Posts in Interview
Jamie Oliver Has a Secret For Making Dinner Quick
Jamie Oliver Has a Secret For Making Dinner Quick

I spent my college years in the UK so I have always had a soft spot in my heart for Jamie Oliver. I was living there right as he was growing in popularity in the British consciousness (I might date myself here) and he was really my first introduction to British cooking, well before I knew I would have a career in food. And as years went on I loved watching him transform into an advocate healthy school lunches. He has always seemed to hold a sensible middle ground that advocated for healthy options while also not veering into total health fanatic category.

So the chance to sit down with him and chat about his newest book, 5 Ingredients, was a delight. We touched on everything from rock star ingredients that can transform a dish to getting kids cooking. Watch the video below to hear Jamie’s take and perhaps you might have a bit more confidence in your weeknight cooking!

Read More
Chefs, Interview, Cookbook, Video, BlogAli RosenJamie Oliver, cookbookComment
You Need Carla Hall's Brilliant Shrimp Technique
You Need Carla Hall's Brilliant Shrimp Technique

Any time spent with Carla Hall is just pure delight, due to her being among the most genuine and charming people around. But it is extra fun getting to cook from her newest book - Carla Hall’s Soul Food - because it is such a beautiful personal exploration. The book takes a unique perspective on her own background and includes a lot of vignettes via a road trip.

But of course the recipes are what really draw us all in and I couldn’t wait to get her unique take on shrimp. Her Cracked Shrimp recipe is a twist on the cracked conch she saw when she worked in the Caribbean and it has completely shifted my view on cooking shrimp. Watch the video below to see her technique and get the recipe to try it yourself!

Read More
Chefs, Cookbook, Cooking, Food, Interview, Recipe, Video, BlogAli RosenCarla Hall, shrimp, recipe, Southern, cookbook, fried, evaporated milkComment
Is There a Best Time of Day to Eat?
Is There a Best Time of Day to Eat?

There are so many diets and opinions on how we all eat that sometimes it can feel dizzying - eat more meat! be a vegan! stay in ketosis! - but typically we assume that the diet is mostly about the actual food.

Now we apparently have to contend with when we eat. But if the thought makes you want to throw out the diet books, you might want to wait until you hear from Dr’s Michael Roizen and Michael Crupain, the authors of What to Eat When..

You can’t help but want to listen when these two docs start talking. Dr Roizen is the Chief Wellness Officer at the Cleveland Clinic and Dr. Crupain is the Medical Director of the Dr. Oz Show - but more importantly once you see them in person you know these are two guys that don’t want to take all of the fun out of your life! On the contrary, they have the science to back them up but also enough joy in their approach to make it all feel like they are on your side. And what they are proposing is staggering: we’ve been eating at all the wrong times.

Read More
Blog, Interview, VideoAli Rosenbook, dietComment
Dorie Greenspan Has a Salad To Save You
Dorie Greenspan Has a Salad To Save You

When I met Dorie Greenspan many years ago I was so delighted to learn that the voice I relate to so much on the page of her cookbooks is the exact person you get if you are lucky enough to have her standing in front of you. For so many of us she is our helpful and enthusiastic guide, coaxing us along to make recipes that bring out our best selves without feeling a lot of stress.

For her newest book, Everyday Dorie, she really brings us into her home and I wanted to tackle a recipe from it with her that really spoke to her demeanor. This salad we made together doesn’t have an artfully done photograph in the book nor was it one of the ones she suggested. But I love it because it reminded me of the quintessential way all of Dorie’s books make me feel - like I can do anything with whatever I have on hand and it will still turn out fabulously.

So watch me gush over one of my favorite people (sorry, I just have to every time I see her) and then get inspiration for a salad that will have you reaching into your pantry in no time.

Read More
Cooking, Cookbook, Blog, Food, Interview, Recipe, VideoAli RosenDorie Greenspan, cookbook, salad, recipe, beansComment
The Lighter, Brighter Take on Egg Salad
The Lighter, Brighter Take on Egg Salad

Certain concepts seem to be stuck in another time. Egg salad always feels that way - a bit heavy and a bit basic with the tweaks in herbs or spices never feeling quite large enough to shift the genre. But that’s where Cal Peternell comes in. His recipes always have the feel of something you should have been making forever but are actually his own special spin. His newest book, Almonds, Anchovies and Pancetta, is a delight and is full of semi-vegetarian recipes that all fit that bill. I fell in love with his Salsa Rustica because it feels like a breath of fresh air to the egg salad mold. It serves the same purpose but without any mayo and ingredients to give depth and new life.

Read More
Blog, Cookbook, Cooking, Food, Interview, VideoAli Rosencookbook, egg, appetizer, pancettaComment
The Spaghetti Dish You Can't Live Without
The Spaghetti Dish You Can't Live Without

When I first moved to New York, my mother-in-law made sure to pass along a lot of her local ingredient knowledge. With seafood there was one constant: Citarella. She would travel over 20 blocks to get her fish at Citarella because to her there was nothing better.

So when Joe Guerrera- Citarella’s founder and original fishmonger - came out with a book, I knew it was going to be great. The title is succinct perfection: Joe Knows Fish. I had to have Joe over and he decided to share one of his easiest recipes, Spaghetti Vongole. It starts with good pasta and very fresh cockles or littleneck clams. But it’s one of those recipes that takes only a few ingredients and makes something magical.

Read More
Blog, Cookbook, Food, Interview, Recipe, VideoAli Rosenseafood, cookbook, pasta, Italian, recipe, cockles, clams, spaghetti, garlicComment
The Most Gorgeous Appetizer Is Also The Simplest
The Most Gorgeous Appetizer Is Also The Simplest

I’m a little bit cookbook obsessed, to the point where I like to read them in bed like a good novel. And like a great narrative book, a cookbook can sometimes suck you in and make you want to revisit it over and over. Bottom of the Pot by Naz Deravian is one of those undeniable books. It recounts her Persian childhood and years of cooking her native cuisine in North America. And the recipes reflect that duality - traditional but all with swap-outs that make it accessible for finding ingredients here. If you have never tried Persian cuisine then you haven’t tried one of the best on the planet, but Naz’s book makes it feel like it is second nature. It is by far one of my favorite books of the year

Now that I’m done gushing, let’s talk about this recipe. Naz came over and we made one of her most vibrant dishes. Her yogurt beet dip, known as Borani-yeh Laboo, is worth it just for the color alone. But the simplicity of the recipe defies the depth of flavor that the beets and tarragon give to this appetizer. Make it yourself and then pick up the book. I promise it will become a favorite.

Read More
Blog, Cookbook, Cooking, Food, Interview, Recipe, VideoAli Rosenyogurt, beet, dip, appetizer, Persian, cookbook, tarragon, make ahead, Served Cold Comment
Duff Goldman's Secrets to Cooking with Cereal
Duff Goldman's Secrets to Cooking with Cereal

I think we are all suckers for Rice Krispie treats and I have certainly been known the cook with cereal before (if you haven’t tried the Sweet Salty Crunchy Steak you are missing out). But Duff Goldman is taking it to a whole new level.

He has a new menu at the Kellog’s Cafe where he is making every part of a meal with cereal. From Corn Flakes Mac and Cheese to a Fruit Loops pastry cream he has dreamt up every way you can add cereal to a dish. The key reason to do it, for him, is all about the texture. There’s just something about the crunch of cereal that can add an element into a dish.

Read More
Blog, Chefs, Cooking, Food, Interview, VideoAli Rosencereal, Duff Goldman, Rice Krispies, Fruit Loops, Corn Flakes, macaroni and cheese, fish sticksComment
I Promise You Can Easily Cut Up A Whole Chicken
I Promise You Can Easily Cut Up A Whole Chicken

People go to great lengths to save money on everything - except, it seems, on chicken parts. There is a great divide in our purchasing. We will buy and roast a whole chicken or we will buy pre-packaged parts, but so many people have an aversion to buying whole and then breaking it down at home. And yet, it is so much cheaper and gives you so many great extra parts for stock.

So what gives? I luckily had James Peisker and Chris Carter from Nashville’s Porter Road to showcase how easy it is. And that’s often the rub: everyone seems to think it is harder than it actually is. It requires no extensive skills and, unlike some other meats, no extra strength to pull it off. A chicken has natural areas that can easily come apart once you know the secrets.

Read More
Blog, How It's Made, Interview, VideoAli Rosenchicken, whole chicken, farm, butcherComment
Spice Up Your Life
Spice Up Your Life

Ok, yes, I did make the title of this post a Spice Girls lyric. But before you roll your eyes there is good reason for it.

I am a huge proponent of spices. They add a layer of aromatics and depth to whatever you are cooking that takes it up a notch. A lot of people have misconceptions here: that spices have to be spicy and that when you are using spices your dish is less fresh. The first is nonsense, because other than peppers and cayenne spices are only adding flavor. The second is really a sad result of the terrible and stale spices that most people use (yes, I’m looking at you with that cinnamon you bought in 2002). When my son was born everyone was shocked - SHOCKED - that he got curry powder or cumin in his purees. But why not? The more flavor we are exposed to the broader our palate will be. And by the way, that applies to adults too.

So Kanchan Koya’s book, Spice Spice Baby, was a breath of fresh air. She comes from a science background so she makes the case that, beyond being delicious, spices are actually an essential ingredient for your health. And so many of the recipes are really simple. She came over to the kitchen and actually showcased three recipes that require no cooking - so there goes the other myth that spices need to be complicated.

Read More
Blog, Cookbook, Cooking, Food, Interview, VideoAli Rosencookbook, cardamom, turmeric, cinnamonComment
Make Mezze Your Appetizer Plan
Make Mezze Your Appetizer Plan

I hate to sound old enough to say I've enjoyed following someone's career, but apparently today I'm going to. I have loved watching whatever Eden Grinshpan does next. She is a barrel of laughs and a breath of fresh air wherever she goes. I first interviewed her when she had a show on Cooking Channel. She has since moved on host Top Chef Canada and now she has opened her first restaurant, Dez. It combines all of her Israeli, Middle Eastern and  other travel experiences into one spirited and flavorful fast casual spot. 

And since I can't possibly pick a favorite I decided instead to pick her brain about mezzes. It's an all-encompassing word but it can help outline one of the best appetizer plans possible.

Read More
Cooking, Food, Interview, Restaurants, Travel, Video, BlogAli Rosenmezze, What Is?, Israel, Israeli, Middle Eastern, carrots, hummus, eggplant, appetizerComment
Bring It! on the Today Show
Bring It! on the Today Show

I started my career as a Page at NBC - yes, if you've seen 30 Rock it's just like Kenneth the Page, but with a little bit more real work involved! So I was so thrilled to get to have a little bit of a homecoming and share two of the recipes from Bring It! on The Today Show this week. 

We wanted two pastas perfect for summer entertaining so we did the Red Wine Pasta and the Pesto Vinaigrette Pasta. 

Read More
Blog, Cookbook, Interview, Ali's RecipesAli RosenBring It, NBC, Today Show, pastaComment
Can We Call This the Perfect Party Cocktail?
Can We Call This the Perfect Party Cocktail?

I love cocktails but I am not usually a big fan of cocktail books. I don't want to buy 3 new liquers and a set of bitters just to make one drink. So I can't tell you how happy I was to see Maggie Hoffman's The One Bottle Cocktail. The entire premise eliminates your fear of cocktails in that it centers on the idea of only one spirit. Every drink is complex, fresh, interesting and only requires purchasing a single bottle of booze. Add onto that that Maggie is delightful - and that she shines through the pages - and you have an essential book on your hands.

I was so glad that on a recent trip to NYC Maggie decided to stop by the test kitchen and make a cocktail. This one is particularly awesome because in making it you also get a side of salsa. It's perfect for brunch, parties or just snacking at home with your very own bottle of vodka. 

Read More
Blog, Drinks, Interview, SpiritsAli Rosencocktail, vodka, book, tomato, cilantro, pineappleComment
The Healthiest Sandwich Trick
The Healthiest Sandwich Trick

I love a good hack, and apple sandwiches are kind of my new current favorite. If you use tart apples instead of bread you create a whole new category with texture and a fun factor that is hard to beat.

Recently Siri Daly stopped by to talk about her new book, Siriously Delicious. The wife of famed tv host Carson Daly uses her book and blog to showcase her easy recipes that help her keep her busy family on the go. Siri is one of those people who tries to make life easier and I loved the fun outlook in the book. But these  apple sandwiches with nut butter and granola have made me a convert.

Read More
Cookbook, Food, Recipe, Interview, Video, BlogAli Rosenrecipe, cookbook, apples, granola, healthy, kids, easy, nut butter, almond butter, 30 Minutes or Less, make ahead, Served ColdComment
Your New Addictive Snack is Citrus Marinated Olives
Your New Addictive Snack is Citrus Marinated Olives

Gaby Dalkin seems to live on of those breezy California lives that makes me question all my life choices for living in New York. Her sunny blog, What's Gaby Cooking, has really delectable recipes and now she is out with a new book based on the style her readers have grown to love. 

I loved getting to bring a little bit of that California feel into my new test kitchen. I am going to be doing a lot more videos from the kitchen which will allow for a lot more cookbook authors from out of town to share recipes - and I'm doing in a series I'm calling The Easiest Recipe. The Easiest Recipe will take what I think is the simplest recipe from the book and we make it in real-time right in the kitchen. For Gaby's book we picked the citrus marinated olives. These might be the most addictive snack - be careful if you make them for a party because you might just eat them all on their own. 

So watch the video, check out Gaby's new book and you can make the recipe below if you feel inspired!

Read More
Cookbook, Recipe, Interview, Video, Blog, Cooking, FoodAli Rosenolives, recipe, cookbook, California, snack, appetizer, party, entertaining, thyme, red pepper flakes, lemon, The Easiest Recipe, easyComment
Kitchen Organizational Help is Here, and It Couldn't Come Soon Enough
Kitchen Organizational Help is Here, and It Couldn't Come Soon Enough

For those of you who follow along with my instagram (hi!), you might know that I am at the tail end of a kitchen renovation. It's super exciting since I will now have a space to film that is totally set up for it - an awesome new stage for this little show. 

But of course the larger issue with a new kitchen is figuring out the set up. And even those who have been in a kitchen for a long time can sometimes need to make our life more efficient. There is a little dance we do every time we cook, moving from spot to spot as we go from prep to cooking to cleanup. Anyone who can make that easier is a godsend.

Enter Melissa Coleman, author of the blog The Faux Martha and the new book The Minimalist Kitchen. I love her style and her easy bright personality. The book is full of incredible recipes but also a lot of tips and tricks for paring down the clutter and getting organized. So there was no more fitting first guest in the kitchen. You'll have to excuse the lighting (better lights coming soon) and ignore the fact that there were no cabinets above us (ha! careful framing) but the advice is about as top notch as it gets.

Read More
Cookbook, Blog, Interview, VideoAli Rosenkitchen, cookbook, interview, organize, easyComment