Alison Roman

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

A vegan's delight, with a gentle bonus buzz from the matcha.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Pekin (also known as Long Island) duck is the most common variety for whole ducks, and their size makes them great for roasting. Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.