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
Crispy Chicken Cutlets with Cherry Tomato Panzanella
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
techniques
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.
techniques
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.
techniques
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.
techniques
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.
techniques
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?
Cooking
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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).
Recipes
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.
Recipes
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.
Recipes
Grilled Clams with Spiced Paprika 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.
Recipes
Lime-and-Cilantro-Stuffed Black Bass
The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.
Recipes
Head-On Prawns with Chile, Garlic, and Parsley
Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.
Recipes
Snapper Escabèche with Fennel, Radish, and Dill
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.
Recipes
Grilled Clams with Aleppo Pepper, Tumeric, and Lime 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.
Recipes
Grilled Split Lobster
Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.