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
Feta with Sumac and Black Sesame Seeds
Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.
Recipes
Halibut Confit with Leeks, Coriander, and Lemon
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Recipes
Aleppo Pepper–Roasted Pork with Shallot Vinaigrette
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Recipes
Fennel, Celery, and Pomegranate Salad
A palate-cleansing fennel salad to balance rich pork and hearty sides.
Recipes
White Beans and Charred Broccoli with Parmesan
Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.
Recipes
Boozy Fudge Sauce
It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.
Recipes
Salted Sesame Caramel
Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.
Recipes
Fritto Misto
A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
techniques
How to Make Hot Joy's Crab Fat–Caramel Wing Sauce
Hot Joy’s transcendent wings are funky from the fish sauce and crab paste in the glossy caramel that lacquers them. Yes, reducing fish sauce is stinky, but the payoff is worth it.
Cooking
8 Ways to Use Yogurt in Your Cooking (i.e., Put It in Everything)
Yogurt made its mark on breakfast. Now it’s become chefs’ go-to for waking up dinner. Here's how to incorporate it into nearly everything you eat
Recipes
Yogurt-Lime Sorbet
It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.
Recipes
Labneh
Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).
Recipes
Yogurt-Chia Pudding
The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.
Recipes
Crab Toasts with Spicy Yogurt
Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.
Recipes
Thai Celery Salad with Peanuts
Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor
techniques
How to Make Ricotta-Stuffed Squash Blossoms, with a Helpful GIF
Delicate squash blossoms are a farmers’ market treasure—this helpful GIF will show you how to fry 'em right.
Recipes
5 Easy and Summery Weeknight Dinners
5 easy weeknight dinners to make for the rest of the summer
techniques
How to Make Skewers for Pork, Chicken, Steak, and More
Skewers are quick, use few ingredients, and are so versatile you'll never get bored. Here's how to make skewers right every time
Recipes
Breakfast Porridge with Soft Egg and Pea Shoots
This recipe will convince you that a savory breakfast can be a wonderful thing.
Recipes
Roasted Spiced Rhubarb with Dates and Yogurt
Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.