Alison Roman

These quick-cooking lamb chops make dinner feel instantly fancy.

Make this one-pan chicken dinner a go-to this winter.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Fresh Dill Cucumbers with Lemon

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

These thick slices of toast, slathered with cinnamon butter and topped with fruit, might just become your new favorite weekend morning indulgence.

Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.