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.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Allison Lindsey
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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.
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You may assume that probiotic foods have extra long shelf lives, but you'd be wrong in the case of a dairy product like kefir. Here's what to know.
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Imitation crab is an affordable alternative to fresh crab meat, but what should you know before preparing it? Let's dig in.
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Channel the refreshing nostalgia of snow cones by turning your go-to classic cocktails into boozy shaved ice drinks.
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In honor of the upcoming solar eclipse, Snapple is releasing a new juice drink. Here's what to know about the beverage brand's latest offering.
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Who doesn't love to whip up a batch of pancakes on a leisurely weekend morning? Improve your chances of making the perfect batter with this appliance.
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Bring some life back to that leftover pita bread with just a little time in the air fryer. There's nothing better than warm pita with your hummus.
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Roasting is key in this easy-to-make recipe, as the flavors of the spice blend will deepen for a more pronounced ranch seasoning bravado when roasted.
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There are lots of ways to cook potatoes, whether baked, fried, or in an air fryer. But have you ever tried cooking sweet potato slices in your toaster?