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
Apple-Fennel Chicken Salad
You know what most chicken salads are missing? Crunch. Not this one!
Recipes & Menus
Butterflied Trout with Spicy Lettuce, Celery, and Herbs
If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Crispy Chicken Cutlets with Cherry Tomato Panzanella
Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.
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Honey-Turmeric Pork with Beet and Carrot Salad
A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.
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Salted and Spiced Melon
The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.
Recipes & Menus
Tomatoes in Chile-Fennel Oil
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
Recipes & Menus
Corn and Fregola with Grilled Halloumi Cheese
If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
Recipes & Menus
Grilled Oregano Chicken
The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.
Recipes & Menus
Tom Collins Bar
Aside from banana, we can't think of a fruit that wouldn't be good in this drink.
Recipes & Menus
Lime and Grapefruit Daiquiri Ice Pops
Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!
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Roasted Garlicky Sweet Peppers and Chiles
Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Recipes & Menus
Sorbet in Grapefruit Cups
These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.
Recipes & Menus
Shrimp Salad with Cucumber and Fennel
Poaching the shrimp with their shells on locks in their flavor.
Recipes & Menus
Grilled Scallops with Lemony Salsa Verde
Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.
