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Alison Roman head shot - Bon Appétit

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

Bachelor Jam

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
Recipes

Banana Split Ice Cream Cake

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.
Recipes

Apricot-Riesling Jam

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.
Recipes

Classic Dill Pickles

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
Recipes

Fresh-Chile Hot Sauce

For the most vibrant, striking hue, stick with one type of pepper.
Recipes

Herb Salt

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Recipes

Lemon-Chile Green Bean Pickles

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.
Recipes

Plum Wine

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.
techniques

How to Make Pizza, the New York (a.k.a. Right) Way

What defines a New York slice? We school two Brits in the right way to make pizza.
techniques

Hot Cutlet, Cool Salad, Zero Sweat

The cutlets you should make this summer, and then the rest of the year as well.
Recipes

Herbed Egg Salad

Best with a vinegar-y hot sauce, like Tabasco or Crystal.
Recipes

Apple-Fennel Chicken Salad

You know what most chicken salads are missing? Crunch. Not this one!
Cooking

The Absolute Coolest Dessert to Have This Summer and We're Not Exaggerating

Make Grandma Prue proud and throw yourself a sorbet-in-grapefruit-cup party.
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Gallery
Recipes

Cool Off at Your Next Pool Party with Boozy Ice Pops, Shrimp Salad, and More

Everyone in the pool—but not without one of these refreshing, retro-modern snacks.
Culture

The Ice Cream on the July Cover? Yeah, It Was Quite the (Mostly Fun) Process

The beautiful melty ice cream on the July 2015 isn't there by accident. It's there because we tried very hard to get it right.
Recipes

Butterflied Trout with Spicy Lettuce, Celery, and Herbs

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
Recipes

Sorbet in Grapefruit Cups

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.
Recipes

Corn and Fregola with Grilled Halloumi Cheese

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
Recipes

Honey-Turmeric Pork With Beet and Carrot Salad

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.
Recipes

Grilled Oregano Chicken

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.
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