Kind of shocked to read you don't want to celebrate America. We're certainly not having a fun time right now, but darn, you certainly have had a great run in America and we need more of you to make us laugh in these insane times.
I have unrelated but v. important question: if I give up gas and switch to induction, will it really be ok??? Will I need to learn to cook all over again?
Haha yes it will be GREAT. You’ll have to adjust some things- get a sense of the heat and how fast/slow the burner is. But the cooking is the same, I promise!
With the recent unsavory SCOTUS decision veering us further away from our experiment in democracy (after stripping women of their bodily rights and continuing the greed-soaked assault on our environment... but we digress), we feel sad and angry not celebratory this year. Then there is the divided body politik, the culture wars bent on keeping weath/ power / class unchecked. Seems to us sharing a meal together is our only common ground. We'll be making your recipes, which never, ever fail us --- which, to us, is worthy of celebration in no small way. Thank you, Alison, for the steadfastness in deliciousness, for providing a guide to comfort on these very dark days. 🤍🩵❤️
Can we please just read a cooking newsletter without politics being involved?! We all have more in common than not, and it's tiring having to constantly discuss all the ways in which we don't align instead of discussing the ways in which we do.
I’m sure you can read lots of cooking newsletters without politics being involved- most of mine, in fact. But not this particular one— you can choose to get your recipes elsewhere if a singular mention that doesn’t align with your beliefs feels so offensive to you!
Alison, it's just that it's everywhere, no escape. I don't even know how to respond to this without being contradictory or offensive to you or someone else. I'm not exactly offended by your post, I'm just tired of politics, which is not to say I think everyone needs to agree with each other on everything. My point is that as soon as the subject is mentioned online someone is bound to feel slighted, excluded, or misunderstood, and there's no winning, since the discussions aren't in person where people can see faces and body language and hear tones. I clearly irritated you, which was not my intention, truly. Enjoy your holiday cooking.
Is there a forum to ask Alison a question: I have an urgent question about a “secret ingredient “ I used in a brunch dish—and how I was roundly mocked when forced to reveal what it was!
The secret ingredient was (cringe) Bisquick. I made a zucchini cheese egg dish that everyone was raving about until I (under great pressure) fessed up!
From Wikipedia: “Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, sugar and baking powder.” I mean, this ingredient list seems rather benign to me. Also, those who mock are using mockery as a shield against their own feelings of inadequacy. I say go forth with your bisquick and you’re under no obligation to tell anyone about it!
Just got back from visiting elderly family in Jersey. I offered to bring all the food for lunch, and Alison makes it so easy. Zucchini pasta was a huge hit as was the wedge salad. Sorry but I did the David Tanis French potato salad because my husband was craving tarragon (I feel that is an unusual thing to crave - anyone)? But the star of the show - that blueberry tart. Wow. So easy to make and so gorgeous and delish. Everyone in my family kept saying “every single thing tastes so amazing.” Oh and I brought the strawberry cake to a friend’s sister’s beach house yesterday - it is absolutely the perfect thing to bring as a house gift. People just dove right into it immediately and seemed pretty grateful for it. Alison, honestly, please keep doing this - your recipes work and they bring us all joy, even if not especially the ones executing them!
My mom used to combine a vinegar based potato salad with a butter type lettuce which was called Salad Salad. I still can envision it.
I want salad salad
Me too!
I made those ribs last summer and they were SO GOOD omg.
the tomato/sundried pasta salad sitch was already on my “to-make” for the wknd and I now feel seen and affirmed
You will be so glad you did
Kind of shocked to read you don't want to celebrate America. We're certainly not having a fun time right now, but darn, you certainly have had a great run in America and we need more of you to make us laugh in these insane times.
It all looks so good!
I just made the Spicy Vinegar Chicken over Tomatoes which is a summer favorite!!!
I have unrelated but v. important question: if I give up gas and switch to induction, will it really be ok??? Will I need to learn to cook all over again?
Haha yes it will be GREAT. You’ll have to adjust some things- get a sense of the heat and how fast/slow the burner is. But the cooking is the same, I promise!
OK. I can do this! THANK YOU for replying and the reassurance. <3
Always a great aggregator of lists delicious.
Thank you, Alison.
With the recent unsavory SCOTUS decision veering us further away from our experiment in democracy (after stripping women of their bodily rights and continuing the greed-soaked assault on our environment... but we digress), we feel sad and angry not celebratory this year. Then there is the divided body politik, the culture wars bent on keeping weath/ power / class unchecked. Seems to us sharing a meal together is our only common ground. We'll be making your recipes, which never, ever fail us --- which, to us, is worthy of celebration in no small way. Thank you, Alison, for the steadfastness in deliciousness, for providing a guide to comfort on these very dark days. 🤍🩵❤️
Can we please just read a cooking newsletter without politics being involved?! We all have more in common than not, and it's tiring having to constantly discuss all the ways in which we don't align instead of discussing the ways in which we do.
I’m sure you can read lots of cooking newsletters without politics being involved- most of mine, in fact. But not this particular one— you can choose to get your recipes elsewhere if a singular mention that doesn’t align with your beliefs feels so offensive to you!
Alison, it's just that it's everywhere, no escape. I don't even know how to respond to this without being contradictory or offensive to you or someone else. I'm not exactly offended by your post, I'm just tired of politics, which is not to say I think everyone needs to agree with each other on everything. My point is that as soon as the subject is mentioned online someone is bound to feel slighted, excluded, or misunderstood, and there's no winning, since the discussions aren't in person where people can see faces and body language and hear tones. I clearly irritated you, which was not my intention, truly. Enjoy your holiday cooking.
I, too, would like to eat eighteen wings
Is there a forum to ask Alison a question: I have an urgent question about a “secret ingredient “ I used in a brunch dish—and how I was roundly mocked when forced to reveal what it was!
This is the forum! What was it? (FWIW, I was mocked for this secret ingredient too, don’t worry)
The secret ingredient was (cringe) Bisquick. I made a zucchini cheese egg dish that everyone was raving about until I (under great pressure) fessed up!
From Wikipedia: “Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, sugar and baking powder.” I mean, this ingredient list seems rather benign to me. Also, those who mock are using mockery as a shield against their own feelings of inadequacy. I say go forth with your bisquick and you’re under no obligation to tell anyone about it!
Tbh, I felt some shame about using Bisquick. It feels like it’s somehow cheating!
Just got back from visiting elderly family in Jersey. I offered to bring all the food for lunch, and Alison makes it so easy. Zucchini pasta was a huge hit as was the wedge salad. Sorry but I did the David Tanis French potato salad because my husband was craving tarragon (I feel that is an unusual thing to crave - anyone)? But the star of the show - that blueberry tart. Wow. So easy to make and so gorgeous and delish. Everyone in my family kept saying “every single thing tastes so amazing.” Oh and I brought the strawberry cake to a friend’s sister’s beach house yesterday - it is absolutely the perfect thing to bring as a house gift. People just dove right into it immediately and seemed pretty grateful for it. Alison, honestly, please keep doing this - your recipes work and they bring us all joy, even if not especially the ones executing them!