About this episode
One of the coolest girls in food, Alison Roman has gone from Momofuku Milk Bar to Bon Appétit to The New York Times , cooking up a storm all along the way. She talks to us about her career and her debut cookbook, “Dining In,” which Samin Nosrat, author of Salt Fat Acid Heat , describes as “a treasure map.” Find out what Roman means by a “highly cookable recipe” and what you can learn from her beautiful book.