She can be rigid about her methods or her ingredients, but at the same time, insists on being casual and approachable. The resulting edition in Nothing Fancy is exceedingly chocolatey—the original was inspired by Richard Sax’s Cloud Cake—with lots of body, and in a happy accident, turns out to be gluten-free.

Nothing Fancy: Unfussy Food for Having People Over: Roman

And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. When I finally got it, I read it from cover to cover and the writing didn't disappoint (which was a given, I guess). Spicy pork meatballs in Brothy Tomatoes: These meatballs were tasty but dry--I used lean ground pork, which was a mistake. Personally, I think purchasing a cookbook is a success if there is at least one recipe that is amazing and you’d make it regularly (I own many cookbooks and this isn’t as easy as it sounds). Had I any left overs, I would have smeared it on another slice of multigrain bread for lunch next day.Transfer to a large bowl or serving platter and top with the sesame seeds, lots of pepper and a drizzle of olive oil. Roman says in the intro to Nothing Fancy that "this is not about living an aspirational life; it’s about living an attainable one" - but somehow the effortlessly-cool-vibe of her and her recipes leave me feeling a liiitttttle bit like someone you'd see on a Middle Class Fancy meme. The sides and salads sections are particularly tempting, and thankfully the book has the perfect balance of photos to text (my cookbook pet peeve).

Nothing Fancy: Unfussy Food for Having People Over (Signed

This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, from the weeknight to the weekend. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables. grilled swordfish with crushed olives and oregano (Just the right combination of textures and the perfect protein/topping pairing. Wish I’d put the garlic in while oil was heating instead of heated as I ended up with more of a garlic chip at end, still tasty.Roman offers recipes in Nothing Fancythat are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy. Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes. If you need a good breakfast/brunch/lunch dish, this quiche is unreasonably delicious, a really special dish to make for your family or friends, and a great way to use the gorgeous squash blossoms that are at the markets right now. I would recommend using half the salt and 75% of the chocolate, and then sprinkling flaky salt on top. Place the chicken and pineapple on a rimmed baking sheet (for easier clean-up, line with foil or parchment).

Nothing Fancy (cookbook) - Wikipedia Nothing Fancy (cookbook) - Wikipedia

Lots of cookbooks promise to help you entertain with ease, but “Nothing Fancy” makes that idea briny, tangy, funky, and a little polarizing: Why play hostess when you can be the life of the party?

Put the chicken in the pot, breast-side up and, using tongs, press lightly to make sure the skin comes into even contact with the base. The New Yorker may earn a portion of sales from products and services that are purchased through links on our site as part of our affiliate partnerships with retailers. Looks like Millennials get their own cookbook with this collection focused on reducing anxiety about growing up and throwing a party.

Nothing Fancy: Unfussy Food for Having People Over

It doesn’t matter if you don’t own wine glasses and your guests drink out of mugs, or if some people have to sit on the floor. Of the recipes I tried without these all-stars, I sincerely hoped the tiny, salty, chocolatey cookies would be a home run.

This has to be one of the most anticipated cookbooks of the year—Alison Roman’s Dining In is a modern day classic, and her new work is sure to join it on scores of ‘best’ lists soon enough. No fewer than 33 of those photos feature pristinely manicured red nails (on fingers spooning caviar from a tin, plopping an uncooked yolk on top of kimchi-braised pork, squeezing lime over blistered shishito peppers). But a warning, ratings and tastes are all subjective, and Alison Roman's writing will be pretty much a love it or hate it thing. Roman categorizes recipes into snacks, salads, sides, mains, and "after dinner" and intersperses the book with essays and commentary about food-related subjects, such as sardines and wine. Great as written but I’ve started modifying it with another dip recipe from “Nothing Fancy” for her Creamy Sesame Turmeric Dip.