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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Getting bored of your usual burger toppings? This sweet addition will bring something completely new to the table. You likely already have it in the fridge.
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Of course you'll have mood music and intoxicating libations, but a party isn't a party until there's a platter of finger foods for your guests to nibble at.
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Adding sweet syrups to coffee is nothing new, but that's precisely why you should mix things up with this totally unexpected tart and sweet inclusion: rhubarb.
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While every salad has unique qualities, none are quite as refreshing as a cucumber salad. But cucumbers don't always flaunt the boldest flavors on their own.
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Soup is a dish that is endlessly customizable. But if you're not adding this herb to your pea soup then you're missing out on a serious taste elevation.
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Contrary to common practice, backyard grills aren't just for bratwursts and burgers. Vegetables also deserve a spot in your rotation of grilled goods.
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When it comes to tea, the terminology can get complicated fast. Luckily, steeping and infusing are pretty simple concepts once you understand the differences.
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There's a fun dish you can add to your Taco Tuesday rotation. Add a taco-inspired filling to pasta for an inspired Italian-Mexican fusion dish.
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When it comes to salad, your mind probably goes to leafy greens. But there's another colorful type of lettuce that can add so much to your salad experience.
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When you don't have red wine on hand or simply want to enjoy a non-alcoholic beverage reminiscent of a juicy pinot noir, turn to this easy swap.
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With its hodgepodge of vegetables and protein, stir fry is a perfectly hearty meal on its own. But you can really amp up the umami tastiness with some seaweed!
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If you're looking for a quick and tasty lazy girl dinner, Martha has you covered with one of her favorites. All you need is three ingredients.
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Deviled eggs are a classic appetizer for a reason; the smooth and creaminess is a dream in the mouth, but you can up the excitement with a spicy Indian staple.
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Air fryers can make preparing meals quick, easy and virtually mess-free. They are also terrific for roasting chile peppers to perfection in a matter of minutes.
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Use a dull knife and you'll end up with poorly cut ingredients, or worse, a dangerous slip. How do you know when it's time to get out the steel?
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If you often cook with chickpeas, you may find yourself with a heap of leftovers. Prolong their life by freezing them if you want to avoid food waste.
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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.