Until my dying day, I pledge my sword and shield to the one and only Ina “Barefoot Contessa” Garten. Roman approaches cooking as a way to feed yourself deliciously And to someone stuck at home who doesn’t want all the fuss that can come with cooking, Roman is offering one less thing to worry about: what to eat. Her recipes are made to be simple, to be delicious, and even to be eaten alone. Roman doesn’t cook to entertain or impress others, or as a rare special occasion. But her influence has been building since she published her first cookbook, Dining In, in 2017 and her 2019 follow-up, Nothing Fancy, and her wide presence across the internet exemplifies what makes her and her recipes so beloved, regardless of circumstance. Roman couldn’t have predicted this situation, nor that it would inspire many of us to cook from home with her help in particular. “But on the other hand, are people going to forever associate me with the darkest time in their lives?” “On the one hand, I’m so happy to be ‘prom queen of the pandemic,’” Roman told me over the phone, wryly accepting the relationship between her surge in ubiquity and people being locked inside all day.
She’s not just a familiar name to readers of The New York Times Cooking section she’s also a social media mainstay, with her recipes seemingly everywhere, shared and photographed by almost everyone you know.īut during this pandemic and the shelter-in-place directives in effect nationwide, Roman and her recipes have further exploded in popularity.
If you’ve logged on to Instagram over the past two years, perhaps you’ve seen posts or stories from one of your friends’ attempts to make one of Roman’s iconic meals - a sunshine-yellow, turmeric-spiced stew a brick-red jam of a pasta sauce a stout, thick cookie sporting chunks of chocolate and the faintest flakes of sea salt. Roman’s recipes are the singular, ultimate form. Despite the countless forms of pasta, stews, and cookies, Roman’s fans don’t need to look for anything beyond their general name. People talk about pastry chef turned Bon Appétit editor turned New York Times food columnist Alison Roman’s recipes like they talk about pop stars.
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