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
5-Grain Porridge With Bee Pollen, Apples, and Coconut
If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.
Recipes
Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts
To cook the perfect olive oil–fried egg, make sure the skillet is really hot.
Recipes
Cinnamon-Date Buns
Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.
Recipes
Skirt Steak with Shallot Pan Sauce
A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.
Recipes
Chickpea Pancakes with Leeks, Squash, and Yogurt
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
Recipes
Lentils with Cucumbers, Chard, and Poached Egg
Calling all savory breakfast people: This beans-and-greens egg bowl is for you.
Recipes
Brothy Poached Chicken with Mushrooms and Fresh Chile
Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.
Cooking
How to Make Salt-Baked Salmon
Salt baking fish is an easy way to guarantee juicy, flavorful results every time. All you need is to learn these simple tricks.
techniques
How to Butterfly Your Holiday Roast
Butterflying may sound like a complicated technique, but it's actually quite easy to do. A simple three step guide.
Culture
What We're Listening To This Holiday Season
Forget caroling. Be a jukebox hero this year with the BA Holiday Playlist.
Recipes
Pomegranate-and-Fennel-Glazed Rack of Lamb
Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.
Recipes
Horseradish-and-Parsley-Stuffed Rib-Eye Roast
This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.
Recipes
Roast Ducks with Potatoes, Figs, and Rosemary
When making this roast duck recipe, don't forget to save all that precious rendered duck fat.
Recipes
Salt-Baked Salmon with Citrus and Herbs
It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.
Recipes
Braised Veal Shanks with Bacon-Parmesan Crumbs
There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
Cooking
For Thanksgiving Dessert, Make an Apple Galette
You don’t need a pumpkin pie on the table. What you do need is an apple galette
Cooking
Why You Should Get Creative with Your Thanksgiving Vegetables (Video)
Mess with the mashed potatoes and your family might revolt. But Thanksgiving vegetable sides are fair game for surprising—and seriously good—preparations.
Cooking
What You Really Want for Thanksgiving Is Salad
Salad is a crisp, vibrant, and welcome antidote to all that Thanksgiving heaviness
