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Dining In: Highly Cookable Recipes by Alison Roman

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Notes about this book

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Notes about Recipes in this book

  • Salted butter and chocolate chunk shortbread, or why would I make another chocolate chip cookie ever again?

    • Jane on February 05, 2018

      These are great cookies. Plan ahead as they need to chill for 2 hours. Next time I’ll try them without the demerara sugar edges as I don’t love a hit of sugar. A couple of the cookies spread on one side - maybe the roll ends where the dough wasn’t a consistent thickness?

    • EmilyR on March 02, 2018

      Seriously good. I made them while a guest at a friend’s home and he said he was dreaming about them through the day. Mine made more than 24 and they were better when taken out a touch early. I also used convection. All who sampled them truly enjoyed them...and they are very low effort. I also skipped the extra sugar.

    • Jenny on January 24, 2018

      These cookies are everything - check out more here: https://www.eatyourbooks.com/blog/2018/1/24/the-cookie-that-is-taking-over-the-world,-or-at-least-mine

    • Lepa on January 28, 2018

      Wow, these are really good. Take them out at about 15 minutes, when they are barely brown on the edges. After they sit and firm up, they are fantastic. Everybody at the dinner party went crazy over these.

    • khopkins1012 on July 12, 2018

      Followed recipe as written with success. Family liked these best as the cookies for ice cream sandwiches.

    • Tweedles81 on July 15, 2018

      Very good! I would strongly suggest only baking one sheet at a time. I tried two, and even though I rotated them halfway through, only one sheet caramelized and browned and that set of cookies tasted much better. Do not skip the Demerara sugar!

    • Skamper on July 05, 2018

      These were really good. They really fell apart while I was slicing them, but I just shoved them back together on the cookie sheet and they baked up fine. I let them bake for about 13.5 minutes. I still have the second log in the fridge and will bake those without the added sugar.

  • Crispy chickpeas and lamb with greens and garlicky yogurt

    • chefdiane on April 22, 2018

      best dish ever!!

    • DKennedy on July 13, 2018

      I used 1/2 lb. lamb and 1/2 a bunch of chard. 1 also 1/2ed the yogurt sauce. Absolutely fantastic!

    • julesamomof2 on January 03, 2018

      We loved the flavors in this dish- I was concerned my kids wouldn't like lamb but when its nicely charred and spicy, what's not to like? And I personally loved the fact that it was a one pan dinner, perfect for a work/week night. However, the portions on this were way off. 12 ounces of meat and a single can of chickpeas for 4 people? Fortunately my lamb was a 1 lb package so I made the whole thing, but could have used more of everything and there were just 3 light eaters.

    • Rradishes on April 15, 2018

      This is an easy weeknight meal and would work well with gorund beef as well in my opinion.

  • Turmeric-roasted carrots with seeds and labne

    • gastronom on June 03, 2018

      Now a favorite way to roast carrots. Omitted the fennel (not too much of a fan) but fresh tumeric and cumin seeds really compliment the carrrots. Recommended recipe!

  • Crispy kimchi and cheddar omelette

    • rosienc on December 22, 2017

      This is a recipe I'd like to make. It says 'serves 4' - can that be right with just two eggs?

    • DKennedy on July 13, 2018

      I made this using mild kimchi and a cheddar cheese mix from Trader Joe’s. Delicious as made. but I think using spicier kimchi and a sharp cheddar would have elevated the dish. Next time I’ll be sure to have better supplies.

    • southerncooker on May 14, 2018

      I love kimchi and am always looking for new ways to consume it. This was a quick and easy work morning recipe that was very tasty. This was perfect for one for breakfast not sure how it would serve 4.

    • Lepa on December 29, 2017

      This was pretty good. What a revelation- cheddar and kimchi do taste good together! I admittedly have a large appetite but I consider this enough for one hearty breakfast. I have no idea how you could stretch two eggs to feed four(?) so I'm guessing that is a typo.

  • Blueberry cake with almond and cinnamon

    • Emily Hope on February 15, 2018

      I've made this twice and it's been delicious both times, I might go so far as to say one of the best fruit-based cakes I've made. The almonds add moistness and complexity. My only changes were to reduce the sugar sprinkled on top by 1 tablespoon (didn't miss it), and to use frozen wild huckleberries instead of blueberries (amazing) -- this definitely lengthened the bake time and made it harder to spread in the pan as the dough stiffens up quite a bit when the fruit is added. I was worried that the extra baking time was going to make the cake dry, but that didn't turn out to be the case, especially after the cake had been out overnight and the moisture of the fruit was better distributed. I think the cake is better if you make it ahead a bit and let it sit. Served with some unsweetened whipped cream--nice although definitely gilding the lily.

    • ncollyer on January 14, 2018

      Delicious. The almond meal makes this especially tasty. Unthawed frozen wild blueberries worked well, with a bit longer cooking time.

    • Lepa on March 20, 2018

      This was easy to put together and well received but it's not my favorite blueberry cake (the Ottolenghi blueberry coconut cake is!). This one smells amazing while baking because of the cinnamon.

    • Tweedles81 on July 04, 2018

      This is a tasty cake. However, I was confused because the recipe called for 2 cups of blueberries, yet only directs you to put 1.5 cups in, and does not say what to do with the rest. The texture is a bit more crumbly than a typical cake - maybe because of the almond flour? Although good, I’m not sure it will be repeated in our household.

  • Raw and roasted carrots and fennel with feta and pistachios

    • DKennedy on July 13, 2018

      Exceptionally delicious, very fresh tasting. I liked it so much I am making it a second time tonight.

  • Grilled eggplant dressed with garlicky walnuts and lots of basil

    • DKennedy on July 13, 2018

      Only had ricotta salata on hand but other than that, made as written. I pan roasted the eggplant instead of grilling. Like almost every recipe I’ve made from this book, the flavors come together magically to make something truly special. I loved this dish.

    • Lepa on June 03, 2018

      This is good, especially with the "optional" ricotta. After eating it with the ricotta, I could never go back. Such a delicious and decadent combination!

  • Spelt with crispy sausage, flowering broccoli, and green garlic

    • DKennedy on July 13, 2018

      I made this using one Italian sausage from Eataly, 1/2 c. spelt, and regular garlic. As with most of the recipes I’ve made from this book, minimal effort for a main dish with maximum flavor. So so good!

    • Dannausc on May 21, 2018

      Tasty and hearty.

  • Golden chicken broth with turmeric and garlic

    • DKennedy on July 18, 2018

      Made this today substituting dried turmeric for fresh and using a pack of chicken heads (yes, heads!) in addition to a whole chicken. My kitchen smells glorious!

  • Roasted broccolini and lemon with crispy Parmesan

    • southerncooker on May 14, 2018

      I couldn't find broccolini so I used the option of broccoli. I couldn't stop eating this. My daughter enjoyed it too.

    • Lepa on February 15, 2018

      I liked the flavors here but my broccolini charred a bit too much for my family's taste. I will make this again with regular broccoli, as I think the texture might be better.

  • Perfect asparagus with garlic and salted olive oil

    • southerncooker on April 26, 2018

      The Aleppo pepper in this gave the tender crisp asparagus a wonderful flavor I squeezed on the optional lemon juice at the end and that gave it a nice bright pop.

    • Rradishes on March 19, 2018

      A very simple preparation, but works great to highlight fresh in-season asparagus. I like the crunchy garlicky bits sprinkled on top, and a squirt of lemon works great here.

    • angrygreycat on July 13, 2018

      I liked the texture of the asparagus, and the garlic, pepper oil was nice. I just didn't find it to be anything really special. It was super quick so a nice weeknight side dish

  • Crispy smashed potatoes with fried onions and parsley

    • southerncooker on May 19, 2018

      I steamed my small potatoes in instant pot, fried in avocado oil that is mixed with other healthy oils, my parsley was bad so I omitted. This too was delicious

    • Rradishes on April 02, 2018

      This was good, although next time I think I would peel the potatoes, but that's just personal preference. Also, a tasty variation to try: drizzle some vinegar (or lemon juice) at the end for crispy salt+vinegar potatoes.

    • Lepa on January 04, 2018

      Wow, this was super tasty! I used olive oil to fry the potatoes. The buttery, brown onions on top was delicious.

    • Dannausc on May 21, 2018

      Crazy good! And fairly easy. Definitely will make again!

  • Buttermilk-brined chicken with fresh za‘atar

    • southerncooker on May 19, 2018

      Marinated overnight in buttermilk, used boneless chicken thighs, jarred za'atar instead of author's recipe, forgot to squeeze lemon juice on at end. Delicious, loved the spring onions.

  • Raw and roasted kale with pistachios and creamy pecorino

    • ncollyer on January 27, 2018

      Excellent salad. Used pecorino with truffles, a good match with toasted walnuts. The crunch of the roasted kale, the creaminess of the dressing, plus the toasted nuts made this a real winner. Plus it came together easily and quickly.

    • Rradishes on April 02, 2018

      This was very good, great dressing and I like the mixture of textures.

  • Sour cream flatbread

    • ncollyer on March 04, 2018

      Very easy and tasty. Made the mushrooms as suggested to go with them. Substituted regular ricotta mixed with some feta for the ricotta salata as it is not readily available. My guests gobbled them up quickly!

    • Lepa on March 17, 2018

      This was easy and so, so delicious! I made four large flatbreads and they baked in ten minutes. I served them with a schmear of ricotta and roasted mushrooms, as suggested, and the combination was incredible. My son doesn't like mushrooms so he ate his flatbread with hummus and reported that it was also a good combination. My only complaint was that the mushrooms were so oily. That tasted good but they were messy to eat (we were covered in oil) and I might try another method for roasting the mushrooms next time. There will be a next time because this dish was really amazing.

  • Whole roasted snapper with harissa and sun gold tomatoes

    • ncollyer on February 10, 2018

      Tasty and easy. The tomatoes and Harissa sauce are delicious their own, but also add a nice complexity to the fish.

    • Lepa on June 03, 2018

      This was okay- but I forgot to add the citrus at the end so that might have improved the dish. I liked the sauce the roasted tomatoes made but felt the dish could use more complexity- maybe some olives?

  • Green romesco

    • Rradishes on April 21, 2018

      Was just ok, nothing special just an herby side.

  • Raw broccoli and basil salad with peanuts and shallots

    • Rradishes on May 03, 2018

      This was really good, but it does make an assertive dressing. I liked it but husband found it too strong, so maybe next time I'll make it less pungent by adding a little more oil.

  • Caramelized winter squash with toasted coconut gremolata

    • Rradishes on March 19, 2018

      I have to say I was skeptical of this recipe, and only made it because I had a lonely Delicata squash sitting on the counter and a bag of coconut flakes needed to be used. The result is quite tasty. I think I would make it again, but I wouldn't run out to get coconut chips if you don't have them around. In my opinion, it would be just as great without the coconut, just caramelized squash with some herbs and strong seasoning and red pepper flakes.

  • Anchovy-butter chicken with chicken fat croutons

    • Rradishes on May 15, 2018

      Don't be shy with salt - I used 1 tin of anchovy and light salt thinking it might be too salty, but on the contrary, it could use more. This was good though, I think butter can be reduced too.

  • Honey-yogurt pound cake with raspberries

    • Rradishes on May 03, 2018

      This was good the first day, but got heavy the next day. Although it did stay moist for few days, and had good flavor. May not repeat though because I prefer lighter texture cakes.

  • Crispy-skinned salmon with spicy radishes and green romesco

    • Rradishes on April 02, 2018

      This is more of a meal idea than a recipe, since it really is just seared salmon. So make sure you have a nice piece of fish to start out with, and this is a no brainer, delicious dinner!

  • Olive oil-roasted mushrooms

    • Lepa on March 17, 2018

      This was good but so oily. I might try roasting mushrooms with less oil next time. These mushrooms paired with the flatbread were amazing.

  • Roasted sweet potatoes with hot honey browned butter

    • Lepa on December 11, 2017

      This was okay but I'm not convinced this treatment is much better than roasted sweet potatoes with butter and salt.

  • Cumin-roasted cauliflower and dates with tahini and pine nuts

    • Lepa on December 21, 2017

      This was delightful. This was a rare recipe when the roasting time for the cauliflower was perfect. The dates were a great counterpoint- and delicious roasted! The accompanying herbs/nut vinaigrette brought the tastes together perfectly. I did share this with my family but I couldn't help myself and ate most of it. I should note that I was not sure if ground cumin or seeds were called for so I opted for ground and do not regret that decision.

  • Butter-tossed radishes with fresh za‘atar

    • Lepa on December 24, 2017

      This was pretty good but I think I would reduce the vinegar and increase the butter next time. Also, I suspect I should have cooked the radishes longer, until they were fully cooked.

    • khopkins1012 on July 16, 2018

      A quick, week night side dish. I suggest cutting the leaves from the roots before adding them all to the pan. My family had a hard time serving themselves because the leaves acted like boat anchors. Easy fix for next time.

    • Nlynn on June 13, 2018

      Very good. Have already made this twice. Great flavors.

  • Baked summer squash with cream and Parmesan bread crumbs

    • Lepa on December 11, 2017

      We had this for dinner and I thought it was okay but then, when eating leftovers, I added more salt and suddenly I couldn't get enough of it! So take care to season this with enough salt and you will find that it is a very quick, easy and satisfying side.

  • Roasted tomato and anchovy bucatini

    • Lepa on December 11, 2017

      This was so delicious. It's a great version of a simple, seemingly obvious dish, but it's special. Do make it with bucatini- yum! Since I first made this pasta, I've become obsessed. It might be my favorite pasta sauce ever?

  • Swordfish-like steak with crispy capers

    • Lepa on February 03, 2018

      This was good and the sauce was delicious but my fish turned out a bit dry. I think I kept the heat too low and the fish didn't sear well and then I cooked it too long. Next time I might crank up the heat and cook for exactly four minutes on each side. I used rosemary because that's what I had and it was very good.

  • Luckiest biscuits in America

    • Lepa on February 28, 2018

      I cannot overstate how sublime these biscuits are. I hesitated because they have SO MUCH BUTTER but they are worth it. We usually have some leftovers but nobody left a crumb of these biscuits.

  • Little gems and cabbage with pickled turnips and lemony tahini dressing

    • Lepa on June 03, 2018

      Tonight we had a Dining In themed dinner party and made six dishes from the book. Every guest said this salad was their favorite dish. It has a bright, fresh flavor that is very compelling and complemented the other rich dishes we ate. I didn't have pickled turnips so we used spicy pickled green beans and they worked well in this dish. I will be making this again- when I don't have to share!

  • Whole-wheat pasta with brown-buttered mushrooms, buckwheat, and egg yolk

    • Lepa on June 03, 2018

      This was nice. We mixed the egg yolks in so it would make a sauce and it was creamy and good.

  • Blood oranges with crunchy red onion and avocado

    • khopkins1012 on July 16, 2018

      I will be making this again. The brightness of this dish contrasted pleasantly with the richness of the butter-tossed radishes (pg. 58) and the fennel-rubbed pork chops (pg.213). I couldn’t find blood oranges so I used mandarins. Also, I skipped the seed garnish as the cilantro and black pepper added enough visual interest.

  • Scallops with corn, hazelnuts, and brown butter chermoula

    • khopkins1012 on July 16, 2018

      The picture shows a lime on the plate but its not mentioned in the recipe. Do not skip out on squeezing a lime over the finished dish. HUGE IMPROVEMENT! The recipe note suggests that medium shrimp would work well in place of scallops. I tried that and it made for a fuss free, quick weeknight meal. Will be making this one-skillet dinner again.

  • Cantaloupe with arugula and black olives

    • JulieQC on February 17, 2018

      Tasty in a slightly weird way...cut up the melon in bite size pieces for convenience. Salt and lemon juice could simply be added to the oil/ olive mix.

  • Bacon-roasted pork tenderloin with caraway‘d cabbage and apples

    • JulieQC on February 17, 2018

      A bit underwhelmed by this one. Makes for an alright weeknight meal. Smaller pieces of cabbages (better roasting) and bigger pieces of apples (too mushy) might make it better.

  • Cocoa banana bread

    • JulieQC on May 17, 2018

      Tasty. Not overly sweet. heavy texturewise. The sugar on top and bottom offers a nice texture and taste.

  • Chicken soup with toasted garlic, mushrooms, and celery

    • bwhip on January 21, 2018

      I've been wanting to make this recipe for a while, as the photo in the cookbook looks really tasty. Finally made it tonight, and wow! This definitely isn't your ordinary chicken soup recipe. The depth of flavor and umami from all of the interesting ingredients is outstanding. I'd made the stock previously, and used a store-bought roasted chicken. Turned out fantastic!

  • Lamb stew with fennel, preserved lemon, and crispy fried bread

    • bwhip on January 13, 2018

      Delicious! Great flavor, and the lamb was nicely tender (I used boneless leg of lamb). The preserved lemon gave a nice acidic counterbalance, and the crispy bread (giant spicy soft croutons!) were a great complement to the dish. We'll definitely make this again.

  • Baked pasta with artichokes, greens, and too much cheese

    • Dannausc on May 21, 2018

      I misread the directions and didn’t put in layers of mozzarella, so I just put it all on top. It still turned out really good. It’s pretty heavy though. Definitely not a light dish!

  • Paprika-rubbed sheet-pan chicken with lemon

    • Dannausc on May 21, 2018

      Pretty good but the chicken over cooked. If I cooked it again I’d roast it at a lower temperature, maybe 300.

    • Nlynn on June 11, 2018

      Delicious! Heads up! The Chicken cooked in one hour using 325 convection roast. Served with butter radishes recipe from this same book (made while chicken was resting) and small roasted potatoes (also made while chicken was resting). Poured the the sauce from the chicken over the chicken and some small boiled potatoes for service. Already planning to make this again next week.

  • Vinegar-roasted beets with spring onions and yogurt

    • Tweedles81 on June 17, 2018

      This was a very yummy, fresh recipe! Give the beets at least 10 minutes to cool before eating - it makes them much easier to peel!

  • Fennel and grapefruit salad with honey and mint

    • Tweedles81 on June 04, 2018

      This may be the best salad I have ever made in my life! My husband, who hates fennel, could not stop raving about it! The flavors all marry together perfectly. I followed the recipe exactly, using ruby red grapefruit. What I especially appreciate is that the recipe does not require you to segment the grapefruit slices, which I always find to be a pain and not very successful. Cutting off the peel and pith and then creating rounds and chunks is so much easier! This will for sure enter the monthly (if not weekly) recipe rotation in our household! Yum yum!

  • Frozen blackberries and labne with honey

    • Tweedles81 on May 29, 2018

      This is absolutely incredible! I cut down on the amount of honey by half but otherwise kept everything the same. I used blackberries and labne. The tart, sweet blackberries meld beautifully with the cream and the sour labne. I cooked my blackberries for 8 minutes. I think they were too runny so next time I will cook them down for the full 10 minutes. I continue to be blown away by the author’s recipes, especially her dessert recipes!

  • Strawberry shortcake cobbler

    • Tweedles81 on April 01, 2018

      I made this recipe tonight with the help of my 3-year-old. It was DELICIOUS! She loved kneading the dough and cutting out the shortcake biscuits. We cut down on the sugar in the shortcake batter by just a little bit, and only used 1/4 c. sugar with the strawberries. I will do it that way again and would recommend that to those who don’t like their desserts to be too sweet. We used a 9” cake pan, and ended up baking for 35 minutes to get to golden brown. A bit of the strawberry liquid spilled out into the bottom of my oven, so I think I will try a 10” cast iron skillet next time. The cornmeal (I used medium grind) added an excellent texture. Everyone in my family had seconds. I am pretty sure this one will be made many more times at our house! P.S. We used lemon juice as we did not have any limes on hand.

  • Vinegar-braised chicken with farro and watercress

    • Nlynn on June 13, 2018

      Ok, not great. No need to repeat. I prefer crispy chicken skin and dislike having to brown the chicken first, especially when I am not going to get crispy skin.

  • Slow-roasted pork shoulder with garlic, citrus, and cilantro

    • Nlynn on June 14, 2018

      Very tasty but I want even more flavor from the braising liquid so I am going to amp it up next time, probably about one third more of everything. Used a bone in cut since I think the bone adds more flavor. Still trying to decide on the best side dish for this one. Update: Made this again, smaller pork shoulder, and was careful to keep the OJ to water at a 1:1 ratio. Super tasty.

  • Rhubarb-almond galette

    • Nlynn on June 11, 2018

      Used Kenji Lopez-Alt pie crust instead (my default). Made almond paste from scratch (Food52 recipe). I held back on final sugar sprinkle but should have been more aggressive. Served with crème fraîche. Very nice.

  • Grilled corn salad with fresh cheese and corn nuts

    • Lsblackburn1 on July 08, 2018

      I don’t think we got the corn charred enough (or at all) but it didn’t matter. This was really delicious and easy to make. Corn nuts totally worked for crunch.

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Reviews about this book

  • Food52

    Picked for Food52's September 2018 Cookbook Club.

    Full review
  • Food52

    ...“approachable yet exciting” and “accessible yet interesting” quality, not to mention “it’s an absolutely beautiful book” with “a pleasing yet functional layout.”

    Full review
  • Joy the Baker

    ...is the first book by Alison Roman who you may know from her lovely food at Bon Appetit and Buzz Feed Food. I love her food aesthetic...

    Full review
  • ISBN 10 045149699X
  • ISBN 13 9780451496997
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.

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