Allison Lindsey
School
St. Edward's University, Los Angeles City College
Expertise
Food Service, Southern Cooking, Food History
- 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.
- Across the span of five years, she worked in the service industry as a host, server, barback, and bartender. Elijah Wood once called her "a fine waitress."
- 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.
Experience
Allison is a tenured writer and communications professional with a focus on journalism, public relations, and advocacy. From serving and bartending to entertainment PR and celebrity interviews, Allison is a purveyor of all things fun and flavorful. As a publicist, she 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.
Education
Allison earned an associate degree in social and 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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While raw canned artichokes are delicious on salads or enjoyed as an afternoon snack, air-fried canned artichokes are also a bounty to behold.
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The perfect fried egg is a thing of beauty. With just a few dashes of the right ingredient its flavors and shape can be enhanced even more.
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Although ordering a martini is as mindless as saying its name, do you know how you want it served? What does it mean to drink a martini straight up?
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Gremolata is a Mediterranean food topping that combines parsley, lemon, and garlic. Add in some olives, and you give a new dimension to your dressing.
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Most bacon is made from pork, but an increasingly popular alternative is beef bacon. So, will you notice any difference in flavor if you make the switch?
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Chef Kieron Hales of Zingerman's Cornman Farms gave us some tips and expert insight for preparing perfectly cooked, nutritious, and flavorful artichokes.
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Introducing rhubarb gives potato salad a bright, springy flavor that invigorates and uplifts the heavy quality of this classic, rich recipe.
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If you want to take your at-home ice cream to the next level, there's one nutty addition you could try incorporating that you may not have considered before.
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Move over pumpkin pie, there's another delicious pumpkin dessert that's coming for your crown. Add this one ingredient to really make it shine.
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Bored of plain onion rings? It's time to give them a flavorful boost while making them more tender by adding an extra step before you bread and fry them.
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Store-bought and homemade mayo have plenty of differences, but their shelf lives are particularly important to keep track of to avoid spoilage and food waste.
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Canned veg can be a quick and simple substitute for fresh if you're pushed for time. But there's one bean variety in particular that raises a red flag.
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To bring out the best flavor in your fried chicken, the perfect marinade is key. A combination of fat, acid and the right seasonings, marinade matters.
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Pickle brine is something that you might think is only good for pouring down the drain. But it can actually add a flavor boost to your next batch of soup.
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A semi-hard cheese called halloumi won't melt into a puddle when you heat it, making it a perfect candidate for cooking to a golden brown in your air fryer.
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The beauty of air fryers is how fast they can get the job done. When it comes to air-frying edamame, the only question is how will you season it?
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As tasty as a tuna salad is, it can get repetitive served in the same way over and again. So, why not switch it up with this Italian pantry staple?
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Few things are as certain as death and taxes, but the release of pumpkin spice lattes for fall comes close. Unsurprisingly, Dunk's version is returning.
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Trader Joe's occasionally rotates snack items as it makes room for new products. But if you miss this one, you can find a similarly yummy dupe at Aldi.
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Pumpkin spice has practically created its own season, and it officially begins when Starbucks launches its fall menu. Now, that moment has arrived.
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Gnocchi is a fantastic addition to any soup that will make it more robust and filling, but you need to add it to the recipe at the right time.
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Eating a classic BLT sandwich is great and all, but try transforming the flavors of a BLT with avocado into your new favorite dip, and you won't look back.
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Queso fresco is a welcome addition to many recipes, but you don't want to ruin your dish by adding in bad cheese. Here's how long it should really last.
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Tuna salad can solve a lunchtime crisis in a few easy minutes. But even something so simple can go wrong, so read on for our tips on avoiding squashy salad.
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Just as leaves change with the coming of fall, so do restaurant menus. In the case of Chick-fil-A, that also means bringing back some popular items.
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Looking for a unique way to dress up a classic club sandwich? This tip may surprise you: The fatty richness of deviled eggs is the perfect addition.
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While some recipes do work better without the bread crust, stop tossing it out and instead repurpose it into a new and delicious ingredient.