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
Spiced Peppers and Eggplant
Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.
Recipes
Raspberry Fool with Toasted Angel Food Cake
Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.
Recipes
Shoyu Ramen
Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.
techniques
How to Preserve Plums by Making Plum Wine
Sweet little red plums are in season now, and you can preserve their taste for months by making this super-easy plum wine
techniques
How to Dry Herbs
If you're like us, your window box is overflowing with more herbs than you can possibly use. The solution? Lay them out to dry
test-kitchen
How to Preserve Summer Cherries in Syrup
Especially when you realize you can keep them around an extra month by preserving them in syrup
test-kitchen
How to Preserve Spring Onions by Packing Them in Oil
Pack spring onions in olive oil and you've got a crostini topper, a pasta sauce, and some serious drizzling material
Recipes
Fast and Spicy Chicken Noodle Soup
Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.
Recipes
Grilled Citrus Chicken
Recipes
Garlicky Mayonnaise
Recipes
Zingy Red Sauce
This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.
Recipes
Master Buttermilk Brine
This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces.
Recipes
Chicken Under a Brick
Recipes
Tiger Salad
This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).
Recipes
Curried Chicken Sandwich
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.
Recipes
Tomato and Sweet Onion Salad
We love using farmers' market heirloom varieties in this tomato salad recipe.
Recipes
Chicken Under a Brick with Grilled Avocado, Scallion, and Red Onion
Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.
Recipes
Herbed Grilled Chicken Wings
An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.