Quick Kimchi by Alison Roman

In the spirit of “quick” kimchi, I’ll also make this quick. 

At the end of the day, I just want kimchi to taste more like pickles. I see the word “fermented” and my taste buds expect a powerful, vinegary tang. Every time, I’m disappointed by kimchi’s overwhelming spicy heat and lack of counterbalancing acid. And while this quick kimchi isn’t overly spicy, which I appreciate, it still lacked a definitive punch, which I crave. 

However, the quickness of this recipe is a real win. Grated garlic and ginger, mixed with salt, red pepper flakes, fish sauce and rice vinegar. Massaging the heck out of a cabbage dood. It all happened so fast and I was left with not one, but TWO jars of mildly-flavored kimchi. Which shall be used this week for Alison’s short rib recipe, AND her cheddar kimchi omelette (it’s up next on the blog!). 

One side note - when I think of Alison’s recipes, I think of Bold Flavor. Of all recipes to have Bold Flavor, one would assume that her kimchi would have this quality. And yet, this is one of the most mild recipes I’ve made thus far. I’m not mad about it, but I’m interested. 

141 recipes cooked, 84 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.

Slightly Sticky Walnuts with Sesame and Sumac by Alison Roman

The first 20 recipes in nothing fancy fall under the “Snack Time” category, and this was the first one I’ve made. I love snacks, so why did it take me 3 months to dabble in this category? I think because my ideal snack and Alison’s ideal snack aren’t super aligned.. 

Alison likes fishy snacks like trout roe on toast and anchovies with potato chips. Alison reaches for bowls of fancy olives and sesame dips. She appreciates a good shrimp cocktail. While I’ll eventually have to try all of those things, and may even like some of them, they’re not what I crave when I want a tasty snack to perk up my afternoon. I like pickles and tortilla chips. I want a tangerine or a bowl of honey-mustard pretzels. 

Another snack I can totally get behind are flavored, roasted nuts. Alison and I absolutely agree on that. So enter these slightly sticky walnuts! 

These walnuts are a quick, easy, and super tasty snack that’s fancy enough to appear at a party and humble enough to be an ordinary day treat. 

To make these tasty walnuts, toss 4 cups of raw walnut pieces in maple syrup, tahini, olive oil, raw sesame seeds, a pinch of cayenne, and salt and pepper. Bake the nuts on a baking sheet and parchment paper for 20 minutes at 325. As soon as they’re a golden brown and removed from the oven, sprinkle with flaky salt and ground sumac. 

The result is a good balance of salty and sweet, and a fun crunch from the nuts and sesame seeds. They’re addicting. If these nuts are any indication of how I’ll like the other snack time recipes, then good times are yet to come.

50 (!) recipes cooked, 175 to go.