New cooking column from the NY Times

Alison Roman's recent cookbook Dining In: Highly Cookable Recipes immediately garnered a loyal following for its simple, delicious dishes that are full of timesaving techniques. Roman has been a senior food editor at Bon Appetit magazine and formerly worked as a pastry chef at places such as Quince in San Francisco and Momofuku Milk Bar in New York.

Dining In by Alison Roman

She has also contributed to some of her favorite publications, including Cherry Bombe. Now Roman has a new gig:  a biweekly column in the New York Times food section. The intro to the column, titled "It's Easy. It's Impressive. It's Dinner." promises that the articles will contain "effortless and delicious recipes you can make in less than an hour." For those of us with hectic schedules (i.e. everyone), this could be a godsend. 

Roman says that due to her low-key approach to cooking, people call her 'an unfussy cook'. That label is fine with her, as she explains: "To me, unfussy doesn't mean boring - it means approachable and accessible. It means getting dinner on the table with ingredients that are simultaneously inexpensive and interesting, treating them in a mix of new and familiar ways and doing it in less time than it takes to start a new series on Netflix." We look forward to seeing more from Roman in the months to come. 

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