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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 to Reopen Jordan Border Crossing for Passage of Aid, Goods After Terror Attack
Israeli police officers stand next to their cars at the scene of a fatal shooting at the Allenby Crossing between the West Bank and Jordan, Sept. 18, 2025. Photo: REUTERS/Oren Ben Hakoon
Israel is set to reopen the Allenby Crossing with Jordan to the passage of goods and aid on Wednesday, an Israeli security official said on Tuesday.
The border crossing has been closed to aid and goods since September, when a driver bringing humanitarian aid to Gaza opened fire and killed two Israeli military personnel before being killed by security forces.
The security official said the crossing would have tightened screening for Jordanian drivers and truck cargo, and that a dedicated security force had been assigned to the crossing.
The Allenby Bridge is a key route for trade between Jordan and Israel and the only gateway for more than 3 million Palestinians in the West Bank to reach Jordan.
The crossing reopened to passenger traffic shortly after the attack, but had remained closed to aid trucks. The UN says the crossing is a major route for bringing food, tents, and other goods into Gaza.
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US Imposes Sanctions on Network It Accuses of Fueling War in Sudan
A bronze seal for the Department of the Treasury is shown at the US Treasury building in Washington, US, Jan. 20, 2023. Photo: REUTERS/Kevin Lamarque
The US on Tuesday imposed sanctions on actors it accused of fueling the war in Sudan, taking aim at what it said was a transnational network that recruits former Colombian military personnel and trains soldiers, including children, to fight for the paramilitary Rapid Support Forces.
The US Treasury Department in a statement seen by Reuters said that it imposed sanctions on four individuals and four entities that were part of the network, which it said was largely comprised of Colombian nationals and companies.
The Treasury said that since at least 2024, hundreds of former Colombian military personnel have traveled to Sudan to fight alongside the RSF, which the US has accused of committing genocide.
The Colombians have provided the RSF with tactical and training expertise and served as infantry and artillerymen, drone pilots and instructors, among other roles, with some training children to fight for the paramilitary group, according to Treasury, which added that Colombian fighters have participated in battles across Sudan, including in the capital Khartoum and al-Fashir.
“The RSF has shown again and again that it is willing to target civilians — including infants and young children. Its brutality has deepened the conflict and destabilized the region, creating the conditions for terrorist groups to grow,” Treasury Under Secretary for Terrorism and Financial Intelligence, John Hurley, said in the statement.
Among those targeted was Alvaro Andres Quijano Becerra, who the Treasury said was a dual Colombian-Italian national and a retired Colombian military officer based in the United Arab Emirates. It accused him of playing a central role in recruiting and deploying former Colombian military personnel to Sudan.
The UAE has been widely accused of arming the RSF, an accusation it has denied.
“The United States again calls on external actors to cease providing financial and military support to the belligerents,” Treasury said in the statement.
The conflict between the Sudanese army and the RSF erupted in April 2023 out of a power struggle and has triggered famine, ethnic killings, and mass displacement. In November, US President Donald Trump said he would intervene to stop the conflict.
The United States, the United Arab Emirates, Egypt, and Saudi Arabia – known as the Quad – earlier in November proposed a plan for a three-month truce followed by peace talks. The RSF responded by saying it had accepted the plan, but soon after attacked army territory with a barrage of drone strikes.
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When Is a Wedding Too Extravagant?
A wedding ceremony, illustrative. Photo: Jason Hutchens via Wikimedia Commons.
It has been part of my life as a rabbi to attend weddings — more often than not, to “perform.” I reckon that I have attended approximately 100 weddings of various sizes, styles, numbers, and traditions. Some I have enjoyed, but I am finding it increasingly hard to feel comfortable about many of the religious weddings I have attended.
They are getting more and more protracted. People are forced to wait for hours. A wedding I once attended was so overcrowded by jostling relatives under the Chupah, that the father of the bride couldn’t get close enough to give his son in law a sip of the cup of wine.
One band plays for the reception, another for the Chupah, a third for Hasidic or Israeli dances, a fourth for ballroom dancing, and a fifth for a disco. One singer is for Ashkenazi cantorial style, one for Hasidic pop, one for Sephardi tunes, and another for Carlebach. As for food, a loaded reception is offered as people arrive, and sushi is a must. There are multiple servings and meals, and if there’s a Hasidic Mitzvah dance at the end, you’ll get a complete breakfast too.
It is fashionable in the Diaspora to fly in rabbis from Israel. An oligarch recently hired an airliner to ferry over musicians, artistes, and security alone. Consider the millions being spent each year on religious weddings. And then consider how much charitable and educational work could be accomplished instead of a one-night bash that disappears into photo albums a few hours after it is over, to be glanced at perhaps once a year thereafter. The cost and the waste is mind blowing.
Successful businessmen have to invite business contacts, flaunt their success to attract new capital, and invite gaggles of rabbis to prove their religious status and legitimacy. It is not just spoiled daughters who clamor for excess; it’s magnates, too.
Over the past 50 years of rising Jewish affluence, as well as continuing Jewish poverty, many religious leaders of all denominations have tried hard to limit excessive expenditures on weddings, to absolutely no avail. Desperate parents have offered apartments and cars instead of huge weddings. Occasionally, you hear of a couple who elope to Israel or just take a rabbi and two witnesses into Central Park, but the pressures are great — and in most Jewish circles, it is simply not an option.
Recently, I entertained a relatively humble Rosh Yeshiva from Israel with 10 children who has personal debts of $500,000 because of marrying off his five daughters. It was not just the cost of the wedding itself or all the celebrations. It was the need to buy an apartment for each that left him staggering under such a heavy load of debt. And at the same time, he must help and support his five sons who are also married but are studying full time. This is not atypical. A rented apartment is unacceptable nowadays. And the chances of someone with no serious secular education getting a good job are massively reduced in Israeli society, indeed in any society nowadays.
Judaism is expanding because of its families blessed with many children. And it is true that social welfare (incidentally a product of the secular culture they despise) enables this mindset. But eventually, at some point, social welfare will have to be cut back as fewer enter the workplace to fund all this with their taxes.
For our own good as a people, we must call a halt to throwing so much money away on pure self-indulgence. If we care for our future, we must give as much attention to supporting Jewish education as we do to celebrating occasions. And the place to start is weddings. Make your calculations. Then set budgets, be realistic, and divide the sum evenly between your needs and those of others.
It is a huge mitzvah to rejoice at weddings and to help couples get married. Every day in our prayers, we are reminded how important Hachnasat Kala is. But that doesn’t mean we should go overboard. There should be limits.
The author is a rabbi and writer based in New York.