Allison Lindsey
School
St. Edward's University, Los Angeles City College
Expertise
Food Service, Southern Cooking, Food History
- Across the span of five years, Allison worked in the service industry as a host, server, barback, and bartender. Elijah Wood once called her "a fine waitress."
- As a publicist, Allison secured cutting-edge features for her clients in publications like Rolling Stone, Billboard, TIME, SPIN, and more.
- She's interviewed a wide variety of artists, including Sasha Spielberg, Lucky Daye, Tom Odell, Duckwrth, and more.
Experience
Allison is a tenured writer and communications professional with a focus on journalism, public relations, and advocacy. A Texas native living in Los Angeles, Allison combines her penchant for home cooking, southern hospitality, and pop culture to develop a distinct writer's voice that arrives at the intersection of storytelling and food. From serving and bartending to entertainment PR and celebrity interviews, Allison is a purveyor of all things fun and flavorful. When she's not transcribing interviews or editing stories, she's exploring LA's robust food culture through a multicultural lens of the past, present, and future.
Education
Allison earned an associate degree in Social & Behavioral Science from Los Angeles City College. She is currently pursuing a bachelor's degree in Sociology.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By Allison Lindsey
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Although Brussels sprouts are typically reserved for oven-roasting and pan-searing, when they're pickled they take on a tangy, slightly sweet shade of flavor.
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Amp up the flavor in your favorite coleslaw recipe with one simple addition. You might be surprised how different it can taste with this common ingredient.
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Deviled eggs are a classic, but sometimes you might crave something different. For the best deviled eggs, use breadcrumbs to liven things up and add texture.
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It may be tempting to grab an ice-cold beer or chilled wine to pair with a curry. But if it's Japanese style, there's one drink this sommelier recommends.
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By marinating them in a brine, you can soften and tenderize asparagus stalks for a more succulent, melt-in-your-mouth texture that's easier to chew and cut.
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Like any dairy product, expired goat cheese can cause digestive issues. Daily Meal spoke with an expert to get the scoop on fresh goat cheese gone bad.
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If you follow this quick extra step when baking with nuts, your favorite peanut chocolate chip cookies or walnut banana bread can fly to new flavorful heights.
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Soup is like a hug in a bowl any night of the week. But if you're missing a bit of texture in your dish, throw some dehydrated caramelized onions on top.
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Deep-fried green tomatoes are an old-time Southern treat, but departing from tradition and making them in the air fryer makes the recipe both faster and easier.
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Using the tadka technique for cooking adds incredible flavor to food. But if you're not using it for your salad dressing, you're seriously missing out.
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Sometimes one caffeine shot just isn't enough to keep you going. To give your chai drink a boost, remember this tip on your next Starbucks run.
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Whether you've boiled a big pot of the stuff or you have restaurant leftovers, this is the best way to store cooked rice and how to ace reheating it.
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Keeping your countertop ice maker clean is important to prevent nasty germs and mold building up. Find out the best things to use for an effective job.
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Egg salad is great eaten on its own or in a wrap or sandwich. But the dish can be further elevated with the simple addition of a juicy, crunchy apple.
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Dehydrated mushrooms pack a more intense flavor than fresh. The good news is that drying them out is easily achieved at home using a microwave.
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Want to convert your fish-hating friends? Invite them over for a delicious dinner featuring flounder, and win them over to the seafood-loving side.
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Unsurprisingly, air-fryer roasted cauliflower is delicious. Here are some tips to keep in mind when using this appliance for your next batch.
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If you have cookies out of the oven but are stuck for a cooling rack, your drawer full of chopsticks might come in handy for building a DIY version.
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Slicing and dicing veggies can make for a time consuming process. When cutting celery, there's a trick to make it quite a bit easier.
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There's a reason everything bagel seasoning has been trending for a while. It's delicious on top of almost anything, especially burger buns.
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You don't have to throw away your old tortillas if they start to get moldy or hard. Turn on your oven, add some spice, and bake some homemade tortilla chips.
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Reading the packaging at the grocery store is important to know what's exactly in your food. But sometimes the choice of words is misleading.
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When it comes to mashing, not all potato varieties are created equal. It turns out, high starch and lower moisture spuds are the best way to go.
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There are many ways in which you can mix beer and juice and create the ideal shandy. But which of these ways is best for your particular needs?
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Batch cooking is a great way to get a hearty, home-cooked meal in a hurry. If lasagna soup is on the agenda, here are a few tips before you freeze it.
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Every once in a while some leftover fries make it into your takeout box. Don't let them die a slow death in your refrigerator. Turn them into breakfast.
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No one likes to waste food. Well, brie rind is something you can repurpose into another snack. Simply pop it in the oven and bake until they're crisps.