Alison Roman

“For those of you who have struggled with these in the past, I can offer you a few tips to make your life easier: Don’t oversteam or they will fall apart, never giving them a chance to hit that oil. Don’t understeam or you’ll never be able to crush them. Let them cool a bit before you smash them so they also dry out a bit, making them less likely to fall apart. The oil must be hot. Think of this as a shallow-fry: if the oil is not hot enough, it will soak into the potato rather than crisp it up.” Reprinted from Dining In: Highly Cookable Recipes. Copyright © 2017 by Alison Roman. Photographs by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Slideshow: More Potato Recipes 
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“The spicy cumin salt in this recipe is reason enough to go out in search of the finest lamb chops you can find, but it’s truly good on chicken, pork, and beef as well (and potatoes, strangely enough). When buying your chops, you’ll likely have a choice between New Zealand chops (which tend to be more petite) and American (probably from Colorado; these are a bit heftier). Both are equally delicious, and you can’t go wrong; just make sure, whichever ones you get, they are un-frenched, meaning they still have all the meat and fat on the bone. Choose these not only because they look better but also so you can gnaw on the bones.” Reprinted from Dining In: Highly Cookable Recipes. Copyright © 2017 by Alison Roman. Photographs by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Slideshow: More Fast Lamb Chop Recipes