If you’re a fan of all things cooking, chances are you’ve come across an Alison Roman recipe. A columnist for the New York Times cooking section, and with two of her recipes actually breaking the internet (the first for cookies, the second for stew), Roman has made her mark on our taste buds.
Part of her recipes’ charm lies in their straightforwardness. According to Roman, it all boils down to making other people happy. “I’m not looking to reinvent the wheel every time,” she shared in an interview with The New Consumer where she talked about her life and work philosophy. “I just want to make people happy, honestly, and give them a reason to feel good about making food.”
The writer and author of the New York Times bestseller Nothing Fancy and the bestseller Dining In, people are clearly tuning into her message. “I’m trying to be more accessible and more everyday for that,” she explains, “I think it’s nice to be able to, in the same book, publish a recipe for lamb shoulder and also for a sheet pan chicken. And both belong in the same book because I want the book to have a range.”
Some of her recent recipes shared on social media include crispy buttered turmeric Rice and Matzo Brie. Follow her online platforms for more:
