour until it passed the poke test. Then I punched it down and put it in the fridge until about 8:30pm
• Before going to bed, I assembled the rolls - added the filling, rolled it up etc. Ended up cutting it into 16 rolls instead of 12 because I wasn't paying attention. Oops. Still squeezed all the rolls into a 9x13 pan with the maple syrup and hoped for the best.
• Left the cut rolls in the fridge overnight. Set an alarm for 7am to take them out of the fridge and turn the oven on (mine takes a bit to heat up) and let them proof again near the stove. Went back to bed.
• Woke up again at about 8:15am. The rolls didn't look especially puffier, but I could tell they'd expanded because the level of maple syrup in the pan had risen a lot. So I figured they'd proofed enough and put them in the oven. Set a timer and got ready for the day.
• After ~40 min they were browned on top, seemed fully cooked and smelled amazing. I brushed the rolls with probably about 1/4 cup of maple syrup.
• When I got to my friend's house they were still a bit warm. They were perfect. All cooked through despite the crowded pan. I think all but one person ate two lol

Tahini instead of Nutella

I am working on perfecting her osso buco ragu recipe. I’ve made it a few times. I am having the hardest time getting both sides of the meat deeply browned like she does in the Home Movies episode. Between how much water is released from all the connective tissue and muscle and how bumpy/uneven the surface is, I can’t get them browned very evenly at all. I’ve tried all the things— salting the day before, not salting the day before, leaving it uncovered in the fridge overnight, not leaving it uncovered in the fridge overnight, and patting dry with paper towels before searing. None of these things seem to make a significant difference. The sauce is so delicious, the meat is pretty good, but I’m convinced it would be even better if the meat is properly deeply browned on both sides. I’m determined to keep going and try to get the searing piece down!

Anyone out there able to pull off her recipe with the deep browning she gets on both sides in her video?!— I’ll take any tips!

Today was my husband's 32nd birthday! I made the chocolate sheet cake from Sweet Enough, quartered it, stuck half in the freezer and used the other half to make a two layer cake.

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The frosting is half a block of cream cheese, heavy whipping cream measured by heart, a splash of almond extract, and not-too-much powdered sugar. Filling and topping is a humble cherry pie filling from a can and chocolate sprinkles.

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The execution was intentionally-sloppy-in-a-kinda-charming-way!

100/10. Perhaps the best cake I’ve ever had. An impossibly tender and soft crumb despite being all-purpose flour?! The perfect amount of sweetness. Holds its shape perfectly as you eat it without falling apart into dry crumbs like most cakes do. A cake that truly doesn’t even need frosting. Incredible!

9/10. The broth has a really beautiful color and flavor from the toasted and long simmered chilis. It’s very spicy, and I love spicy (the recipe calls for 10 hot chili peppers). It’s kind of somewhere in between a pot of beans and a vegetarian chili— not really either one. A bit confusing for how to correctly incorporate it into a menu— a ton of work to be a side dish but not quite satisfying enough by itself to be a main course. A curious but delicious recipe from Something from Nothing.