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
Pickled Vegetable Lettuce Cups
You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.
Recipes
Apple-Almond Turnover
This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
Recipes
Nutty Chocolate Toffee Bark
This recipe is easily doubled; it's also a perfect host or hostess gift.
Recipes
Pumpkin-Caramel Tart With Toasted-Hazelnut Crust
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Recipes
Lemony Smoked Trout Dip
If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Recipes
Sweet-and-Spicy Mixed Nuts
Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
Recipes
Classic Turkey Gravy with Thyme
Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
Recipes
No-Bake Chocolate Cream Pie With Toasted Meringue
The only better than not having to turn on the oven for this pie is that you can also make it ahead.
Recipes
Summer Squash Frittata with Herbs
Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.
Recipes
Chicken-Leg Confit with Potatoes and Escarole
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
Recipes
Mushroom and Burrata Lasagnette
Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Recipes
Rib Eye with Bone Marrow and Radish Salad
Make sure the butcher cuts the marrow bone in half for you.
Recipes
Crispy Pork Lettuce Wraps With Spicy Cucumbers
Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.
Recipes
Seafood Stew for Two
How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Cooking
The 3 Kinds of Caramelized Onions Every Home Cook Should Know
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Recipes
Matcha Doughnuts
Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.
techniques
Want to Make Your Own Jams and Pickles? Here Are the Tools You Need to Get Started
A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.
techniques
The Dessert World Needed This: Introducing the Banana Split Ice Cream Cake
Meet the banana split ice cream cake. It is important that you two know each other.
techniques
Save the Season With Our Guide to Preserving All Your Summer Fruits and Vegetables
Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).
