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Food writer Alison Roman makes a comeback — and a brisket for Passover
(New York Jewish Week) — What first caught my eye about Jewish food writer Alison Roman was not any one recipe. Rather, it was a photo of her that was published in the New York Times in 2019: Roman was in her tiny Brooklyn kitchen, kneeling in front of her overstuffed and undersized refrigerator. She was wearing jeans and t-shirt — and her feet were bare and dirty. I simply loved the messiness, joy and imperfection of it all.
The photo accompanied a selection of Thanksgiving recipes written by the young and rising star, who was first introduced to the Times’ readership just over a year prior as an heir to Pierre Franey and his quick-to-prepare foods. Roman’s Thanksgiving menu included a dry-brined turkey, hand-torn sourdough bread stuffing with celery and leeks, leafy herb salad spiked with lemon zest, lemon juice and flaky sea salt. The recipes were a reflection of the author: approachable and decidedly not fussy.
That anti-perfect attitude is a hallmark of Roman’s style, and it’s certainly a theme of her latest cookbook, “Sweet Enough,” which comes out at the end of this month. It is her third (“Dining In” and “Nothing Fancy” preceded it) and, according to Variety, pre-publication it has already “shot to the top of bestseller lists.”
This new cookbook is devoted to desserts, although there are a handful of savory recipes, too. Many of the recipes, like her Summer Pudding with Summer Fruit, her bowl of Salted Chocolate Pudding, and her raspberries and sour cream, do not have to be baked, nor do they require fancy know-how or special equipment. She even encourages readers to eat these treats straight from the bowl or the pot in which they were cooked.
Roman became an important part of the food conversation in this country in an impressively short amount of time. By the time she was hired full-time at the Times, at 32, she had had a meteoric rise at Bon Appetit magazine, where she moved from freelance recipe tester to senior food editor in four years. By then, she had already published her first cookbook and had a cookie recipe that went viral on Instagram.
Her fall from grace in May 2020 was even faster. In an interview for the online publication The New Consumer, she criticized two prominent women of color, Japanese organizing guru Marie Kondo and Asian-American model, cookbook author and prominent Twitter user Chrissy Teigen, for licensing their names and essentially “selling out.” In the ensuing weeks, the backlash online was swift and fierce, accusing her of everything from inappropriateness to racism. Amid the moment’s perfect storm — the pandemic and the rapid rise of the Movement for Black Lives — her column at the Times was suspended.
Six weeks later, on June 21, she founded a Substack newsletter, simply titled, “A Newsletter.” She now cranks that out weekly to 229,000 subscribers, and her YouTube channel, “Home Videos,” has some 213,000 subscribers. Looking back, Roman describes that post-interview time period as “challenging,” but, as she told the New York Jewish Week, “it led me to writing more and writing more for myself. And I think that’s a good thing.”
These days, Roman, 37, who describes herself as “half Jewish,” is about to embark on her book tour. Ahead of the release of “Sweet Enough,” she spoke to the New York Jewish Week about her favorite Jewish dishes, her food philosophy, and what she loves about Passover, which begins this year at sundown on Weds., April 5.
This interview has been lightly condensed and edited.
New York Jewish Week: How did the idea for this book come to you?
Roman: I felt there was a need for a dessert book from the perspective of someone who was not a die-hard lover of baked goods or dessert — somewhere between indifferent and enthusiastic. I felt like there were probably others like me.
I embrace the fact that the desserts were not designed to be perfect and they don’t have to be. People accept the flaws of, say, a roast chicken, but if their cake is crooked it ruins their day.
I’m trying to normalize the fact that not everything will be perfect, and it’s OK.
You are from California. How has being in New York changed the way you cook?
Living in New York, I have an emphasis on accessibility. I don’t always have access to the best produce; when things are out of season it becomes more difficult. It makes my work stronger because you have to be resourceful. And since we don’t necessarily have cars in New York, I have to consider: How far do I have to schlep the groceries? Can I do this [dish] with fewer items?
You’ve said on the Jewish Food Society’s podcast that you made many Jewish friends in New York. You attended your first bar mitzvah here. Are you leaning more into Jewish recipes or foods since you are living in New York?
Not necessarily. I just did a new Passover menu, which will come out on March 30 in Passover Home Movies and in an accompanying newsletter. I think that the older I get the more I lean into hosting and doing Shabbat because it feels important to me.
Any Jewish foods that are favorites of yours?
Matzah ball soup is my favorite food of all time. Otherwise, most popular Jewish deli foods are something I gravitate towards, even before I realized they were “Jewish.” Latkes, and things like that. I like Jewish deli culture. And I liked that these foods, that my father and I love and enjoy, are connected to my father’s heritage, which is my heritage. It made me feel closer to it.
What is your favorite Passover dish?
I love my brisket. I don’t love brisket always but I think the one I make is fantastic. I like a really simple Passover menu. Braised meat. Crispy salad with lots of herbs and apples. Crispy potato — this year I made cheeseless gratin with olive oil, potatoes, salt and pepper. You are not grating potatoes or frying anything. It is not eggy like a kugel.
Part of why I like Passover is because, much like Thanksgiving, it’s a time of year when you know what you’re supposed to eat. You don’t have to give it a ton of thought.
Have the past three years, following your comments about Marie Kondo and Chrissy Teigen, changed you as a writer and a food person?
Yes and no. We are all different than we were three years ago. Whether it was time passing or the pandemic or whatever, I think everyone is a bit different. That time was challenging but it led me to writing more and writing more for myself. And I think that’s a good thing.
How would you frame your food philosophy?
“Unfussy” pretty much sums it up. I don’t believe in overthinking too much. The way I cook is very instinctual and very natural. I don’t try to manipulate anything into something it is not. I feel very intuitive. It feels not performative. It feels very genuine to me.
Where did your aesthetic for rustic, carefree, approachable food come from?
I consider myself independent, and most things I do are born from myself and my own intuition. I think, like any person, you will be impacted and influenced by the world around you but ultimately you need to be authentically yourself.
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The post Food writer Alison Roman makes a comeback — and a brisket for Passover appeared first on Jewish Telegraphic Agency.
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Israel Competes in World Cheerleading Championships for First Time Ever
Israeli national flags flutter near office towers at a business park also housing high tech companies, at Ofer Park in Petah Tikva, Israel, Aug. 27, 2020. Photo: REUTERS/Ronen Zvulun
Israel is competing for the first time ever in the 2026 ICU World Cheerleading Championships.
The competition begins on Wednesday, which is also Israel’s Independence Day.
The ISCU, the official cheerleading organization in Israel that is supported by EL AL Airlines, made the announcement and posted footage on Instagram of the athletes and their final rehearsal before flying to the US for the competition, which will take place until Friday in Orlando, Florida. Ludmila Yasinskaya-Demari is the president of the Israel Cheer Union.
“Today, on Israel’s Independence Day, the Israeli cheerleading team has the honor of competing on the world stage,” the ISCU wrote in an Instagram post. “It’s a very moving and meaningful moment for us to represent Israel on such an important day — with pride, strength, and love for our country. Thank you to EL AL for supporting us in this way. There’s something symbolic and special about flying and competing with Israel’s national airline. From Israel to the world — the Israeli team is ready.”
The championship is being held at the ESPN Wide World of Sports complex at Disney World, and is organized by the International Cheer Union, the official world governing body for cheerleading. Israel is a member of the European Cheer Union and the International Cheer Union. It will compete in the POM category and in two doubles pairs competitions.
Team USA is after its ninth, consecutive co-ed premier world title at the World Cheerleading Championships. The US has won gold since 2021 and also won the competition from 2016 through 2019. The competition was not held in 2020 due to the COVID-19 pandemic.
In 2015, the US came in second place behind Team Chinese Taipei. The US is also the defending champion in the All Girl Premier category.
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Rachel Goldberg-Polin Talks in ’60 Minutes’ Interview, New Memoir About Grief After Son Murdered by Hamas
Rachel Goldberg, mother of killed US-Israeli hostage Hersh Goldberg-Polin whose body was recovered with five other hostages in Gaza, speaks during his funeral in Jerusalem on September 2, 2024. Photo: GIL COHEN-MAGEN/Pool via REUTERS
In a new memoir and “60 Minutes” interview this week, American-Israeli Rachel Goldberg-Polin, a mother of three, opened up about grief and the process of moving forward in life after her only son, Hersh, was murdered while in Hamas captivity in the Gaza Strip.
“To know that your child is being tortured, tormented, starved, abused. He’s maimed. And that’s an excruciating form of suffering,” she told “60 Minutes” correspondent Anderson Cooper in a segment that aired on Monday, which was also Israel’s Memorial Day (Yom HaZikaron). “And then what’s so fascinating to me is that when they came to tell us that Hersh had been executed, then I realized that those 330 days had been the good part, because he was alive. And now I’m in this place and this is the rest of my life. How do I walk through this place without a piece of me here?”
“I’m trying to re-understand what it means to be in this world,” she added. “There are millions of us right now who have buried children. There’s nothing unique about me. But it creates light for me to try to give words to the pain.”
Hersh was one of 251 people kidnapped by Hamas-led terrorists on Oct. 7, 2023. The 23-year-old was attending the Nova music festival in southern Israel, near the Gaza border, with a friend when he was abducted. Terrorists murdered 1,200 people during the onslaught, including 378 festivalgoers, and wounded thousands more. Hersh hid inside a bomb shelter with others and had his left arm blown off by a grenade before he was taken hostage.
Goldberg-Polin and her husband campaigned tirelessly and met with world leaders around the globe to try to secure the release of the hostages, but on the 328th day of his captivity, Hersh was executed by Hamas terrorists. Israeli soldiers found his body in a tunnel in Rafah on Aug. 31, 2024. Hersh, who was shot six times at close range, and five other hostages had been executed.
Goldberg-Polin further details her grief and talks about the kind of person Hersh was, even as a child, in her memoir “When We See You Again,” released on Tuesday. The book is a “searing portrait of a mother’s grief and strength in the wake of unthinkable tragedy,” according to a description of the memoir published by Penguin Random House.
“There are days when I break completely,” Goldberg-Polin writes in her book. “I have cried for an entire day straight. I didn’t think it was physically possible, but the weeping never let up. That is a very long time to cry. I kept hoping I would run out of tears. And then there are days when there is a whisper of sun. Not out there in the sky. In me. In us.”
She also describes grief, saying: “People want hope, resilience, recovery, strength, survival, healing. They want thriving and rising from the ashes, like the phoenix from the days of yore. But the pain is chronic, ever present, constant, gnawing, circular, not linear.”
Goldberg-Polin told Cooper on “60 Minutes” that she now thinks “grief is actually just this precious badge of love that you wear because someone has died and your love is continuing to grow.”
Former Hamas hostage Or Levy was released in February 2025 along with two others and talked to “60 Minutes” about spending three days with Hersh in a tunnel. He told Cooper that during their time together, Hersh kept repeating the mantra, “He who has a why can bear any how.” The line is from “Man’s Search for Meaning,” a 1946 concentration camp memoir by Holocaust survivor Viktor Frankl, who adapted a similar saying by Fredrich Nietzsche.
“It became our mantra … The only reason why I survived was him,” Levy told Cooper on “60 Minutes.” Soon after his release, Levy got the mantra tattooed on his arm.
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Iran Seizes Ships in Strait of Hormuz After Trump Extends Ceasefire
Ships and boats in the Strait of Hormuz, Musandam, Oman, April 22, 2026. Photo: REUTERS/Stringer
Iran seized two ships in the Strait of Hormuz on Wednesday, tightening its grip on the strategic waterway after US President Donald Trump called off attacks with no sign of peace talks restarting.
Trump maintained the US Navy blockade of Iran‘s trade by sea, and Iran‘s parliament speaker and top negotiator Mohammad Baqer Qalibaf said a full ceasefire only made sense if it was lifted. Reopening the strait was impossible with such a “flagrant breach of the ceasefire,” Qalibaf said in a post on X.
“You did not achieve your goals through military aggression, and you will not achieve them by bullying either. The only way is recognizing the Iranian people’s rights,” he said in his first response to Trump’s ceasefire extension.
Iran‘s semi-official Tasnim news agency earlier said the Revolutionary Guards had seized two vessels for maritime violations and escorted them to Iranian shores. It was the first time Iran has seized ships since the war began at the end of February.
The Revolutionary Guards also warned that any disruption to order and safety in the strait would be considered a “red line,” Tasnim said.
NO NEW DEADLINE FOR CEASEFIRE
Trump said on social media late on Tuesday that the US had agreed to a request by Pakistani mediators “to hold our Attack on the Country of Iran until such time as their leaders and representatives can come up with a unified proposal … and discussions are concluded, one way or the other.”
A source briefed on the matter confirmed on Wednesday that Trump had not set a timeline for the extension of the ceasefire.
In a show of defiance, Iran showcased some of its ballistic weapons at a parade in Tehran on Tuesday evening, with images on state TV showing large crowds waving Iranian flags and a banner in the background with a fist choking off the strait.
Captions read: “Indefinitely under Iran‘s Control” and “Trump could not do a damn thing,” referring to the waterway, the closure of which has caused a global energy crisis.
PAKISTAN STILL WORKING TO FOSTER TALKS DESPITE ‘SETBACK’
Pakistan, which has acted as a mediator, was still trying to bring the sides together for negotiations after both failed to show up for talks on Tuesday before the two-week-old ceasefire had been due to expire.
“We were all prepared for the talks, the stage was set,” a Pakistani official briefed on the preparations told Reuters. “If you ask me honestly, it was a setback we were not expecting, because the Iranians never refused, they were up to come and join, and they still are.”
Throughout the war, Iran has effectively shut the strait to ships other than its own by attacking vessels that attempt to transit without its permission. Around a fifth of global oil and liquefied natural gas normally passes through the waterway.
The Revolutionary Guards accused the seized ships, the Panama-flagged MSC Francesca and Liberia-flagged Epaminondas, of operating without required permits and tampering with their navigation systems.
The Greek-operated Epaminondas reported being fired upon about 20 nautical miles northwest of Oman. It said it had sustained damage to its bridge after being hit by gunfire and that no one was hurt in the incident.
Greece and the company have not confirmed the seizure of the vessel. MSC, the world’s biggest container shipping group, did not respond to a Reuters request for immediate comment.
A third, Liberia-flagged container ship was fired upon in the same area but was not damaged and had resumed sailing, according to maritime security sources.
DIFFERENCES REMAIN ON KEY ISSUES
With his announcement on Tuesday, Trump again pulled back at the last moment from warnings to bomb Iran‘s power plants and bridges, a threat condemned by the United Nations and others as potentially constituting war crimes. Iran had said it would strike its Arab neighbors if its civilian infrastructure was hit.
Oil prices reversed course to head higher after the shipping incidents on Wednesday, with Brent crude futures up almost 4% at $102.2 a barrel.
A first session of peace talks 11 days ago produced no agreement.
Washington wants Iran to give up highly enriched uranium and forgo further enrichment to prevent it getting a weapon. Iran, which says its nuclear program is peaceful, wants an end to the war, the lifting of sanctions, reparations for damage and recognition of its control over the strait.
An Israeli strike killed two people in southern Lebanon on Wednesday, Lebanon’s state news agency reported, and Hezbollah said it launched an attack drone at Israeli forces in the south, further straining a ceasefire between the Iran-backed terrorist group and Israel.
The Lebanon ceasefire had been a precondition for Iran agreeing to talks.