Alison Roman is a cookbook author, food writer, and columnist who is known for her simple, flavorful recipes that use easy-to-find ingredients. Her recipes are designed for home cooks who want delicious meals without spending too much time in the kitchen.
Alison Roman grew up in Southern California and studied journalism at California State University, Fullerton.
She started her career at Bon Appétit magazine as an assistant recipe editor and later became a food editor at BuzzFeed.
Her first cookbook, 'Dining In: Highly Cookable Recipes', was published in 2017 and became a New York Times bestseller.
She is also a regular contributor to The New York Times Cooking section and Bon Appétit magazine.
Smitten Kitchen is a food blog run by Deb Perelman that features simple, home-cooked recipes.
Joy the Baker is a food blog run by Joy Wilson that features sweet and savory recipes.
Salt, Fat, Acid, Heat is a cookbook written by Samin Nosrat that focuses on the basics of cooking.
Alison Roman's first cookbook, which features recipes for home cooks who want delicious meals without spending too much time in the kitchen.
Alison Roman's second cookbook, which features recipes for entertaining that are impressive but easy to make.
Alison Roman is known for her simple, flavorful recipes that use easy-to-find ingredients. Her recipes are designed for home cooks who want delicious meals without spending too much time in the kitchen. She often incorporates fresh herbs, spices, and citrus, and likes to play with texture and flavor.
Some of Alison Roman's most popular recipes include The Stew, The Cookies, and The Pasta. All of these dishes are easy to make and use simple ingredients, but they have a unique twist that makes them stand out from more traditional recipes.
'The Stew' is a recipe from Alison Roman's first cookbook, 'Dining In: Highly Cookable Recipes'. It's a simple but flavorful one-pot dish made with chickpeas, coconut milk, and turmeric that's become one of her most popular recipes.
Yes, Alison Roman has many vegetarian and vegan recipes. She often uses beans, grains, and vegetables as the base for her recipes and incorporates bold flavors to make the dish interesting and satisfying.
Alison Roman's cooking style is unfussy but flavorful. She believes that cooking should be enjoyable and not stressful, and she creates recipes that are easy to follow and use simple ingredients. She often uses fresh herbs, spices, and citrus to add flavor to her dishes, and she enjoys playing with texture and color to make the dish visually appealing.