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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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US Pulling Non-Essential Staff From Embassy in Beirut Amid Iran Tensions
A general view of a US State Department sign outside the US State Department building in Washington, DC, US, July 11, 2025. Photo: REUTERS/Annabelle Gordon
The State Department is pulling out non–essential government personnel and their eligible family members from the US embassy in Beirut, a senior State Department official said on Monday, amid growing concerns about the risk of a military conflict with Iran.
“We continuously assess the security environment, and based on our latest review, we determined it prudent to reduce our footprint to essential personnel,” said a senior State Department official, speaking on condition of anonymity.
“The Embassy remains operational with core staff in place. This is a temporary measure intended to ensure the safety of our personnel while maintaining our ability to operate and assist US citizens,” the official said.
A source at the US embassy said 50 people had been evacuated, while an official at Beirut airport said 32 embassy staff, along with family members, had flown out of Beirut airport on Monday.
The US has built up one of its biggest military deployments in the Middle East, with President Donald Trump warning on Thursday that “really bad things will happen” if no deal is reached to solve a longstanding dispute over Tehran’s nuclear program. Iran has threatened to strike American bases in the region if it is attacked.
“Should employees occupying emergency positions wish to depart post, please review alternative arrangements to fill the emergency position and consult with your regional bureau Executive Office as necessary,” said an internal State Department cable on the pullout, which was seen by Reuters.
The State Department on Monday updated its travel advisory for Lebanon, repeating its warning that US citizens should not travel to the country. Remaining embassy personnel are restricted from personal travel without advance permission and additional travel restrictions may be imposed “with little to no notice due to increased security issues or threats,” the advisory said.
American interests were repeatedly targeted in Lebanon in the 1980s during the 1975-90 civil war, during which the US held the Iran-backed Hezbollah responsible for attacks including the 1983 suicide bombing against the US Marines headquarters in Beirut, which killed 241 servicemen, and a 1983 suicide attack on the US embassy in Beirut that killed 49 embassy staff.
TALKS ON THURSDAY, DIVISIONS REMAIN
Meanwhile, US Secretary of State Marco Rubio, who is scheduled to travel to Israel on Saturday and meet with Prime Minister Benjamin Netanyahu, was still planning to do that, but “the schedule remains subject to change,” the US official said.
The United States wants Iran to give up its nuclear program, but Iran has adamantly refused and denied it is trying to develop an atomic weapon. Washington views enrichment inside Iran as a potential pathway to nuclear weapons.
Iranian Foreign Minister Abbas Araqchi said on Sunday that he expects to meet with Trump’s special envoy Steve Witkoff in Geneva on Thursday, adding that there was still “a good chance” of a diplomatic solution.
Both sides remain sharply divided – even over the scope and sequencing of relief from crippling US sanctions – following two rounds of talks, a senior Iranian official told Reuters.
Citing officials on both sides and diplomats across the Gulf and Europe, Reuters reported on Friday that Tehran and Washington are sliding rapidly toward military conflict as hopes fade for a diplomatic settlement.
On Sunday, Witkoff said the president was curious as to why Iran has not yet “capitulated” and agreed to curb its nuclear program.
It would be the second time the US and Israel have attacked Iran in less than a year, following US and Israeli airstrikes against military and nuclear facilities last June.
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Iranian Students Protest for Third Day as US Pressure Mounts
Protesters chant, ‘We’ll fight, we’ll die, we’ll reclaim Iran,’ at Al-Zahra University in Tehran, as they mark the 42nd day of mourning for those killed by the Iranian regime in recent anti-government protests. Photo: Screenshot taken Feb. 23, 2026, from social media video via Reuters Connect
Iranian students defied authorities with protests for a third day on Monday, weeks after security forces crushed mass unrest with thousands killed and as the United States weighs possible air strikes against the Islamic Republic.
State media outlets reported students chanting anti-government slogans at Tehran University, burning flags at the all-women al-Zahra University, and scuffles at Amir Kabir University, all located in the capital.
Reuters also verified video showing students at al-Zahra University chanting slogans including “we’ll reclaim Iran,” but was not able to confirm when it was recorded.
In a new sign of the mounting tension in the Middle East, the United States began pulling non-essential personnel and family members from the embassy in Beirut, a senior State Department official said.
US President Donald Trump has repeatedly threatened Iran since major nationwide protests across the country in January, saying on Thursday that “really bad things will happen” if talks between the countries fail to produce a deal.
Washington wants Iran to give up much of its nuclear program, which it believes is aimed at building a bomb, limit the range of its missiles to short distances, and stop supporting terrorist groups it backs in the Middle East.
It has built up forces across the Middle East, putting increased pressure on Iran as it weighs its response to US demands amid ongoing talks.
Iranian Supreme Leader Ayatollah Ali Khamenei already faces the gravest crisis of his 36-year tenure, with an economy struggling under the weight of international sanctions and growing unrest that broke out into major protests in January.
On Sunday Iranian President Masoud Pezeshkian said negotiations with the US had “yielded encouraging signals” even as a second US aircraft carrier headed towards the Middle East.
Trump has not laid out in detail his thinking on any possible Iran strike. A senior White House official told Reuters last week there was still no “unified support” within the administration to go ahead with an attack.
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US Military Begins Withdrawing From Main Base in Northeast Syria, Syrian Sources Say
An armored US military vehicle moves toward the Iraqi Kurdistan region as US troops withdraw from Qasrak military base in northeastern Syria, in Qamishli, Syria, Feb. 23, 2026. Photo: REUTERS/Orhan Qereman
US forces began pulling out of their largest base in northeastern Syria on Monday, three Syrian military and security sources said, part of a wider departure as the US-allied government in Damascus consolidates control.
Dozens of trucks, some carrying armored vehicles, departed the base at Qasrak in Hasakah province on Monday morning, witnesses said. Reuters footage later showed the trucks moving along a highway on the outskirts of the city of Qamishli.
A full withdrawal from Qasrak would still leave the US-led coalition with a base in Rmelan, also known as Kharab al-Jir, near the Iraqi border.
Qasrak has been a main hub for the US-led global coalition fighting Islamic State in Syria, where US troops deployed over a decade ago, partnering with the Kurdish-led Syrian Democratic Forces (SDF) against the jihadist group.
Asked for comment, a US defense official said: “We will not discuss future force posture or troop numbers to protect operational security.”
Neither the Syrian defense ministry nor the SDF responded to requests for comment.
DRAWDOWN EXPECTED TO TAKE WEEKS
One of the Syrian sources, a military official briefed on US plans, said the pullout was expected to take about a month, but that it remained unclear whether the withdrawal from the base was temporary or permanent.
The second Syrian source, also briefed on US plans, said it would take a number of weeks.
Since government forces under President Ahmed al-Sharaa seized control of swathes of the northeast from the SDF last month, US forces have withdrawn from a base at al-Shaddadi in Hasakah province, and a garrison at al-Tanf, located at the intersection of Syria‘s border with Iraq and Jordan.
A senior US official told Reuters on Wednesday that some US troops were leaving Syria as part of a “deliberate and conditions-based transition.”
The official said US presence at scale was no longer needed given the Syrian government’s “willingness to take primary responsibility for combating the terrorist threat within its borders.”
The Wall Street Journal reported last week that the US was withdrawing all of its roughly 1,000 troops from Syria.
Syria joined the US-led coalition to combat Islamic State last year. The terrorist group, which once controlled a third of Syria and Iraq, claimed responsibility for two attacks on Saturday that killed a soldier and a civilian.