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
Roasted Garlicky Sweet Peppers and Chiles
Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Tom Collins Bar
Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.
Lime and Grapefruit Daiquiri Ice Pops
Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!
Tomatoes in Chile-Fennel Oil
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
Shrimp Salad With Cucumber and Fennel
Poaching the shrimp with their shells on locks in their flavor.
Salted and Spiced Melon
The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.
Whipped Gorgonzola
Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.
Crispy Chicken Cutlets with Cherry Tomato Panzanella
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
All Pie, All the Time: Our Guide to the Best-Ever Crust, Filling, and More
That phrase "easy as pie"? It's about to make sense.
Go for the Punch With This Easy Cut-Out Pie Crust
Circles, squares, or diamonds—we're into all of them for this stunning punch-out pie crust.
How to Roll and Fill Your Way to a Picture-Perfect Pie
When making pies, you've got to know how to roll ’em (gently) and know how to fill ’em (pile it on!). Here's how you do it.
The Only Formula You Need to Make Your Best-Ever Fruit Pie Filling
Ready to fill that buttery pie crust with a pile of gorgeous, ripe fruit? We're here to set you up for pie filling success.
A Step-By-Step Guide to the Flakiest, Butteriest Pie Crust You'll Ever Make
No machines required for the best damn all-butter pie crust you've ever made. Ready?
Grill One of These Awe-Inspiring Hunks of Meat This Summer, Because You Can
These huge, juicy cuts of meat for the grill all serve a crowd, have really good rubs, and happen to be idiot-proof.
Blueberry-Ginger Double-Crust Pie
The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.
Sardines with Grilled Bread and Tomato
Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.
Grilled Clams with Lemon-Shallot Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Swordfish Steaks with Olive Gremolata
For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).
Snapper Escabèche with Chiles, Garlic, and Oregano
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
Grilled Clams
The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.