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
Mustard Crusted Pork with Farro and Carrot Salad
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.
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
Tarragon Roasted Halibut with Hazelnut Brown Butter
If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.
Recipes
Onion Naan
Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.
Recipes
Rack of Lamb with Baby Turnips and Mint Salsa Verde
Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.
Recipes
Littleneck Clams with New Potatoes and Spring Onions
New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.
Recipes
Cilantro Yogurt Sauce
This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.
Recipes
Chicken Tikka Masala
For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
techniques
The Matfer Bowl Scraper May Be the Only Kitchen Tool You Need
Is the plastic Matfer bowl scraper the only kitchen tool you'll ever need? Yeah, actually, kind of! Here's why
techniques
How to Choose the Right Type of Pasta for a Sauce
Pasta shapes are not automatically interchangeable. Here's how to choose the right kind for your sauce
Recipes
Lemon-Buttermilk Bundt Cake
With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.
Culture
Eddie Huang's Morning Routine
The chef turned author on soy milk, astrology, and other...obsessions. Plus, an exclusive audio clip from his book, "Fresh Off the Boat"
Recipes
Pineapple Pork Chops
"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor
Recipes
Vegetable Stock
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
Recipes
Lemon-Honey Tart with Salted Shortbread Crust
The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.
Recipes
Chicken Stock
Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
Recipes
Salted Pistachio Brittle
Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.