Can totally relate to the feeling of being exhausted about having to eat. I’ve been skipping lunch the past few days because I just can’t work up the energy to make something, even when it’s just throwing some fridge things together.
I did, however, make your paprika chicken tonight (sans paprika and fennel because I’m on a stupid elimination thing), but it’s officially my favorite way to cook chicken. I did a lemon garlic version and the little caramelized bits of salty-lemony-garlic-schmaltzy drippings was divine to dip the chicken into. Ty for that guideline! It’s one of my favorites.
I have a question. How did you get started in cooking? I love cooking and think I might want to cook professionally but do I have to go to cooking school? eeek
I am thrilled with this Q & A column. I am either cooking or thinking about what I am going to make next. However, that being said, I would rebel if I had to come up with a recipe every week and talk about it in a column. For that I give you so much credit. My issue/question is portion control. What are some guidelines. Thanks, Alison.
I just want to tell you that I grew up having matzoh brei with no onions and served with maple syrup! The sweet kind! I just made yours and it is a revelation. I will never go back.
Alison, you have a devoted following that is clearly not limited to my family of five (who like all your fans had salmon for dinner tonight just as you taught us). I am wondering where the Q & A is, is that a separate newsletter/subscription? You said bi-weekly...I don't want to miss a word.
Before the pandemic, I believe that you may have been negotiating a deal for a television cooking show. Is that still in the works, or has that been replaced with Home Movies Tuesday?
Hey Alison! I am really loving your newsletter and your Tuesday videos are the highlight of my week. I am wondering why some of your recipes have a download-able pdf and others don't. I've been trying to organize the ones I've cooked in a folder on my computer so I don't have to scroll through the newsletter to find them. Thanks so much!
A Chef's Kiss!?!?....from you!?!.....yes please!!!!
Ok, sorry. . I got carried away. I'll think of something relevant and get back to you.
Thank you for doing this though. You're the best!
Can totally relate to the feeling of being exhausted about having to eat. I’ve been skipping lunch the past few days because I just can’t work up the energy to make something, even when it’s just throwing some fridge things together.
I did, however, make your paprika chicken tonight (sans paprika and fennel because I’m on a stupid elimination thing), but it’s officially my favorite way to cook chicken. I did a lemon garlic version and the little caramelized bits of salty-lemony-garlic-schmaltzy drippings was divine to dip the chicken into. Ty for that guideline! It’s one of my favorites.
I have a question. How did you get started in cooking? I love cooking and think I might want to cook professionally but do I have to go to cooking school? eeek
I am thrilled with this Q & A column. I am either cooking or thinking about what I am going to make next. However, that being said, I would rebel if I had to come up with a recipe every week and talk about it in a column. For that I give you so much credit. My issue/question is portion control. What are some guidelines. Thanks, Alison.
I just want to tell you that I grew up having matzoh brei with no onions and served with maple syrup! The sweet kind! I just made yours and it is a revelation. I will never go back.
Alison, you have a devoted following that is clearly not limited to my family of five (who like all your fans had salmon for dinner tonight just as you taught us). I am wondering where the Q & A is, is that a separate newsletter/subscription? You said bi-weekly...I don't want to miss a word.
Dear Alison,
As much as I love your recipes, I love your stories and your writing style even more.
Have you ever thought about writing short stories or a novel?
One other question:
Before the pandemic, I believe that you may have been negotiating a deal for a television cooking show. Is that still in the works, or has that been replaced with Home Movies Tuesday?
Hey Alison! I am really loving your newsletter and your Tuesday videos are the highlight of my week. I am wondering why some of your recipes have a download-able pdf and others don't. I've been trying to organize the ones I've cooked in a folder on my computer so I don't have to scroll through the newsletter to find them. Thanks so much!