This week, cook and writer Alison Roman published her fourth cookbook, Something from Nothing—a collection of over one hundred simple, timeless recipes inspired by the items you may already have in your pantry.

On the heels of its release, we return to our conversation with the culinary force. We discuss her dessert cookbook Sweet Enough (4:55), her early years as a restaurant pastry chef (12:24), and the chaotic conditions of working in the service industry (14:50). Then, Roman describes working at the experimental bakery Milk Bar in New York City (18:09), hosting cooking videos at Bon Appétit (22:40), and eventually working as a food columnist at The New York Times (25:18).

On the back-half, we walk through the criticism she faced in 2020 (32:20), the subsequent fallout from her remarks (38:52), the personal newsletter that emerged (47:12), the connective power of cooking (55:08), the time capsule of writing (58:30), and what she hopes for in the years to come (1:01:45).

Original air date: April 23, 2023.

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Cook Alison Roman Creates ‘Something from Nothing’

Talk Easy with Sam Fragoso

Cook Alison Roman Creates ‘Something from Nothing’