Alison Roman
Senior food editor, emeritus
Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter. alisoneroman.com
Grilled Clams with Spiced Paprika Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Lime-and-Cilantro-Stuffed Black Bass
The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.
Head-On Prawns with Chile, Garlic, and Parsley
Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.
Snapper Escabèche with Fennel, Radish, and Dill
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Grilled Split Lobster
Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.
Strawberry-Lemon Lattice Pie
Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice).
Plum-Thyme Cut-Out Pie
Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.
Grilled Scallops With Lemony Salsa Verde
Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.
Grilled Clams with Fennel-Tarragon Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Squid Salad with Cucumber, Watercress, and Cilantro
When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.
Flakiest Pie Crust
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
Snapper Escabèche with Charred Scallions
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.
5 Bright Weeknight Dishes to Make in May
Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.
Start Your Day With Our Ultimate Breakfast Sandwich and Have the Best Morning Ever
We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
Vinegar-Marinated Chicken with Buttered Greens and Radishes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.