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
Salt-and-Pepper Biscuits
Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.
Recipes
Butter-Roasted Turkey Breasts
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Recipes
Fennel, Chile, and Maple Dry Brine
A dry brine with fennel, chile, and maple, can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Recipes
Root Vegetable Gratin
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.
Recipes
Fennel, Chile, and Maple Dry-Brined Turkey
A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Recipes
Citrus and Peppercorn Dry Brine
Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.
Recipes
Orange-Kumquat Marmalade
This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
Recipes
Braised Turkey Legs
A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
Recipes
Hard-Cider Gravy
Yes, gravy should be lump-free (always whisk, don’t stir), but it’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.
Cooking
Make Apple Jam—It's Better Than Apple Sauce
Why apple jam is better than apple sauce (and pretty much everything else you make with apples in the fall) and how to make it
Culture
Recipes for Leftover Halloween Candy, from Meringues to Booze
When you've got more treats than you can eat, we've got 4 recipes to help you out, from Gummi Booze to Reese's Meringues
Recipes
Pomegranate-Mint Relish
Pomegranate seeds sub in for cranberries in this bracing, colorful relish.
Recipes
Garlic and Herb Dry Brine
A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.
Recipes
The New England Express
BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”
Recipes
Cornbread with Caramelized Apples and Onions
If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.
Culture
How Stumptown Coffee's Duane Sorenson Does Brunch
When Stumptown’s Duane Sorenson isn’t running the hippest coffee company in America, he’s Portland’s most popular host—throwing a laid-back brunch with family, friends, and, yes, really good brew.
Culture
Stumptown Owner Duane Sorenson's Laid-Back Brunch Party
Stumptown Coffee owner Duane Sorenson hosts a relaxed brunch at his Portland home.
Recipes
The 3 Best Foods Only Available in Oregon (for Now!)
The flavors of Oregon have already changed how the rest of the country eats, but there are still some treats you can only get in the Beaver State (for now)