Kitchen Fashion Advice



>> STEPHEN: WELCOME BACK.

TWO WEEKS AGO, I HAD THE
PLEASURE OF COOKING WITH

BESTSELLING COOKBOOK AUTHOR
ALLISON ROMAN AND MAKING HER

FAMOUS SHALLOT PASTA.

ENJOY!

MUAH!

>> HI!

>> Stephen: IT’S NICE TO SORT
OF BE TOGETHER EVEN UNDER THESE

STRANGE AND ANXIOUS
CIRCUMSTANCES.

>> YEAH.

>> Stephen: WHAT IS BETTER FOR
STRANGENESS AND ANXIETY THAN

FILLING YOUR BELLY.

LET’S COOK SOMETHING.

WHAT ARE WE MAKING TODAY?

>> WE ARE GOING TO MAKE A
SHALLOT PASTA.

IT’S LIKE THE SHALLOT PASTA, I
WOULD SAY.

>> Stephen: IT IS “THE”
SHALLOT PASTA.

>> IT’S DEFINITELY THE SHALLOT
PASTA.

I ALSO HAVE SHALLOTS OVER HERE.

I THINK THIS IS POPULAR NOW
BECAUSE IT’S A PANTRY STABLE

SITUATION.

>> Stephen: YES.

YOU HAVE BECOME THE QUEEN OF
PANTRY COOKING.

IT’S WHAT EVERYBODY IS DOING
RIGHT NOW.

>> I HAVE, THANK YOU.

>> Stephen: YES.

THAT’S A REALLY NICE WAY TO
PUT IT.

BUT, YEAH, SO THIS ONE HAS
SHALLOTS, TOMATO PASTE AND

ANCHOVIES, WHICH I FEEL LIKE ARE
HAVING A MOMENT, BUT THAT’S

BECAUSE WE LITERALLY RAN OUT OF
ALL OTHER FOODS.

>> Stephen: I THINK YOU’RE ONE
OF THE REASONS IT’S HAVING A

MOMENT.

I WAS SKEPTICAL BECAUSE I HAD
NEVER BEEN AN ANCHOVIES FAN, AND

THEN I SAW YOU PUT IT IN THE
WHITE BEAN STEW.

I SAID, I’VE GOT TO DO IT, IT’S
WHAT SHE SAYS, AND IT’S AMAZING!

>> I APPRECIATE IT.

>> Stephen: YOU’VE GOT TO TAKE
A RISK.

>> IT’S A SMALL PRICE TO PAY
BECAUSE YOU REALLY DON’T SEE

THEM, YOU DON’T REALLY TASTE
THEM, BUT I FEEL LIKE WHEN

THEY’RE NOT THERE, YOU REALLY
MISS THEM.

>> Stephen: I HAVE A COUPLE OF
STYLE QUESTIONS BEFORE YOU GO

FURTHER.

>> OKAY.

>> Stephen: I LOVE THE STYLE
YOU ROCK WHILE YOU’RE COOKING IN

YOUR KITCHEN, AND I WANT TO KNOW
WHAT YOU THINK OF, A, DO I NEED

THE OVER THE SHOULDER?

WHAT DO WE THINK ABOUT THIS OR
DO I LOOK LIKE A WAITER?

>> YOU LOOK LIKE YOU’RE ABOUT TO
SERVE ME A BOTTLE OF WINE, WHICH

I HAVE HERE.

BUT IT’S KIND OF A NICE TOUCH.

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IT MAKES ME FEEL LIKE I’M
DINING.

I GET A BISTRO, MAYBE OYSTERS.

I THINK IT’S GREAT.

>> Stephen: HOW DO YOU FEEL
ABOUT MY TIE HERE, THE APRON?

>> THAT’S HOW I DO MINE.

>> Stephen: YEAH?

I DO A HIGH-WASTED — YEAH,
THAT’S WHAT I’M DOING.

>> Stephen: I’M WORRIED ABOUT
THE BELT BUCKLE.

>> YOU HAVE TO COME HIGH SNORE
ABOVE THE BELT BUCKLE?

>> YEAH, YOU’VE GOT TO PULL A
HIGH-WASTED SITUATION.

IF WE’RE GOING BACK TO THE
’70s, WE GO ALL THE WAY BACK.

>> Stephen: BETTER?

YES.

IF YOU WANT, YOU COULD TUCK THE
TOWEL INTO THE WAISTBAND IF

YOU’RE WORRIED ABOUT HAVING A
PLACE TO — THERE YOU GO.

>> Stephen: LIKE THAT.

THAT LOOKS A LITTLE MORE
NATURAL.

>> Stephen: I UNDERSTAND
THERE’S A STORY BEHIND THE

SHALLOT PASTA.

>> I LIKE TO SHE THERE’S ALWAYS
A STORY, BUT THERE REALLY ISN’T.

BUT IN THIS CASE, THERE WAS A
STORY.

I WAS COOKING DINNER WITH
FRIENDS FOR OUR ANNUAL FEAST TO

HAVE THE SEVEN FISHES WHICH IS
BASICALLY JUST, LIKE, A

NINE-HOUR PARTY WHERE WE GET
EXTREMELY DRUNK AND EAT A LOT OF

FOOD.

>> Stephen: IS THAT LIKE
ITALIAN CHRISTMAS?

>> YEAH, NO ONE’S ITALIAN, BUT,
YOU KNOW, I HAVE AN AUNT WHO’S

ITALIAN.

NOT BY BLOOD, BUT —
>> Stephen: AT A CERTAIN

POINT, EVERYONE’S ITALIAN.

>> THAT’S HOW I FEEL.

I’M ITALIAN INSIDE.

I HAD ORDERED SOME GROCERY TO BE
DELIVERED FROM MY FRIENDS AT THE

STORE AND I ORDERED TWO SHALLOTS
AND THEY SENT ME TWO POUNDS OF

SHALLOTS.

SO I WAS, LIKE, OKAY, NOW I’M
MAKING PASTA WITH THESE SHALLOTS

BECAUSE, YOU KNOW, WHAT THE HELL
ELSE AM I GOING TO DO WITH TWO

POUNDS OF SHALLOTS, THOUGH I
SUPPOSE THEY DON’T GO BACK.

ANYWAY, I’M AT MY FRIENDS’
HOUSE.

WE DECIDED TO MAKE THE PASTA
LATE NIGHT.

DO YOU WANT TO BE COOKING WHILE
WE’RE TALKING?

>> Stephen: SURE, OLIVE OIL.

I CAN DO IT ALL.

I’M A MULTI-TASKER.

MORE THAN YOU THINK.

>> Stephen: I’M VERY GENEROUS
WITH THE OLIVE OIL.

>> GOOD.

>> Stephen: HOW HOT ARE WE
GETTING HERE?

>> MEDIUM HIGH.

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I’M A MEDIUM HIGH ALMOST ACROSS
THE BOARD.

I FEEL LIKE WHEN IN DOUBT, IT’S
A MEDIUM HIGH SITUATION.

BUT YOU CAN ALSO PLAY DEEJAY,
LOWER, HIGHER, DEPENDING.

>> Stephen: DO I HAVE TO WAIT
TILL IT HEATS UP OR CAN I THROW

THEM IN?

>> JUST THROW THEM IN.

IT’S ALL KIND OF GETTING THROWN
IN THERE.

>> Stephen: SO YOU’VE GOT TWO
POUNDS OF SHALLOTS.

>> TWO POUNDS OF SHALLOTS,
WHAT’S A GIRL TO DO?

I FEEL BECAUSE TO HAVE THE FEAST
OF THE SEVEN FISHES, OF COURSE I

WAS GOING TO INCLUDE ANCHOVIES
IN THEM.

I THINK ANCHOVY PASTA IS ONE OF
THE MOST DELICIOUS THINGS IN THE

WORLD AND, SO, THUS THE SHALLOT
ANCHOVY PASTE NEXT YEAR WAS

BORN.

I JUST KIND OF WANTED DRUNK FOOD
BECAUSE YOU’RE GOING TO BE

EATING THIS AROUND 11:00 AND WE
HAD HAD WINE AND PROBABLY A FEW

COCKTAILS ALL NIGHT.

SO AFTER THE FIRST FEAST, WE
WILL HAVE THE SEVEN FISH LATER,

SORT OF AFTER THE FAC.

AND BY THIS POINT, MOST PEOPLE
WERE HONESTLY TOO DRUNK TO ENJOY

THE PASTA.

SO I DECIDED TO NOT MAKE ALL THE
PASTA, SO I ENDED UP WITH HALF

OF THE SHALLOTY, TOMATO, ANCHOVY
MIXTURE.

AT THE END OF THE NIGHT, I PUT
IT IN A JAR AND GAVE IT TO MY

FRIEND AND I SAID YOU KEEP THIS
AND EAT THIS TOMORROW ON EGGS OR

MAKE YOURSELF A SECOND ROUND OF
PASTA OR WHATEVER.

HE TEXTED ME AND SAID THAT WAS
THE BEST THING I’VE EVER EATEN.

I NEED TO KNOW HOW TO MAKE THAT.

I SAID THREE INGREDIENTS, NO BIG
DAL.

THEN I RECEIVED E-MAILS FROM
PEOPLE SAYING WE’VE GOT TO KNOW

WHAT’S IN THAT PASTA.

I THOUGHT, I GUESS I CAN WRITE
ABOUT IT.

SO I DID AND IT WAS BORN.

>> Stephen: WHAT ARE THE BASIC
INGREDIENTS EVERYBODY SHOULD

HAVE DURING QUARANTINE BECAUSE
PEOPLE ARE TRYING TO GO TO THE

GROCERY STORE AS LITTLE AS
POSSIBLE, LIKE ONCE EVERY TWO

WEEKS DOING A BIG TRIP.

WHAT ARE THE BASICS EVERYBODY’S
GOT TO HAVE?

>> THE BASICS ARE I WENT TO THE
STORE AND DID MY STAPLE PANTRY

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SHOPPING, AND I THINK THAT IT’S
GOING TO BE DIFFERENT FOR EACH

PERSON BASED ON THE TYPES OF
FOOD THAT YOU LIKE TO EAT, BUT

FOR ME THE NONNEGOTIABLES ARE
LEMONS, OLIVE OIL, A HUNK OF

SALTY CHEESE LIKE PARMESAN OR
PECORINO, ANCHOVIES.

SOY SAUCE.

WHAT ELSE — OH, HERBS.

>> Stephen: WHAT ARE ARE WE
THINKING?

>> PARSLEY.

LOOKS GOOD.

TURN YOUR HEAT DOWN A LITTLE BIT
SO WHEN YOU ADD THE TOMATO PACE,

IT DOESN’T BURN.

JUST A SMIDGE.

>> Stephen: OKAY.

AND I WOULD COOK ANOTHER
MINUTE OR TWO AND THEN START TO

ADD THE ANCHOVIES.

>> Stephen: SO I PUT THE REST
IN HERE?

>> YEAH.

>> Stephen: DO I DRAIN IT?

I WOULD DRAIN IT.

SO IF YOU HAVE TONGS, I LIKE TO
SOMETIMES JUST TAKE — I WILL

LITERALLY PINCH THE ANCHOVIES
FROM THE TIN LIKE THIS, AND THE

NICE THING ABOUT COOKING WITH
ANCHOVIES FOR ME AND PART OF THE

REASON I FELL IN LOVE WITH THE
PROCESS IS YOU DON’T HAVE TO

CHOP THEM, THEY JUST KIND OF
DISSOLVE INTO THE SKILLET.

>> Stephen: YEAH, I LIKE THAT,
TOO.

>> BUT I DON’T FIND THAT OIL TO
BE THAT DELICIOUS OR USEFUL, IS

I DISCARD IT.

>> Stephen: THEY’VE ALREADY
ALL BROKEN UP.

>> YEAH, WHERE DO THEY GO?

YOU TELL ME.

>> Stephen: CAN’T FIND THEM.

COME ON, WHERE’S WALDO?

THEY’RE GONE.

>> I CAN’T SEE THEM.

>> Stephen: YOU CAN’T PROVE
IT.

OFFICER, YOU CAN’T PROVE THERE
ARE ANCHOVIES IN HERE.

>> OKAY.

SO ARE YOUR ANCHOVIES DISSOLVED
PROPERLY?

>> Stephen: THEY’RE DISSOLVED,
KIDDO.

>> GOOD.

I LOVE IT.

NOW YOU’RE GOING TO ADD YOUR
TOMATO PASTE.

ARE YOU DOING A TUBE OR A CAN?

>> Stephen: A CAN.

WE HAVE THE SAME!

CAN, SO NICE!

>> Stephen: ALLISON, WE HAVE
TO TAKE A BREAK WHILE THE

SHALLOTS ARE REDUCING.

WE’LL TAKE THE DISH TO THE NEXT
STEP WITH AUTHOR OF “NOTHING

FANCY,” ALLISON ROMAN.

STICK AROUND.