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
Recipes
Squid and Fennel Pasta with Lemon and Herbs
This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.
Recipes
BA’s Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Recipes
Baked Snapper with Harissa, New Potatoes, and Spring Onions
This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.
Recipes
Sweet and Sour Strawberry Semifreddo With Black Sesame
You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
techniques
How to Make the Best Not-Too-Sweet Key Lime Pie
The perfect key lime pie is a balance between tart and sweet.
Culture
How to Make Sure Your Wedding Cake Actually Tastes (and Looks) Good
We all know it: A lot of wedding cake is well, bad. Here's how to make sure that doesn't happen.
Cooking
A Primer on Spring Alliums
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Recipes
Deviled Eggs With Crispy Shallot Gremolata
You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.
Culture
This Is the Easter Menu of Our Dreams
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Recipes
Rhubarb-Almond Cake
It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
Recipes
Duck Breast with Mustard Greens, Turnips, and Radishes
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Recipes
Carrot Tart With Ricotta and Herbs
For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
Recipes
Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.
Recipes
Slow-Cooker Indian Spiced Chicken with Tomato and Cream
This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.
Cooking
5 Weeknight Dishes Great for March, From Twice-Baked Potatoes to Pork Chops
Pork chop perfection, weeknight cake (!), a meaty take on lentils, and more wonderful ways to liven up your dinner table.
Recipes
8 Recipes to Help You Get Through the Cruelest Month (March, Not April)
When it’s chilly, gray, and stormy outside, there’s no better time to hunker down in your kitchen and cook up these comfort food favorites.
Recipes
Raspberry-Ricotta Cake
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Recipes
Cast-Iron Skillet Pork Chops
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.