HeyJaredAlison Roman
Alison Roman is a subscription-based newsletter outlet centered on food-forward storytelling with a strong lifestyle and personal essay sensibility.
- Indexed articles, last 90 days
- 39
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- Sep 25, 2026
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Vinegar-Braised Chicken Wings (opens the original)
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One day, when I was in my early teens, I came home from school to find my mom browning a turkey patty in the kitchen (salt and pepper, non-stick skillet, to be eaten over cottage cheese with sliced tomato on the side). The smell of meat cooking in that moment was so overwhelmingly intense to me that I decided then and there I wouldn’t be eating meat anymore. I was now a vegetarian. It wasn’t a difficult transition for me, though I couldn’t tell you w
Vinegar-Braised Chicken Wings with Zucchini and Herbs (opens the original)
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Serve alongside your buttered carbohydrate of choice.
“Shoppy Shop” Thoughts (opens the original)
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Happy Friday to all. I hope everyone has that back-to-school energy coursing through their veins. I am slowly recovering from what felt like the longest (?) summer of our lives (this is neither a compliment nor a critique!). There’s no recipe this week, but for those curious, I did make hard shell tacos last Sunday. Because it’s been a lot of hard shell taco weeks (me
Braised Chicken Piccata (opens the original)
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Imagine, if you will, a time in the not so distant future when the weather is crisp and you are able to comfortably wear a sweet little sweater draped just-so—not cold enough to really need it, but it’s so sweet, you can’t resist throwing it around your neck like a scarf. Bliss! When the day comes—and, it’s coming—you will want to make this braised chicken piccata, the chicken dish I always turn to during the shoulder seasons (the best
Braised Chicken Piccata (opens the original)
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Serves 4“If you were a food, what would you be?” I resent the question, but the answer would almost certainly be chicken piccata. It’s saucy, full of capers, and loves white wine: same! This version does not require you to pound out breasts or dredge cutlets in flour. Here, it’s bone-in, skin-on chicken parts that brown nicely in the pan, giving you lots of bits and bobs to scrape up with white wine. This forms the base of a wonderful bra
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