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
Pounded Lemongrass Chicken
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
Dandelion, Date, and Blue Cheese Salad with Brown Butter Croutons
Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.
Summer Greens with Mustardy Potatoes and Six-Minute Egg
Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
Fava Bean and Asparagus Salad
Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.
Give Us Garlic Breath or Give Us Death: How to Cook With Alliums
It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.
Fermented Hot Green Garlic
Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
Green Garlic Labneh
Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.
Charred Scallion Butter
Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.
Spaghetti With Ramps
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
Lime-Pickled Red Onion
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
Olive Oil–Roasted Spring Onions
Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
Brown Butter–Fried Onion Rings
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
Sweet Onion–Marinated Skirt Steak
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
White Onion, Fennel, and Watercress Salad
Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.
Blackened Leeks with Asparagus and Boiled Eggs
Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
Grilled Sweet Onion and Butter Sandwich
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Ramp and Walnut Pistou
Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.
Slow-Roasted Chicken with All the Garlic
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
4 Fast and Fresh Recipes to Make This January
These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.
Crispy Chicken Thighs with Bacon and Wilted Escarole
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.