Alison Roman's Vinegared Romaine with Sour Cream, Bacon, and Herbs

Alison Roman's Grilled Corn Salad with Fresh Cheese and Corn Nuts

Today's recipe: From page 67 of Alison Roman’s ‘Dining In’ cookbook, under “Vegetables”: Grilled Corn Salad with Fresh Cheese and Corn Nuts Ingredients: 6 ears of yellow corn, husks on 2 tablespoons fresh lime juice, plus more as needed ½ small red onion, thinly sliced ½ teaspoon crushed red pepper flakes, plus more as needed Kosher salt and freshly ground black pepper 1 cup cilantro, tender leaves and stems 4 ounces queso fresco, haloumi, or other firm fresh cheese, crumbled or finely chopped ½ cup corn nuts, coarsely chopped

Alison Roman's Four Bean Salad with Green Romesco

Today's recipe: From page 141 of Alison Roman’s ‘Dining In’ cookbook, under “Grains and Other Things”: Four Bean Salad with Green Romesco Ingredients: ½ pound green beans, trimmed and cut into 2-inch pieces 1 lemon, seeds removed, thinly sliced Kosher salt and freshly ground black pepper 1 cup Green Romesco (page 21) ¼ cup olive oil 1 (15-ounce) can black-eyed peas, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 1 (15-ounce) can butter beans, drained and rinsed 1 cup tender parsley leaves and stems, coarsely chopped ½ cup fresh dill leaves, coarsely chopped Romesco: 2 cups parsley, tender stems and leaves, finely chopped (see Note) ¾ cup olive oil ¼ cup skin-on almonds or walnuts, toasted and finely chopped 2 garlic cloves, finely grated 1 jalapeño pepper or serrano chile, without seeds, finely chopped 1 tablespoon red wine vinegar ½ teaspoon smoked paprika Kosher salt and freshly ground black

Alison Roman's Vinegared Romaine with Sour Cream, Bacon, and Herbs

We’re journeying through cookbooks to find dishes that are tasty enough to add to our own list of favorite recipes. Today's recipe: Page 83 of Alison Roman’s ‘Dining In’ cookbook, under “Knife-And-Fork Salads”: Vinegared Romaine with Sour Cream, Bacon, and Herbs. Ingredients: 12 thick-cut smoked bacon strips (about 1 pound) 1/2 small shallot, very finely chopped 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1 cup sour cream 2 small or 1 large head of romaine lettuce, ends trimmed, halved lengthwise (or quartered if large) 2 cups fresh herbs, such as parsley, cilantro, tarragon, and/or dill, tender stems and leaves Olive oil, for drizzling Flaky sea salt, for sprinkling

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