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

Sweet and Sour Cherry and Buckwheat Crumble

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Recipes

Gluten-Free Raspberry-Ginger Muffins

Prefer a different berry? Feel free to swap it in.

Recipes

Sautéed Kale with Lime Pickle

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

Recipes

Swiss Chard Salsa Verde

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

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

Crispy Apple-Oat Fritters

If the batter thickens as it sits, thin with more club soda.

Recipes

Spicy Pork and Mustard Green Soup

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Recipes

Chocolate Brownie Cookies

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

Recipes

Mackerel with Crushed Potatoes and Oregano

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Recipes

Collard Green Salad with Cashews and Lime

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

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Culture

9 Cookie Cutters That Are Doomed to Fail

Using cookie cutters? The simpler, the better. These 9 are complicated, high-concept, or just plain bizarre

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techniques

How to Roll and Tie a Turkey Breast Roast

All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique