Hi everyone, I'm Hilary Kerr, the co-founder and chief content officer of Huwapware, and

this is Second Life, a podcast spotlighting women who have truly inspiring careers.

We're talking about their work journeys, what they've learned from the process of setting

aside their doubts or fears, and what happens when they embark on their Second Life.

Today, I'm delighted to sit down with the cook, writer, and author of two of my favorite

cookbooks of all time, Nothing Fancy, and Dining In, the incredible Allison Roman.

If you are at all interested in food, you probably already know Allison.

She's created a slew of internet famous recipes that you see all over social media like the

stew, the dip, and the cookies.

Yes, that's right, Allison's recipes are such sensations that the word THE prefaces them.

The thing I love about Allison's highly cookable recipes is that A, they always work, B, I

love the flavor profiles, C, they're not Fussy, ever, and D, she gets me to use ingredients

that I might not swoon over normally, like anchovies.

In addition to being a cookbook author, Allison is also a columnist and contributor to both

the New York Times and Bon Appetite, but of course, since it's the Second Life, you know

that she didn't start her career as a beloved food writer and author.

Before her New York Times bestselling cookbooks, Allison was a pastry chef in Los Angeles in San

Francisco, and then helped Christina Toecy launch her milk bar bakery empire.

I am so excited to share the full story of Allison's journey from professional kitchens

to Home Cookery Guru.

Now, on Second Life, it's Allison Roman.

So Allison on this podcast, we like to start at the beginning.

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