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
Spiced Creamed Corn
“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
Recipes
Beef and Shishito Pepper Skewers with Sichuan Salt
This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.
Recipes
Pappa al Pomodoro
The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.
Recipes
Stir-Fried Pork with Eggplant, Chile, and Runner Beans
Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.
Recipes
Spicy Lobster Pasta
There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.
Summer Squash Slaw with Feta and Toasted Buckwheat
Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.
Recipes
Ricotta-Stuffed Squash Blossoms
With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
Recipes
Grilled Zucchini and Leeks with Walnuts and Herbs
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
Recipes
Grilled Mushrooms and Carrots with Sesame
The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
Recipes
Grilled Eggplant and Greens with Spiced Yogurt
First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.
Recipes
Grilled Bread Salad with Sweet Peppers and Onions
Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
techniques
How to Cook Scallops, with a Helpful GIF
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Recipes
5 Clever, Easy Twists on Caprese Salad
We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
Cooking
Which Radishes Are Best for Snacking? For Pickling? Our Guide, from French Breakfasts to Easter Eggs
You can do anything with radishes—eat them raw, pickled, roasted, and more. Here's how to use 5 different kinds, from French Breakfasts to Easter Eggs
Recipes
Creamy Herb Dressing
Recipes
Green Tacos
This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.
Recipes
4 Fast Easy Fresh Summer Recipes Perfect for June
It's too nice out to spend all day at the stove. Choose quick-cooking proteins like scallops and skirt steak, then add summer's best produce.
techniques
How to Make a Cutaway Pie Crust
Cutaway pie crust looks beautiful but also serves a purpose—it helps to vent the fruit filling. Here's how to make a crust like a pro
Recipes
Crushed Beets with Lemon Vinaigrette
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
Recipes
Steak Tacos with Cilantro-Radish Salsa
Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.