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 Coffee the Stumptown Way
Stumptown's Duane Sorenson gives tips for brewing the best cup of coffee.
Culture
Stumptown's Duane Sorenson Throws a Brunch Party
Stumptown's Duane Sorenson hosts a brunch party for family and friends with a frittata, granola, cocktails, and more.
Recipes
Yellow Layer Cake with Chocolate–Sour Cream Frosting
Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.
Recipes
Banana–Chocolate Chip Cake with Peanut Butter Frosting
This cake is perfect for beginners—it’s moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Cooking
5 Easy Umami Boosters, from Momofuku Culinary Lab
Give food—any food!—a flavor boost with these 5 easy-to-find ingredients recommended by the Momofuku Culinary Lab
How to Preserve Raspberries by Making Skillet Jam
Keep a last little taste of summer around by turning raspberries into jam with this easy recipe
Recipes
Salted Caramel "Ding Dong" Cake
It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
Recipes
Bourbon-Butterscotch Pudding
This complexly flavored pudding owes its smooth texture to a quick spin in the blender.
Recipes
Fallen Chocolate Cake
The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.
Recipes
Apple and Blackberry Polenta Cobbler
Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.
Recipes
Raspberry-Hazelnut Galette
Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.
Recipes
Brown Sugar Banana Parfaits with Maple-Glazed Pecans
A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.
techniques
How to Make a Perfect Medium-Boiled Egg
Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight
techniques
The Trendy Food Garnish Is Flowers and Micro-Greens
Tiny flowers, buds, and leaves are popping up on the plates at many of our Best New Restaurants.
techniques
How to Make Authentic Shoyu Ramen at Home
An intensive 3-day-long recipe project to make authentic Japanese-style shoyu ramen at home, from the pork and the stock to the noodles and the toppings
Preserve Eggplants by Slow-Roasting Them in Olive Oil
A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint
Recipes
Grilled Steak and Radishes with Black Pepper Butter
The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.
Recipes
Pickled Nectarine Salad with Burrata
Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.