I love this salad because it is super fresh and flavorful. The bold spice of the fresh chiles, toasty nuttiness of the sesame seeds and bright crunch of the celery are all so satisfying. Michele Moses recommended the book to readers of The New Yorker, writing: "Part of the appeal is her grasp of her audience: the financially unsteady millennial generation, which has turned “nothing fancy” into an aesthetic choice." [8] Moses also discussed the accessible persona cultivated by Roman in the book, and highlighted tips accompanying certain recipes that expressed annoyance with some expectations held by guests. Moses refers to Roman as "libidinous and a little bit mean," contrasting her with the "prim and gracious" personas of Ina Garten and Martha Stewart. Roman] could offer a master's program in Approachable Recipe. . . . [ Nothing Fancy is] a manual not just for dinner, but for life." -- The Washington Post

Celery Salad with Cilantro and Sesame Recipe - TODAY Celery Salad with Cilantro and Sesame Recipe - TODAY

a b Grechko, Irina (22 October 2019). "Alison Roman's New Book Sings The Praises Of "Unfussy" Food". Nylon . Retrieved 14 July 2020. Roman makes food more interesting. . . . [ Nothing Fancy] has a why-didn't-I-think-of-that simplicity." -- The New Yorker

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper. Spicy pork meatballs in Brothy Tomatoes: These meatballs were tasty but dry--I used lean ground pork, which was a mistake. I would make these again with half ground beef and half pork, using half the amount of fennel seeds. (I don't love fennel or anchovies, two ingredients that take center stage in this book.) Also available here: https://www.today.com/recipes/alison-... Drizzle with olive oil and sprinkle with herbs, followed by a sprinkling/scattering/grating of the cheese. Feeding friends—and feeding yourself—is totally relaxed with Alison Roman, author of Dining In and New York Times columnist. Nothing Fancy's recipes are on-trend but unpretentiously so. . . . Most relevant of all is Roman's attitude toward hosting: that all of us can do it, that we should embrace the imperfections of our plans, and that it's more fun to try than to stress. . . . Roman is leading the charge in revitalizing the art of gathering your community around the dinner table." -- Eater

Lemony White Beans With Anchovy and Parmesan Recipe

I would love to try the Buttered Salmon with Dill (also here: https://joanne-eatswellwithothers.com...) and Scallops with Tomatillos, but alas, there is a hold on the book at the library . . . IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review• The New Yorker• NPR • The Washington Post• San Francisco Chronicle• BuzzFeed• The Guardian• Food Network tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnishWhitney, Christine (8 November 2017). "Alison Roman on Milk Chocolate, Clogs, and the One Lip Stain That Never Comes Off". The Cut . Retrieved 14 July 2020. Moses, Michele. "Alison Roman's "Nothing Fancy" and the Art of the Unpretentious Dinner Party". The New Yorker. Conde Nast . Retrieved 28 November 2019.

Alison Roman | olivemagazine One Pot Chicken Recipe Alison Roman | olivemagazine

Arrange the lettuce on a large plate, serving platter or shallow bowl and top with onion and capers. Drizzle with vinegar and season with salt and pepper. a b Reynolds, Megan (22 October 2019). "Alison Roman Is More Than #TheStew". Jezebel . Retrieved 14 July 2020. NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Vogue• Food & Wine• Eater• Food52• Bon Appétit• Epicurious• Chowhound• Forbes • Grub Street• A PEOPLE2019 FOOD FAVORITE Listen: I'm equally beguiled by both of Alison Roman's cookbooks (2017's Dining In and 2019's Nothing Fancy) and will shout my love for her Salted Butter and Chocolate Chunk Shortbread from the tallest of rooftops ( https://www.bonappetit.com/recipe/sal... JUST DO IT). Spoiler alert: These recipes are a little too fancy! Am I buying hibiscus flowers to roast with peaches? Not a chance. But I do like Alison Roman's style, which is charming and funny (e.g, You can use Greek yogurt here, but don't blame me if you wish you had used sour cream). Most of the recipes I made were good but slightly off--usually too much or too little of a particular ingredient (salt, butter, lemon, etc.). In case it's useful for anyone:

That being said, these recipes - and Roman's signature style/unapologetic voice - aren't for everyone (word to the wise: anchovies, citrus, and vinegar are the lifeblood coursing through these cookbooks' veins). Even so, I felt inspired by the deft flavor pairings, elevated simplicity, and general idea that somewhere out there in another timeline there's a cooler version of me serving up a Salted Citrus Salad with Fennel, Radish, and Olive to my vintage-clad foodie friends in my quirky/small Brooklyn apartment with endless martinis on the side and Hibiscus-Roasted Peaches with Brown Sugar Bread Crumbs for dessert. Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancythat are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times Roman] could offer a master’s program in Approachable Recipe. . . . [ Nothing Fancyis] a manual not just for dinner, but for life.” — The Washington Post

Nothing Fancy: Unfussy Food for Having People Over by Alison

Davis, Wynne (18 December 2019). "With 'Nothing Fancy,' Alison Roman Aims To Rebrand Having People Over For Dinner". NPR . Retrieved 14 July 2020. Nothing Fancyis like an all-access pass to [Roman’s] stunning-yet-relaxed recipes.” — HuffPost,“Best Cookbooks to Give as Gifts” This follow-up to Dining In answers the perennial question of what to serve when people are coming over as only Alison can: with legit fun ideas—Pizza Night! Baked Potato Bar!—and unfussy recipes. (I’ve already bookmarked ‘A Very Good Lasagna’ and ‘Casual Apple Tart.’)” —Julia Kramer, deputy editor, Bon Appétit Made this last night and loved the simple prep and the robust flavors! Will make again, but incorporating 3 learnings: Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”— Eater

This was delicious! The sauce for the beans was perfect as written, I would make more of it next time. I used Rancho Gordo beans and would suggest that rather than canned. Nothing Fancy is like an all-access pass to [Roman's] stunning-yet-relaxed recipes." -- HuffPost, "Best Cookbooks to Give as Gifts" a b Sodha, Meera (30 November 2019). "Best cookbooks and food writing of 2019". The Guardian . Retrieved 14 July 2020. I don’t want to be trendy, or flash-in-the-pan,” she says. “I want to be making things people incorporate into their lives forever.”