For the sake of efficiency and the allure of the challenge, I chose to tackle multiple recipes in a single meal throughout this project. I called these, “All-Out-Alison Meals.” Here are my favorites.
Some of the dish pairings were suggestions from Alison herself in her cookbooks. Some pairings were based on the seasonality of key ingredients. Other pairings were based solely on what sounded good to me in the moment. All of them took at least 4+ hours of cooking (active and inactive time included) to complete, so be sure to carve out enough time in your day leading up to these meals.
“Lamb and All the Fixings”
Salad: Apple and Endive with Parsley and Salted Almonds
Side: Sour Cream Flatbread
Entree & Veggie: Turmeric-Roasted Lamb Shoulder with Carrots and All the Fixings
Accoutrement: Another Salsa Verde
Notes: She’s a perfect fall or winter evening meal. I began my preparation in the morning - see post for timing details. Make more, not less, of the salsa verde. You’ll want it on everything, with leftovers too. Dessert - keep it simple, or better yet, ask your guests to handle it. Our friends brought over a lovely apple crisp.
“The Colors of Summer”
Appetizer: Spicy Marinated Anchovies with Potato Chips
Side Dish: Baked Summer Squash with Cream and Parmesan Bread Crumbs
Main Dish: Scallops with Corn, Hazelnuts, and Brown Butter Chermoula
Dessert: Upside-Down Apricot Tart
Notes: This meal elicited plenty of ooo’s and ahh’s from the orange and yellow pickled chiles adorning the anchovies and potato chips, to the platter of bright red tomatoes, from the smell of charred, bright yellow corn, to the caramel-like surface of the poppy-orange apricot tart. I loved using all kinds of in-season produce in this summertime meal. Just be sure to choose sea scallops instead of bay scallops. I made this mistake once, but I won’t do it again.
“Trivoli Tavern”
Notes: On a snowy December evening in Chicago, my sister, mom, and I stumbled (literally) upon an outwardly quaint, inwardly grand restaurant called Trivoli Tavern. We wandered inside to find oak-panelled walls, plush crimson booths, waiters wearing red suits and garlands draped from the ceiling. The menu held everything a steakhouse would offer, but somehow a bit more home-y, suggesting notes of comfort food - though still just as expensive. We didn’t eat there - just stood at the bar and sipped on hot toddies and negronis. This meal reminds me of something I could order at Trivoli Tavern. Rich, savory, relying heavily on salt and pepper, with an Italian-esque dessert to close out the evening.
“Deck Night”
Notes: This meal stands out to me as one of the most visually appealing spreads I’ve ever made. We ate this dinner on my in-laws deck one early August evening with an air of leisure, taking our time. Alison’s Grilled Branzino with Lemons All of the Ways would also work well. I substituted branzino for trout here, since that’s what I could find at the store. Branzino tastes less fishy, which worked well in my opinion. The crushed baby potatoes are essentially a superior way to think of potato salad - more fresh, more tang, less (aka no) mayonnaise in sight. The peaches a summertime dream.
“All in the Details”
Notes: A hint of amaro underscoring sparkling white wine. Toasted buckwheat groats nuancing a platter of straightforward squash. Acidic and herby romesco pooling the base of a crisped fish filet. A zing of ginger meeting you in the middle of a bite full of sugar-encrusted peach. The delight is in the details, my friends. Also - I originally made this meal with Alison’s Farro with Toasted Fennel, Lemon, and Basil. That salad didn’t do much for me. Her summer squash, on the other hand, is fantastic.
“Relax, it’s Saturday!”
Entree: Pizza Night
Dessert: Coconut Banana Cream Pudding
Notes: Having friends over to watch a game or a movie? Feel like making crowd-favorites with a twist? Then this meal is for you! Alison’s pizza is no ordinary homemade pizza. Between the focaccia-like crust, the toasted red onion slices and lemony ricotta topping, her pies just hit different. Peas don’t have to be boring! Pair them with arugula, burrata and plenty of lemon juice, and you’ve got yourself a hit. And homemade coconut banana pudding… What could go wrong?
Runner-ups
“A Different Night at Trivoli Tavern”
Side Dish: Seeded Breadsticks with Parmesan
Side Dish: The Greatest Creamed Greens
Main Dish: Spiced and Braised Short Ribs with Creamy Potatoes
Notes: If I wanted to go back to Trivoli Tavern but try something else off the menu, I’d order this meal. See “#3 Trivoli Tavern” above for context.
“Summer Soiree”
Appetizer: Fancy Citrusy Olives
Dessert: Torn Plum Browned-Butter Cake
Notes: I really loved the clam pasta and the plum cake. The olives were too citrusy and the salad was too bland for my taste. However, the dinner items complimented one another nicely, creating a cohesive meal when served with sourdough bread for dipping. The cake doesn’t totally fit here, but it’s in my top 5 Alison desserts, so it really can go anywhere in my opinion.
“Welcome to my Luau”
Appetizer: Crispy Haloumi with Honey and Pistachio
Side Dish: Perfect Asparagus with Garlic and Salted Olive Oil
Notes: Pineapples, Blueberries, Chili’s, Asparagus, Pistachios, Spicy, Sour, Sweet, Salty, Crispy, Crunchy - this meal is full of fun produce, flavors, and textures that keep guests on their toes. It elicits a tiki torches and plastic-flamingoes-in-the-yard kind of vibe. So I suggest leaning into it - call it a luau from the start!
