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
Silver Dollar Latkes
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Danish Salted-Butter Cookies
The butter cookie recipe you'll come back to year after year. Pro tip: Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Fresh Dill Cucumbers with Lemon
Salting draws excess moisture from the cucumbers and seasons them simultaneously.
Your Turkey Deserves This Silky-Smooth Gravy
Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.
These Tonic Waters Will Change the Way You Feel About G&Ts Forever
Amp up your G&T's with these fancy tonic waters. You're welcome.
Seeded Buckwheat Grissini with Parmesan
Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.
Pickled Vegetable Lettuce Cups
You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.
Apple-Almond Turnover
This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
Nutty Chocolate Toffee Bark
This recipe is easily doubled; it's also a perfect host or hostess gift.
Pumpkin-Caramel Tart With Toasted-Hazelnut Crust
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Lemony Smoked Trout Dip
If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Sweet-and-Spicy Mixed Nuts
Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
Classic Turkey Gravy with Thyme
Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
No-Bake Chocolate Cream Pie With Toasted Meringue
The only better than not having to turn on the oven for this pie is that you can also make it ahead.
Summer Squash Frittata with Herbs
Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.
Chicken-Leg Confit with Potatoes and Escarole
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
Mushroom and Burrata Lasagnette
Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Rib Eye with Bone Marrow and Radish Salad
Make sure the butcher cuts the marrow bone in half for you.
Crispy Pork Lettuce Wraps With Spicy Cucumbers
Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.