Alison Roman, New York Times

Articles from the author

Recipe: Tomato shallot pasta that’s a hit at dinner

A surprisingly simple dish that’ll instantly get the attention of your guests

Alison Roman's caramelized shallot pasta, in New York, Jan. 7, 2020. The dish can be served with any pasta you please, but it’s shown here with perciatelli. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)

White bean soup inspired by lack of inspiration

This extremely flexible stew can use up much of what you’ve got on hand

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Recipe: Easy and quick ricotta dumplings

The dough comes together in minutes and needs only a spoon to shape

NYT

Recipe: Lamb chops that even haters will love

‘The Gateway Lamb’ is actually a particular cut: the meaty, savory loin chop

Crisp loin chops, seasoned with fennel and cracked black pepper. The author Alison Roman credits the the meaty, savory loin chop with changing her unfavorable opinion on lamb.

How to cook up your new favourite pasta

This briny, tomatoey, almost stewlike seafood number is easy and tasty

Think of the sauce for Alison Roman’s seafood pasta as a very casual, one-pot bouillabaisse, infinitely riffable and ready in a fraction of the time. Fat tube pasta, such as paccheri or rigatoni, are great for catching every bit of sauce in this versatile recipe.

Duck out on tradition for a chicken confit recipe

This dish delivers everything good about traditional confit, along with a few bonus items

Olive oil-roasted chicken.

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