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
Strawberry-Lemon Lattice Pie
Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice).
Recipes
Plum-Thyme Cut-Out Pie
Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.
Recipes
Grilled Scallops With Lemony Salsa Verde
Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.
Recipes
Grilled Clams with Fennel-Tarragon 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
Squid Salad with Cucumber, Watercress, and Cilantro
When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.
Recipes
Flakiest Pie Crust
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
Recipes
Snapper Escabèche with Charred Scallions
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. Learn how it's done here.
Cooking
5 Bright Weeknight Dishes to Make in May
Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.
techniques
Start Your Day With Our Ultimate Breakfast Sandwich and Have the Best Morning Ever
We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.
Recipes
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
Recipes
Vinegar-Marinated Chicken with Buttered Greens and Radishes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.
Recipes
Squid and Fennel Pasta with Lemon and Herbs
This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.
Recipes
BA’s Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Recipes
Baked Snapper with Harissa, New Potatoes, and Spring Onions
This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.
Recipes
Sweet and Sour Strawberry Semifreddo With Black Sesame
You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
techniques
How to Make the Best Not-Too-Sweet Key Lime Pie
The perfect key lime pie is a balance between tart and sweet.
Culture
How to Make Sure Your Wedding Cake Actually Tastes (and Looks) Good
We all know it: A lot of wedding cake is well, bad. Here's how to make sure that doesn't happen.
Cooking
A Primer on Spring Alliums
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.