Alison Roman

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

This recipe will convince you that a savory breakfast can be a wonderful thing.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

An addition of almond flour gives this pie crust a nutty, toasted flavor—a great complement to the sour-cherry filling.