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
Clam and Cod Chowder
Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
Recipes
Citrus-and-Chile-Braised Short Ribs
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Recipes
Almond-Crusted Trout with White Grits and Swiss Chard
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
Recipes
Anadama Bread
We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.
Recipes
Spicy Lamb and Lentils With Herbs
Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.
Recipes
Vanilla Bean Tarte Tatin
This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.
Recipes
Steamed Artichokes with Garlic Butter
All you need are your hands, some friends, and permission to get a little messy.
Recipes
Baked Beans With Slab Bacon and Breadcrumbs
This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.
Restaurants
Inside Shed, Sonoma County's Charming General Store and Restaurant
In still-sleepy Healdsburg, California, you can eat, drink, shop, garden, and learn to cook under one soaring solar-paneled roof. We visited Shed for an inspiring meal by chef Miles Thompson.
Recipes
Lemon-Hibiscus Frozen Custard
If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.
Recipes
Tapioca Pearl Pudding
This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.
Recipes
Marbled Mint-Chocolate Pudding
For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.
Recipes
Caramelized-Honey Brûlée
If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
Cooking
How to Make Healthy Desserts That Don't Taste Like Cardboard
Healthy desserts? Okay, how about kinda healthy? Nuts, seeds, whole grain flours, and good fats (calling coconut oil!) bring more than craveability to these new treats.
Recipes
Smoked Salmon Breakfast Salad With Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
Recipes
Roasted Citrus and Avocado Salad
Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
Recipes
Oat and Pistachio Sandies
For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.
Recipes
Pasta with Anchovy Butter and Broccoli Rabe
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.
Recipes
Hazelnut Butter and Coffee Meringues
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
Recipes
Chocolate-Rye Crumb Cake
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.