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
Salty Chocolate Chunk Cookies
Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. This is part of BA's Best, a collection of our essential recipes.
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.
Recipes
Dan Roman's Buttery Roasted Chestnuts in Foil
...so you might not have an open fire, but that doesn't mean you can't have roasted chestnuts! Follow this recipe, and you won't go wrong.
Recipes
Grilled Cheese Sandwiches for a Crowd
The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.
Recipes
Spiced Oat and Pear Blondies
A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.
Recipes
The Tomboy Cake
Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.
techniques
Nonstickiness Isn't the Only Reason to Use Nonstick Cake Pans
Here's why else this is the only kind of cake pan you should be baking with
Recipes
Creamy Tomato Soup
This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.
Recipes
Banana-Chocolate Chip Cake With Peanut Butter Frosting
This chocolate chip cake recipe is perfect for beginners—the result is moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Recipes
Mint Chip Ice Cream Cake
Don't be intimidated by homemade ice cream cake—this mint recipe is worth the effort.
Cooking
The Ultimate Straight-Up Regular Kosher Dill Pickle Recipe
Exactly what the headline says: The Ultimate Straight-Up Regular Kosher Dill Pickle Recipe. Oh, also—classic.