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
Blood Orange Buttermilk Upside-Down Cake
Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.
Fennel Gratin With Walnut-Thyme Breadcrumbs
A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
Herbed Chickpeas
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Escarole with Crispy Ham and Eggs
Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.
Endive and Fennel Gratin
The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.
Italian Wedding Soup with Puntarelle
Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.
Treviso and Radish Salad with Walnut–Anchovy Dressing
A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.
Flatbread with Castelfranco, Burrata, Apples, and Olives
Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
How to Throw a Latke Party, So You Can Eat More Latkes
Celebrate the most delicious of Hanukkah miracles—crispy potato pancakes, obviously—with a spirited cocktail party.
Fried Chicken Thighs with Cheesy Grits
Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Pastrami and Potato Hash with Fried Eggs
You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.
Horseradish Labneh
This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.
Egg-in-a-Hole Sandwich with Bacon and Cheddar
Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Eggs with Pickled Shallot and Parsley
You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.
Maple-Cinnamon Toast With Citrus and Crème Fraîche
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Ombré Rainbow Cookies
This inspired spin on the classic rainbow cookie could make any gingerbread man cry.
Black and White Sesame Seed Cookies
The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.
Apple Salad with Toasted Mustard Seeds and Herbs
The dressing will help keep the apples from discoloring, even if they sit out for a while.