Alison Spiegel

Alison Spiegel has been a writer and editor in the food media world for 10 years. In her work, she enjoys building communities and covering everything from cooking tips to dining trends. Also, ice cream.

Experience: Alison Spiegel holds a Professional Culinary Arts degree from the International Culinary Center (ICC) and has worked at numerous publications, including the Huffington Post, Tasting Table, Food & Wine, and most recently, Milk Street, where she launched a global network of chefs and culinary leaders, hosted a monthly cookbook club, and oversaw content on a website and Instagram account that were named finalists for the 2021 IACP awards.

Alison currently runs digital content at Tricycle: The Buddhist Review, and writes about cooking on the side. She began writing for Simply Recipes in the summer of 2021.
Here are 11 easy-to-follow tips that you can bring into your own kitchen.
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Publican Quality Meats's Joe Frietze has a bone to pick with the way you're prepping meat.
All your fears about grilling fish? Kiss them goodbye.
Take a page from the experts at Porter Road and get outside of your comfort zone.
Fall means many things: apples, apple cider, apple cider doughnuts… But when you’re not knee deep in Galas and Granny Smiths, you’re probably turning your attention to another one of the season’s hallmarks: squash. Whether it’s Butternut or Kabocha, Acorn or Spaghetti, squash is one of our go-to vegetables when the weather starts to cool, and we rely on it for quick sides or easy mains for weeknights and dinner parties alike. So, here are 12 of our favorite low-lift squash recipes that you should add to your repertoire this season.
Expect recipes, old and new, along with op-eds, interviews and personal stories.
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You don't have to give up your rosé habit just because summer's over.
Whether you’re serving a simple roast chicken or a show stopping braise, the main event at your housewarming, potluck, or dinner party this season doesn’t have to be a main dish. Yes, we’re talking about sides—everything from alt mashed potatoes (ahem, pumpkin) and crispy Brussels sprouts (no we’re not sick of them yet). For a party-planning purposes, you’ll want something elegant but approachable, something that can be served family-style or plated, and ideally something that can be made in advance, at least partially. So, to get your gears in motion for a season of shindigs, here are 13 of our favorite fall-inspired side dishes that fit the bill.
Expect recipes, old and new, along with op-eds, interviews and personal stories.
You don't have to give up your rosé habit just because summer's over.
Whether you’re serving a simple roast chicken or a show stopping braise, the main event at your housewarming, potluck, or dinner party this season doesn’t have to be a main dish. Yes, we’re talking about sides—everything from alt mashed potatoes (ahem, pumpkin) and crispy Brussels sprouts (no we’re not sick of them yet). For a party-planning purposes, you’ll want something elegant but approachable, something that can be served family-style or plated, and ideally something that can be made in advance, at least partially. So, to get your gears in motion for a season of shindigs, here are 13 of our favorite fall-inspired side dishes that fit the bill.
This means that two-thirds of the sandwiches and burgers are now free from artificial preservatives, flavors, and colors.
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It happens to be boozy, too.
Whether you’re entertaining at home or looking for something fresh and colorful to get you through the work week, keeping a few, simple salads on rotation is a great way to make things easy on yourself this fall. Here are 13 of our favorite sweater-weather recipes, all simple enough to keep in your back pocket and break out at a moment’s notice.
Don't expect instant gratification from this viral food trend.
Mixing really good craft cocktails at home is just getting easier and easier. 
And proof that it’s more important than ever.
In an email sent to some staff members at the restaurant, the chef called her decision not to move forward a "stinging sadness." 
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From five minute hummus to shawarma you can make in an oven, not on a spit, the recipes in the book turn some of Israel's most beloved dishes into accessible, weeknight cooking.
PDT’s Jeff Bell and The NoMad’s Thomas Pastuszak collaborated on a brandy meant specifically for cocktails.
Try this method of slicing up okra for crispy, crunchy, slime-free results. 
Whether you’re churning out deep-fried crackers for poke, crumbling sheets into granola for an extra salty kick, or wrapping up Spam musubi, there are so many ways to cook with nori. Here are 10 of our favorite recipes that incorporate salty seaweed.
Covering everything from apéritif hour in Paris to wine pairings at home, a new crop of drinks-focused books gives you any excuses you need to stay in this fall and work on your drinking game from the comfort of your own home bar (or couch).
From mountain vistas and dramatic cityscapes to stretches of beautiful coastline, the views from these restaurants are not to be missed.