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
Beer-Can Chicken
There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.
Recipes
Three-Bean Salad
You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.
Recipes
4-3-2-1 Spice Rub
You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.
Recipes
Grilled Chicken Tacos
These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.
Recipes
Barbecued Chicken
Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.
test-kitchen
How to Make Strawberry Vinegar
It's hard not to just eat strawberries by the basketful, but with a little self-control, you can infuse them into a vinegar you'll want to put on everything
Where to eat
How to Eat Strategically in Mexico City
In Mexico City, our assistant food editor Alison Roman finds herself tempted at every corner by crunchy, salty, sweet, tangy, tiny treats
Where to eat
How to Eat Strategically in Mexico City
Our assistant food editor is in Mexico City for a symposium, and trying to enjoy the panoply of tastes without busting her gut. Here's her strategy
test-kitchen
How to Preserve Ramps Past Their Season, in Ramp Butter
Ramps' season may be short, but you can enjoy them all summer long--if you know how to preserve them. (Psst! We've got that recipe!)
Cooking
The Best Cocktail Party Tray Has Cupholder, Sauce Reservoir
With a wineglass-holder, dipping-sauce reservoir, and anti-spill edges, this tray (deployed at the Vegas Uncork'd Grand Tasting) is just awesome
Culture
James Beard Award-Winning Chef Paul Kahan's Breakfast Routine
The Chicago chef, who picked up an award last night for Outstanding Chef, on what he eats for breakfast
Recipes
Cherry and Plum Bruschetta
The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.
Recipes
Chive Oil
Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.
Recipes
Cherry Tomato Vinaigrette
Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.
Recipes
Spiced Salmon Kebabs
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Recipes
Summer Squash Sauté
This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.
Recipes
Spaghetti with Parsley Pesto
Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.
Recipes
Sparkling Tarragon Gin Lemonade
Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.