Alison Roman
Squid Salad with Cucumber, Watercress, and Cilantro
A dressing of only vinegar and chili oil ties this salad together.
Blueberry-Ginger Double-Crust Pie
The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.
Grilled Clams with Lemon-Shallot Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Snapper Escabèche with Chiles, Garlic, and Oregano
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
Grilled Clams with Spiced Paprika Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Snapper Escabèche with Fennel, Radish, and Dill
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Strawberry-Lemon Lattice Pie
Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice).
Grilled Scallops With Lemony Salsa Verde
Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.
Plum-Thyme Cut-Out Pie
Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.
Grilled Clams with Fennel-Tarragon Butter
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Flakiest Pie Crust
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.
Vinegar-Marinated Chicken with Buttered Greens and Radishes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.