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
Spiced Marinated Lamb Chops with Garlicky Yogurt
These quick-cooking lamb chops make dinner feel instantly fancy.
Salted Butter and Chocolate Chunk Shortbread
Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—these cookies have started an Instagram craze.
Bacon-Wrapped Pork Tenderloin
Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.
How to Make a Pan Sauce, Meat's Best Friend
It's so easy, there's really no excuse not to make one.
Squash with Dates and Thyme
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
Grain Salad With Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Marinated Anchovies With Bread and Butter
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
Fennel-Rubbed Leg of Lamb with Salsa Verde
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Aperol-Kombucha Cocktail
Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.
Radicchio with Tahini and Sesame Seeds
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
Watercress Salad with Radishes, Apples, and Lemon
We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
You Can Totally Master Crudo at Home
The best (and easiest!) way to eat sparkling fresh seafood this summer? Raw.
Pineapple and Mezcal Tonic
Mezcal: trending! Like tequila, mezcal is made from the agave plant, but it’s got an inherent smokiness, too. If you haven’t had it before, this cocktail recipe is a great place to start.
Green Goddess Whipped Feta Dip
You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
Tuna Tartare with Sesame, Scallions, and Spicy Mayo
This simple tuna tartare is your entry point for eating raw fish.
Scallop Aguachile
Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.
Salmon Tartare With Herbs, Lemon, and Cucumber
A simple recipe that will make you wonder why you never made raw fish at home before.
Red Snapper Ceviche with Crushed CornNuts
You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.
Oaxaca: The Most Colorful City in Mexico
Oaxaca, Mexico is one of the most colorful (and delicious) places on the planet.