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
Mushroom and Burrata Lasagnette
This indulgent vegetarian dish makes enough for two with seconds for each (trust us, you’re going to want seconds).
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Summer Squash Frittata with Herbs
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Plum Wine
Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.
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Classic Dill Pickles
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Apricot-Riesling Jam
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Strawberry Vinegar
Vinegar and strawberries become best friends in this flavorful infusion.
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Raspberry-Rose Jam
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Herb Salt
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White Kimchi
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Banana Split Ice Cream Cake
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.
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Hot Honey
Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.
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Tarragon Cauliflower Pickles
Cutting the cauliflower into florets means the brine will absorb faster.
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Indian-Spiced Fennel Pickles
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
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Jalapeño-Cilantro Pickled Corn
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
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Brandied Cherries with Vanilla Bean
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
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Bachelor Jam
Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
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Fresh-Chile Hot Sauce
For the most vibrant, striking hue, stick with one type of pepper.