Welcome To The Times

The New York Times Food section has a brand new writer and a  brand new column. Allison Roman is the newest member of the family.  Like her coworkers, she  will give readers and foodies
 good recipes and excellent information. Also like them, she knows food and will undoubtedly give us all good advice easy weekday and weekend cooking.

Who is Allison Roman and why is she worthy of writing for The Times?  She has contributed to the Food section in the past along with being the author of the cookbook, Dining In. Highly Cookable Recipes. which reflects American cooking and our changing tastes. She's also the former food editor at Bon Appetit and Buzzfeed magazines. She had also contributed to Cherry Bombe,Darling and the former Lucky Peach. - various  magazines catering to the trendy and hungry. Her first cookbook, Lemons was a mini book centering on just lemon recipes., her favorite ingredient. Her new column will be sort of like what Pierre Franey, the great Franco-American chef once wrote for the newspaper.. Every recipe will only take a home chef an hour to whip up. Her first article is a homage to her mother - a one pan affair that  pairs butterflied trout with  garlic laced broccolini.For Ms. Roman it's basically unfussy cooking with little effort and few ingredients.

Minimalist cooks will like this recipe.Butterflied trout can easily be bought at your local fishmonger's  (it's not fully deboned - only the spine and larger bones are removed). She points out that it's better to cook the whole fish than just fillets. Doing such will greatly reduce the risk of the fish from being overcooked. A larger piece also buys the home chef time in the oven. That means a side dish can also be cooked at the same time alongside the trout. For this sheet pan dinner, Ms. Roman uses broccolinii. because it crisps up nicely in the oven. Other veggies such as boiled and crushed potatoes, stripped leaves of kale,or halved cherry tomatoes  can also be used. She tells home chefs that they can make ir as simple or as complicated as they wish. Scatter a few slices of lemon over the trout, drizzle olive oil and then sprinkle with salt and pepper. The fish is placed in the center of the sheet , covered with lemon slices.The broccolini is then  placed around it and then drizzled with olive oil. Garlic gives it more flavor as do capers - which you can omit if you 're not into them.

No doubt that Alison Roman will leave her mark on The New York Times Food section. Home chefs will love her no fuss meals that can be made in less than an hour. She will definitely have a following.