"It's intensely flavored and very moist. It almost has a sticky-toffee-pudding quality to it," says Roman, who features the recipe in her new dessert cookbook, Sweet Enough If you don't like raisins ...

“This cake is on the less-sweet side, precisely my intention,” Roman writes of her raspberry ricotta cake recipe (from her new cookbook, Sweet Enough). Even better than its balanced fruit flavor, the ...

Alison Roman is a force. Much has been written about Alison Roman. Whether you like her or don’t like her—most people like her—you have to agree that she has a point of view. This point of view gives ...

One thing I love is watching how the function and nature of a career cookbook writer’s cooking can evolve over time—perhaps through life changes or a theme-specific cookbook—but their voice or ...

The first recipe I bookmarked in Alison Roman’s new book, Old-Fashioned Strawberry Cake, would not, by her own admission, “win any showstopper or architectural awards.” My husband deemed it downright ...

PEOPLE Food Intern Sam Burros manifested a run-in with Alison Roman — and six months later she offered him a job testing recipes for Sweet Enough Sam Burros is a writer, producer, and cook working ...

This cake is intended to be on the less-sweet side, says Alison Roman. If you’re craving something a bit stickier, a bit sweeter, know that, in lieu of the unsweetened berries, this versatile batter ...