2024 the best breakfast in new york review

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Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic.

“This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials

Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. 

Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.

Praise for Dining In

“Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit

“Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed

“Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

From the Publisher

Rhubarb-Almond Galette

Dining In: Highly Cookable Recipes by Alison Roman

Salted Butter and Chocolate Chunk Shortbread Cookies

Four-Bean Salad with Green Romesco

Roasted Tomato and Anchovy Bucatini

Skillet Chicken with Crushed Olives and Sumac

Serves 4

This is a pretty hot take, but I think bone-in, skin-on chicken might be the most delicious type of meat you can eat. The skin gets crispier than any bacon you could fry, and the fat left rendered in the skillet is worth the price of admission alone (once you have those briny olives coated in the stuff, you’ll see why).

This recipe can be infinitely adapted. Once you sear the thighs, feel free to add thinly sliced vegetables (such as fennel, turnips, or carrots), torn dark leafy greens, a rinsed and drained can of beans, or precooked grains into the skillet, coating them in that liquid gold and serving them alongside your new favorite way to eat chicken.

Recipe

1. Toss the onion with the lemon juice & season with salt & pepper; set aside.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin-side down, & cook until the skin is golden brown & crispy, 8 to 10 minutes.

Flip the chicken & continue to cook it until the bottom is golden brown & the chicken is cooked through, 5 to 8 minutes more.

3. Transfer the chicken to a large plate or cutting board. Add the olives, sumac, and ½ cup water to the skillet, stirring to scrape up those browned bits on the bottom.

4. Return the chicken to the skillet, skin-side up so it stays crispy, and cook over medium heat until the liquid has almost totally evaporated, about 4 minutes; remove from the heat. Add the red onion (plus any liquid) and toss to coat with the olives and the other bits. Transfer the chicken and olives to a large serving platter; scatter the herbs over the top before serving.

Ingredients ½ small red onion, thinly sliced 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper 1½ pounds bone-in, skin-on chicken thighs (4 to 6, depending on size) or bone-in, skin-on chicken breasts (2 or 3, depending on size) 2 tablespoons olive oil 1 cup pitted Castelvetrano olives, crushed 1½ teaspoons ground sumac 1 cup fresh herbs, such as parsley, mint, or dill

Publisher ‏ : ‎ Clarkson Potter (October 24, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 303 pages
ISBN-10 ‏ : ‎ 045149699X
ISBN-13 ‏ : ‎ 978-0451496997
Item Weight ‏ : ‎ 2.75 pounds
Dimensions ‏ : ‎ 8.36 x 1.02 x 10.27 inches
Reviewer: I Do The Speed Limit
Rating: 5.0 out of 5 stars
Title: An undercurrent of excitement and energy thrums through this book. This is a style of cooking that I'll gladly embrace!
Review: Here's my interpretation of what’s happening in this cookbook--the rhyme and reason, the practical and logical, the science and intuition of it: It's a beautiful, easy, exciting cooking style that Alison Roman has developed, and she walks us through that unique style in these recipes. With her excellent communicative writing, she has graciously offered us the insight into how her cooking style develops: Dish by dish, dish after dish, ingredients are paired to get a balance of textures: Meaty, creamy, crunchy, crispy, chewy. Hot and cold, raw and cooked, dimensions are utilized to help create interest and excitement. Roman's recipes exhibit how to keep pairing to get a balance of flavors: Savory, sweet, salty, bitter, bland and intense umami. She uses herbs and spices, plus home-made condiments (recipes included), to help complete the dish and bring it all home. When plated, tweak for a pleasing look.Most importantly—Alison Roman shows us how easy this all can come together. Shows us how all this can be accomplished with a minimum of effort and short ingredient lists. It seems to be her nature to do things in an easy way. And isn’t it grand that she is willing to show us her way? She says her kitchen is unorganized, but it is obvious to see that her thoughts and ability to plan are anything but. Her intuition and thoughtful planning combines to give us perfect, easy-going, stress-free recipes.Her writing is so personable: Her logical, quirky, laid-back attitudes are touched with a sense of humor, and I sometimes found myself chuckling while I read. Not only are the recipes accessible and very do-able, straightforward and easy to understand, the book is very pleasing to read, too.She uses a lot of vegetables, but does not shun meats, chicken and seafood. She uses a lot of greens, lemon and lime, nuts and seeds. She does not hold back the salt or the butter. It’s up to you to cut back, if necessary. Don't let me scare you off, talking about butter. I think she is likes to act the playful temptress. She is set on eating healthy, it's obvious in her food choices. And for those few butter-heavy dishes, well, there is plenty of kale, too!Her vegetable dishes shine brightly and I love them best (because there can only be one “best”.) But all the chapters shine, and I’ve marked so many to try that I may as well have not marked any! Her salads are fun and full of themselves, not dainty and perfectly composed. She loves veggies and has incorporated them effortlessly into many, if not most of the dishes. (This is NOT a vegetarian cookbook, but vegetables are very prevalent.) Her fruit salads are really exciting and different, playing up more heat than sweet.I was very pleased to see the large chapter "Grains and Things" and besides grains, includes fresh and dried beans, and a few pasta dishes. There is a unique and very pot-luck-able Four Bean Salad with a green romesco sauce, a split pea salad with both fresh and dried peas, "Kinda-Sweet" and "Not -Sweet granolas, There is an amazing baked bean recipe without ketchup, without BBQ sauce, and NOT sweet.My husband, the biscuit and scone maker in the family, picked up the book and went directly to the back of it, where he got excited about her biscuits—both the recipe and her two-page essay on biscuit making. (There are many essays in this book—all of them fun to read, and you will come away with valuable and interesting information.) Then he got excited about the refrigerator chocolate chunk shortbread slice cookies. Then I had to see what he was so happy about, butted in, (sorry dear), turned a page, and got excited about the banana bread. All gems, all keepers. Many of her baking recipes are everyone's old time favorites, but her take on them will have us rethinking, tweaking, or even replacing those old recipe cards.By the way, the biscuit recipe alone is worth the price of this book.She also loves pickles, and adds them to many dishes for crunch, tang, variety and visual appeal. She offers a brine and ideas for simple refrigerator quick pickles.And she loves boiled small potatoes and stores a bowl of them in the frig. Since the cooking chore is completed in one big batch of potatoes at a time, taking them out of the frig and creating something with them, (a page full of ideas, essay form), is easy-peasy. (We love boiled potatoes, too… and I usually cook a big batch, skin on with a belly band peeled off, in a bath of heavy salt and Zatarans’s shrimp boil)Her ideas are the kind that make you think, “Hey, why didn’t I think of that?!” For instance, I have already made the move to roasting my winter squash whole, then removing the seeds, and if necessary, the skin. Then I read this idea: Slice raw acorn and delicate squash—and leave the seeds attached to the slices. THEN roast the slices with their seeds. Tried her technique yesterday, about two hours after reading the tip. Gives an extra textural and visual feature to the dish, without any extra effort—actually it’s all less of an effort. Don’t want the seeds inside the slice on the plate? Fine, leave them in the pan and pick out just a few of the choice crunchy seeds and crispy-wispy threads to top each slice.As a further interpretation/description of this book: I think “Dining In” is nestled in comfortably somewhere right between one of those approachable, well-thought-out-but-uninspiring “5-ingredient” cookbooks and those inspiring, but somewhat unapproachable, restaurant-chef exhibits of self-love. This book works exceeding well to get the creative juices flowing. You will want to set the book aside and head to the kitchen. Yet, as you are walking to the kitchen, you realize the book is still held tightly in hand.... You'll find you just don't want to let it go.Here are some examples of how easy her style of cooking can be:--A spicy hot honey browned butter recipe for drizzling over roasted sweet potatoes or winter squash. It can be made days ahead. It’s a recipe that can be doubled or tripled. It can be stored and reheated. It takes five minutes to make.--Roasted Broccolini (or broccoli) with Lemon: Sound too easy? Or like something you’ve made before? Maybe. But there are a few other simple ingredients, and a roasting temperature and time that make it special. And easy.--A toasted coconut gremolata for winter squash or sweet potatoes. I think it might work for other winter veggies, too. Like a mélange that includes parsnips and carrots and rutabaga and turnip and beets.--Her favorite dish in this book is similar to one of my favorite vegetable braises: Radishes in butter. Except she does a quick cook of her radishes with tops on, and she adds fresh Za’atar.And there's so much more to get excited about in this book. I love it. Do you remember Rozanne Gold's cookbook "Radically Simple"? Back in 2010? I can't really pin down exactly why, but this book somehow reminds me of that one--maybe the excitement that rumbles through it like an undercurrent?. I still use that book by Gold, and I still wax poetic about it and urge people to buy it--even at almost 8 years old. If you liked Gold's book, I'm pretty sure you will like this one.

Reviewer: Rachael H.
Rating: 5.0 out of 5 stars
Title: The Cookbook That Broke The Internet
Review: Was so happy when this book finally came off back order! So far I have made-chocolate chunk shortbread (4xs... each time amazing.)-baked eggs with crushed chickpeas, chorizo and bread crumbs (YUM)-crunchy chili oil (I now put this on everything)-spring onions slowly roasted in olive oil (do not make a small batch, you will be sooo sorry like I was haha)-roasted salmon and citrus (i used the oil from the slow roasted onions!)-“shrimp in shells with lots of garlic and probably too much butter” (HOLY CRAP AMAZING)-perfect steak and buttered radish toast (best best best technique and combo-do not skip the radish toast part of this meal haha. also she talks about dipping her radish in the steak juices in the end and calls is a “radish snack” YES. ITS ALSO DELICIOUS haha)-roasted tomato and anchovy bucatini (used roasted tomatoes I had made this fall and stored in my freezer and it turned out wonderful❤️. The recipe uses red onion which added an amazing sweetness! And the anchovy gave it a great deep and rich flavor in contrast. Don’t let that ingredient scare you! I used to favor Marcella hazan’s butter onion tomato sauce... and I can’t belive I’m saying it... but this is my new absolute favorite.So many thingsI have yet to try and am very excited for. So many basic recipes for fridge staples like pickling and “mayo for people who hate mayo” aka aoli =) and other awesome staple sauces. Her fresh breadcrumb recipes are great! She has tons of vegetarians recipes, a good sized grain section, plenty of fish and all kinds of meat option. So many great savory breakfast options and TONS of easy and beautiful desert options. I loved reading through this book as much as I’ve loved cooking through it! She is a great writer and really drew me in and captivated me haha. She is hilarious and relatable. She says she will never ask you to dirty more than one pan if it’s not necessary and will never ask you too take the leaves off the parsley because she promises that we will like the stems anyways lol. Do yourself a favor and go on Instagram and check her page out. Also look at the # DiningInCookBook she has started a cookbook revolution with this book! Everyone is sharing what they have made and it will give you an amazing idea of what you will get out of purchasing this book. It will not gain dust on your shelf- I pinky swear 🤞🏼 NOW GO BUY

Reviewer: Monica Caron
Rating: 5.0 out of 5 stars
Title: Just Do it. You Won't Regret it. Seriously.
Review: Hey EVERYONE. Buy this cookbook - you won't regret it. This is my first ever Amazon review - and I'm a Prime member who orders way too many things. I want to evangelize this cookbook in anyway I can. I've already praised this book over and over again on social media (and taken to accidentally stalking/scaring Ms. Roman as I tag her in almost every post under my @simplyintheflavor instagram). Every recipe I have made is not only delicious and crowd pleasing, but the recipes are incredibly easy to navigate. Alison's step-by-step instructions (that include the exact anecdote that you need right when you start to question something) give you the confidence you need - no matter what your skill level is in the kitchen. The book itself is beautiful, which makes me feel slightly guilty about the kitchen splatters that are appearing all over the pages as most night this book is open on my countertop. Summer is fast approaching and you won't want to miss out on recipes like Grilled Branzino with Lemons All of the Ways, Frozen Blackberries and Labne with Honey or Spring Peas with Anchovy, Lemon and All the Radishes (side-note the Anchovy Lemon dressing is highly usable on any and everything). But buy this now so you can enjoy the cozier recipes like Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt, or Seared Short ribs with Quick Kimchi and Sesame Salt. And of course, the Salted Butter and Chocolate Chunk Shortbread cookies that have taken over the internet. I personally have made these just to consume the dough. As a last note, I have celiac and the majority of recipes in this book do not include any gluten ingredients. And I've found I can easily swap in Cup4Cup flour for baking purposes - the cookies I mention above and the Brown Butter-Buttermilk Cake were a cinch. BUY THIS NOW, PEOPLE!!!

Reviewer: E. GS
Rating: 4.0 out of 5 stars
Title:
Review: Me gustó pero siento que usa muchísmos ingredientes que no son fáciles de conseguir en México. Hay que hacer muchas adaptaciones.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great for those nights I have no clue what to make but I feel like I want something somehow fancy and tasty. Also it has a lot of vegetarian options too.

Reviewer: Sid Carlson
Rating: 5.0 out of 5 stars
Title:
Review: I thought I didn’t need another cookbook, but this is a gem. I ordered it because it had so many rave reviews and those reviews were spot on. It arrived on a Monday morning and I’d read most of it by dinner time. The recipes are imaginative, very well-written, and I love that she devotes some attention to substitutes and variations. I think both new and experienced cooks would benefit from her ready exuberance with experimentation. And a whole chapter on condiments! That may not sound exciting, but in my experience condiments are a great way keep your menus interesting and varied. I’ve only tried four recipes so far, but they have all been keepers and I will certainly continue to work my way through things in the coming months.

Reviewer: Marta
Rating: 5.0 out of 5 stars
Title:
Review: Love love love Alison Roman recipes, they are simply perfect.

Reviewer: Cliente Amazon
Rating: 5.0 out of 5 stars
Title:
Review: Ricette straordinariamente fantatiche.