Like pretty much everyone in food media*, I am obsessed with Alison Roman’s newish cookbook, Dining In. Part of the hype, I suspect, comes from her pedigree: Prior to writing her book, she was an editor at Bon Appétit and then Buzzfeed, dreaming up exciting, not-too-fussy recipes like slow-roasted salmon with crispy greens, and rhubarb almond cake. She’s also written for super-under-the-radar publications like The New York Times and Cherry Bombe, penned an excellent, zine-like, mini-cookbook about lemons for Short Stack Editions, and worked in the kitchens at Momofuku Milk Bar. (I’m missing a couple biographical details here, but you get the gist.) Dining In may be her first cookbook, but she has ample experience to back it up.
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mushrooms
Lentils With Caramelized Onions, Mushrooms, and Yogurt
It used to get to me when someone would describe the recipes I share here as simple or easy, like somehow that was a critique on my culinary skills and creativity, or it was a subtle, passive-aggressive jab at my worth as a cook and recipe developer. I’d wonder if years of working in online media had served as blinders, limiting my focus to the Pinterest-friendly realm of one-pan, slow-cooker, and weeknight-friendly meals. Or, maybe I was *gasp*, in 2014 terms, “basic.” But then something funny happened: I realized that sharing doable, realistic recipes was my goal all along. That by keeping things (for the most part) beginner-cook-friendly, I was creating content that could reach, and hopefully inspire, a wider swath of readers to go to the grocery store (or better yet, farmers market), fill their bags with delicious things, and get in the kitchen.
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Brie, Mushroom, and Caramelized Onion Egg Muffins
Here’s an earth-shattering statement for you (not): weekday breakfasts are hard to get right. Finding something that is at once convenient, satiating, reasonably healthy, and tasty is no short order, especially when it comes to savory starts. One winner I keep coming back to is the frittata, and its diminutive, Pinterest-friendly iteration, the egg muffin.
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Fried Eggs With Roasted Tomatoes and Mushrooms
Inspiration for what I cook, and ultimately write about here, comes in many forms: cookbooks, blogs, meals out, farmers market visits, and glossy magazines all play an important role. Hotel breakfast buffets, not so much. One exception: this simple but much-loved-as-of-late breakfast. Last year, my boyfriend Andrew and I spent a stretch of our trip to Japan at Tokyo’s Park Hyatt. Best known as the backdrop of Lost in Translation, the Park Hyatt also serves up a truly-superlative breakfast buffet. Each morning, I’d find myself piling my plate high with a variety of pristine tropical fruit and a bite-size pastry or two, but the real draw came from the spread of roasted tomatoes, mushrooms, potatoes, sausages, and eggs. Typical components of a full English breakfast, this combination is nothing new, but the Park Hyatt’s version was spot-on, and made a critical swap: Japanese beech mushrooms for the standard sliced button.
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One-Pan Sesame Salmon With Shiitake Mushrooms
Over five years, my boyfriend Andrew and I have shared too many meals to count, but this simple, elegant salmon dish is one I’ll always remember. One of the first things I cooked for him, it felt like an unequivocal success, a meal enjoyed by all parties. Years later, when I made it again, Andrew gently revealed that he wasn’t too keen on it that first time; to his tastes the salmon was a bit too rare, something he was far too polite to point out at the time.
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Enoki Mushroom and Kimchi Bowl With Poached Eggs
Like a good Californian, I have a major soft spot for bowl food, especially in the form of vegetables topped with a runny-yolked poached egg. This particular combination of enoki mushrooms, kimchi, scallions, and sesame seeds is my latest fixation, as it’s super-flavorful, fast to fix, packs in the probiotics, and it feels at home any time of day (provided you’re down with eggs for dinner).
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