Alison’s Roman’s Clams with Green Garlic Butter and Leftover Wine

Alison Roman · Dining In: highly cookable recipes

This chocolate chunk cookie recipe by Alison Roman is made with lots of salted butter to form a moreish shortbread consistency. Aka THE cookies.

Alison Roman · Dining In: highly cookable recipes

This elevated tomato sauce by Alison Roman uses olive-oil roasted tomatoes and anchovies to make a delicious but simple-to-make pasta dish.

Alison Roman · Dining In: highly cookable recipes

Inspired by Alison Roman's favourite Californian taco trucks, this sweet and spicy pork taco recipe makes a delicious party dinner.

Alison Roman · Dining In: highly cookable recipes

Covered with garlicky anchovy butter and served with chicken-fat croutons, this recipe for roast chicken by Alison Roman is just too good.

Alison Roman · Dining In

When people ask me what my favorite thing to cook is, often I’ll give them the most boring but honest answer possible: roasted chicken. In a personal quest for “the one,” I’ve tried a bird every way possible—simple salt-and-pepper birds, spatchcocked and slow roasted, brined, and trussed—but I always come back to this version: smeared inside and out with a salty, garlicky anchovy butter; roasted at a high temperature for brown skin, then low for juicy breasts; stuffed only with more garlic and maybe some herbs; legs akimbo (I have a strict “no truss, no fuss” policy). I’m going to be honest with you: this recipe is almost too much. The sticky juices from the roasted chicken, the caramelized bits from anchovy butter, and the croutons that cook in the skillet and crisp in the fat, well… I mean, it’s really all just too much. Almost. For what other dish would you be tempted to lick a hot skillet?

Alison Roman · Something from Nothing

This is the type of soup that, at first glance, might seem a little . . . unexciting. But what you’re likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or chestnut (cremini) mushrooms, but I can’t say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake or chanterelle. The simplicity of this soup means you do have to be vigilant about seasoning (especially if you’re so bravely using water instead of stock), salting, peppering and adjusting with fish sauce as you go. That said, I really enjoy the monk-like restraint of the mushroom-garlic-water magic that occurs (with a fish sauce assist, of course), creating a broth that is delicate and earthy, evoking a very good, robust mushroom tea.