Acclaimed cookbook author Alison Roman has developed hit recipes for publications like The New York Times and, of course, Bon Appétit. Lucky for us, we have all of Alison’s BA recipes published on the Epicurious website and in our app. Here are some of our favorites. |
This silky eggplant is dressed with spicy, garlicky breadcrumbs and sits on a bed of preserved-lemon-spiked labne. It’s one of our favorites—and yours too. “I’ve baked eggplant whole a number of times from various recipes, but I’ve never had it turn out this custardy,” writes a reviewer. |
