7 famous alison roman recipes you have to try

What’s cookin’, fam? Today we’ve got two delicious recipes from Alison Roman that are sure to make your tastebuds sing. First up, we’ve got her infamous ‘The Stew’ recipe, which has taken the world by storm. It’s hearty, comforting, and oh-so-delicious. Let’s get cookin’!

Table of Contents

The Stew Recipe

Photo of Alison Roman's 'The Stew' Recipe

Ingredients:

2 cans of chickpeas
1 can of coconut milk
1 large onion
1 head of garlic
1 bunch of kale
2 tablespoons of olive oil
2 teaspoons of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of ground cinnamon
1/4 teaspoon of cayenne pepper
Salt and pepper

Instructions:

Preheat your oven to 425°F.
Chop your onion and garlic and spread them out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes.
In a large pot, combine your chickpeas (drained and rinsed), coconut milk, cumin, turmeric, cinnamon, cayenne pepper, and 2 cups of water. Bring to a boil and then reduce heat to simmer for 10 minutes.
While the chickpeas are cooking, remove the stems from your kale and tear the leaves into bite-sized pieces.
Once the onion and garlic are roasted, add them to the pot with the chickpeas. Stir in your kale and let everything cook for another 5-10 minutes, until the kale is wilted.
Season with salt and pepper to taste, and serve hot with some crusty bread or rice.

Sheet Cake with Mascarpone and Coffee Recipe

Photo of Alison Roman's Sheet Cake with Mascarpone and Coffee

Ingredients:

2 cups of flour
1 3/4 cups of sugar
3/4 cup of cocoa powder
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of buttermilk
1/2 cup of vegetable oil
2 eggs
2 teaspoons of vanilla extract
1 cup of strong brewed coffee
4 tablespoons of unsalted butter
8 ounces of mascarpone cheese
1 cup of powdered sugar

Instructions:

Preheat your oven to 350°F.
Grease a 9×13 inch baking pan with butter or cooking spray.
In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together your buttermilk, vegetable oil, eggs, and vanilla extract.
Add your wet ingredients to your dry ingredients and stir until just combined.
Slowly pour in your brewed coffee, stirring constantly, until fully incorporated.
Pour your batter into your prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make your frosting. In a medium bowl, beat together your butter, mascarpone cheese, and powdered sugar until light and fluffy.
Once the cake is done, let it cool for a few minutes before spreading your frosting over the top.
Serve at room temperature and enjoy!

So there you have it, folks – two delicious recipes from Alison Roman that are sure to satisfy your cravings. Whether you’re in the mood for something cozy and comforting or decadent and indulgent, these recipes have got you covered. Let us know how they turn out!

What To Make: Alison Roman's (Infamous) 'The Stew' Recipe

editseven.ca

stew alison recipe roman recipes today times york cooking infamous chickpea spiced nyt herriott nikole graydon michael kaminski prop stylist