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

Chocolate-Caramel Pecan Tart

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Recipes

Kale with Pomegranate Dressing and Ricotta Salata

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Recipes

Spiced Vanilla Custards with Sweet Potato Streusel

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

Recipes

Sautéed Collard Greens with Caramelized Miso Butter

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

Recipes

Salted-Butter Apple Galette with Maple Whipped Cream

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Recipes

Roasted Beets with Sesame and Marjoram

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Recipes

Herb Salad with Pistachios, Fennel, and Horseradish

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Recipes

Harissa-and-Maple-Roasted Carrots

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Recipes

Crispy Jerusalem Artichokes with Aged Balsamic

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

Recipes

Cran-Apple Jellies

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Recipes

Citrus and Endive with Walnut Gremolata

Cutting endive into long, layered spears gives it an elegant look.

Recipes

Brussels Sprout Leaves with Chorizo and Toasted Almonds

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Recipes

Broccolini-Cheddar Gratin With Rye Breadcrumbs

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Recipes

Basic Tart Dough

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.

Recipes

Arugula, Apple, and Parsnip with Buttermilk Dressing

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

techniques

How to Make Crispy, Golden Brown, Delicious Fried Foods

Crispy, golden brown, delicious fried foods are the best way to kick off a party, and–we promise!–they're easy to make once you've mastered the basics.