Alison Roman

An addition of almond flour gives this pie crust a nutty, toasted flavor—a great complement to the sour-cherry filling.

Find turmeric at specialty, Asian, and health food grocers.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

Crunchy, toasty coconut chips transform a simple loaf cake.

Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor