Alison Roman
Alison Roman is the author of The New York Times bestselling cookbooks Nothing Fancy and Dining In. She is a former bi-weekly columnist for the Cooking section of The New York Times and senior food editor at Bon Appétit Magazine. Creator of house favorites such as Shallot Pasta and #thecookies, her highly cookable recipes frequently achieve massive popularity in both home kitchens and on the internet. You can find her and her recipes every other week on her YouTube series, Home Movies, as well as her successful newsletter, titled simply, A Newsletter.
Recipes & Menus
Spicy Lamb and Lentils with Herbs
Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.
Recipes & Menus
Almond-Crusted Trout with White Grits and Swiss Chard
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
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Raspberry-Ricotta Cake
Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.
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Twice-Baked Potatoes
Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.
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Cast-Iron Skillet Pork Chops
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.
Recipes & Menus
Almond-Crusted Trout with White Grits and Swiss Chard
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
Recipes & Menus
Citrus-and-Chile-Braised Short Ribs
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
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Tapioca Pearl Pudding
This textured pudding was inspired by ice cream and gets its concentrated dairy flavor from milk powder, which adds richness without fat.
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Caramelized-Honey Brûlée
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use—and you can't make this dessert without one.
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Marbled Mint-Chocolate Pudding
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Lemon-Hibiscus Frozen Custard
If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.
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Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
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Chickpea Pancakes with Leeks, Squash, and Yogurt
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
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Hazelnut Butter and Coffee Meringues
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
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Roasted Citrus and Avocado Salad
Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.
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Lentils with Cucumbers, Chard, and Poached Egg
Start your weekend mornings right with this healthier, more delicious breakfast bowl.
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Weeknight Porchetta
Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious
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Oat and Pistachio Sandies
For a delicate—not brittle—crunch, don't overbake. It's okay if the center of the cookie is still pale.
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Cinnamon-Date Buns
Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.
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Chile-Oil Fried Egg With Avocado
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.