Dining In: Highly Cookable Recipes: A Cookbook
“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
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
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.
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.
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