Nothing Fancy
Alison Roman is a chef, food writer, and cookbook author. She began her career at Bon Appétit, where she became a senior editor, then moved to BuzzFeed Food. She begam working with New York Times Cooking in 2018, where she worked through 2020.
She has also had several recipes go viral on social media, including a chickpea stew, a shallot pasta, and a cookie recipe that may be one of the most enticing recipes I've seen in her books so far.
Tiny, Salty, Chocolatey Cookies
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