Cucumbers and Kohlrabi in Crunchy Chili Oil by Alison Roman

I tried to structure this project around produce seasonality. Which worked out, some of the time. For example, kohlrabi is available year round, but according to the internet, it “shines” in the winter. Kohlrabi is underrated, and therefore, harder to find. I was lucky to score one at Whole Foods. 

Kohlrabi surprised me. Its mild flavor – sweet and slightly peppery – and wet texture resembled a crossover between a turnip and a beet. Though its appearance resembles an alien head, it tastes familiar. I can imagine it would blend in well with many salads, and would probably be a great candidate for pickling. 

This recipe is simple – shaved kohlrabi, paired with cucumber ribbons, tossed in rice vinegar and sea salt, and drizzled with Alison’s Crunchy Chili Oil, which really makes the salad sing. The oil is a combination of Aleppo pepper (or red pepper flakes), sesame seeds, and black peppercorns (or Sichuan peppercorns if you can handle them) sizzled in oil over low heat. Alison tells us this oil can always be found in her fridge, and now I see why. It’s adds texture and heat without overpowering anything. It’s a more versatile version of hot sauce. It can carry the flavor or just embellish the flavor depending on what you add it to. Plus, it’s easy to make and keeps for a month in the fridge. 

To me, the word that best describes this salad is “refreshing.” I look forward to making it next summer when it’s hot outside. 

196 recipes cooked, 29 to go.

Seared Short Ribs with Quick Kimchi and Sesame Salt by Alison Roman

“Short rib” is a misnomer. Imagine a rack of beef ribs. A string of bones connected by sinews with a thin layer of chewy meat on top. Now think of short ribs. Tender meat stands tall atop a long line of bones, with layers of fat interrupting the surface. In other words, short ribs are not shorter at all! Hence my confusion whilst shopping for short ribs. Do not be fooled, dear friends, by the height of the meat. A butcher’s vocabulary will always remain a partial mystery. 

Near our new apartment is a meat shop called Wild Fork. I’ve never lived so close to a meat shop before, and let me tell you, it’s a real treat! Wild Fork only sells frozen meat, so I had to let my short rib thaw in the fridge for two days before it was ready. On the day of cooking, Jordan took the meat out an hour or so beforehand to let it come closer to room temperature, then covered it with salt and brown sugar. By the time they were ready to sear, the brown sugar had turned liquidy and showed the color of molasses over the surface of the ribs. 

I’ll admit, I was nervous about attempting to sear a new cut of meat. Short ribs just look intimidating, there’s no way around it. With mild trepidation, I nestled the ribs meat-side down in my skillet and let the sugar form a dark crust while the meat cooked. Alison recommends 6-8 minutes per side, not counting the bone side. However, after the instructed amount of searing, my thermometer read 99 degrees in both ribs, which is far more rare than I’m comfortable with. If the cookbook picture of this recipe tells us anything, it’s that Alison doesn’t mind a bloody piece of beef. But sadly, I cannot wrap my head around that one. So I ended up turning the temperature to medium-low, covering the skillet with a lid, and cooking it until 125 degrees. While it was edible, I can’t say I loved the fattiness or the rareness. Our dinner guests said they enjoyed it, but I wasn’t thrilled. 

As per usual, Alison nails the condiments here. Quick kimchi, cucumbers, cilantro, flaky salt, and sesame oil are the perfect accompaniments. I made Melissa Clark’s Coconut Rice from Dinner, which paired well, but I missed having meat juices or a type of sauce to drizzle on the rice. 

Given the price of short rib, and my preference for less fattier meat, I don’t plan to invest in short rib again. I want more meat for my money. Next time I’ll try the sides in this recipe with a flavorful, less fatty beef or pork. 

143 recipes cooked, 82 to go.

Cold Soba with Cucumbers, Watercress, and Sesame by Alison Roman

Most of Alison’s recipes, while relatively easy to make, can’t qualify as a “quick weeknight dinners.” Right now, I have the time in my life to accommodate the ingredient shopping and recipe planning that her meals require. But a few months from now, I’ll be looking for more quick-fix options that take 30 minutes or less and can be made with what I have on hand. In other words, I’ll be looking for recipes like this cold soba dish. 

The thrust of this recipe is just cooked noodles tossed in sauce, topped with toasted sesame seeds and veggies. It can be modified with different vegetable toppings and it makes great leftovers. I thoroughly enjoyed the fresh and slightly spicy combo of Persian cucumbers with watercress, and I’d want to stick to vegetables that contribute similar strengths to the dish. 

The recipe calls for soba noodles which, Alison explains, are the best kind of noodle eaten cold. I’ve had cold soba noodles at a Japanese restaurant before and agree that they are the right texture and chewiness for cold noodle eating. However, soba noodles are made of buckwheat, which means I can’t eat them. Instead, I opted for TJ’s Brown Rice Spaghetti noodles, and had good success. A tad on the overly chewy side, but just barely so. 

Once I drained and cooled the noodles, I tossed them in a sauce made of soy sauce, sesame oil, rice vinegar, yuzu kosho paste, and finely chopped watercress and scallions. Then the noodles were ready for plating. The toasted sesame seeds sprinkled on top really brought the dish home, unifying the noodles and veggies and adding a nutty dimension to the flavors. 

If you or someone in your family is adamant about having protein with dinner, I can recommend a poached chicken breast, thinly sliced to pair with the noodles and sauce. Jordan really appreciated the combination. This is one I’ll be making regularly when my life schedule fills up, and I’m hoping to find more like it. 

102 recipes cooked, 123 to go.

Smashed Cucumbers with Sizzled Turmeric and Garlic by Alison Roman

This is one of those salad recipes that I wasn’t totally looking forward to, but since my pal Kearci requested it for our Friendship Weekend meal, I acquiesced. And good thing I did too, because this is one I’ll be making again and again. 

The first step requires sizzling some garlic and turmeric in oil over medium heat for only a few minutes, until the oil is infused with the spices. Alison says that either turmeric root or powdered turmeric work fine here. I’ve never cooked with turmeric root, and I’d be interested how that might affect the flavor. Maybe it’s a bit earthier? Total guess, but it’d be fun to try. 

Next step is the fun step – smash the cucumbers. Kearci cut the cucumbers into 1-inch pieces, then placed them in a plastic bag and smashed them with the bottom of a heavy skillet. They softened and released some of their juices. Next time you want an “outlet,” try smashing some cucumbers? 

At this point, you’re ready to mix it up, baby! The cucumbers, chopped scallions, distilled vinegar, and turmeric-garlic oil have a really great party – a party that could go well with anything. 

96 recipes cooked, 129 to go.

Watermelon and Cucumbers with Spicy Sumac Salt by Alison Roman

Ever had watermelon with tajin? If your answer is no, then you are really MISSING OUT! This recipe is Alison’s version of that powerhouse combo, and I am HERE for it. 

It’s simple. Sumac provides the sourness. Aleppo pepper provides the spice and heat. Coarse kosher salt provides… the salt. Artfully arrange a place of watermelon and cucumber slices (or don’t make it pretty, that’s fine too), and sprinkle a mixture of these spices over the plate. What results is a sweet, sour, spicy, salty snack, perfect for a crowd or just you and a friend. 

Margaret and I ate two full plates, along with salted potato chips and ginger sparkling water from Whole Foods (so good!). It was the perfect summer lunch on my balcony. 

92 recipes cooked, 133 to go.