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Ali Ramee

Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios.
This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.
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Broiled Scallops
Rating: Unrated
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Learn how to broil scallops in this easy recipe. Broiling scallops allows for a hands-off cooking approach while still achieving the same golden crust you would get when searing.
In this creamy salmon pasta recipe, sun-dried tomatoes are used in two ways. The flavorful oil is used to sauté shallots, while the tomatoes get added to the cream sauce.
Blackened Scallops
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These easy blackened scallops are packed with flavor. Making your own spice mixture allows you to control the sodium. Serve over grits or pasta with a squeeze of lemon for brightness.
Easy One-Pot Chicken Stew
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This comforting, one-pot chicken stew is easy and economical, using chicken thighs and a fennel bulb and fronds to flavor the dish. The sour cream helps thicken it and gives it a light, creamy texture.
Vegan Lentil Stew
Rating: Unrated
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This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Hearty Vegetable Stew
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This rich and hearty vegan stew is packed with veggies. Earthy flavors come from eggplant and mushrooms, while bell pepper and green beans provide snap and sweetness.
Easy Chipotle Chili
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Refried beans and tomatoes provide a thick base to this easy vegetarian chili. Frozen vegetables keep prep to a minimum. Enchilada sauce and chipotle peppers in adobo work as a "chili starter" with lots of flavor and spices built in. This recipe uses part of a can of refried beans—serve the rest alongside eggs for breakfast, use them in a taco for lunch or add them to a dip for chips anytime. This healthy chili also keeps well in the fridge or freezer.
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This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
This simple, everyday dressing is perfect tossed with greens, drizzled over roasted vegetables or combined with whole grains for an easy side dish.
Scallop Salad
Rating: Unrated
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This scallop salad is inspired by the French salad frisée with lardons. Crispy, salty pancetta and fried capers complement the buttery sweet flavor of seared scallops. Softly wilted sturdy greens like frisée or escarole add texture and flavor to this healthy dinner salad.
Radish Salad with Parmesan
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This bright and crispy radish salad with Parmesan is the perfect healthy salad for spring when radishes are at their peak.
Kale & Strawberry Salad
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In this kale and strawberry salad, apple-cider vinegar and mustard flavor the dressing while fresh strawberries offer a touch of sweetness. Creamy herbed goat cheese completes this healthy salad that's perfect for lunch or dinner.
Cajun Shrimp
Rating: Unrated
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This Cajun shrimp recipe is as quick and easy as it gets. It's spicy and buttery, with a kick of lemon and fresh parsley to round out the flavors. The shrimp get a nice char on one side, then finish cooking in butter so the texture remains tender.
Crispy Baked Catfish
Rating: Unrated
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This baked catfish has a crispy cornmeal coating with a hint of spice from the Cajun seasoning, while the interior stays flaky and moist. Serve with tartar sauce, lemon wedges or your favorite hot sauce and with a green salad on the side.
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Creamy Cajun Shrimp Pasta
Rating: Unrated
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This creamy Cajun shrimp pasta dish packs plenty of veggies to lighten up the creamy sauce. The Cajun spice gives this dish a little kick, and the sour cream adds a nice tang to the cream sauce that coats the shrimp.