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
Crispy Chicken Thighs with Bacon and Wilted Escarole
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Recipes
Blood Orange Buttermilk Upside-Down Cake
Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.
Recipes
Fennel Gratin With Walnut-Thyme Breadcrumbs
A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
Recipes
Herbed Chickpeas
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Recipes
Eggs with Pickled Shallot and Parsley
You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.
Recipes
Silver Dollar Latkes
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Recipes
Fried Chicken Thighs with Cheesy Grits
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Recipes
Danish Salted-Butter Cookies
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Recipes
Maple-Cinnamon Toast With Citrus and Crème Fraîche
These thick slices of toast, slathered with cinnamon butter and topped with fruit, might just become your new favorite weekend morning indulgence.
Recipes
Egg-in-a-Hole Sandwich
Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.
Recipes
Ombre Rainbow Cookies
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Recipes
Escarole with Crispy Ham and Eggs
Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.
Recipes
Endive and Fennel Gratin
The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.
Recipes
Italian Wedding Soup with Puntarelle
Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.
Recipes
Treviso and Radish Salad with Walnut–Anchovy Dressing
A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.
Recipes
Flatbread with Castelfranco, Burrata, Apples, and Olives
Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
Culture
How to Throw a Latke Party, So You Can Eat More Latkes
Celebrate the most delicious of Hanukkah miracles—crispy potato pancakes, obviously—with a spirited cocktail party.