Love Fridge is a collective of mutual aid fridges in Chicago! They have a bunch of them popping up all over the city..beyond just groceries from volunteers, restaurants are now offering free meals for the fridges too 🙌
Okay. I hate eggplant. I'm sure that is because I've never, ever had it prepared correctly. Every time, it's sweaty (ugh, just writing that made me gag); it kind of disintegrates in my mouth into a slime not unlike badly cooked okra; I can't even tell you what I tastes like, I don't even know, I only know how the texture feels. But this looks fucking delicious, so it's on the menu for the weekend (or as soon as I can chew again once this root canal heals.) Not gonna lie, I'm a little scared. This is a trust fall, Alison Roman. Don't let me hit the ground!
I’m very excited to make this but quite sad that the timings for the classes are always at the same time! Which is 4am where I am currently living. My love for all things Alison Roman is proven by the fact that I have still considered signing up during every class offering. That is until I remember that I am a horrible person at 4am.
would it be possible to add a brief description of the menu for the cooking/baking classes? would be a huge bummer to sign up then realize i hate one of the foods/am allergic
An awesome read. I have ALWAYS used my EP recipe (admittedly a little different) for what I call "parm-worthy" occasions--a new baby, a knee surgery, etc. I am famous at work for it.
Eggplant parm AND new zoom classes... great week :)
Love Fridge is a collective of mutual aid fridges in Chicago! They have a bunch of them popping up all over the city..beyond just groceries from volunteers, restaurants are now offering free meals for the fridges too 🙌
Yay! So excited for more #cookingwithAlison
If you really want more plants, there is a gift certificate waiting for you at GRDN.
Okay. I hate eggplant. I'm sure that is because I've never, ever had it prepared correctly. Every time, it's sweaty (ugh, just writing that made me gag); it kind of disintegrates in my mouth into a slime not unlike badly cooked okra; I can't even tell you what I tastes like, I don't even know, I only know how the texture feels. But this looks fucking delicious, so it's on the menu for the weekend (or as soon as I can chew again once this root canal heals.) Not gonna lie, I'm a little scared. This is a trust fall, Alison Roman. Don't let me hit the ground!
I’m very excited to make this but quite sad that the timings for the classes are always at the same time! Which is 4am where I am currently living. My love for all things Alison Roman is proven by the fact that I have still considered signing up during every class offering. That is until I remember that I am a horrible person at 4am.
I’m SO excited to go to another one of your cooking classes!! I can’t wait :) And can’t wait to see what we’re making. Thanks so much for doing this!
These newsletters are so therapeutic for my soul! The recipes are great too. Everyone of them have been a hit!
This sounds delicious!! I love your eggplant recipes. And I just signed up for the cooking class too :)
Hmmmm... oregano? Referenced in the narrative but not in the ingredients list. Are we talking fresh? How much pls. Love love love anewsletter.
Absolutely love eggplant parm and I love it baked. Thank you for this. I look forward to reading the newsletter every week.
would it be possible to add a brief description of the menu for the cooking/baking classes? would be a huge bummer to sign up then realize i hate one of the foods/am allergic
Any chance you might offer the classes at times that work for your Europe-based fans? Asking for a friend 😛
An awesome read. I have ALWAYS used my EP recipe (admittedly a little different) for what I call "parm-worthy" occasions--a new baby, a knee surgery, etc. I am famous at work for it.
Can this be frozen after baking? If so, what would you recommend for reheating?