Alison Roman Dishes

Alison Roman is not a dessert person. The acid-tongued chef and author began her career as a pastry chef, but it’s her relaxed and unpretentious recipes—she helped make anchovies a thing— that turned her into a culinary phenomenon. At her editor’s urging, Roman embraced desserts for her third book, Sweet Enough, a collection of pastry recipes baked and photographed in the deliberately messy and approachable style for which she’s become known. To mark the book’s release, Roman offered up some piping-hot takes on air fryers, Erewhon, and QR-code menus.