Alison Roman
Senior food editor, emeritus
Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter. alisoneroman.com
Recipes
Pineapple and Mezcal Tonic
Mezcal: trending! Like tequila, mezcal is made from the agave plant, but it’s got an inherent smokiness, too. If you haven’t had it before, this cocktail recipe is a great place to start.
Recipes
Green Goddess Whipped Feta Dip
You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
Recipes
Tuna Tartare with Sesame, Scallions, and Spicy Mayo
This simple tuna tartare is your entry point for eating raw fish.
Recipes
Scallop Aguachile
Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.
Recipes
Salmon Tartare With Herbs, Lemon, and Cucumber
A simple recipe that will make you wonder why you never made raw fish at home before.
Recipes
Red Snapper Ceviche with Crushed CornNuts
You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.
Restaurants
Oaxaca: The Most Colorful City in Mexico
Oaxaca, Mexico is one of the most colorful (and delicious) places on the planet.
Recipes
Cornmeal Biscuits with Chorizo Gravy
Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.
Recipes
Pounded Lemongrass Chicken
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
Recipes
Dandelion, Date, and Blue Cheese Salad with Brown Butter Croutons
Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.
Recipes
Summer Greens with Mustardy Potatoes and Six-Minute Egg
Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
Recipes
Fava Bean and Asparagus Salad
Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.
Recipes
Slow-Roasted Chicken With All the Garlic
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
Recipes
Spaghetti With Ramps
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
Cooking
Give Us Garlic Breath or Give Us Death: How to Cook With Alliums
It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.
Recipes
Ramp and Walnut Pistou
Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.
Recipes
Lime-Pickled Red Onion
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
Recipes
Charred Scallion Butter
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Recipes
Brown-Butter–Fried Onion Rings
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
Recipes
Blackened Leeks With Asparagus and Boiled Eggs
Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.