I made this and my mind was completely blown away. Added some simple seared shrimp on top and it was soooo good.

I only have chives and mint on hand. Here we go! 😬🤞

wow wow this new season is SO gorg!!

I always add freshly grated nutmeg to the cheese when making lasagna. I think it takes it to another level.

The fact that Alison scrapes her teeth on the tasting spoon makes me feel so much better about any time anyone has yelled at me for doing exactly that.

Mine has always been Balthazar. Sure there’s been trendy spots that I’ve flirted with (some heavily) but Balthazar is the perfect lover you’re always down to hook up with. It’s worth a flight in from almost anywhere.

Alison, I have so enjoyed your recipes/videos, thank you. I made this chicken. My 2¢: I typically follow a recipe as written, then veer away the second attempt. But, I'm now adamant on using what's in my kitchen. FULL DISCLOSURE: I save everything possible for the fridge/freezer. I salt/peppered the chicken, stuffed it with lemon peels, dried herbs: dill, marjoram, thyme and oregano. I used 6, on the large size, salt brined anchovies, I made up the difference by grating some bottarga, grated garlic, and used some of the anchovy salt, AND more salt/pepper. I was short on room temp butter, (FYI, I always keep some butter on my counter, FDA be damned, I've never gotten sick.) I melt the butter, let it cool before the add ins. It wasn't easy equally spreading on the chicken without falling off. I then put it in the fridge for an hour or so to sort of brine. I used my drawer style 8 quart air fryer, double foil lined, that only goes up to 400°. I cooked it for 25 minutes breast facing down, then I flipped it, covered areas that were browning to quickly then continued cooking for another 35-40 minutes? It cooked perfectly w/ crisp skin and I didn't baste. I used some leftover frozen/thawed bread cut up into cubes for the croutons, delicious. The anchovy butter is yummy and i see using it in different applications. I like to either dry/wet brine turkey and chicken to infuse flavor. I get using butter based as such, for me it is gilding the lily, which I do. Thx again.

Lasagna with shells ;-)

Very nice indeed

Does the butter burn in the oven at 425?

Damn cease and desist from Cento is crazy 😢

I'm curious why she chose not to dredge the chicken in flour?

Everyone has an audience because this is the only video of Alison's I ever had to quit before it was over because it was so combative and exhausting. I'm sure there are personalities that enjoy Robby's but she was so abrasive and annoying, I just couldn't stand the constant badgering, like jesus, it wasn't a cross examination. I think for me she might be one of the worst guests I've ever listened to on a podcast/video. Yikes.

Congratulations on your new adventures Alison! I’m rooting for you and excited to see how you and the new season evolve. Change is brave and good! I’m here for the new location and new vibe, but did get a little queasy from the filming and editing style. My unsolicited feeling is that like your cooking, you and your content are so excellent that you don’t need to be fancy and the new style is a little distracting, but we all just need time to adjust to this new version of home movies. We missed you and are so happy to have you back!

ROBBY! Was intense and literally came in swinging but I loved every second of this episode, please have her back asap! The banter was unreal

I was late to this episode. The road was closed.

Great kitchen! You don’t need to change a thing…why would you? You’re renting…..it’s all there, you need nothing.

Who another tye of meat work in this recipe. I have bad feels about lamb.

hey could you do again a video of cauliflower pasta ? it was so cosy and warm like you said : a hug in a bowl ^^

Spray foil (or top of pasta)with Pam. Nothing sticks. Then, spray top again after foil so you get extra crispy pasta shells.

Jesus Christ

She is so fun, please have her back hahaha

This is dripping with early nigella vibes and I'm loving it :)

Watching a video with the two of you cooking together is magic! PLease do more videos together :) Its fantastic energy.

Robby came in swinging. Phenomenal!

I’m exhausted after this episode but I still liked it haha

Honestly tho…McDonald’s is shit food. Like, yeeeeuck. Sorry; can’t even with the kudos. I don’t find this Shiksa brilliant, she’s annoying as f*<£k LOL 😂 move on Alison.

This was great!😂

This woman is clearly brilliant…..and brilliantly intense…LOL….good job moderating the show Allison…👏👏

I love the new format, Alison. Love the jazz. It’s great! And I love your kitchen!

Those are my favorite 3 tomato products also. I also have 14 oz cans of something like fire roasted tomatoes for adding to soups, like cabbage and Keilbasa soup, or tortellini soup, or minestrone. I always like them on my pantry shelf- I never know when I’m going to improvise a quick dinner….

This has been the best episode of the series so far - the banter is 11/10 and Robby's energy is fire.

😂😂 the great psychological late debate 🙌🏼 Real talk and hilarious. Excellent podcast. Great work life advice. You both offer helpful and insightful perspectives that give a complete view of practical reality. I plan on applying this to my changing life and career moves. 👍🏼👍🏼

Sometimes Connections is so easy and other times it’s IMPOSSIBLE

I love reading Alison's work. Something fishy happened after she wrote that article about Meghan in the CUT. It's as if she was silenced or gagged.

Product lesson on canned tomatoes is so helpful. Sauce and final dish looks absolutely delicious.

Wow. Just made this at home, and things were really looking disastrous for awhile with how soupy and watery everything was. Patience is the key...I just kept stirring and stirring, left for a few seconds to pour wine, then came back and everything had thickened into the most amazing sauce. This is truly restaurant quality stuff, and maybe even better.

Alison, you're recipes are awesome and you need to never, "fill time", just give us the cooking, that's all we need. Thank you.

where can i get those green striped tea towels?

"god forbid you lose a cheese"

Fantastic dish!! Nothing like a baked pasta oozing with the freshest cheese. I have a tip for you: Place a piece of parchment paper on top before placing the foil to cover. It prevents the cheese from sticking to the foil !! 🥰🥰🥰🥰🥰🍝🍝

Psyched to go anchovy shopping first thing tomorrow 🐟

There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers *******************

Per- @zd4vis We need to stop the conservatorship. FREEALISON2024!! And i agree!!

Love the new vibe of these videos! Just made your quick ragu tonight (with turkey, not lamb, but still amazing), so this is a great video to view with dinner :). Thanks for being the one to introduce anchovies into my cooking

Tubular ❤

I only have one tiny critique: to the pre-shredded cheese haters, literally all you need to do is give that cheese a quick rinse in cool water, and the anticaking agents wash off.

You know what... I love this different vibe. I really do. It's deeply peaceful and dare I say, serene? It's just hitting right. Alison seems to have come home to herself in a deeper way.

It's been a minute for me. Congrats on your marriage and new store! Busy!

i love britt