Article #67715

There is evidence of order, good prep and a sense of fun in American food writer Alison Roman’s fridge

Fillet of arctic char
I got this at the fish market yesterday to cook for my son, Charlie. I dress it with a little soy sauce and lemon juice – he loves it (including the crispy skin).

Kimchi
Always in my fridge for snacking, eating with steak or rice, and adding to soups or stews. I have a great recipe for tomato-kimchi soup with rice in Something from Nothing, which is reason enough to keep it on hand. I explore different varieties, but tend to just love the classic napa cabbage variety. I always drink the liquid after and save the jar as a leftovers container – the gift that keeps on giving!