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
White Beans and Charred Broccoli with Parmesan
Recipes & Menus
Aleppo Pepper-Roasted Pork With Shallot Vinaigrette
A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.
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Squash with Dates and Thyme
The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
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Salted Sesame Caramel
Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.
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Feta with Sumac and Black Sesame Seeds
Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.
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Thai Celery Salad with Peanuts
"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor
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Breakfast Porridge with Soft Egg and Pea Shoots
This recipe will convince you that a savory breakfast can be a wonderful thing.
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Roasted Spiced Rhubarb with Dates and Yogurt
Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.
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Spiced Creamed Corn
“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
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Beef and Shishito Pepper Skewers with Sichuan Salt
This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.
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Stir-Fried Pork with Eggplant, Chile, and Runner Beans
Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.
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Grilled Mushrooms and Carrots with Sesame
The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
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Charred and Raw Corn with Chile and Cheese
All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.
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Grilled Bread Salad with Sweet Peppers and Onions
Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
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Grilled Eggplant and Greens with Spiced Yogurt
Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.
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Grilled Zucchini and Leeks with Walnuts and Herbs
We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.
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Creamy Herb Dressing
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Green Tacos
This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.
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Bean Salad with Lemon and Herbs
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