Alison roman

Alison Roman's pot of pasta with broccoli rabe and chorizo bread crumbs, from her latest cookbook 'Nothing Fancy,' is perfect for crowds.

I made it myself to settle the debate.

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

Neighborhood restaurants occupy a very special place in my heart. These spots are not on any “hot” lists, the staff members are pleasant but generally indifferent to your presence, and the menus almost never change.

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When she couldn't find one she liked, she created one she did.

we're grilling and chilling

Alison Roman's engagement news is even sweeter than her latest cookbook 'Sweet Enough'

With two cookbooks and two viral recipes under her belt, Alison Roman tells Laura Hampson about her favourite London restaurants and how social media changed the cookery game

Chicken and tomatoes love to be treated simply and basically left alone (who among us), but they really do sing together. A quick sear and gentle braise in a spicy, vinegar bath, this chicken is perfect on its own, but truly transcendent when served over (not next to) a bed of tomatoes and raw onion