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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Simple, refreshing, and tasty, it's hard to beat frozen Italian granita. But adding fresh watermelon to the mix can make a great dessert even better!
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When buying produce, it's important to know how to properly store your goods before you consume them. Fresh figs should always go in the fridge.
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While this lesser-known charcuterie board item may not be at the top of your list, it's surprisingly easy to make at home with little ingredients.
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Powdered sugar might seem like it can only be bought, but as long as you have granulated sugar and a coffee grinder at home, powdered sugar is within reach.
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Although they are perfect for foodies new to cooking, there are some big mistakes to avoid when using an air fryer. One of them is using too much oil.
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Canned goods are great because they can last a long time before you open them. However, there is a limit to the freshness of the product inside.
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Green beans work well with a wide range of spices, seasonings, and sauces, so you'll never run out of inspiring ways to whip up this recipe.
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Are you looking for another way to get nutrients in your diet without creating new recipes? Pulverize freeze-dried veggies for instant, flavor-bursting powders.
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If you have a fried calamari craving but no desire or means to batter and deep fry some yourself, you can easily make a batch in your trusty air fryer.
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There's nothing wrong with shaking things up by replacing traditional pasta shapes with noodles from different cultures and cuisines. Enter udon carbonara.
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The feeling your kitchen evokes depends significantly on the color you paint it. Personal tastes aside, should you really avoid painting your kitchen yellow?
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Hearty, chunky mashed potatoes could well be the perfect side dish. But to get them just right, follow this tip and simply smash them by hand.
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What if you need a party-ready appetizer? If you want a crowd-pleasing snack that's as humble as it is extravagant, try fire cracker saltines.
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Are you tired of your cocktails being less than incredible? For a seriously sweet upgrade, you need to start putting honey on the rim of your glass.
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Macerated berries are already a delicious mixture of flavors, but the addition of one more seemingly out of place ingredient can make them even tastier.
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There's a certain time you should peel the stickers off your fruit, and it's important to be careful when you do so. Here's why.
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Although unconventional, infusing your martini with tangy, briny pickle juice isn't such an extreme departure from traditional olive brine.
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Fats are an important part of a nutritious diet, and some are better than others. But between the good fats, which comes out on top: olive or avocado oil?
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If you're a lover of licorice and a craver of coffee, then you're going to want to know all about how anise elevates the bean-based beverage.
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The very idea of pickling is to make a food item last longer that it would fresh. But nothing lasts forever, so how long will your pickled ramps stay good?
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While it's delicious right out of the jar, cooking this fermented cabbage delicacy in wine is a creative way to shake up your sauerkraut routine.
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Even when white rice is combined with other items, it can fall flat. However, with the help of ginger, you can take white rice from ordinary to extraordinary.
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Blending the flavor of the fermented cabbage dish with the spreadable texture of traditional jam, kimchi jam is equal parts savory, sweet, and spicy.
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Red wine is as popular for cooking as it is for drinking. But if you've poured the last of your red wine, just use cranberry juice to deglaze a fond-laced pan.
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The most decadent proteins deserve the best side dishes possible. When it comes to rich and indulgent seafoods you might be surprised at what works best.
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Nutmeg is a classic spice used in sweet and savory dishes. But what to do if you are in the middle of a recipe and out of nutmeg? Grind some black peppercorns.
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Pickled radishes last a long time, but you should know when they start to lose their best qualities, and when they cross the border into unsafe territory.