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
BA’s Best Grilled Cheese
Looking to majorly upgrade the classic grilled cheese sandwich? The combined power of mayonnaise and butter is calling.
BA’s Best Matzo Ball Soup
This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
BA’s Best Breakfast Sausage
These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
BA’s Best Sugar Cookies
These simple sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great too.
Twice-Baked Potatoes
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
BA’s Best Key Lime Pie
Our best Key lime pie recipe sports a whipped cream topping with Greek yogurt for extra tang. Coconut oil gives the graham cracker crust a tropical edge.
Dry-Brined Turkey
No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.
Classic Tuna Salad
This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
Alison Roman's Self-Quarantine Dating Life Is One Long Quest for Phone Sex
No, David, “I made your pasta” is not a pickup line.
Alison Roman Made a Creamy, Cheesy, Spicy Baked Pasta
When she couldn't find one she liked, she created one she did.
Spicy Baked Pasta With Cheddar and Broccoli Rabe
Alison Roman couldn’t find a baked pasta she liked. So she made one she did.
Alison Roman Doesn't Make Brisket Like Her Grandma—and That's a Good Thing
The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.
Tuck Your Thanksgiving Leftovers into a Cozy Turkey Pot Pie
Cover your leftovers in pie dough and call it your best idea yet.
Tangy Brisket With Fennel and Herbs
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
How to Host a Dinner Party Without Losing Your Mind, According to Alison Roman
These five tips will start you on your way to a low-stress, seriously fun night.
Alison Roman’s Steakhouse Night at Home
The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.
Martini Bar
Because you don’t individually stir these ‘tinis for a crowd, water is added to aid in the dilution you’d normally get from ice. You can thank us later.
The Greatest Creamed Greens
How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
Upside-Down Apricot Tart
A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.