Dining In: highly cookable recipes

Who’s the author? American food writer, internet personality and chef Alison Roman has worked for leading food publications including Bon Appétit and The New York Times Cooking section. She currently writes a popular Substack called ‘a newsletter,’ hosts the YouTube cooking series Home Movies, and runs First Bloom, a corner shop in Bloomville, New York. Her cookbooks Nothing Fancy and Sweet Enough, have been instant New York Times bestsellers.

With a devoted online following, Alison created a number of viral recipes, including #TheStew and #TheCookies. Known for redefining comfort food with a vegetable-forward, globally inspired flavour profile, Roman has played a major role in shaping how we cook and entertain today.

What’s it about? Dining In, Alison’s debut cookbook, is packed with effortless yet impactful recipes featuring signature ingredients that will transform the way you cook. The book’s 125 vegetable-forward, flavour-packed recipes showcase her signature approach to dining simply and well. 

Known for her warm, irreverent writing style, Dining In is as fun to read as it is to cook from. Alison guides us through the process of upgrading classics like roast chicken (slather it in anchovy butter for a flavour explosion) and granola (have you ever thought of adding buckwheat?), with her trademark creativity.

With chapters dedicated to Vegetables, Knife-and-fork Salads, Fruit Salads, Savoury Breakfasts, Grains and Things, Meat, Fish, and Sweets, you’re sure to find the ideal recipe for every occasion, from a casual midweek lunch to elegant dinners with friends. Packed with modern classics, Dining In is sure to become a favourite in your kitchen.

Recipes we love: Skillet Chicken With Crushed Olives and Sumac, Slow Roasted Pork Shoulder With Garlic and Cilantro, Mom’s Trout With Herby Breadcrumbs, Watermelon and Cucumbers With Spicy Sumac Salt, Frozen Blackberries With Labne and Honey, and Everyone’s Favorite Celebration Cake

Perfect for: Home cooks seeking inspiration to go bolder in the kitchen, as well as seasoned experts interested in introducing unexpected new flavours to their repertoires.