Alison Roman

These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they’re said to have originated Adana kebabs are traditionally made from hand-minced lamb that’s been larded with lamb tail fat, but the flavo…

Tempe penyet is a famous street food in Indonesia, especially common on the island of Java, where tempeh originated “Penyet” means “to smash” or “to flatten” in Indonesian, and the technique ensures that every crack and crevice of this fried tempeh is penetrated by the sambal it is smashed upon This…

This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting …

Every budding chef should have these female-helmed cookbooks in their kitchen.

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating the…

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels Although these crisp fritte…

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes — that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil You can use any combination of soft herbs here; you’ll need two packed cups altogether And you don…

This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad Crisp and bright green with small crinkly leaves, it won’t immediately wil…

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, w…

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they’re very dry (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking While you can use a heated grill bask…

Swordfish is one of the easiest fish to grill Because it’s firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn’t fall apart when flipped Serve with anything you’d eat with a steak or pork chop, like a bright and crunchy corn salad

The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive o…

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too) The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexit…

Whipping up this dessert may be the wisest decision you’ll make in the summer: It comes together quickly and uses only five ingredients Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light Macerating ripe in-season blackberries …

Cashew chicken dishes have long been a classic of American Chinese cuisine But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area According to Mr

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step The …

This is a very old recipe, taken from the kitchen of Henri’s in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910 It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, wi…

In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meat…

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade It’s flexible, too — marinate the meat for as little as a couple of hours, or as long as overnight And the chicken is just as good cooked under the broiler as it is on the grill (see Tip)

Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories In the U.S (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake