Alison Roman

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

This oil-and-vinegar-dressed German potato salad is the light, bright side dish your BBQ needs.

These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too. 

This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.

Our best Key lime pie recipe sports a whipped cream topping with Greek yogurt for extra tang. Coconut oil gives the graham cracker crust a tropical edge.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted. It never quite crisps, but it browns and caramelizes while the rest of it turns to the texture of a perfectly just set 6-minute egg.

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

Because you don’t individually stir these ‘tinis for a crowd, water is added to aid in the dilution you’d normally get from ice. You can thank us later.

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it’s positively liquid gold for anyone feeling the first tingles of cold season.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

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.