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
Cooking
How to Host a Dinner Party When You Just Don't Feel Like Cooking
There. Will. Be. Fried. Chicken. Alison Roman gives you permission to phone in your next party.
Recipes
Charred and Raw Corn Salad
All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.
Recipes
Spiced Marinated Lamb Chops with Garlicky Yogurt
These quick-cooking lamb chops make dinner feel instantly fancy.
Recipes
Salted Butter and Chocolate Chunk Shortbread
Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—these cookies have started an Instagram craze.
Recipes
Bacon-Wrapped Pork Tenderloin
Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.
Cooking
How to Make a Pan Sauce, Meat's Best Friend
It's so easy, there's really no excuse not to make one.
Recipes
Squash with Dates and Thyme
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
Recipes
Fennel-Rubbed Leg of Lamb with Salsa Verde
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Recipes
Radicchio with Tahini and Sesame Seeds
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
Recipes
Grain Salad With Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Recipes
Aperol-Kombucha Cocktail
Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.
Recipes
Marinated Anchovies with Bread and Butter
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
Recipes
Grain Salad With Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Recipes
Marinated Anchovies With Bread and Butter
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.
Recipes
Fennel-Rubbed Leg of Lamb with Salsa Verde
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Recipes
Aperol-Kombucha Cocktail
Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.
Recipes
Radicchio with Tahini and Sesame Seeds
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
Recipes
Watercress Salad with Radishes, Apples, and Lemon
We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
Cooking
You Can Totally Master Crudo at Home
The best (and easiest!) way to eat sparkling fresh seafood this summer? Raw.