In Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla (with Aioli and Friends); and Labne with Caramelized Harissa Soups and Stews: Kimchi and Tomato Soup; Golden Mushroom Soup with Buttered Orzo; and Ginger and Greens Chicken Soup Vegetables and How to Make Them Taste Even Better: Forever-Roasted Squash with Brown Butter Dates; Braised Green Beans with Anchovy; and Spiced Butter-Roasted Carrots with Walnuts Pasta and Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; Carbonara for Two Beans and Grains: Crispy Baked Beans with Mushrooms and Parmesan; Polenta with Fresh Corn; Caramelized Beans with Tomato, Cabbage and Browned Butter Meats and Some Fishes: Crushed Olive Chicken with Turmeric; Steak, like Tartare; Crispy Fish with Garlic Yogurt, Capers, and Greens Whether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, <Something from Nothing <has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating....

Autorentext

Alison Roman is a New York-based cook, writer, and author of the forthcoming cookbook Something from Nothing as well as the New York Times bestselling cookbooks Sweet Enough, Nothing Fancy, and Dining In. She’s the creator of the “Home Movies” series on YouTube where she makes food you want to eat while making cooking feel fun and accessible, the author of “A Newsletter,” a newsletter featuring recipes and recommendations, and the creator of “Solicited Advice,” a podcast where she does what she loves most: gives advice. In 2023, she opened First Bloom, a small grocery store in the Western Catskills full of local produce, near and far pantry staples and the best granola you’ve ever had. You can find all her recipes, videos, recommendations, and more at her website.

Klappentext

NEW YORK TIMES BESTSELLER • Something from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.

A BEST BOOK OF THE YEAR: NPR, THE ECONOMIST, LIT HUB • A BON APPÉTIT BEST COOKBOOK OF THE YEAR

In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”. In this book, you’ll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as:

• Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla & Friends; and Labne with Caramelized Harissa
• Soups & Stews: Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup
• Vegetables & How to Make Them Taste Even Better: Forever-Roasted Squash with Browned Butter Dates; Wine-Braised Romano Beans with Anchovy; and Spiced, Butter-Roasted Carrots with Walnuts
• Pasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two
• Beans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & Cabbage
• Meats & Fishes: Crushed-Olive Chicken with Turmeric; Steak Like Tartare; Crispy Fish with Dill & Fried Capers
  Whether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.

Leseprobe
Hello, Again

Someone very close to me texted me out of the blue one day: “I just made your olive chicken. Every time I make your recipes, I’m amazed how I could make something so good from basically nothing.” Chicken and a jar of Castelvetrano olives is not nothing, but I know what she was trying to say. Even after all these years, I still struggle to succinctly describe my cooking style, but “something from nothing” is as close as I’ve come.

I’m not a lazy cook, really, but I am obsessed with being productive and efficient, which makes me pretty frugal with both my ingredients and my time. I don’t soak my beans, and I enjoy doing in two steps what’s usually done in five. I save the scraps of my vegetables to make soup to avoid going shopping, and one of my favorite snacks on planet Earth is the softened, chicken fat–soaked celery in the pot leftover from making broth because why waste perfectly good celery? Both as a cook and an eater, I’m turned off by needless complications, and as particular and fussy as I can be, my food remains quite the opposite.

Since my last book, I met, fell in love with, got married to, and had a baby with a wonderful man. In his vows, he told me that his favorite nights at home were when we didn’t have time to go grocery shopping and I made something out of what we had in the pantry, because it was in those thrown-together moments that he got to see how my imagination worked. I cried very hard, of course—never had I considered that someone might interpret my affinity for practicality as creativity. Gorgeous meals come together easily with perfect produce and well-marbled meats, but nothing gives me more pleasure than rooting around the cans and tins of a dimly-lit kitchen and emerging with the best tomato soup of my life.

Coincidentally, I wrote and shot this book in tandem with opening a tiny pantry store in upstate New York called First Bloom. It’s a longtime dream fully realized: a grocery store of my very own, a physical manifestation of all my favorite things about cooking, shelves stocked with tins of anchovies, both expensive and cheap pasta, the nice-looking beans from California, and, in the center of the room, a large wooden table of rotating seasonal produce (plus lemons). Everything you need to make a perfect meal; a room full of the practical things that make me happiest in the world. (This is less a plug for the store and more just to illustrate how dedicated I am to the pantrystaple lifestyle.)

I would be remiss if I didn’t mention that I was also pregnant through much of the writing and making of this book. (It was a big year.) I didn’t plan it that way, but I like the idea that my son, Charlie, will one day be able to cook from this book knowing it’s what fueled me while he grew in my belly—the foods I had the energy to make (lots of brothy soups) and the ingredients I craved (capers).

I feel both proud of and nervous to admit that this book could potentially be described as . . . adult. Mature, even. There’s a quiet confidence in recipes that have so little ingredients, take so little time, and yet promise so much. What the recipes here lack in bells and whistles, they make up for in soul and unimpeachable deliciousness. Some are old classics I’ve reinterpreted (I add garlic to my carbonara and there’s no cheese in my Caesar dressing), some are recipes that are classic to me (Caramelized Shallot Pasta, page 213, is undeniably more famous than I am), some aren’t classic at all (yet!), and all are easy to make with the help of a well-stocked p…