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
techniques
How to Make Beurre Blanc (Because Everything Tastes Better with Butter)
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Recipes
Shoyu Cabbage Soup
Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.
Recipes
5 Fast, Easy, Fresh Dinner Recipes for Spring
Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.
techniques
Why We Love Carbon-Steel Skillets—for Omelets and More
Light and versatile, the carbon-steel skillet will help you perfect your omelet game (and everything else, too)
Recipes
Rice Bowl with Fried Egg and Avocado
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
Recipes
Fish Stew with Fennel and Baby Potatoes
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Recipes
Linguine and Clams with Almonds and Herbs
Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.
Recipes
Chicken with Buttered Snap Peas and Tender Lettuces
Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.
Recipes
Roast Pork Tenderloin with Carrot Romesco
Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.
Recipes
Swiss Chard and Mushroom Galette
Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
Culture
The Michelin Guide Expands to Nordic Countries; Taylor Swift & Ina Garten are BFFs
A roundup of food news from around the Internet on March 14, 2014.
Restaurants
A Look at Norway's Salmon and Cod Industries (Oh, and Waffles)
Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles
Recipes
Roman Sambal
This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.
techniques
How to Make Hasselback Potatoes
Hasselback potatoes look super-impressive on the plate, but they're remarkably easy to pull off—here's how
Recipes
How to Use Buttermilk in Desserts: Advice Plus 5 Recipes
Old-fashioned buttermilk is the key to tender pound cakes, nutty, chewy fudge, and custards with just the right amount of tang.
techniques
How to Make Addictive Flaky Bread—Plus Dips!
The warm, buttery, pull-apart 'flaky bread' at Brooklyn’s Glasserie is versatile and easy to throw together
Cooking
Why We Love Lardo, a.k.a. Cured Pork Fat
Lardo—fatback cured with herbs and spices— adds porky goodness to just about anything