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
Grilled Chicken with Board Dressing
Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.
Recipes
Vietnamese Pork Chops
Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.
techniques
How to Use Vinegar Mother, the Bon Appetit Test Kitchen Way
What do you do when you've got too much vinegar starter (a.k.a. mother)? If you're the BA test kitchen, you begin experimenting
Cooking
How to Make Indian-Takeout Favorites Like Chicken Tikka Masala at Home
Who needs takeout when you can bring home the sultry spices of the Indian kitchen?
Recipes
Spicy Pork Salad
Recipes
Pappardelle with Arugula and Prosciutto
Add the prosciutto at the last minute to preserve the pretty pink color.
Recipes
Apricot Sorbet Floats
Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
Recipes
Artichoke and Feta Tarts
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.
Recipes
Michelada
Recipes
Pan-Roasted Chicken with Carrots and Almonds
Creamy without being heavy, a dollop of lemony yogurt brings the dish together.
Recipes
White Bean and Radish Salad
This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.
Cooking
Easy Desserts
A spoonful of silky butterscotch pudding or a decadent bite of Fallen Chocolate Cake will convince you: These super-easy desserts are hard to resist
Recipes
Buttermilk Brined Chicken with Cress and Bread Salad
Brining the chickens in buttermilk tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the pepper watercress and bread salad.
Recipes
Spring Vegetable Risotto with Poached Eggs
Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.