Big bold flavors and a big bold personality — Alison Roman brings it all in this book about “having people over” and not “entertaining,” thank you very much. Renee thinks Roman shows her immature side and we look past the very 1970s photography style to get to the meat of this popular cookbook.
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Creamy goat cheese with lemony za’atar (page 53)
- Seeded breadsticks with parmesan (page 66)
- Labne with sizzled scallions and chile (almost ranch) (page 22)
- A better garlic bread/Caramelized garlic on toast with anchovies (page 73)
- Frizzled chickpeas and onions with feta and oregano (page 168)
- Roasted squash with yogurt and spiced, buttered pistachios (page 148)
- The perfect herby salad (page 86)
- Celery salad with cilantro and sesame (page 100)
- Summer squash with basil, parmesan and toasted buckwheat (page 108)
- Smashed cucumbers with sizzled turmeric and garlic (page 107)
- Spicy caramelized leeks with fresh lemon (page 140)
- Buttered turmeric rice with crushed almonds and herbs (page 173)
- A very good lasagna (page 256)
- One-pot chicken with dates and caramelized lemon (page 194)
- Buttered salmon with red onion and dill (page 247)
- Salmon with soy and citrusy charred scallions (page 238)
- Lemony turmeric tea cake (page 309)
- Crushed blackberry and cornmeal cake (page 272)
- The only pie crust (page 311)
- Casual apple tart with caramelized buttermilk (page 284)
- Sweet and salty cream cheese tart (page 292)
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