Alison Roman Best Recipes

Alison Roman is one of the most well-known person in the food media world. Of course, her recipes are popular, but her popularity extends beyond that. While many millennials may have watched their mothers follow Martha Stewart’s advice to create a meticulous, slightly picky style while they grew up, many have come to the realization that their small apartments and stagnating wages cannot sustain the same level of perfectionism. Alison Roman’s best-selling cookbook, Nothing Fancy, is filled with easy recipes that can be prepared quickly and easily. The recipe-focused book is perfect for busy cooks on the go.

Roman’s recipe collection offers many tasty and healthy options for every meal of the day. It also includes a section on making a delicious salad using just a few simple ingredients. And, of course, her best-selling book, Nothing Fancy, is chock full of delicious and affordable recipes. Known as a food columnist for the New York Times, Roman is a former senior food editor at Bon Appetit magazine. Last fall, she published her first cookbook, Dining In, and is currently working on her second. She shares her favorite recipes on her website, as well as on her blog. Many of the dishes are easy enough for a weeknight meal, but Roman adds a twist that makes them stand out from the crowd.

Here are Some of her Best Recipes

Chocolate Chunk Shortbread Cookies

They have even been given the Instagram hashtag “#thecookie.” They need no introduction, they really are that excellent. These cookies have become extremely popular in the recipe world, and for good reason—they sound delicious. A base of golden-brown shortbread filled with sharp chocolate shards, a crust of crackly raw sugar, and a sprinkle of sea salt finish off this venerable recipe.

Fish with Chile Oil and Herbs Poached in Tomato Sauce

Roman’s tomato-poached fish with chile oil and herbs seems scary to anyone who would never try to prepare any form of fish that wasn’t from a can. But in all honesty, this one is hard to get wrong. Making the chile oil, which requires searing shallots with, you guessed it, chile is the majority of the recipe. Then you add some tomatoes and cook them in the pan until they are thick and jammy.

Finally, you add some water and poach your fish for a brief period of time. That’s basically it. This dish has an unbelievable amount of taste when garnished with fresh herbs like mint and lime juice (don’t you dare use the bottled stuff around me). Roman claims that the addition of fish sauce is optional, but We personally would never consider skipping a recipe that asked for it. Instead of adding a fishy flavor, it amplifies the umami and salty flavor that works so nicely with the fresh herbs. 

Pasta with Caramelized Shallots 

Pasta with caramelized shallots made by Roman is today regarded as legendary. At one point, her website actually sold sweatshirts with the image of the fabled spaghetti printed right on the front. Even though the first time we prepared it, we smashed a wine glass and burned the shallots while cleaning up the mess, We can report that Roman thinks that this shallot pasta was “one of the most amazing things to happen to me.” We can affirm that we experience the same thing.

It appears simple, yet it’s everything but. The combination of garlic, a tonne of shallots, a whole tin of anchovies, and gobs of olive oil results in a rich, sticky crimson sauce that is ideal for drizzling over stupid, clumsy strands of bucatini. The best part of this recipe, though, is the extra sauce you get to spread on toast the following morning. For those of us who never plan more than one meal ahead, this is a dream come true. 

Cake with Crushed Blueberries and Cornmeal 

Two Sundays ago, We baked this cake and were ecstatic with how quickly it came together for the ideal breakfast treat. Although the blueberries were pricey, what the heck? Because of my continued isolation, We’re able to spend $8 on a big container of blueberries because We’re saving so much money by not going out and getting meals or drinks.

With a drizzle of honey and a dollop of melted butter, this cake is delicious as soon as it comes out of the oven. The perfect way to start the day is with a hot cup of milky coffee. The cake should be consumed within 48 hours of baking because it doesn’t survive very long, although it’s difficult to resist eating the entire thing at once. 

A Pasta Dish with Chorizo Breadcrumbs and Broccoli Rabe

Roman claims that because this enormous pot of carbohydrates is so easy to put together, she had to consider if it was really worthwhile to include in the book. But it’s really great. It’s so amazing, I thought after every bite. It’ll be fun for everyone,’ she predicts. I frequently cook it for others, she said. For me, a meal like this emphasizes the idea that we should prepare a large pot of spaghetti with ingredients and not make a big deal out of it. 

Cake with Lemon and Turmeric 

We should probably start by admitting that we are the worst baker on the entire planet. Absolutely nothing We’ve ever made that wasn’t packaged has even come close to coming out of the oven edible. Nothing besides Roman’s lemony turmeric tea cake, at least. All of which is to argue that even the most averse to baking among us is capable of making this tea cake.

This tea cake definitely fits the criteria as we are well into the period of the dessert that is not overly sweet. The turmeric gives an earthiness you often don’t find in a cake and there is enough acidity in this recipe. Although the lemon slices on top can be challenging to cut into, they transform an otherwise unassuming cake into something anyone would be happy to offer after a hearty dinner with an espresso.

Chicken Topped with Sticky Chili Sauce and Sour Pineapple 

What’s not to love about Roman’s sticky chili chicken with hot-and-sour pineapple? It’s hot, sour, fresh, and sticky. Even though the heat can feel more severe on the warmest days of the year, this dish encapsulates everything we love about summer. In this recipe, the lime juice, rice wine vinegar, and fish sauce nicely balance the richness of the pineapple without overpowering the chicken.

This dish is perfect for serving during an outdoor celebration, preferably close to a body of water, thanks to the addition of sesame seeds, thinly sliced shallots (you can also use scallions), and freshly chopped cilantro. “Roasting a great chicken for somebody is such a terrific way to convey ‘I care about you,'” Roman once stated.

Elegant Cranberries in Cans 

For many years, canned cranberry sauce has received unfair treatment. In addition to being almost exclusively restricted to one holiday every year, homemade cranberry sauce frequently replaces it totally on menus. The homemade food may be tasty, but does it produce that obscene plopping sound when you remove it from the cooking pot? Do you appreciate the depths the capitalist food system has plunged us into as it jiggles precariously in an unearthly way? No. This is why We suggest that Roman’s expensive canned cranberries be served at every Thanksgiving meal that is made and served by someone who has a healthy regard for the simplicity and predictability of prepared meals. To create the vibrantly colored salad of your dreams, simply combine sliced canned cranberry sauce, fresh citrus, and rings of red onion with some lemon juice, flaky salt, and freshly ground pepper. This recipe has a sophisticated air while retaining a sense of humor, which is something we can all strive for. 

Cobbler with Strawberry Shortcake 

Imagine this: Its mid-summer. You’re at a friend’s house and are relaxing on the porch. They emerge with a hefty skillet filled with cooked, luscious strawberries resting on a web of freshly prepared, buttery shortcake discs. That’s then you realize what true bliss is. You can share this spiritual experience with your friends, We assure you. Prepare Roman’s strawberry shortcake cobbler, which has a filling of strawberries, heavy cream, brown sugar, and lime juice for a tart acidity kick. If you truly adore them, serve it with champagne. And feel secure in the knowledge that you will probably be included in everyone present’s will. 

Pasta with Clams and Spicy Toasty Breadcrumbs 

Clams, which are tiny gems of juicy meat concealed in large rocks that clang around your dish, are the epitome of the bivalve (don’t tell scallops). Because they require so much mess and noise, they are typically saved for the end of the second bottle of wine, when everyone is almost finished with their dishes. Roman’s clam pasta with spicy, toasted breadcrumbs feels like a straightforward but slightly modified version of the traditional linguine vongole, even if clams and pasta are not a novel combination. The key ingredient in this recipe is the breadcrumbs, which lend a layer of crunch to an otherwise light and lemony dish. Finding fresh, juicy clams is the key here. If you have the time, trust me when we say they’re worth a second trip to the fish market.

Why is Alison Roman so Well-Known?

She became well-known for creating recipes that went viral on social media, including #TheStew and #TheCookies. Roman has worked in leadership roles at Buzzfeed Food and Bon Appétit and has written a blog for the New York Times Cooking. In 2022, she was slated to produce a brand-new cookery show for CNN+.

Has Alison Roman Published any Recipes?

For Bon Appétit and the New York Times Food section, Alison Roman writes columns. She is the author of the bestselling cookbook Dining In, which was awarded the best cookbook of the year by publications such as Epicurious, NPR, and the San Francisco Chronicle.

Alison Roman had a Job at Bon Appétit?

Senior Food Editor for Bon Appetit Magazine, Alison Roman creates, evaluates, and documents recipes. She transitioned to the editorial field after working her way through bakeries and restaurants in Los Angeles, San Francisco, and New York.


As Alison Roman is back with Nothing Fancy: Unfussy Food for Having People Over, her most recent book, which just came out from Clarkson Potter. “It’s not enjoyable. The back cover of the jacketless book says in bold print, “It’s having folks over. It is jam-packed with the kind of recipes that make one want to turn off all of their phones, call in sick, and cook their way through the majority of them.

Things like tiny, salty chocolate cookies, garlicky dips, and focaccia that look like they’ve been proofing all night but only takes a few hours to put together. This was a list of our top ten Alison Roman recipes that we’ve found from reading both her books and online articles/recipes. The majority of the recipes for which are available online. For any occasion, whether it is preparing a bowl of salty chocolate pudding for one or a chicken dish for your upcoming Zoom date with friends, we’ve included a mix of both sweet and savory recipes.