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
Chicken Wings with Spicy Peanut Sauce
“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor
Recipes
Pork and Squash Stew with Chiles
This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.
Recipes
Meyer Lemon Cream with Graham Crackers and Sea Salt
Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.
Recipes
Spicy Beans and Wilted Greens
Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.
Recipes
Spiced Chicken with Tomato and Cream
This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.
Recipes
Black Bass with Warm Rosemary-Olive Vinaigrette
For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
Recipes
Fennel-Crusted Pork Chops with Potatoes and Shallots
Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.
Recipes
Thai Beef Stew with Lemongrass and Noodles
In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.
Recipes
Thai-Style Grain Salad with Crunchy Seeds
Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.
techniques
How to Make Gluten-Free Almond Flour
Store-bought almond flour can be expensive—luckily, it's easy to make the flavorful, gluten-free stuff at home. Here's how
Recipes
5 Gluten-Free Dessert Recipes That Are Rich, Nutritious
When you harness the rich—and nutritious—powers of nuts, oats, buckwheat, and corn, you can make decadent, gluten-free sweets that white flour wishes it could be a part of
Recipes
How to Cook with Greens Like Kale, Chard & Collards
Supergreens like kale, collards, spinach, swiss chard, and mustard greens are a healthy, delicious addition to any meal
Cooking
When Should You Cut the Stems Off Leafy Greens?
It's pretty crucial to know when to keep the stems on your greens and when to take them off. Here's how to know what to do
Recipes
4 Recipes Full of Vitamin-Packed Greens
Stew them, sauté them, make a sauce with them, and see how these nutritional show-offs can improve meal after leafy meal
Recipes
A Guide to Identifying Greens, from Kale to Collards
How to tell your kale from your collards from your Swiss chard
Recipes
6 Fast, Healthy Fish Recipes You Can Make on a Weeknight
Make mackerel, salmon, halibut, and cod your weeknight standbys, with these 4 fast, healthy recipes
Cooking
Why We Love Lime Pickle—It's Hot, Sour, Salty, Sassy
Lime pickle—a salty, sour, spicy, sassy Indian condiment—livens up everything from sandwiches to braised meats to sautéed kale
Recipes
Brown Butter–Polenta Cake with Maple Caramel
For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.
Recipes
Slow-Roasted Salmon With Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Recipes
Butter-Basted Halibut Steaks with Capers
Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.