Alison Roman’s A Bowl of Salted Chocolate Pudding

Alison Roman · Sweet Enough: A Baking Book

This plum galette by Alison Roman is the perfect summer bake, featuring a halva crumble for an added nutty flavour.

Alison Roman · Sweet Enough: A Baking Book

This easy raspberry cake recipe by Alison Roman uses ricotta to add a delicate flavour and a moist texture.

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.

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 · Nothing Fancy:

Historically speaking, I have a bad attitude about meatballs. (I don’t love minced meat, and also I once was dumped the morning after a meatball-forward meal, and, yes, I blame the meatballs.) But I will say that I am coming around. After all, meatballs are undeniably excellent for serving large amounts of people, and here we have crispy, garlicky pork in a delicious, garlicky, tomato-y sauce. What’s not to love? I will give you a heads-up here: while one is not better than the other, these are less red-sauce Italian and more Isle of Capri Italian (do they even have meatballs there? I’m not sure). They simmer in a light, brothy tomato sauce flecked with toasted spices and lots and lots of garlic, then are finished with fresh herbs, salty cheese, and an ocean of olive oil, if you’re doing it right. Bound by yoghurt with no breadcrumbs or egg in sight, the meatballs are light, springy, and accidentally gluten-free, which is great – especially if you’re gluten-free, I imagine. But for m