I used to cook all the time. And then I married a busybody who doesn't like being home long enough to prepare a proper meal. I then kind of forgot how to cook and no longer felt confident in the kitchen. but your recipes have excited me enough to start insisting we cook more at home. I am so thankful for you and your intrepid palette. I simply love your flavor profiles; the DNA of your cooking is divine! I have all of your books and will be ordering this one too! Love you! ♥️
@@TheBLGL You're correct! He is an extreme extrovert, and he wants to be active outdoors at every possible moment. I don't know why I initially used that word. Maybe because I find it to be funny sounding. He is NOT a nosy interloper. 🙂
I have all of Alison’s books. My way of cooking matches well with hers and I feel comfortable swapping ingredients in her other recipes. I’m not a baker at all. I will have to trust her, because I’m buying this book.
One of my favorite little desserts is strawberries, drizzle of maple syrup and sour cream. When I want to be real fancy I make a "mock" banana split using all the ingredients in banana split but use sour cream instead of ice cream. I've served it to company and they were wowed at how good it was.
My mom makes something similar. It’s sour cream and quartered strawberries with sugar. You add it all in a bowl and let it sit long enough to meld all the flavors together and the sour cream turns light pink. It’s delicious.
I do respectfully have to disagree on the rolling pin. I used to own one that size and style but found they were harder to handle because they were smaller than the diameter needed for most pie crusts. Switched to a longer one with no handles and it’s easier because you use your palms to move the pin and don’t have to grip it instead. Silicone rings to gauge dough thickness pair well with them.
Oh Alison how we missed you!!!!! I cannot wait for your “sweet” book!!!! You look fabulous and I hope you can come to NC on your book tour! Congratulations KWEEN🥹🍒🍋🥥💖🥂🍾📒📘
I love how you intuited the chef’s existential crisis on that skillet. It IS a terrible lifestyle for many people, so thanks for saying it. And congrats on the book-can’t wait to get it!!!!
The saying ‘baking is a science - cooking is an art’ is true for me!! - I love cooking and most things turn out well - and if they don’t I can always rescue them but I have never been able to bake. My baking is horrendous.
I have become completely obsessed with berries and sour cream. I’m not a baker and I don’t have a huge sweet tooth so whenever I entertain I struggle with dessert. Forget dessert - I eat this anytime of the day and all day too (once it’s literally all I ate for breakfast lunch dinner and snacks just because I wanted to). Insane it’s that good and that easy and crazy that something so simple could have such punch.
Alison is ahead of the Marvel Universe, she hasn't gotten stale. Very educational video, I almost never make dessert. She's not making croissants, will she make sfogliatella (lobster tail)? I've made your gateway dessert but with plain yogurt, dried cranberries and pistachio.
I loved your other two books and I can't wait for this one. Your recipes are easy and delicious, and they have taught me so much about cooking and tasting food. I started growing dill in my backyard because of you. Thank you!
Welcome back and congrats on the new book. Definitely will be adding it to my collection! Can you share the brand or resource for the jars you use to store your flour & sugar?
You made Fresas con Crema! My mom used to make this for us in Mexico when we I was a kid. She also made it with bananas. You just took me back to my childhood ❤
Spoons (wooden, metal) and spatulas are essential, along with a stack of bar towels. The most fun thing I ever found at a restaurant supply was a bunch of monkey dishes and saucers with my sorority crest from college! Piles and piles of old china and I found those, unbelievable!! I love your baking ingredients philosophy, so I know that I will love your new book, can’t wait!! 😘
Alison twisting that book almost make me gasp so loud! Treat it more gently Anyways i love your recipes and i follow them to the letter, love everything you make, but specially your desserts, they are simple and delicious and unfussy. I've been waiting for a dessert book from you since forever and can't wait to start making all of your new recipes !
I learned that lesson about salt when I did your ham party 🎉 recipe for Christmas! Lol….pickling salt is NOT the same of diamond kosher. It was the saltiest ham EVERRRRRR. But we live and learn!!!
Does the book contain weight and volume measurements for each recipe? I prefer weight measurements especially for baking. I don't trust myself with volume measurements. 😊
Alison, I can’t wait to get your new book. Your recipes are always really great. Some of them became favourites of mine and tgey’re on repeat. You’ve got such great flavour profiles in your recipes, and your videos teach so much about cooking in general.
This reminds me of the little desserts they'd often give you at the end of the meal at Greek restaurants like sweet but more on the refreshing side? Does this taste good with like clotted cream or creme fraiche or is there something very specific about sour cream
Love your videos! I guess I’ve got to buy your book! I’m a Baker- not a cook person. (Unless it’s your bean recipe, or a big pot of soup in my cheap Lodge-just-as-good-as-Le Creuset Dutch oven.) Baking tools: everything you said, plus: my 1970s Pyrex mixing bowls, big stainless steel mixing bowls, silicone spatulas, bench knife, plastic bowl scraper, my chocolate stash, baking sheet trays - 3 sizes, silicone tray mats, AND Painters Tape & a Sharpie for labeling everything.
I love all of your recipes that I’ve tried! The apple pie is a winner that I’ve made several times. Also.. what lipstick are you wearing? It always looks so fun and fresh!
You headed off my criticism at the pass when you mentioned that you use enough salt with your recipes, and to not add any, but I got to say, I've never used salted butter and had a problem.
Miss Roman, how dare you leave your fans. We were deserted and lost in this sea of media torment with nothing to eat or drink. Feed us kween, keep your mere fans hydrated. I beg! ❤❤❤
Very much like a Marvel movie with the time jump 😂. We have missed you. When you drop in w/o addressing the blip it feels a bit mercenary as in I gotta book to sell here we go. Closer camera shots are better. Don’t be afraid . Don’t apologize. Be real. Love your content. ❤
just made the dessert with plain cashewmilk yogurt, strawberries, added lemon to the berries with the sugar, topped with homemade granola and fresh basil..... wow wow wow love u alison
Alison: I wanted this book to be useful for people in different countries. Us: yay! Also Alison: You NEED kosher salt. Us: T.T If someone can help me... I'm from Spain! What salt should I use?
My mum used to make this with strawberries but she would use a thickened cream. Sour cream is too dense and savory. Edit - the sour cream in Australia is very different to sour cream in the US. I think a thick Greek yogurt would be a good substitute - it’s creamier and tangy.
Here in Japan, we have lots of “drinkable yogurts”. Yes, they are yogurt, yes, they are thick!! I use drinkable yogurt as a substitute for buttermilk which is just fermented milk these days anyway. Is drinkable yogurt available in your area??
What’s one thing that you cannot live without in your kitchen?
you! but I make do without. :/ and if I can't have you, i'll take a coupla sheet pans and a lot of limes!
10-12" cast iron skillet!
Wooden spoons or a microplane!
Sweet Enough by Alison Roman
bowls!!! Love 'em. Love you more...
I used to cook all the time. And then I married a busybody who doesn't like being home long enough to prepare a proper meal. I then kind of forgot how to cook and no longer felt confident in the kitchen. but your recipes have excited me enough to start insisting we cook more at home. I am so thankful for you and your intrepid palette. I simply love your flavor profiles; the DNA of your cooking is divine! I have all of your books and will be ordering this one too! Love you! ♥️
A busybody is someone who is nosy, who gets up in other people’s business, not a person who is busy and likes to be outside the home.
@@TheBLGL You're correct! He is an extreme extrovert, and he wants to be active outdoors at every possible moment. I don't know why I initially used that word. Maybe because I find it to be funny sounding. He is NOT a nosy interloper. 🙂
I’ve made this dessert growing up, and mixed a drop of almond extract with the sour cream to make it even more amazing
I have all of Alison’s books. My way of cooking matches well with hers and I feel comfortable swapping ingredients in her other recipes. I’m not a baker at all. I will have to trust her, because I’m buying this book.
One of my favorite little desserts is strawberries, drizzle of maple syrup and sour cream. When I want to be real fancy I make a "mock" banana split using all the ingredients in banana split but use sour cream instead of ice cream. I've served it to company and they were wowed at how good it was.
My Grandma always made sour cream and strawberries. It still goes down as my favorite dessert of all time.
We had sour cream and bananas
Yes! Dip the strawberry in sour cream and then a touch of brown sugar! Sooooo good!
My mom does sour cream and bananas.
With balsamic vinegar and sugar. yum
My mom makes something similar. It’s sour cream and quartered strawberries with sugar. You add it all in a bowl and let it sit long enough to meld all the flavors together and the sour cream turns light pink. It’s delicious.
Love the narrative, love the opening scene (raspberries and sour cream). This cookbook has a novelistic vibe. Right on!
I do respectfully have to disagree on the rolling pin. I used to own one that size and style but found they were harder to handle because they were smaller than the diameter needed for most pie crusts. Switched to a longer one with no handles and it’s easier because you use your palms to move the pin and don’t have to grip it instead. Silicone rings to gauge dough thickness pair well with them.
I made this after watching your video, and it was AMAZING! I had blueberries in the fridge, and drizzled some lemon juice on them. So good!!
Oh Alison how we missed you!!!!! I cannot wait for your “sweet” book!!!! You look fabulous and I hope you can come to NC on your book tour! Congratulations KWEEN🥹🍒🍋🥥💖🥂🍾📒📘
I love how you intuited the chef’s existential crisis on that skillet. It IS a terrible lifestyle for many people, so thanks for saying it. And congrats on the book-can’t wait to get it!!!!
The saying ‘baking is a science - cooking is an art’ is true for me!! -
I love cooking and most things turn out well - and if they don’t I can always rescue them but I have never been able to bake. My baking is horrendous.
I have become completely obsessed with berries and sour cream. I’m not a baker and I don’t have a huge sweet tooth so whenever I entertain I struggle with dessert. Forget dessert - I eat this anytime of the day and all day too (once it’s literally all I ate for breakfast lunch dinner and snacks just because I wanted to). Insane it’s that good and that easy and crazy that something so simple could have such punch.
Alison is ahead of the Marvel Universe, she hasn't gotten stale. Very educational video, I almost never make dessert. She's not making croissants, will she make sfogliatella (lobster tail)? I've made your gateway dessert but with plain yogurt, dried cranberries and pistachio.
I loved your other two books and I can't wait for this one. Your recipes are easy and delicious, and they have taught me so much about cooking and tasting food. I started growing dill in my backyard because of you. Thank you!
Back by popular demand! Alison Roman!!! YAY 😀
Love how easy and pretty this is
I’ve honestly never wanted to buy a book more
new alison roman video? i forgot my depression for 20 minutes thanks alisooooon
I'm obsessed with kitchen utensils
You would not believe, how many tuesdays I've been waiting for a new video. I feel like its christmas
Love your recipes!! Alison's face at 10:12 does not contradict David xD Very excited about your new book
Welcome back and congrats on the new book. Definitely will be adding it to my collection! Can you share the brand or resource for the jars you use to store your flour & sugar?
Pre-ordered, thank you Ms. Roman! I adore a good restaurant supply store!
You made Fresas con Crema! My mom used to make this for us in Mexico when we I was a kid. She also made it with bananas. You just took me back to my childhood ❤
Spoons (wooden, metal) and spatulas are essential, along with a stack of bar towels. The most fun thing I ever found at a restaurant supply was a bunch of monkey dishes and saucers with my sorority crest from college! Piles and piles of old china and I found those, unbelievable!! I love your baking ingredients philosophy, so I know that I will love your new book, can’t wait!! 😘
I've pre-ordered your book. Go you!
Alison twisting that book almost make me gasp so loud! Treat it more gently
Anyways i love your recipes and i follow them to the letter, love everything you make, but specially your desserts, they are simple and delicious and unfussy. I've been waiting for a dessert book from you since forever and can't wait to start making all of your new recipes !
SHE'S BACK!!!!!!! They are all back!!! wohoooooo
You're back I could cry, I am so excited for this new series! I am a savoury kinda man but give me sweet stuff!
I wanted to like this but I had already liked this. I would like to thank you for the fantastic recipes and videos. You are truly amazing.
I didn’t believe you and i just tried!! Omg AR i trust u with my life
I learned that lesson about salt when I did your ham party 🎉 recipe for Christmas! Lol….pickling salt is NOT the same of diamond kosher. It was the saltiest ham EVERRRRRR. But we live and learn!!!
SWEET ENOUGH cannot come SOON ENOUGH! so so excited for this!!!!!!
Absolutely love the editing!
My mommy has always mixed sour cream with sugar and added sliced bananas :)
I am NOT baker but I sat with my amazon app, adding in my cart anything you suggested LOL ready to tackle this new cookbook!!
My youngest, 13, has all the ingredients to make the citrus cheesecake!! We will be making it this weekend 🙌🏼
You invented Demerara sugar for me when I first made “the cookies.” So excited for sweet enough 😊
Laugh out loud funny as always! Pre-ordered. Can’t wait! 🎉
thank you I love these baking intros!!! feels like I learn something new with every video
Welcome back, Alison. We missed you! Can't wait to read your new book.
Love your recipes and your t-shirt.
SHES BACK
Not leaving for awhile 👀
Does the book contain weight and volume measurements for each recipe? I prefer weight measurements especially for baking. I don't trust myself with volume measurements. 😊
So happy you're back!!
I swear, I always learn that something doesn't expire as fast as I assumed in these types of videos.
Alison, I can’t wait to get your new book. Your recipes are always really great. Some of them became favourites of mine and tgey’re on repeat. You’ve got such great flavour profiles in your recipes, and your videos teach so much about cooking in general.
The black ring is back. I wondered what happened to it. Have always loved it!
Yes yes yesssss I am ready and can’t wait to try out all the recipes!!! Bring on the apron, kitchen knifes and we are cooking every night 🎉
Felt very seen you called out the people who always add salt. Thank you for making recipes I can trust 😂🧂
This reminds me of the little desserts they'd often give you at the end of the meal at Greek restaurants like sweet but more on the refreshing side?
Does this taste good with like clotted cream or creme fraiche or is there something very specific about sour cream
Alison, I don’t even like sour cream, but I trust you and… it was delicious 🤤
Baltimore has the best Domino Sugars sign so therefore I think you should extend your book tour to Baltimore.
for good baking with basic tools and supplies....You really need a flour sifter. You kow why...
So jazzed for this new book!
Love your videos! I guess I’ve got to buy your book! I’m a Baker- not a cook person. (Unless it’s your bean recipe, or a big pot of soup in my cheap Lodge-just-as-good-as-Le Creuset Dutch oven.) Baking tools: everything you said, plus: my 1970s Pyrex mixing bowls, big stainless steel mixing bowls, silicone spatulas, bench knife, plastic bowl scraper, my chocolate stash, baking sheet trays - 3 sizes, silicone tray mats, AND Painters Tape & a Sharpie for labeling everything.
Oh how I missed you 🥲 can’t wait to get your new book!
I love all of your recipes that I’ve tried! The apple pie is a winner that I’ve made several times. Also.. what lipstick are you wearing? It always looks so fun and fresh!
those garage sale glasses tho 😍
knowing there will be a cornbread recipe is a dream come true.
It’s worth waiting for
I’m so excited for it to be release day! I preordered last week at my local bookstore!
And it comes out 2 days before my birthday, what a treat :)
You headed off my criticism at the pass when you mentioned that you use enough salt with your recipes, and to not add any, but I got to say, I've never used salted butter and had a problem.
The real flipping of the script is the new nail colour!
sprinkle brown sugar over each layer of sour cream.
Miss Roman, how dare you leave your fans. We were deserted and lost in this sea of media torment with nothing to eat or drink. Feed us kween, keep your mere fans hydrated. I beg! ❤❤❤
Mine is a mortar and pestle. I just placed my pre-order for your new book. I have Dining In and Nothing Fancy.
been watching AR all DAY waiting for thiissss yesssss
OMG don’t ever leave me loose in that store.
I want to try that recipe with some shaved chocolate as one of the layers!
Welcome back!👍🙏
Yay!!! Can't wait to pick up my signed copy on your book tour. :)
I love you, Alison. ❤️
Very much like a Marvel movie with the time jump 😂. We have missed you. When you drop in w/o addressing the blip it feels a bit mercenary as in I gotta book to sell here we go. Closer camera shots are better. Don’t be afraid . Don’t apologize. Be real. Love your content. ❤
just made the dessert with plain cashewmilk yogurt, strawberries, added lemon to the berries with the sugar, topped with homemade granola and fresh basil..... wow wow wow love u alison
Where is that shirt from?! I love it!
I love you Alison but good butter make a TREMENDOUS difference
Add Kirsh to the raspberries. Forget lemon juice.
I am the "I don't bake person." You ain't let me down yet gal, so I'm going to trust you.
P.S. We totally had Dilly Bean Stew the other night.
I need to try raspberries and sour cream. I normally eat fruit with full fat Greek yogurt.
I like the butter bars it has the best taste. I think everyone knows it taste the best its 100percent butter. ☺
you are the cutest!
Alison: I wanted this book to be useful for people in different countries.
Us: yay!
Also Alison: You NEED kosher salt.
Us: T.T
If someone can help me... I'm from Spain! What salt should I use?
I'm also in a country with zero kosher salt.... I've heard that sea salt flakes can be used instead. It has a similar texture to kosher.
so this is a video of me in the restaurant supply store, yes? Though I always walk away with at least 3 sheet pans.
First! So happy to see a new video!
I love your videos so much and I have made I few recipes from your other books
So excited 😊
I want to go shopping with you to the restaurant supply store! 😭
My mum used to make this with strawberries but she would use a thickened cream. Sour cream is too dense and savory.
Edit - the sour cream in Australia is very different to sour cream in the US. I think a thick Greek yogurt would be a good substitute - it’s creamier and tangy.
Okay!
I cannot live without my cast iron skillets. I do prefer Lodge but don’t get crazy about it 😂😅😢
HEY GIRL!! ❤❤❤
So useful!
Buttermilk can be substituted so easily though. Regular milk with lemon juice or vinegar makes Buttermilk.
Here in Japan, we have lots of “drinkable yogurts”. Yes, they are yogurt, yes, they are thick!!
I use drinkable yogurt as a substitute for buttermilk which is just fermented milk these days anyway.
Is drinkable yogurt available in your area??
@@Pammellam I believe they sell Laban which is a yogurt like drink.
I feel so seen with that comment about adding (more) salt to recipes.
Is powdered sugar like icing sugar in the UK?
Can we buy signed copies???
Celine Box bag 🙂
Hi Alison, are some of your dessert recipes dairy free? Or can they be converted to dairy free most of the time?
god ive missed this!